The iconic bakery that shuttered in 2024 after 26 years will reopen in mid-June 2026 at Aperia Mall, reinvented by two young siblings as a Macau-inspired cha chaan teng with a full dine-in menu.
When Madeleine’s Original Portuguese Egg Tart closed its doors for good in 2024, Singapore’s pastry lovers mourned the end of a no-frills institution known for its perfectly caramelized, flaky tarts. Now, after a two-year hiatus, the brand is staging an unlikely comeback—but this time, it’s bringing much more than a takeaway counter.
The revival is spearheaded by siblings Zac (Benjamin Zachary Ong), 22, and his sister Vernice, 18, who grew up eating Madeleine’s egg tarts and approached the original husband-and-wife owners about carrying the torch. After the bakery’s shophouse lease ended and its founders retired, the siblings spent months training under the original couple to master the recipe and techniques that built the shop’s devoted following.
“We wanted to respect what Madeleine’s was, but also make it our own,” Zac told Time Out Singapore in an interview. The result: a Macau-inspired cha chaan teng that blends nostalgia with a contemporary café atmosphere, set to open in mid-June at #01-54, Aperia Mall, 12 Kallang Ave.
What’s on the menu
At the heart of the new Madeleine’s remains its signature Portuguese egg tart, still made from scratch daily and priced at $2.50. A localized twist appears in the form of a gula melaka version, nodding to Southeast Asian flavors. But the menu expands well beyond pastry, offering Macau-style comfort dishes such as:
- Bolo bun ($3.50) with flavored butter and vanilla cream
- Pork chop bun ($5.90) with mustard seed sauerkraut and sweet shoyu glaze
- Crab congee ($8.90) topped with an onsen egg
- Minchee rice ($10.90) made with beef and pork Asian ragu, potato confit, and a 63-degree onsen egg (vegetarian option available)
- Seasonal offerings like pan-roasted quail ($15; half portion $8), beef stew capellini ($9.90), coated tropical fruits ($6.90), and coconut tapioca pudding ($4.90)
- Affordable breakfast bundles starting from $4.50
The shift from a bakery counter to a full-service eatery marks a significant departure from the original brand identity. Founded in 1998, Madeleine’s was beloved for its simplicity: customers lined up for takeaway tarts at a shophouse counter, then left. The new format invites diners to linger.
A family affair with broader implications
The reopening underscores a growing trend in Singapore’s F&B landscape: young entrepreneurs acquiring legacy brands and reimagining them for a new generation. Rather than a nostalgic rehash, the siblings have invested in training and recipe preservation, then layered on a concept that reflects their own tastes and travels.
For longtime fans, the return offers closure—and a reason to visit again. For newcomers, it’s an entry point to a brand that once defined Singapore’s egg tart scene. Whether the cha chaan teng format sticks will depend on execution, but the siblings are betting that comfort food with a story will find an audience.
“We grew up eating these tarts,” Vernice said. “Now we want to share that memory in a space where people can sit down and enjoy it together.”
Madeleine’s Original Portuguese Egg Tart reopens in mid-June 2026. For updates, follow their Instagram or visit the new outlet at Aperia Mall.
Looking for more? Check out Time Out Singapore’s guide to newly opened cafés and heritage food revivals.