Tai Cheong Bakery was started in 1954 by egg tart Master Au Yeung’s uncle, who later handed down the business to Au Yeung.

After taking over Tai Cheong Bakery, Au Yeung pioneered the cookie crust for egg tarts, refining several other recipes using techniques he learned from his previous work in a hotel baking cakes.

Tai Cheong Bakery started in Singapore as a series of small pop-up stores in Takashimaya in March & May 2016, subsequently opening its first permanent store in Takashimaya basement in July 2016.