The next time you’re in Singapore’s East Coast area waiting in line for a bowl of Beach Road Prawn Mee, a short stroll next door leads to a fresh reason to linger. Tiaptiap, a homegrown snack brand that began as an online-only operation six years ago, has just opened its first brick-and-mortar takeaway kiosk at 374 East Coast Road in Joo Chiat. The new store, run by mother-and-daughter duo Sophia Yeow and Nicole Lian, offers a rotating lineup of cakes, pies, and frozen savory dishes that draw from Peranakan heritage and home-cooked traditions.
From Home Kitchen to Storefront
Sophia Yeow, 55, may be familiar to local food enthusiasts as a contestant on Season 2 of MasterChef Singapore. She also runs a private dining concept called Butterfly Table, where she hosts Peranakan tok panjang–style feasts from her home in the east. Her daughter Nicole Lian, 29, left her engineering career in 2024 to join the family business. Together, they transformed Tiaptiap from a home-based enterprise—launched in 2020 selling pandan chiffon cake and radish yam kueh—into a physical kiosk with a handful of indoor and outdoor seats.
The space itself is intentionally warm and unpretentious. Display cabinets line the walls, filled with vintage English fine bone china from Sophia’s personal collection. But the real draw is the counter, stacked with fresh confections that change regularly.
Sweet Treats Worth the Trip
The pandan chiffon cake (from $20.80) has earned a dedicated following. It’s made with pandan juice that is hand-squeezed, Japanese cake flour, and fresh coconut milk. Each slice is light and airy, with a subtle pandan fragrance. A side of gula melaka drizzle is offered for those who want extra sweetness, though many prefer it plain.
Even more indulgent is the ondeh ondeh cake (from $68). A generous layer of freshly grated coconut tops a fragrant pandan sponge, filled with gula melaka and layered with fresh whipped cream. The result is a rich, balanced dessert that pays homage to the classic kueh.
The banoffee pie (from $30) skips coffee entirely, using ripe King of King bananas and homemade dulce de leche in a sturdy crumb crust. Finished with a splash of cooked rum and a dusting of cocoa powder, it’s a favorite among younger customers.
Other options include an 80s-style OG Chocolate Creamed Cake (from $69.80), an orange chiffon cake (from $18.80) for citrus lovers, and bite-sized muah chee meant to be eaten cold, like Japanese mochi.
Savory Dishes to Take Home
Tiaptiap isn’t just for sweet tooths. The shop also sells a selection of frozen take-home dishes, prepared in a central kitchen and packaged with cooking instructions. These recipes, drawn from Sophia’s Peranakan heritage, are designed for busy customers who still crave a quality home-cooked meal.
Highlights include paper-wrapped chicken—marinated and individually wrapped before frying—olive truffle fried rice, Nyonya curry-spiced chicken midwings, Fuchow fishballs with minced pork, and Teochew ngoh hiang. The olive truffle fried rice, in particular, is a nostalgic staple that Sophia often made for Nicole’s friends after school.
Before leaving, pick up a tub of homemade mackerel keropok (from $13.80). It pairs perfectly with Tiaptiap’s sambal belachan ($10.80), a punchy blend with calamansi that one staffer described as the best they’ve tried.
Location and Hours
Tiaptiap is open Monday from 8:30 a.m. to 3:30 p.m., and Thursday through Sunday from 8:30 a.m. to 6 p.m. at 374 East Coast Road, Singapore 428983. More details and ordering information are available on the brand’s website.
For food lovers exploring Joo Chiat, this mother-daughter venture offers a fresh reason to linger—and a taste of home that’s now easier to grab on the go.