When it comes to desserts, nothing beats a light, fluffy and fragrant chiffon cake! Check out Dawn’s aromatic gula melaka chiffon cake and the stories behind this best-selling item as she demonstrates its preparation and the best way to enjoy this sweet treat!
Meet the expert, Dawn Cheng!
Hello everyone, I am Dawn - mother, daughter and the third-generation owner of Cheng’s @ 27! Although I formally took over the business in 2013, I have helped out in the family business since my early twenties. While my mother worked the wok, I was more of a baker and had the idea of introducing desserts to our menu. This gula melaka chiffon cake is a recipe I developed to pay homage to our local ingredients, textures and flavours.
Personally, this cake is so much more than just a sweet treat. It gave me so much strength and motivation when customers ordered it to support our business during the circuit breaker. This cake represents a very important slice of my life and I am looking forward to sharing my stories with all the participants!
More about Cheng’s @ 27
Cheng’s story began in 1943 in a kopitiam at Pekin Street. The family first sold porridge and snacks before transforming into a zichar-style Hainanese restaurant at Tiong Bahru in 1988. What makes Cheng’s gula melaka chiffon cake, in Dr Leslie Tay’s words, “the best chiffon cake ever”? The secret to its soft, moist, yet fluffy texture lies in its quality ingredients - freshly pressed pandan juice, extra virgin coconut oil, and a special technique that gives their gula melaka its characteristic colour and nuanced flavour.
Apart from their delectable cakes, the family is also known for their sambal prawns, braised duck, and crispy chicken with ginger. All their ingredients are personally selected and bought fresh from the market every morning.
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Tickets for Cuba Gula-Gula Saya: Gula Melaka Chiffon Cake with Cheng's @ 27 can be booked here.
|Ticket Information||Ticket Price|
|Cuba Gula-Gula Saya: Cheng's 27's Chiffon Cakes||SGD 20|
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