Dong Po Colonial Cafe

Dong Po Colonial Cafe
56 Kandahar Street

Traditional Singaporean Pastries & Breakfast

(Ratings: On a scale of 1 to 10, with 1 = Worst and 10 = Best)
Overall: 6
Ambience & Setting: 6
Food & Beverage: 7
Service: 6
Value for Money: 7
Spent about SGD $5 per person.



Founded in April 2013 by 4th generation baker and former graphic designer Kelvin Soh, Dong Po Colonial Cafe harkens back to the early days of Singapore's coffee culture. With authentic Hainanese pastry family recipes passed down from the 50s, and a colonial style, nostalgic atmosphere, stepping into Dong Po Colonial Cafe is like taking a trip to the past!

Ambience at Dong Po Colonial Cafe is reminiscent of olden style coffee shops along the waterfront of Singapore. With tiled flooring, sturdy and quaint wooden furniture, warm lighting, and knick-knacks strewn about the place, Dong Po Colonial Cafe is a blast from the past. The nostalgic bakery atmosphere is heightened by the sight of attractive pastries and confectioneries within the clear display, and the aroma of roasted coffee beans.

Service at Dong Po Colonial Cafe is partial self-service. Ordering and payment is done over the counter, but staff will assist to serve some orders to your table. If asked, staff are able to provide basic descriptions of each pastry / confectionery available, and the place is a good local introduction to Singapore breakfast culture for tourists. Orders are fulfilled quickly and efficiently, as is clearing of empty / dirty tables.

Food at Dong Po Colonial Cafe is all about traditional Hainanese European pastries and breakfast items. Think sweet tarts, cream cakes, fresh toast, and aromatic coffee. Taste is generally good, staying true to the founder's recipes, which were handed down through the family. Portions are nicely sized for individuals, and cost about the same as other similar coffee places. Budget about SGD $5 per person for a set meal with a shared dessert.


Dong Po Colonial Cafe Facade

Part of the Traditional Singaporean Breakfast set meal, toast is a hallmark of local culture. Warm, crisp bread is the usual texture, but their version here is soft and fluffy instead, with only a light toasting. The Toast Butter Sugar has a decent amount of melted butter and sugar crystals, sweet and rich. The Toast Kaya Butter has a light, sweet pandan kaya / screwpine leaf and coconut egg jam spread, with thin slices of butter, fragrant and smooth. Good!

Toast Butter Sugar

Toast Kaya Butter

Decently executed Soft Boiled Eggs, crack them into a plate, top with dark soy sauce and a dash of pepper. I prefer eating this separate from the toast. Love it!

Soft Boiled Eggs 01

Soft Boiled Eggs 02

Soft Boiled Eggs 03

Solid, straight forward Coffee and Tea, real local, brewed in-house. Fragrant and comforting at once!



Loved the Coconut Tart (SGD $1.80) here! The aroma of toasted coconut is enticing, bite into it, and you get a strong toasted coconut flavour, with only a light sweetness. Texture is grainy and crumbly, not too dry. Among the better ones I've had!

Coconut Tart 01

Coconut Tart 02

Was disappointed with the Good Ole Lemon Roll (SGD $2.20). While I loved the zesty, creamy lemon gel layered with cream topping, the actual sponge cake texture was dry, and not too appetizing. Skip this.

Good Ole Lemon Roll 01

Good Ole Lemon Roll 02

The Chocolate Butter Mint Cake (SGD $2.60) is above average. The chocolate sponge cake has a soft, moist texture, with a solid chocolate flavour, while the thick, smooth cream has a refreshing mint taste. Lively on the palate, quite good.

Chocolate Butter Mint Cake 01

Chocolate Butter Mint Cake 02

The Pineapple Tart (SGD $2) is shaped like a traditional sampan / boat, and I find the taste to be quite good, with the pineapple paste within properly sticky, and sweet without being cloying. However, it fails on texture, as the tart crust is rather thick and firm, and the filling isn't as moist as it could be.

Pineapple Tart 01

Pineapple Tart 02

The Almond Finger (SGD $2) is a best seller here, and is akin to an Asian candy bar. Crushed almonds are coated in a sweet meringue, layered on a biscuit base. Sticky and crunchy, you get the flavours of the meringue and almonds, almost like a nougat in texture, followed by the crisp, buttery base. Pretty good!

Almond Finger 01

Almond Finger 02