Ph.Ds of FOOD

Singapore Food Blog

Tiong Bahru Bakery

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We proudly declare Tiong Bahru Bakery as our current all-time favourite artisan bakery!

(clockwise from top) Kouign Amann; Chocolate Mendiant; Mandarine Tart

(clockwise from top) Kouign Amann; Chocolate Mendiant; Mandarine Tart

Kouign Amann Salted Butter and Glazed Caramel ($3.50) – The Kouign Amann was similar to a croissant. The combination of an outer crispy and crunchy crust with a soft and sticky inner core was impeccable. The Kouign Amann exuded a mild buttery fragrance, the saltiness of the butter faded in the background, with the sweetness of the caramel being more prominent. The well balance execution of contrasting textures and flavours make the Kouign Amann a delectable treat!

Mandarine Tart Orange and Grapefruit, with segments of Almond Cream ($6.00) – The Mandarine Tart looked pretty interesting, but it turned out to be a sponge cake. The sour oranges and slightly bitter grapefruits contributed to the bulk of the flavours. The crust was mildly buttery, but what we enjoyed most was its crunchiness, somewhat like a biscuit.

Croque Monsieur

Croque Monsieur

Croque Monsieur Ham, Nutmet, Bechamel, Gruyere Cheese ($9.50) – From afar, the Croque Monsieur resembled a thick slab of cheese, which is the reason why we ordered it, despite the hefty price tag. However, it turned out to be a ham and cheese toast. Still, Tiong Bahru Bakery does make a decent ham and cheese toast. The thick layer of gruyere cheese atop the toast was rich, sticky and salty. There was a decent amount of ham within the toast. The dressing of the white bechamel sauce reduced the dryness of the toast, making it moist and sticky, and tied the entire sandwich together.

Tiong Bahru Bakery
56 Eng Hoon Street


Written by foodphd

June 18, 2012 at 11:11 am

One Response

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  1. […] bread. The bechamel sauce was slightly more diluted and watery, compared to the version we had at Tiong Bahru Bakery. There was also a correspondingly lower percentage of cheese. Overall, Au Chocolat’s version […]

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