At 10am on 12 September, the counter at 72 Joo Chiat Place starts work as Elijah Pies Joo Chiat, a 60-seat flagship inside a 96-year-old heritage shophouse and the brand’s third and largest outlet, according to Eatbook. The address gives the specialty pie brand its biggest room yet, plus a Joo Chiat-only reason to sit down: a fresh-to-order Souffle Pie with a warm gianduja centre, almond joconde, hazelnut praline, and a chocolate flower shaped after Peranakan tilework (Eatbook).
For a bakery-cafe, size changes the rhythm of service. A takeaway pie box and a seat with a fork ask different things from the kitchen. At 72 Joo Chiat Place, Elijah Pies is putting that difference on the menu with six-inch Pizza Pies built for sharing, a fresh-to-order Souffle Pie, a Kaya Toffee Pie, and four craft mocktails from $12++. The useful order is already clear: start with the Kaya Toffee Pie ($9++), then order the Souffle Pie ($18++) while the table still has time (Eatbook).
What Makes the Elijah Pies Joo Chiat Shophouse Different
Elijah Pies Joo Chiat is not just another counter added to the map. Eatbook reports that the 72 Joo Chiat Place cafe is the brand’s third outlet and its largest to date, with 60 seats in a 96-year-old heritage shophouse. That combination matters for a pie shop because it moves the pastry from an errand into a sit-down format, where cutlery, plates, and pacing become part of the product (Eatbook).
The shophouse setting gives the opening a specific address and a specific kind of room. Elijah Pies has worked with Nice Projects, the London-Sydney design studio named by Eatbook as the team behind the interior. The same report notes that Nice Projects was behind the interiors of three-Michelin-starred Odette and New Bahru. Here, the design brief sits closer to the pastry case: a heritage building, Peranakan roots, and enough seats for people to stay past the first bite (Eatbook).
Joo Chiat also changes who can make Elijah Pies part of a normal week. The source piece frames the move as good news for East-side customers who previously travelled to the CBD for the brand’s sweet and savoury pies. At a daily 10am to 10pm schedule, the new outlet can catch late-morning dessert people, after-lunch coffee groups, and evening tables looking for something richer than a slice of cake.
There is no need to dress that up. A 60-seat flagship at 72 Joo Chiat Place gives the brand more room, more service hours, and a heritage shophouse around the pastry work. For regulars who follow laminated dough as closely as others follow restaurant openings, that is the draw.
The Kaya Toffee Pie, Pandan Jam, and Gula Melaka
The new Kaya Toffee Pie ($9++) is the order that ties the menu most directly to the address. Eatbook reports that it features housemade pandan coconut jam layered over a hidden seam of golden gula melaka toffee. The same source says the pie was inspired by co-founder Elijah Tan’s late grandmother’s cooking.
That detail gives the pie a line back to home cooking without turning it into a museum piece. Kaya already carries a breakfast-table memory for many Singapore diners: coconut, pandan, eggs, sugar, toast, butter, steam from a cup nearby. Elijah Pies moves that flavour into its pie format, then adds gula melaka toffee underneath. The source gives no pastry dimensions for this pie, so the useful information is the build: pandan coconut jam on top, palm-sugar toffee inside, priced at $9++.
Order this first because it tells you how the Joo Chiat flagship is thinking. It is not only adding seats. It is placing a local flavour into the brand’s existing grammar of sweet pies, while opening in a shophouse that the source says pays homage to its Peranakan roots. The pie does the same job a good house loaf does in a bakery: it tells you what the kitchen wants to be known for at this address.
The Kaya Toffee Pie is also the clearest link between Elijah Tan’s family reference and the new flagship’s location. The source gives the grandmother detail, the housemade pandan coconut jam, and the gula melaka toffee seam. Those are the facts to hold onto when you order.
Pizza Pies Bring the Laminated Dough Into Lunch
The savoury side of the new menu starts with Pizza Pies, six-inch pies designed for sharing, according to Eatbook. They come in four flavours: Garlic Ebi ($22++), Truffle Croque ($24++), Cheeseburger ($23++), and Ruffles ($23++), the last described by the source as sour cream and onion potato chip-inspired.
The pastry process is the part to pay attention to. Eatbook reports that each pastry is made through a three-day process, using laminated dough hand-folded into 27 alternating layers of French butter and flour, then shaped into a pizza-form croissant crust. That tells you the kitchen is treating the savoury pie not as a filled tart shell, but as a laminated build. Butter, flour, folds, rest, repeat.
A six-inch pie also changes how to order. One person could take it on as lunch, but the menu describes these Pizza Pies as built for sharing. A two-person table should pick one savoury pie and one sweet pie rather than trying to cover the full set. Garlic Ebi at $22++ reads like the seafood order. Truffle Croque at $24++ is the highest-priced of the four. Cheeseburger and Ruffles both sit at $23++, which puts them in the middle of the savoury range.
There are no tasting notes in the source beyond the flavour names and the potato-chip cue for Ruffles, so the safe read is structural. The Pizza Pies bring Elijah Pies into a mealtime slot. They also make use of the new seating. Laminated dough eats differently when it lands warm at a table instead of travelling home in a box.
Souffle Pie Is the Outlet-Exclusive Clock to Watch
The Souffle Pie ($18++) is the item to plan around at Elijah Pies Joo Chiat because Eatbook names it as an outlet exclusive and says it is made fresh to order. That phrase matters. Fresh-to-order desserts take the table out of grab-and-go timing and into kitchen timing, which is exactly what a 60-seat flagship can support.
The build is specific. According to the source, the chocolate souffle has a warm gianduja centre over almond joconde and hazelnut praline, finished with a chocolate flower inspired by Peranakan tilework. That is a lot of texture in one dessert: sponge, praline, warm centre, souffle, chocolate garnish. Do not assume one. Just order it before the table is ready for the last bite, not after everyone has already stood up.
This is the opening’s clearest scarcity signal. The Souffle Pie belongs to the Joo Chiat outlet, not the wider Elijah Pies network, based on the source report. For returning customers, that makes the new flagship more than a nearer branch. It gives the address its own pastry and turns a visit into a timed decision: if the kitchen makes it after you order, the table has to make room for it.
If the Kaya Toffee Pie is the flavour to order first, the Souffle Pie is the one to order because it only makes sense in the room. A warm centre loses its point in transit. A chocolate flower based on tilework wants a plate. Fresh-to-order service wants a seat, a spoon, and a few minutes of patience.
Mocktails, Late Hours, and the 72 Joo Chiat Place Routine
Drinks at the new flagship are not tucked away as filler. Eatbook reports that Elijah Pies Joo Chiat will serve four craft mocktails from $12++. The named drinks give the menu a longer sit-down arc than coffee and pie alone.
The 1930 layers cold-infused pandan coconut water with butterfly pea and clarified hazelnut milk, according to the source. Berry Bubble takes the strawberry matcha idea into clarified strawberry espuma with a baked strawberry leather roll-up. Rolly Lolly uses clarified mango juice, grapefruit oleo saccharum, and a housemade orange blossom lollipop. White Soiree is described as a sparkling tea in a champagne hue.
Those details place the drinks closer to dessert service than standard cafe refreshment. Clarified fruit, espuma, oleo saccharum, and a lollipop garnish all point to a bar-style build, though the menu remains alcohol-free as reported. For a table ordering the Souffle Pie, a mocktail gives the wait a purpose. For a late afternoon stop, it keeps the experience from being only sugar and butter.
The practical details are simple. The address is 72 Joo Chiat Place, Singapore 427789. Opening hours are daily from 10am to 10pm. Eatbook also notes that Elijah Pies is not halal-certified. If you are aiming for the opening stretch, 10am is the cleanest time to see the room before the day sorts itself into lunch tables, dessert groups, and evening visitors.
How to Order at Elijah Pies Joo Chiat
For a first visit, keep the order tight. Get the Kaya Toffee Pie ($9++) because it carries housemade pandan coconut jam and gula melaka toffee, and because it gives the Joo Chiat opening its most direct local flavour line. Add the Souffle Pie ($18++) because it is outlet-exclusive and made fresh to order. If you are two or more, put one Pizza Pie in the middle, with Garlic Ebi ($22++) or Ruffles ($23++) giving the table a savoury counterpoint before dessert.
The timing depends on what you want from the visit. Go at 10am if you want the first read on the 96-year-old shophouse and the best chance at a calm table. Go later if you want the cafe to feel like a dessert room rather than a bakery counter. With daily hours running to 10pm, Elijah Pies has built the Joo Chiat flagship for more than one kind of stop.
The opening to watch now is not only whether the East turns up. It is how this larger room changes the way Elijah Pies serves pastry: laminated Pizza Pies for the table, kaya and gula melaka in a small sweet pie, and a souffle that has to be cooked when you ask for it.