Redesigning Traditions for Tomorrow

Even as traditional food businesses keep up with the times, they must keep their “soul” while showing empathy towards their customers, says Larry Peh.

Tong Heng’s colourful new packaging is inspired by the ingredients used to make its pastries and their different shapes — particularly its distinctive diamond-shaped egg tart. IMAGE: COURTESY OF &LARRY

When Tong Heng approached him to rebrand their over eight-decades-old business, Larry Peh knew it would be a fine balancing act. The Cantonese pastry shop in Chinatown is well-known amongst older Singaporeans for its diamond-shaped egg tarts. But its new generation owner, Ana Fong, also wanted to attract a younger audience so the business would continue thriving.

“The question for these brands is: ‘How do we change ourselves without alienating the older fans?’,” says Larry. “Yet, we also want younger audiences to look at them and say, ‘Sounds interesting. I want to try it out.’.”

➜ Read the full story on the President*s Design Award website

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