Pineapple tarts sit in an oven at the central kitchen of traditional Peranakan confectionery HarriAnns in Singapore April 20, 2018.

A worker reacts while pulling out a tray of pineapple tarts from an oven at the central kitchen of traditional Peranakan confectionery HarriAnns in Singapore April 20, 2018.

A worker whisks eggs and sugar while preparing Nonya kueh at the central kitchen of traditional Peranakan confectionery HarriAnns in Singapore April 20, 2018.

A worker pauses while preparing Harum Manis, steamed sponge cakes with banana topping, at the central kitchen of traditional Peranakan confectionery HarriAnns in Singapore April 20, 2018.

Sharon Goh, third-generation co-owner of traditional Peranakan confectionery HarriAnns, plates an assortment of Nonya kueh at their central kitchen in Singapore April 20, 2018.

A worker carries a block of freshly steamed Nonya kueh at the central kitchen of traditional Peranakan confectionery HarriAnns in Singapore April 20, 2018.

A worker presses down a mixture consisting mainly of grated tapioca and coconut milk before steaming it to make Kueh Bingka Ubi at the central kitchen of traditional Peranakan confectionery HarriAnns in Singapore April 20, 2018.

Alan Tan, third-generation co-owner of traditional Peranakan confectionery HarriAnns, holds a piece of rainbow lapis at their central kitchen in Singapore April 20, 2018.

An assortment of Nonya kueh is displayed at the central kitchen of traditional Peranakan confectionery HarriAnns in Singapore April 20, 2018.

A plate of Nonya kueh is seen at the central kitchen of traditional Peranakan confectionery HarriAnns in Singapore April 20, 2018. Pictured clockwise are kueh talum, rainbow lapis, kueh salat and pink fairy.

A box of rainbow ondeh ondeh by traditional Peranakan confectionery HarriAnns is pictured in Singapore April 21, 2018.

An employee poses for a photograph at traditional Cantonese confectionery Tong Heng in Singapore April 21, 2018.

An employee carries a tray of dough in egg tart moulds before they are stretched into tart cases at traditional Cantonese confectionery Tong Heng in Singapore April 21, 2018.

An employee pours custard filling into tart cases before baking egg tarts at the traditional Cantonese confectionery Tong Heng in Singapore April 21, 2018.

Freshly baked egg tarts cool off on a tray before they are shucked from their molds at the traditional Cantonese confectionery Tong Heng in Singapore April 21, 2018.

Freshly baked BBQ pork pastries cool on a tray at the traditional Cantonese confectionery Tong Heng in Singapore April 21, 2018.

Packaging boxes are seen at traditional Cantonese confectionery Tong Heng in Singapore April 21, 2018.

A mini mooncake is displayed for sale at traditional Cantonese confectionery Tong Heng in Singapore April 21, 2018.

Century egg pastries are displayed for sale at traditional Cantonese confectionery Tong Heng in Singapore April 21, 2018.

An employee packs a box of egg tarts for takeaway at traditional Cantonese confectionery Tong Heng in Singapore April 21, 2018.