SG Food Series: The Reinvention of the Famous Korean Pastry “FatFat-Carons”

Serena, whose nickname is Nana, wanted to be a little different, so she added her surname Tang at the back. Just like how she would add her own little touches to a cake creation to make it unique. And thus, Nanatang was born; her mission? To spread the joy and love she has for cake and pastry making to as many people as possible.

Serena started her love for baking when she was just 16 years old. Aside from satisfying her sweet tooth with the desserts she makes, she finds the whole process therapeutic.

She found herself in touch with a Korean-based instructor who convinced her to collaborate and conduct classes on flower cake decorations in Singapore. The success of their first collaborative class encouraged her to go into this line of business.

Nanatang’s hands-on approach has been most influential in successfully engaging the students as well as to help them learn and understand the intricacies behind every technique and pastry quickly.

The classes evolved into various collaborations with different instructors with their own specialisation from all over the world; from flower decoration to fondant making, flower piping, and curing chocolate.

Serena kept the lessons interesting by introducing new skills to the students while improving her own skills at the same time.

Nanatang started gaining traction and became a household name in the speciality baking industry. And soon, she conducted her first international class. Since then, Nanatang became known as a powerhouse for learning and collaboration where global education took place.

The Elevation of the Korean FatFat-Carons

Having extensive exposure to Korean techniques, Serena learned and worked on a variety of Korean pastries and desserts. One of the trends that came after the flower decorations were macarons. And one of the popular recipes was the famous Korean FatFat Carons / FatCaron (뚱카롱). It is called ddungcaron. Ddung is fat, caron is macaron/ Combined, it is called Fat-Carons.

Serena took the famous pastry to another level by doubling or tripling the filling of each macaron. This extra-thick, fat macaron is called “FatFat” or “FatFat-Carons“. Serena added her own special touch by localising the flavours with Singaporean favourites such as Milo Dinosaur, Durian, Ondeh Ondeh, and “Orh Nee” – a unique yam flavour.

Nanatang – the testament of fulfilment and shared growth

Like any other business that flourished and is still growing, Serena does face challenges in the whole process. From sourcing for fellow employees who share the same level of dedication and passion; to managing feedback from customers. However, Serena views the struggles and challenges as opportunities to learn and grow. She embraced these trials that came along, moved forward, and continue to strive to be better. Her love for teaching and baking and the idea that she can touch the lives of her students is what keeps her going.