Saturday, June 2, 2012

What's baking at Tiong Bahru Bakery

Hmm.... Looks like there's something brewing at Tiong Bahru again.... The Lions always thought that Tiong Bahru is already saturated with hip cafe but looks like Spa Esprit opened up another joint closer to the main road. Tiong Bahru Bakery, the newest kid on the block, sat on the stretch of Eng Hoon Road and they took over the place which was housing a wholesale egg seller shop.
This time Cute Cute the lion was joined by a friend of his, Mr Chinese Spring, to give Tiong Bahru Bakery a try.

One thing about Tiong Bahru Bakery was the way they display their pastries and sandwiches. All looking at their best but of course a taste test was in order to gauge their pastries.

Long Black
Cute Cute took the long black as usual. As Spa Esprit opened Tiong Bahru Bakery, 40 Hands coffee is actually available there. The acidity of the long black was a bit high and Cute Cute felt that the beans used are more for milk base coffee.

Mixed Berry Crumble
The Mixed Berry Crumble was a real treat. The berries made the crumble sour but the sweetness of the crumble really complement it very well. Quite huge as a serving and well worth the price.
Flat White
Cuchi tried the flat white and it was good. Lovely latte art and a nice finish on the tongue.

Cuchi and her friends got brownies for dessert and as with all women, they loved the chocolatey dessert. A nice crust at the top and really rich.
Custard Flan
The custard flan resembled the kueh ambon according to Cuchi but has a much softer texture.

Tiong Bahru Bakery has a nice feel to the place, a bit tight and crowded nowadays but it is worth a go to try their pastries.

Here is our review for Tiong Bahru Bakery

Coffee quality: 6.5 pawprints out of 10
Food Quality: 7.0 pawprints out of 10
Ambience: 6.5 pawprints out of 10 

Specials that you should try: Mixed Berry Crumble, Brownie

For those who are interested in going there, here is the address:

Tiong Bahru Bakery
  56 Eng Hoon Street Road
Singapore 160056
Tel: 6220 3430

No comments:

Post a Comment