I am picky about cafes. I have to be. Most cafes in Singapore are exercises in mediocrity. They serve weak coffee, lazy food, and charge a premium for the privilege of sitting on an uncomfortable chair. I have no time for that.
I wrote about my favorite cafe, State of Affairs, which delivers consistent, value-for-money food that is a cut above the rest. It is a reliable, day-to-day spot.
Dough, located at Chijmes, feels like the more luxurious cousin of State of Affairs. The space is bigger, the ambience is more refined, but the core principle is the same: the food is the point.
The first thing you notice is the smell. It smells of baking bread. Dough has its own in-house bakery. This is a serious commitment. Most cafes take their bread and pastries from suppliers. Baking in-house requires skill, space, and a lot of work. It is a statement of intent. You can choose from the many bakes they produce fresh daily. The toast with dragonfruit and honey was simple, but executed perfectly. The bread had structure. It had flavour.
Let’s not waste time. I ordered a deconstructed Big Breakfast. This is a dish that most cafes use to hide their laziness. They throw a packet sausage, some greasy bacon, and overcooked eggs on a plate. It is a breakfast of convenience, not craft.
Dough’s version was different.
It came with Brussels sprouts. Perfectly charred, with crispy leaves and a tender heart. A simple vegetable, treated with respect.
The scrambled eggs were creamy but still had texture. They were not a watery mess. They were seasoned with a slightly salty, spicy mix that included sesame seeds. It was an unexpected touch that lifted the entire dish. Perfect. No notes.
Instead of a generic sausage from a packet, they served a house-made chicken patty. It was juicy, well-seasoned, and had a proper sear on it. It tasted of chicken, not fillers. This is the difference between cooking and just assembling.
Then, the coffee. A cafe that cannot make good coffee is a failure. I had an oat milk latte. The coffee had a smooth, chocolaty flavor profile. The oat milk complemented it well, allowing the notes of the bean to come through without being overpowered by dairy. It was a well-pulled shot, made by someone who understands their craft.
Dough is not cheap. The location at Chijmes guarantees that. But you can see where the money goes. It goes into the ingredients. It goes into the labor of the in-house bakery. It goes into the thought behind each component on the plate.
This is a rare cafe that I will visit again. It understands that ambience is secondary to the food. It shows that cafe fare does not have to be boring or lazy.
It is a place for people who actually care about what they eat.
If you’re nearby, stop thinking and go.
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