Just in time for Chinese New Year,

In the spirit of Chinese New Year (Feb 5), we’ve scoured Chinatown for the longest standing, most traditional bakeries to find out once and for all: who makes the best kanom pia? With flaky pastry filled with sweet bean paste and a bright orange cured yolk center, it’s almost impossible to resist these tasty Chinese treats.


Tae Lao Jin Seng Winner!

Founded in: 1987
Yielding a creamy, thick custard-like filling, this kanom pia almost tastes like fudge encased in a smooth, peeling pastry—just far less sweet. Though the dough is slightly tougher than that of Huan Ha Seng, the filling is enough to make you overlook this tiny flaw completely.
Verdict: Fill us up.
927-929 Chareonkrung Rd., 02-236-4641. Open daily 9am-7.30pm.




Huan Ha Seng

Founded in: 1914
The smooth, silky filling has bits of watermelon and lotus seeds speckled throughout, which give every bite a satisfying crunch, offset beautifully by flaky, soft pastry. Though it wins on the crust front, its sweeter, less creamy filling is no match for Tae Lao Jin Seng’s.
Verdict: Upper crust.
514 Phlapphla Chai Rd., 02-224-9767. Open daily 7am-7pm.




Ure Leng Heng Yuck!

Founded in: 1930
This sickly sweet nugget of bean paste wrapped in a dry pastry explains why many people choose to take their kanom pia with a cup of tea—to prevent themselves from choking to death. Taking “flaky” to the extreme, the pastry crumbles off at the slightest touch.
Verdict: A total flake.
11-13 Plang Nam Rd., 02-222-0369. Open daily 8am-6.30pm.



Hua Seng Hong

Founded in: 1956
The unique spiral shape of this bite-sized ball of flaky, white pastry creates a dry and chalky layered effect, while its ultra-thickness overpowers the meager bean paste filling. Credit where credit is due, the sesame seeds sprinkled on top do look rather beautiful.
Verdict: It’s what’s inside that counts.
371, 373 Yaowarat Rd., 02-222-7053. Open daily 7am-9pm.


Check out more BK Taste Tests here