Castella Cake & Bakery House (古早味蛋糕坊) is a relatively-new bakery that opened its shop in Taman Sri Tebrau, in January 2025, just two shop units from Ah Soon Bak Kut Teh (亞顺肉骨茶餐室) — they are affiliated. The bakery bakes and sells several flavours of traditional castella cake as their signature offerings and also Portuguese egg tarts (蛋挞), siew pows (烧包) and others.
In the shop, freshly-baked cakes sit in a glass shelf for cooling — in the photo below: left is cheese flavour, middle is pandan and right is the original. Other flavours include matcha, Oreo mocha, chocolate, pistachio, banana, butter, etc. There are Portuguese egg tarts and char siew buns as well.
The Original Castella Cake exudes a very nice baked-egg aroma and is moist and fluffy. It has nice butter and egg flavours and low in sweetness — I read online that Japanese-style castella cakes uses honey, have finer crumbs and are generally sweet whereas Taiwanese-style is soft, fluffier and less sweet, hence, I presume the cake is more Taiwanese style.
The Banana-flavoured Cake is more like a cross between banana cake and castella cake. It is not as dense as typical banana cakes, but more airy, moist and fluffy like castella cake, with baked banana aroma and flavour stacked on unmistaken butter-egg flavours of castella cake, and maintaining low level of sweetness. This cake is like eating two different flavours of cake together — nice and unique.
The Cheese-flavoured Cake has melted cheese sandwiched in a slit within the fluffy cake and cheese powder sprinkled on top of the cake give it a speckled appearance after baking. Aside from the usual butter-eggy aroma, the fragrance of baked cheese lingers around the cake too. The cheese-flavoured cake tastes similar to the Original Castella Cake but added with mellow savouriness of melted cheese.
The castella cakes are best consumed within the day of purchase. If put in the fridge, they can last 3~5 days — but still better to finish within 2 days as the cold, dry environment of the fridge can dry up the cakes, or keep the cake and its box inside a plastic bag before storing in the fridge.
The bakery’s Siew Pow (烧包) features golden-brown crispy layered crust with green peas being added to the tender meat filling, which is not too dry nor wet and, like the cakes, is not too sweet also.
The Portuguese Egg Tart (蛋挞) is quite thick with caramelised sugar on the custard, which sits in a crispy, flaky pastry crust. The creamy, pudding-like egg custard has well-balanced flavours and mildly sweet as usual.
Do heat up the baked pastries a little to enjoy crispy, flaky crusts — especially when eating them few hours after leaving the bakery or after retrieving them from the fridge.
When having claypot bak kut teh at Ah Soon Bak Kut Teh, visit Castella Cake & Bakery House and bring home some nice cakes, egg tarts or char siew buns — with some discounts from Ah Soon Bak Kut Teh, whilst the promotion lasts.
Note that the castella cakes are freshly-baked in the morning and may be sold still-hot when purchased, so make sure to keep the hot cakes properly ventilated. Alternatively, get the cakes around noon time, after they have been properly cooled down, but options may be limited as popular flavours run out fast.
Social Media:
Facebook
Address:
137, Jalan Keris 1, Taman Sri Tebrau, 80500 Johor Bahru, Johor, Malaysia
Opening Hours:
9am to 5pm | Closed on Monday
How to Get There:
From JB Sentral, take BAS.MY J10 / J11 / J15 / J20 / J22 to Crystal Crown Hotel and cross the road. Read: JB Bus: To Taman Pelangi & Dai Mah Garden.
Nearby:
More @ Taman Sri Tebrau:
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