When discussions of pastries are brought up, the mention of 南同利 a traditional Hainanese confectionery shop, established in the 1920s, and situated in “Purvis Street” (海南二街) would probably strike a chord with the older generation of Hainanese in Singapore.
It was during that time, where the Hainanese Flaky Biscuits (酥盐饼) was the most sought after Hainanese pastry, especially so during the Mid-Autumn Festival, where people would crave its unforgettable unique taste and fragrance. However, it was unfortunate that this traditional Hainanese confectionery shop had ceased its operations.
In today’s time and age, it would be an understatement to say that finding a Hainanese confectionery shop in Singapore is no easy task. Should one be lucky enough to stumble upon one of the remaining few Hainanese confectioneries today, they would find that the familiar and unique taste of this authentic and traditional pastry would not be the same. To see this well-loved pastry which is so steeped in tradition slowly lose its identity is truly disheartening.
In 2013, Madam Wong Chih Lian daughter of the matriarch of that “Purvis Street” shop started “Chuan Ji” (川 记) in part to keep alive the legacy of the Hainanese Flaky Biscuits and in another to impart the skills and recipe on to the next generation.
Today, Chuan Ji has established its own customer base, which is indeed a testament to Madam Wong believing and staying true to the making of Hainanese Flaky Biscuits (酥盐饼). Being able to bring back fond memories and reminisce the happy moments for most of our customers and seeing the contentment on their faces are extremely heart-warming.
Our wish is and remains, to pass down this traditional pastry for next generation to enjoy.
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