Tiap Tiap, a local colloquialism meaning ‘to nibble or graze’, is a charming shop founded by mother-and-daughter team Sophia Yeow and Nicole Lian.
Decorated with Sophia’s personal collection of vintage English fine bone china and featuring a floral mural by a local artist, it’s a cosy spot for afternoon tea. They’re known for the best-selling Pandan Chiffon Cake ($3.8 per slice), which is made with hand-pressed pandan juice and Japanese cake flour. Pillowy soft and bouncy, it’s also available as a whole cake ($34.80), beautifully packed and ready for gifting. Pair that with a black coffee ($4.50) or Iced Macadamia Matcha ($6.80).
A rather unique offering is the DIY Muah Chee ($16.80), a traditional mochi-esque dessert typically tossed in crushed peanuts. Unlike traditional muah chee, it’s designed to be enjoyed cold, so it remains delightfully gooey in the fridge.
For something savoury, the Fish Keropok ($13.80 for small), made with mackerel, tastes like it came out of a mother’s kitchen – nostalgic, crunchy and not too salty. There’s also a take-home range of Peranakan favourites including Teochew ngoh hiang and Nyonya curry midwings.
