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The business was taken over by Tan's son (then aged 25), Tan Joo Long (alternatively spelled as Tan Joon Ling) in 1947 after arriving from Hainan island. He named his father's business 'Chin Mee Chin
Confectionery' (Chinese for "genuine, beautiful treasures"). The younger Tan expanded the business by
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issues that delayed the opening, with Chun saying that “Honestly, it was a lot harder than we thought it would be to recreate that old-school feel, ...there were no real recipes for the dishes so there was a lot of trial and error involved. We’ve had to tweak some things to modernise them a bit…
241:, which would later become staples on their menu. In 2021, the food and beverage company, Ebb & Flow, acquired Chin Mee Chin and restored and reopened it after it was closed down in 2018 due to a lack of staffing and family support. The building has a distinctive blue façade.
433:. Chin Mee Chin's kaya has been described as "Jade-hued" as well as being "not too sweet, not too smooth and redolent of coconut milk" whilst its buns curated by Ebb & Flow are "split and toasted over charcoal" and "squishier than before but as close as it gets".
265:. In 1925, Tan became a shareholder of a building owned by Hainanese proprietors on East Coast Road for his business, which would later become the Chin Mee Chin Confectionery Shop. However, Tan died in February 1942 during the
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Chun Lim Kian grew up on the street behind the bakery, and was neighbors with the Tan family. Negotiations with the Tan family began in
January 2020 and ended in July of the same year. However, due to the
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On 25 July 2009, Tan Joo Long died at the age of 87, according to his son
William Tan Chiew Duan. In 2018, Chin Mee Chin Confectionery closed down due to a lack of staffing and family support.
222:. The younger Tan expanded the business by serving other foodstuff and fully purchasing the building as well as giving the name 'Chin Mee Chin' (meaning "genuine, beautiful treasures" in
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native Tan Hui Dong before becoming a kopitiam in 1925 by renting 204 East Coast Road. The business was taken over by Hui Dong's son Tan Joo Long in 1947 following his father's death in
331:, the opening was delayed to March 2021. It was further delayed until 15 September of the same year as contrary to the popular belief of construction issues, it was actually
406:. Chin Mee Chin also has a charcoal grill where they toast their buns. At some point before their closure, they stopped using it but it was brought back by Ebb & Flow.
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382:" on the exterior walls. The interior of the building has a mosaic green-coloured floor and wall tiles with a "retro" horse painting hanging on the wall. It has "
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serving other cake, pastries, and buns as well as purchasing the building that Chin Mee Chin was renting from the owners for the business's longevity.
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390:". The kitchen has gone through several changes over Chin Mee Chin's history. When Tan Joo Long took over the business, he and his staff used
386:-topped tables" and its "classic coffee shop chairs" that occupy the front portion of the premises as well as a "five foot way facing the
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We’ve expanded the kitchen because this is quite a large operation now and we’ve also expanded the menu… so those things took time.”
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605:"At The Reopened Chin Mee Chin Confectionery, Charcoal-Toasted Kaya Buns & Nostalgia Still Rule"
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458:"Keeping the Legacy Alive: Chin Mee Chin Coffee & Cake Shop Faces the Passing of an Era"
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688:"Chin Mee Chin Confectionery Reopening Mid-June With New Milo Tart, Prices To Increase"
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581:"The 28-year-old reviving Chin Mee Chin and building a tech-driven F&B empire"
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557:"Chin Mee Chin Confectionery to Re-Open on September 15—Here's What to Expect"
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revived and took over the Chin Mee Chin
Confectionery. Co-founder and
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during the 1970s, Chin Mee Chin decided to appeal to them by serving
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Chin Mee Chin
Confectionery was started in the 1920s as an unnamed
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delivery business by Tan Hui Dong, a native of Keng Hai County,
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after leaving his home to acquire new documentation from the
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found at the back of the shop to create a makeshift
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261:) delivered bread to Peranakan households in the
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661:"The ultimate guide to Katong and Joo Chiat"
632:"Katong landmark church to be redeveloped"
479:Thulaja, Naidu Ratnala (24 January 2018).
284:During the 1970s, there was a growth of a
148:1.3072395705420266°N 103.90714286219685°E
51:1920 (business), 1925 (physical building)
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468:(4) – via National Library Board.
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371:of the business' name. It also has an
153:1.3072395705420266; 103.90714286219685
630:Lum, Magadalene (11 September 1997).
603:Tan, Annette (September 17, 2021) .
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667:. 8. Chin Mee Chin Confectionery
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659:Khalid, Cam (17 May 2024).
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76:Pastry chef
48:Established
43:information
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566:2024-08-01
437:References
421:made from
411:kaya toast
220:Sook Ching
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70:Tan Family
41:Restaurant
609:TodayNews
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369:signboard
362:pale blue
358:Singapore
310:In 2021,
269:. He was
231:Eurasians
216:Hainanese
208:Singapore
136:1°18′26″N
120:Singapore
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85:Food type
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671:4 August
644:2 August
615:4 August
519:4 August
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373:alfresco
314:company
296:such as
259:clansmen
200:kopitiam
109:Standard
66:owner(s)
56:Owner(s)
665:TimeOut
340:Details
288:in the
245:History
224:Chinese
172:Website
117:Country
429:, and
394:and a
392:bricks
388:church
384:marble
365:façade
350:Katong
204:Katong
112:428903
431:sugar
380:mural
251:bread
699:2024
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521:2024
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427:eggs
415:kaya
404:oven
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