TK Bakery

What started in the ’70s as Tong Kee Brothers Confectionery is now called TK Bakery, with multiple outlets across the Klang Valley. Best known for their egg tarts with creamy custard wrapped in a buttery pastry shell, Tong Kee has been churning out Chinese confectionary since 1970. The chefs behind favourites such as char siu biscuit, lou gong beng, lou poh beng, kaya bun, curry bun and black sesame biscuit have perfected the recipes over the years, and their wedding pastry and mooncakes are well-received additions gaining popularity amongst loyal customers.