Oriental Kopi has brought two seasonal favourites from its Malaysian outlets to Singapore — Taro Egg Tarts at S$3 each and a Taro Polo Bun at S$5.80. Both feature Taiwanese Dajia taro and are available until 30 November 2026, giving taro fans a reason to switch up their usual order.
The S$3 egg tart hides taro beneath its custard
The purple shell gives this one away before the first bite. Oriental Kopi’s Taro Egg Tart places Dajia taro paste beneath the egg custard, adding another filling to the familiar flaky pastry. Made with French butter, the purple taro pastry has 128 layers. Inside, the Dajia taro paste brings its creamy texture and sweet, nutty flavour to the custard filling. The tarts cost S$3 per piece, with a minimum order of two. Budget S$6 for the pair, whether you are sharing or keeping both.
The taro polo bun keeps the thick slab of cold butter
If the butter is your favourite part of a polo bun, the seasonal version keeps that pleasure intact. The Taro Polo Bun (S$5.80) combines a warm, soft bun with smooth taro paste and a thick slab of chilled butter. As the butter softens, it adds a lightly salty richness to the sweet filling. You get warm bread, cold butter and creamy taro in the same mouthful.
Four new ayam masak merah mains are staying on the menu
Oriental Kopi has also added four ayam masak merah dishes, pairing spicy-sweet chicken with a choice of rice or noodles.
These are permanent menu additions, so you can return for the chicken mains even after the seasonal pastries and drinks finish their run.
