Chef Daniel Tay, like many of us, learned life’s lessons the hard way as a go-getting young businessman. He was born and raised in the baker’s kitchen; in fact, for many years, Chef Tay’s father owned a well-known neighbourhood bakery, the Seng Choon Confectionery, at Marine Parade.
Tay Senior learned the ropes of the trade through the people he employed after setting up his shop, eventually mastering the skills and techniques required to become a baker and a businessman. Chef Tay later took over his father’s business, but lost it due to his youthful inexperience.
This setback spurred him to pack his bags and head for Paris, where he honed his skills working at some of the most respected names in the business. He returned some years later to found Bakerzin, and the rest is sweet history.
Now, with this project, Chef Tay pays loving tribute to his dad by bringing to life the Seng Choong Confectionery. From 1 to 12 August 2012, 11 am to 9 pm, venture down to Tanjong Pagar Railway Station, 30 Keppel Road, to experience once again Rock Bun, Apple Pie, Bun Susie, and even Kaya, the old fashioned way.
And speaking of Bun Susie, it is a forgotten snack that Eurasians and Peranakans often served their guests in the time before the 70s. Sadly, these days, not many have heard of it, let alone eaten it.
Here is its recipe; though it may not be exactly the same as Chef Tay’s, it is close enough to be enjoyed by the whole family.
Butter 75 g
Mashed potato 80 g
Castor sugar 50 g
Hi-protein flour 450 g, sifted
Salt ½ tsp
Yeast 10 g
Water 175 ml, lukewarm
Egg 1, for glazing
Coriander powder 5 g
Oil 2 tbsp
Garlic 5 cloves
Taucheo paste ½ tbsp
Chicken/Pork 360 g, diced
Dried winter melon 110 g, finely chopped
Light soy sauce 1 tbsp
Sugar 1 tsp
Pepper ½ tsp
Salt ½ tsp
Dark soy sauce 1 tsp
Water 120 ml
1. Preheat oven at 190°C.
2. Blend butter, sweet potato and sugar in a bowl until smooth and thoroughly mixed.
3. Mix flour, salt and yeast and mix thoroughly with a dough mixer.
4. Add blended sweet potato batter and mix into a crumbly dough. Add water and mix until the dough is smooth and elastic. Cover and let it rise for 30 minutes.
5. Knead dough until smooth. Divide into 22 portions. Flatten the dough, spoon in the filling and shape the dough into a ball.
6. Place the ball on a greased baking try. Brush with beaten egg and leave it to rise for another 25 minutes.
7. Bake for 15 minutes.
1. Pan-fry coriander seeds until fragrant, remove from heat. Pound coriander seed until
2. Saute garlic and taucheo until fragrant. Add chicken and coriander powder. Stir well.
3. Add seasoning and water. Simmer the gravy until it is reduced to near-dryness. Add winter
melon. Remove from heat and leave it to cool.