Ms Skinnyfat

A Food & Travel Blog from Singapore

Tiong Bahru Bakery Diner

By Friday, February 07, 2020 , , , , , ,

In our crazy fast paced nation, a slow food trend is burgeoning. At Tiong Bahru Bakery Diner, they've taken slow food and made it fast and casual. Almost every element of each dish is is made from scratch, using locally sourced ingredients and minimising food waste. Of course, the result is new flavors and food that is good for your gut and soul. The two diners are located at Raffles City and Funan Mall and provides diners with convenient all-day breakfast options with a whole lot of vegetarian and vegans dishes. 
At the helm of the bistro is the sweet and enthusiastic Chef Paul Albert, who cut his teeth at several Michelin starred restaurants in France and Rio. Paul brings along his experience in sourdough baking, after his experience with The Slow Bakery in Rio where he learnt a great deal about wild fermentation. 

A look at the menu and one may be surprised at the number of vegetarian and vegan options. It's a concerted effort to do so in fact. Trust me, it'd change your mind on going green if you're a serious meat eater. 
For starters, reach for the Chayote Kimchi & Mung Bean Salad ($18) which features a toss-up of slow-cooked mung beans, blanched local snake beans and an old-style Korean kimchi made using local chayote and turnip that has been fermented in-house for several months. The kimchi was definitely on par with those that i've had in Seoul and it's riper than usual. Crispy buckwheat and toasted peanuts give the dish an additional crunch. 
The Hot Chicken Salad & Caramelised Pumpkin ($20) is a generous salad that will satisfy your protein craving. The chicken is first marinated with various local spices and then sous vide. Unfortunately the breast was a tad dry and salty for me. The highlights for me were the Kabocha pumpkin that has a lovely brown butter flavor and a caramelized sugar-like crust that is au natural; and also the zesty pomelo salad with a Greek yogurt wasabi dressing and parsley oil.
If you are adventurous or super into green foods, then the Super Green Warm Soup ($16) is for you. Local greens- Chinese spinach, bok choy, shanghai green, chye sim and lady’s finger are cooked in a mushroom broth with potato for thickness and almond milk blended in for a creamy texture. Stir in the dollop of naturally sweet beetroot pickled ricotta for extra creaminess if you wish, or have it removed for a vegan meal. I loved the green herby flavors with pops of pickled crunch, the soup also vaguely reminded me of the Thai green curry. There's also a smokey char from the vegetables as well. The dish is topped with toasted candle nuts, sauteed shimeji and green herb oil for texture and flavor. This is one of my favorite dishes!
For something more substantial, the Pulled Pork Creamy Risoni Pasta ($22) is a crowd pleaser. The Risoni pasta is cooked with a classic American pulled pork which has been marinated in its own jus and shiitake broth, and then finished like a creamy risotto with butter, broth and cheese. Sauteed king oyster and raw enoki provides the earthiness and crunch that cuts through the richness of the dish. 
Portobello, Avocado & Humus Black Sandwich  ($19) is another meat-free main. A buttery charcoal bread sandwiches chunky roasted portobello mushrooms, with layers of tangy avocado cream, dhal hummus, shredded pickles and a seasoning of cumin, curry, lime juice and tahini. Too healthy for you? It's served the house made purple potatoes chips. 
While i love pesto pasta, i'm not quite into the Miso Whole Wheat Spaghetti with Broccolini ($19). Whole wheat spaghetti is just too straw-like for me. Otherwise, the basil almond pesto and miso eggplant confit and broccolini are totally up my alley.   
Now, if there's one thing to eat at Tiong Bahru Bakery Diner, it's the 100% Sourdough Waffle made from a 158 year old starter from The Slow Bakery in Rio! The slow fermentation from dough to batter produces a complex and delicious flavor with notes of bananas and berries. The waffle is prepared traditional Liege- Belgian style and cooked in a traditional waffle machine right before service.
The Fluffy Brown Butter Pancakes is possibly one of the best pancakes in Singapore. Its fluffiness and flavor comes from the fermented buttermilk and brown butter.  

You could have the waffles and pancakes Savory ($23) or Sweet ($21). For Savory, you get a a sunny side-up and crisp grilled bacon, with smoked paprika-infused maple syrup, goji berries and an herby ricotta. For Sweet, be tantalized with cubes of Thai mango, caramelised almonds and Brittany's finest salted butter caramel sauce, complete with lemongrass-infused Chantilly and ice mint freshly plucked from the garden.
If you'd like a small bite instead, the usual best sellers at TBB are available too. Who can resist one of their croissants! If you are one of those insiders who knew about TBB's Secret Kaya, well, don't be too disappointed that it's no longer free. But good news to all the others yo now. It's off the menu but just let them know you would like some Secret Kaya. This French souffle like cream is delicious! 

Love how my favorite French Bakery is reinventing themselves. Consider me a fan of the Tiong Bahru Bakery Diner too!
7 North Bridge Rd #04-(22-25) Funan Singapore 179105
Tel: +65 6877 4866
Daily: 8am - 9pm

252 North Bridge Road #B1-11 Raffles City Shopping Centre Singapore 179103  
Tel: +65 6333 4160 
Daily: 8am - 10pm 

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