Tau Sar Piah literally translated as "bean paste biscuit". Is Tau Sar Piah considered an "old school" snack that has been long forgotten or unrecognized by the younger generation?
I don't know about you, but I am one of those generation from the 70's who appreciate Tau Sar Piah. I never liked the packed Tau Sar Piah sold in supermarket because the crust are hard, fillings are dry, not tasty, and not fresh. My first encounter with fresh Tau Sar Piah can be traced way back when I was a primary school kid. I can still remember the freshly baked Tau Sar Piah from my mom's hometown in Sitiawan, Perak, Malaysia; is just perfect! The crust was crunchy yet flaky at the same time, and the fillings (sweet or salty) was just right.
I read from Dr. Leslie Tay's blog about a brief history of how the Tau Sar Piah came about, and am pleased to read about the famous Tau Siar Piah confectionery: Loong Fatt 龍發. I like Loong Fatt's Tau Sar Piah because it is freshly baked; the crust is fragrance, flaky with buttery taste and it melts-in-your-mouth. The fillings are perfectly balanced. Not too sweet nor salty, but just nice! They specialized in sweet 甜 and salty 咸 Tau Sar Piah.
I must admit that I love freshly baked Tau Sar Piah! Please do not claim that you had tasted Tau Sar Piah if you had only tried those pre-packed Tau Sar Piah wrapped in pink or white paper sold in supermarket. If you wanna taste the goodness of Tau Sar Piah, Balestier is where you should be heading to, as it is well known for Tau Sar Piah.
Loong Fatt Eating House & Confectionery 龍發餐室西果屋
Location: 639 Balestier Road
Price: S$0.60 each
Closed on Sunday