I peeked inside Tiong Bahru Bakery’s revamped Eng Hoon Street flagship to taste the zhushed-up menu. Spoiler alert: it’s a mix of sweet, savoury, and much-needed goodness.
Heads up, pastry fans: Tiong Bahru Bakery’s OG outlet at Eng Hoon Street is back in business! Our team’s favourite bakery in Singapore has reopened its doors, unveiling a fresh new look and more offerings to choose from. Hang on, is everyone going through the same midlife crisis? Armed with curiosity, I headed to Tiong Bahru to peep at the interiors and expanded menu.
Tiong Bahru Bakery at Eng Hoon Street review: Details at a glance
Best for: Bread and pastry enthusiasts, and folks looking for a vibey space to hang out
Must-try items: Shabu beef and kimchi lattice; hot honey and parmesan shio pan; cinnamon and cranberry brioche; kouign amann soft serve
How much: Viennoserie from $5; savouries from $8; bread from $1.65; pastries from $4; drinks from $5; soft serve from $5.50
Opening hours: Weekdays, 7.30am to 8pm and weekends, 8am to 8pm
Address: Tiong Bahru Bakery, #01-70, 56 Eng Hoon Street, Singapore 160056
What’s new at the flagship outlet?
You remember Tiong Bahru Bakery’s flagship store at Eng Hoon Street: dimly lit and cosy, a product of its time when the bakery was first established in Singapore (that’s 2012 for you – feel old yet?). Slight more than a decade later, the powers that be decided it’s time to zhush up the ol’ girl, and voila – the brand reemerges with a new identity, which also extends to the interior and menu.
Why the change? Matt McLauchlan, Tiong Bahru Bakery’s general manager, tells me it’s a timely decision as the brand is looking towards overseas expansion. I scan the revamped space, taking in the brighter colour palette, the new brand logo, and the sunlit interiors. At first blush, it appears that the store sacrificed seats for the central display cabinet near the entrance. But nope, 60 humans can still chill here. The new setup lets diners pick out their preferred pastries before paying.
As I looked around, a poster instructed me to “crumb and get it”. Cute, I thought to myself, as I grabbed a seat near the back and made my way to where the pastries are. We’re out of the preliminaries now, folks. The true test shall commence.
New pastries on the menu
The revamped menu is a combination of old favourites and new creations. Yes, fans can rest easy knowing their beloved kouign amanns, croissants, and sourdough breads are still available.
I kicked things off with the spring onion and cream cheese shio pan ($4.50), which was light and slightly peppery on the palate. Those who love spicy flavours should get the shabu beef and kimchi lattice ($8) – the kick is more like a lovely knock on the noggin that’ll keep you buzzin’ for a couple of hours. The beef was just right (not too firm or dry) and soaked up all that kimchi goodness.
Another must-order? The hot honey and parmesan shio pan ($4.50). I’m all for sweet and savoury pairings, and this one nails the balance with a buttery crunch and just the right kick of heat. The parmesan rounds up the flavour as part of a rousing finale.
My taste test hits a snag on the road with the nori furikake scone ($4.50). While I enjoyed the savoury flavours, it wasn’t particularly outstanding. The nori furikake would’ve probably worked better as part of a sandwich or something unexpected like gelato.
Sweet treats and specialty items
The bakery shone brighter with its sweet offerings. As a devotee of cinnamon and brioche, I naturally gravitated towards the cinnamon and cranberry brioche ($5). The bread was soft and sweet, with a slight tartness from the fruity bits.
Now, I know banana and chocolate combos make some people hesitate, but hear me out: the chocolate banana pain suisse ($7.50) was a delightful surprise. The flavours didn’t overpower each other, while the glossy pastry shell crackled with every bite. The banana chip topping was unexpectedly savoury – less typically fruity sweet, more salty crunch.
I also sampled the kouign amann soft serve ($5.50), exclusive to Tiong Bahru Bakery’s Eng Hoon flagship. The frozen treat was creamy and velvety smooth, with sprinkles of the OG pastry for added texture, but it was missing a little chutzpah. Perhaps a dash of soy sauce drizzle could lend a bit more flavour and excitement.
Was the refresh needed?
Fans might find the switch-up unnecessary (like a reboot no one asked for). But change isn’t a plot twist, it’s a character development arc – annoying at first, yet essential for the story.
As I sat at the back of the revamped cafe, taking in the sights, sounds, and smells, everything finally clicked for me. The refresh is like cracking the windows wide open and letting sunlight stream through. That new typeface? Like a brand-new youthful glow. I’m still not sure about the Parisian-like doodles, but hey, not every change can be accepted immediately.
Welcome back, Tiong Bahru Bakery – I can’t wait to see how your next decade pans out at Eng Hoon Street.
