Nearly two years after its departure, Madeleine’s Original Portuguese Egg Tarts is making its surprising return to Singapore’s F&B scene.
The beloved brand has been revived by 18-year-old baking enthusiast Vernice Olivia Ong. Working closely with Madeleine’s original founder to honour its legacy, she has reimagined the concept as a modern Macau cha chaan teng-inspired destination, set to open on 21st June 2026 at Aperia Mall (#01-54).
Look forward to the OG egg tarts, as well as new, innovative creations such as Gula Melaka Portuguese Egg Tart, alongside other Macau-inspired comfort dishes in this sit-down cafe.
Chapter One: A Difficult Farewell
Since 1998, many would flock to a shop at 198 Tanjong Katong Road, hoping to see freshly baked trays of golden Portuguese egg tarts coming out from the oven. From the blistered, caramelised crust, to the luscious custard within, and the shatteringly crisp flaky layers, Madeleine’s Original Portuguese Egg Tarts was our go-to whenever the craving hit. Among these egg tart enthusiasts is Vernice, who had enjoyed eating Madeleine’s Original Portuguese Egg Tarts. Imagine her dismay, along with other fans, when Madeleine’s Original Portuguese Egg Tarts announced its closure in August 2024. The shop was sold, and the owners decided to retire. This was a sad time for pastry lovers.
Chapter Two: A Reimagined Revival
Vernice wanted another taste of her favourite egg tarts, and to share it with others. She took matters into her own hands, reaching out to the founders of Madeleine’s Original Portuguese Egg Tarts, working closely with them to revive the brand.
Under their guidance, she learnt the original recipe and egg tart-making process from the founders themselves to ensure that their delicious legacy is carried forth in every delightful bite. Together with a professional culinary team, they want to preserve the brand while bringing their own ideas and modern vision to ensure that it will be loved for generations to come.
Vernice, a psychology undergraduate with a passion for baking, ensures that each Madeleine’s Original Portuguese Egg Tart is made fresh daily to the highest standard. Everything, from the crust to the creamy custard, is all made in-house – just as the founders did before them. To ensure continuity, the founders are involved in every step of the way.
Comfort Macanese Food with no GST
From a humble, no-frills neighbourhood bakery, Vernice and the current team now transform the brand – with the founders’ blessing – into a modern Macau cha chaan teng-inspired concept in a shopping mall, with a sit-down space and other affordable, comforting dishes with no GST.
Founded in 1998, Madeleine’s Original Portuguese Egg Tart ($2.50 each, $15 for a box of 6pcs) is famous for their crispy crust and smooth, creamy egg filling. With a 128-layer crust, the egg tarts are handmade from scratch and every knead and dough is pressed into shape with passion and baked to perfection with love.
Given the green light, Vernice and team go beyond the OG Madeleine’s Original Portuguese Egg Tart (Po Tat for short) as they continue the family-run roots of this cherished namesake. Those who dine in can order the Po Tat a la Mode ($4.50), served alongside hay-smoked ice cream and milkcrumbs. Another innovative creation is the fragrant Gula Melaka Portuguese Egg Tart ($2.80 each, $16 for a box of 6pcs), classic Portuguese egg tart infused with rich, caramelised gula melaka for a fragrant local twist.
Taste other Macau-inspired dishes that include airy and crisp Bolo Bun ($3.50) with flavoured butter and vanilla cream, as well as hearty Pork Chop Bun ($5.90) paired with mustard seed sauerkraut and sweet shoyu glaze.
You will also find Macau’s famous Crab Congee ($8.90) now topped with an onsen egg, and even a new take on Minchee Rice ($10.90), a classic Macanese dish now made anew with beef and pork Asian ragu, 63-degrees C onsen egg and potato confit. A vegetarian version is also available.
Available as a seasonal special for a limited time only, adventurous diners can go for the roasted Pan Roasted Quail ($15; $8 for half-portion), which is influenced by Macau’s famous pigeon speciality. Quail is used instead for its milder, delicate meat, flavoured with garlic sriracha, ground roasted rice powder, and charred lemon.
Adding a contemporary spin to Macau’s traditional beef stew, is a fusion pairing: Beef Stew Capellini ($9.90) instead of rice or thick noodles. Refreshing dessert options such as Coated Tropical Fruits ($4.90) and Coconut Tapioca Pudding ($4.90) are also on the menu.
