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Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Tong Kee Brothers Confectionery (棠记兄弟饼家) was founded by the Hoong family during the 1960s and was well established in 1970. It now already have a number of branches within Klang Valley and their headquarter is in Pudu, Kuala Lumpur. Most of the people around Kuala Lumpur are familiar with Tong Kee's mouth watering egg tart of flaky pastry and eggy custard. One of the branch is located in Taman Connaught, Cheras. Upon entering the shop, I am attracted by the smell of freshly baked bread and the colourful pastries and cakes glowing from a bright showcase. The pastries here are "non halal" as they used lards, bacons and hams. I have decided to have some of their buns as my lunch. I have bought Butter Bun, Hotdog Roll, Char Siew Bun and Kaya Puff. All the bun are soft and the ingredients used are fresh. As for the Kaya Puff, the pastry is very crispy, the kaya portion is just nice and is more solid type.
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Egg Tart, Custard Tart or Custard Egg Tart are a kind of pastry popular in many parts of the world but particularly in Chinese cuisine. There are many egg tart bakeries in Malaysia and one has started since 1970 which is Tong Kee Brothers Confectionary. They have a number of branches within Klang Valley and their HQ is in Pudu. Tong Kee's egg custard is always the best and also this bbq pork pastries. this siew pau is very delicious and fresh from the kitchen
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这里的最著名的东西之一就是蛋挞了。外皮弄到很香很酥脆，不过吃起来就有一点太油腻了。里面蛋的馅料很嫩滑，然后还有一些姜的香味。吃起来很特别。让人有一种欲罢不能的感觉。
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虽然尝试了烧包和蛋挞也不是我杯茶。意外地这个普通不过的奶油包吸引着我了。就连包装也是那种一包六粒的面包。松软的面包里夹着咸咸香香的奶油。就算隔夜了也是一样松软。
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每次来到棠记我都会打包一些蛋挞回家。鸡蛋馅滑嫩，味道不会太甜。而且外皮酥脆，一层一层的，不会太油腻。如果刚好新鲜出炉的话就更加完美了。不过我觉得蛋馅应该家了姜汁。我觉得蛮特别。味道也多了一个层次。
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