Our Story: From Nam Tong Lee to Chuan Ji Bakery

Some recipes are more than just instructions on paper—they are living memories, bridges between generations, and keepers of cultural identity. At Chuan Ji Bakery, every Hainanese flaky biscuit we make carries within it nearly a century of heritage, hard work, and love.

Our story begins in the 1920s, when our grandmother brought with her a treasured recipe from Hainan Island. She settled in Purvis Street, once the heart of Singapore's Hainanese enclave, and started Nam Tong Lee Confectionery. In those early days, the Hainanese community in Singapore was small and tight-knit, often working as domestic helpers, cooks, and coffeeshop owners. Many couldn't afford the elaborate Cantonese mooncakes that filled the shelves during Mid-Autumn Festival.

So, our grandmother did what Hainanese people have always done—she made something simple, honest, and delicious. She began making Hainanese flaky biscuits, also known as su yan bing (酥盐饼) or Hainanese mooncakes, and sold them to the community during the festival. They were affordable, savoury, and deeply satisfying—a humble treat that reminded everyone of home.

The recipe was passed down through the family, from our grandmother to our mother, Mdm Wong Chih Lian, who grew up surrounded by the aromas of freshly baked pastries and the warmth of family tradition. For years, the recipe was kept alive quietly, shared only among family and close friends.

Then, in 2013, things began to shift. Our mother and her son, Chong Suan—a former engineer who had spent years in the corporate world—decided it was time to bring this heritage back into the light. They started baking Hainanese flaky biscuits from home, first for family gatherings and close friends, then gradually for a wider circle of people who had heard about these rare, nostalgic treats.

By 2017, it became clear that this was more than just a side project. It was a calling. Chong Suan left his stable engineering career behind, and together with his mother, they opened Chuan Ji Bakery—a small, heartfelt space dedicated to preserving not just a biscuit, but the flavours of old Singapore, the spirit of the Hainanese community, and the stories that bind us all together.

What Is Hainanese Flaky Biscuit (Hainanese Mooncake)?

If you've never tried a Hainanese flaky biscuit, you're in for a surprise. Unlike the rich, sweet, lotus-paste-filled Cantonese mooncakes most people know, the Hainanese version is refreshingly different—savoury, aromatic, and wonderfully complex.

Shaped into small, round discs and baked until golden and crisp, each Hainanese flaky biscuit (or su yan bing) features a delicate, flaky pastry shell that shatters gently at first bite. The filling inside is a carefully balanced blend of around 13 ingredients, including tangerine peel, fried shallots, sesame seeds, melon seeds, spiced sugar, salt, and pepper. The result? A flavour profile that's savoury with a hint of sweetness, citrusy from the tangerine peel, and just a little bit peppery kick at the end.

It's not what most people expect from a "mooncake," and that's exactly what makes it special. While Cantonese mooncakes are indulgent and celebratory, Hainanese flaky biscuits are humble and comforting—the kind of treat that reminds you of simpler times, of grandmothers in the kitchen, of festivals celebrated not with grandeur but with warmth and togetherness.

Once upon a time, these biscuits were only available during Mid-Autumn Festival, a once-a-year treat for the Hainanese community. Today, Chuan Ji is proud to be one of the very few places in Singapore—perhaps the only one—that offers authentic Hainanese flaky biscuits year-round, so you can enjoy a taste of this heritage anytime.

A 90-Plus Year Family Recipe, Handcrafted Today

Our Hainanese flaky biscuit recipe has been passed down for over 90 years, and we guard it closely—not out of secrecy, but out of respect. It's a recipe our grandmother perfected through years of trial and experience, a recipe our mother learned by watching, by tasting, by feeling the dough in her hands.

We still make our biscuits the same way today: by hand, in small batches, with careful attention to every detail. Each pastry is shaped, filled, and sealed individually. We don't use machines or shortcuts. We believe that the best flavours come from patience, from touch, from the kind of care that only comes when you're making something for people you love.

That said, we're not purists to the point of being impractical. Over the years, we've made a few thoughtful adjustments to keep the recipe relevant for modern tastes and health-conscious eaters. For example, we've replaced traditional pork lard with healthier oils, while still maintaining the flaky, buttery texture that makes these biscuits so irresistible. We've fine-tuned the balance of flavours, ensuring that the savoury, sweet, and peppery notes shine through without overwhelming each other.

But the soul of the recipe—the way the filling is prepared, the combination of ingredients, the baking technique—remains unchanged. Because some things are worth preserving exactly as they are.

Meet the Mother-and-Son Duo Behind Chuan Ji

At the heart of Chuan Ji Bakery is a partnership built on love, respect, and a shared mission: to preserve the flavours of old Singapore for the next generation.

Mdm Wong Chih Lian, our mother and matriarch, grew up watching her own mother and grandmother work tirelessly in the bakery. She learned the recipe not from a written formula, but from memory—watching how the dough should feel, how the filling should smell, how the biscuits should look when they come out of the oven just right. For her, baking Hainanese flaky biscuits isn't just work; it's a way of honouring her family, her heritage, and the community that raised her.

Chong Suan, her son, took a very different path. After years working as an engineer, he found himself asking a question that many of us ask at some point: What am I really meant to do? For him, the answer came in the form of a flaky, savoury biscuit that reminded him of his childhood, of his grandmother's kitchen, of the festivals he celebrated with his family.

He decided to leave the stability of his engineering career and join his mother in a bold, uncertain venture: opening Chuan Ji Bakery. It wasn't an easy decision, but it was the right one. Together, they've built more than just a business—they've created a space where heritage meets heart, where old recipes find new life, and where anyone can taste a piece of Singapore's Hainanese history.

Their partnership is a beautiful example of what happens when tradition and innovation come together. Mdm Wong brings the wisdom, the skill, and the authenticity. Chong Suan brings the energy, the vision, and the determination to share this heritage with the world. Together, they're making sure that Hainanese flaky biscuits don't just survive—they thrive.

Our Values: Simple, Honest, Hainanese Flavours

Everything we do at Chuan Ji is guided by a few simple values that have been part of our family for generations:

Simplicity

We believe that the best flavours don't need to shout. Our Hainanese flaky biscuits are made with simple, honest ingredients—no artificial flavours, no unnecessary frills. Just real food, made with real care.

Honesty

We're honest about what goes into our biscuits, and we're honest about our pricing. We don't cut corners, and we don't overcharge. Every biscuit is made with integrity, the way our grandmother would have wanted it.

Heritage

This isn't just about preserving a recipe—it's about preserving a way of life, a set of values, and a sense of identity. Hainanese culture has always been about hard work, humility, and community, and we carry those values into everything we do.

Community

Our biscuits were born out of a need to serve the Hainanese community in Singapore, and that spirit of service continues today. Whether you're Hainanese, Singaporean, or just someone who loves good food, we welcome you. We want you to feel like part of our family.

Visit Us & Taste the Story for Yourself

The best way to understand what makes Chuan Ji special is to visit us in person. Come to our bakery, meet the people behind the biscuits, and taste the heritage we've been preserving for nearly a century.

Whether you're stopping by for a quick treat, pre-ordering for a special occasion, or looking for unique corporate gifts that tell a story, we're here to welcome you. Our Hainanese flaky biscuits are available year-round, so you don't have to wait for Mid-Autumn Festival to enjoy them.

And if you're interested in corporate gifting, we'd love to help you create something meaningful. Our biscuits make wonderful gifts for clients, employees, and partners—gifts that carry a piece of Singapore's heritage and a whole lot of heart.