It does seem that the cafe scene is saturated. There are not many cafes opening and they are not very interesting. What seems to be interesting, however, are the young hawkerpreneurs reinventing the scene. This month, there is a very interesting baker at a food center.
Brawn & Brains Coffee Run
28 Penhas Road, Singapore 208187
The popular Brawn & Brains cafe has opened a takeaway outlet at Penhas Road. Currently, only coffee and tea are available.
It’s a motorcycle-theme cafe, selling sandwiches and pastas starting from $7.
[FULL REVIEW] Taking over the space of Rokeby, Fifteen Nine Cafe serves pitzas (toppings on pitas), escargot mac & cheese ($14), and Mee So Chicky Burger ($17), which consists of a minced chicken patty coated and deep-fried with mee goreng.
37 Haji Lane Singapore 189230
tel: +65 8588 7869
1 Hillview Rise #01-04 Singapore 667970
Japanese fusion cafe, opening soon.
Licktionary Ice Cream
2 Science Park Drive, #01-33 Singapore 118222
tel: +65 6252 1822
M-F 12pm-7.30pm, Sat 12pm-6pm
Ice cream parlour by Valerie Cheng and Farrokh Madon.
Parallel @ ORP
1 Raffles Place, #B1-34 Singapore 048616
Acai bowls and specialty coffee. Coming soon.
Serves Japanese tea.
Run by the brains behind (working title), Afterwit and The Mad Sailors, Santap is derived from the Malay royalty term, “to eat.” The cafe is halal and Muslim-owned. It serves rice bowls, sandwiches, and pizzas at about $15.
319 Jurong East St 31 #01-58 Singapore 600319
tel: +65 6266 5691
They serve pastas, burgers, and other classic cafe fares.
512 Geylang Road Singapore 389468
This year, the Michelin Guide has decided to drop Fishball Story off the Bib Gourmand, but hawkerpreneur Douglas Ng is now the boss of a kopitiam! It has moved from Beach Road Golden Mile Food Center to its own kopitiam in Geylang, and has extended its opening hours for supper-eaters. The stall uses his grandmother’s recipe.
348 Bedok Road #02-24 Singapore 469560
The baker has baked bread in New Zealand, New York City and Iceland. He worked at Maison Kayser Singapore for a year before going to New Zealand. At New Zealand, he was offered a Head Baker job at Maison Kayser New York. After New York, he moved over to Iceland.
He specializes in sourdough bread, using wild yeast and lactic acid bacteria for fermentation for 8 to 18 hours, instead of the conventional 45 minutes. The shop also sells sandwiches, smorrebrod, sourdough pizzas.
1 Cantonment Road, Essen at the Pinnacle #01-01 Singapore 080001
They specialize in seafood done in a Western style.
PHOTO CREDIT: Photos without RERG logo are taken from the respective establishments’ facebook pages or websites.
Written by A. Nathanael Ho.
Categories: New Restaurants