Best Of Singapore Hawkers & Casual Dining: Ginger And Egg Custard Pudding
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| Ginger And Egg Custard Pudding |
Nothing was sponsored, we visited as regular paying customers. Photos in this post were taken between 2000 and 2023 (across 23 years!), as such, the quality of photos varies drastically due to advances in camera technology. Mobile smartphones were in their infancy and had yet to become widespread.
Also Known As:
Ginger And Egg Custard Pudding, Ginger Egg Pudding, Ginger Egg Custard, Steamed Egg With Ginger Juice
Average Price Per Serving:
SGD $3 - $7
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List in alphabetical order - click the links to jump to entry
- 1. Ah Chew Desserts
- 2. Gong He Guan
- 3. Mei Heong Yuen Dessert
Dessert StoryRen Ren Desserts- 4. Hup Ka Foon / He Jia Huan
- 5. Jin Yu Man Tang Dessert
- 6. Within The Walls Dessert Bar
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Description:
The Ginger And Egg Custard Pudding is a Singaporean Chinese dessert that consists of eggs whisked with white sugar and whole milk, then steamed with ginger juice, and served warm. Also known as Ginger Egg Pudding, Ginger Egg Custard, or Steamed Egg With Ginger Juice, the Ginger And Egg Custard Pudding is usually priced around SGD $3 to $7 per serving. It's typically eaten for dessert.
Making the Ginger And Egg Custard Pudding begins with whisking eggs and white sugar. The whole milk is heated, then slowly poured in with the eggs and whisked. The mixture is then strained. The ginger is finely grated, at times using old ginger, then carefully strained, with the resulting ginger juice whisked into the mixture. It's then poured into bowls and steamed to finish.
Usually served warm, the Ginger And Egg Custard Pudding will have a smooth, wobbly soft moist texture, with gentle eggy sweet spice flavour. The ginger juice lends a light buzz, tingling the palate. Requires minimal chewing, which makes it suitable even for young children or the elderly. Some stalls may serve this chilled, while others prepare a rendition that only uses the egg whites.
In Singapore, the Ginger And Egg Custard Pudding is typically a speciality dessert, rarely sold except by dedicated dessert stalls. It used to be more common, but as brands exited the market, its popularity dwindled, with only a few places still selling this today.
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1. Ah Chew Desserts
@ 1 Liang Seah Street #01-10
Opening Hours: Mon, Wed, Thu 12:30pm – 12am, Fri 12:30pm – 1am, Sat 1:30pm – 1am, Sun 1:30pm – 12am, Closed Tue
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| Taken in 2012 |
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| Taken in 2023 |
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| Taken in 2023 |
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| Taken in 2023 |
Ginger And Egg Custard Pudding (SGD $4.30) @ Ah Chew Desserts.
Famed for their fresh Asian desserts since September 2003, this stall is usually packed with crowds throughout the day, though turnover is quick.
Their rendition has lovely wobbly soft smooth egg custard pudding, and rich juicy ginger broth, warm and comforting.
Carries lovely bright pleasant eggy sweet spice herbal flavour, so addictive.
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2. Gong He Guan
@ 217 Geylang Road
Opening Hours: Daily 9:30am – 2:30am
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| Taken in 2023 |
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| Taken in 2023 |
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| Taken in 2023 |
Ginger And Egg Custard Pudding (SGD $4.70) @ Gong He Guan.
Founded in November 2001, this reliable dessert brand has focused on quality, keeping a small but focused range of tasty Asian desserts.
Their rendition is warm and soulful, the wobbly smooth soft egg custard pudding and rich ginger syrup carrying a wonderful aroma.
Has bright eggy spice sweet flavour. Coupled with a chill ambience and quick service, makes for a relaxing experience.
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3. Mei Heong Yuen Dessert
@ 63 Temple Street
Opening Hours: Tue - Sun 12pm – 9:30pm, Closed Mon
@ SingPost Centre, 10 Eunos Road 8 #B1-162
Opening Hours: Daily 11am – 9:30pm
Multiple Other Branches Across Singapore
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| Taken in 2019 |
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| Taken in 2023 |
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| Taken in 2023 |
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| Taken in 2023 |
Ginger And Egg Custard Pudding (SGD $3.50) @ Mei Heong Yuen Dessert.
Established in 1950, this long-standing dessert institution has not only weathered turbulent times, but expanded and grown with 10 outlets across Singapore, making them the most accessible Asian dessert brand.
Their rendition is pretty good, with a wobbly soft smooth texture to the egg custard pudding, with the rich ginger syrup seeping into pockets of space as you dig in.
Each bite is a bright mellow touch of eggy sweet spice flavour.
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| Taken in 2012 |
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| Taken in 2012 |
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4. Hup Ka Foon / He Jia Huan
@ 18 Sago Street
Opening Hours: Tue - Sun 1pm – 10pm, Closed Mon
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| Taken in 2025 |
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| Taken in 2025 |
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| Taken in 2025 |
Ginger And Egg Custard Pudding (SGD $4.50) @ Hup Ka Foon / He Jia Huan.
This humble stall was founded in June 2021 by husband-and-wife duo Edwin Fong and Sharon Wong, and still family-run together with sister Cecilia Fong. They use authentic recipes, passed down within the family, in making their traditional Chinese Cantonese desserts.
Their wobbly bouncy smooth egg custard pudding, much denser than other renditions elsewhere, has a bright yellow colour, with a base of juicy warm ginger syrup.
Has lovely bright eggy savoury sweet spice herbal flavour. Portion size feels larger than elsewhere too.
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5. Jin Yu Man Tang Dessert
@ 291 South Bridge Road
Opening Hours: Sun - Thu 11:30am – 10:30pm, Fri - Sat 11:30am – 11pm
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| Taken in 2025 |
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| Taken in 2025 |
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| Taken in 2025 |
Ginger And Egg Custard Pudding (SGD $5.30) @ Jin Yu Man Tang Dessert.
Incorporated in December 2017, this brand is popular for serving traditional Chinese Cantonese desserts, presented with visual flair that appeals to the masses.
Part theatrical experience, a bowl of ginger syrup is presented tableside, then staff pour in the hot chicken egg white and milk mixture and cover the bowl. Instructions are to let it steam and set for 3 minutes before consuming.
When uncovered and revealed, the result is a wobbly smooth juicy pudding dessert, much softer in texture than elsewhere, with bright milky eggy sweet spice herbal flavour. Yum. Warm and comforting.
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6. Within The Walls Dessert Bar
@ 378 East Coast Road
Opening Hours: Mon - Thu 11am – 11pm, Fri - Sun 11am – 2am
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| Taken in 2025 |
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| Taken in 2025 |
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| Taken in 2025 |
Ginger And Egg Custard Pudding (SGD $6.90) @ Within The Walls Dessert Bar.
This eclectic Hong Kong dessert and dim sum bar was founded in June 2024, family-run by Henry Mok and his son Maverick Mok.
Their rendition uses chicken egg white without the yolks, resulting in a pure white hue. The ginger syrup is served on the side, allowing diners to add as much or as little, as they wish.
Has a wobbly soft smooth juicy texture, carrying lovely eggy sweet savoury spice herbal milky flavour. Warm and soulful.
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