Working alongside her aunts for over a decade has been a memorable experience for Fong. Since she was young, she witnessed the immense effort and passion that her family would pour into the business. She observed her aunts paying meticulous attention to detail when crafting pastries while also caring for their customers and staff. Watching them handle pressure with grace, teamwork, and dedication, especially during busy festive periods, left a lasting impression on Fong. “Over time, these experiences turned into a deeper connection with the business and the realisation of its significance to our family and community,” she reveals. 

A deeper connection

While taking over the family business was never part of her “grand plan”, she felt a deeper appreciation for what the business represents after helping out over the years. “The occasional call of duty over the years made the industry very familiar to me … it all felt like second nature,” she explains. Fong shared she initially felt a sense of responsibility to uphold the family business. But over the years, her perspective has deepened. Now, she finds greater purpose and fulfilment in not just maintaining but evolving the brand and continuing the family legacy.

When it comes to working closely with family, Fong shares that feuds are almost inevitable. “Emotions run high because everyone cares deeply about the business,” she explains. Over the years, she learnt not to intervene when the “adults were talking”.

Instead, she takes time to digest their words and understand their perspective. Upon reflection, Fong realised that disagreements often stem from a shared passion of wanting what’s best for the business, and understood that finding this common ground is what helps them move forward.

Read more: Legacy Building: Lana Cakes’ Jason Kwan on preserving one of Singapore’s most beloved chocolate cakes

A balancing game

Fong explains that it’s a balancing game between tradition and innovation when it comes to evolving the business. “At Tong Heng, we’re not just about crafting delicious pastries. Rather, we’re about creating experiences that celebrate our rich heritage while connecting with the present,” she adds, emphasising the importance of sticking to their roots.

Fong shares that the brand has preserved the original recipes, techniques and cultural significance throughout the years. While many pastry shops have begun relying on machinery for mass production of their goods, Tong Heng continues its tradition of making pastries from scratch and marking its creations by hand with its signature Chinese pastry stamp.

Above all, the brand constantly stays on top of its game and looks out for new ways to innovate. For instance, Tong Heng now offers vegan-friendly pastries, made without the use of dairy. The brand also regularly introduces new treats, with the latest being the Huat Tart (also known as nian gao egg tart), which blends creamy custard with chewy nian gao.

For Fong, creating new pastries means having to overcome various doubts. She remembers how she was unsure of how the execution of the nian gao egg tart would turn out. “I wasn’t sure if my bosses and team would accept the idea, if the kitchen could execute it or if our customers would even like it,” she admits. She quickly learnt that she could overcome these doubts by trusting the process and having confidence in her team.

“Once we launched it and saw the positive response, I realised that taking risks sometimes leads to the most rewarding outcomes,” she says. Her optimistic outlook on taking risks meant she could help the old-school business modernise and evolve along with the brand’s consumers. She continues: “By staying connected to the community and embracing change, we ensure our business remains relevant while maintaining the quality and authenticity our customers value.”

Fong believes in creating meaningful experiences through food. Looking ahead, she hopes there will be more opportunities to educate consumers about the cultural and historical significance of Chinese pastries—something the brand has begun doing.

Fong and her aunts are excited to share their passion for these traditional delicacies with the new generation, while also honouring the legacy that continues to shape the business.

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