Tiong Bahru Bakery Diner

Fast casual dining with a slow food approach

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Their croissants have been voted by many as the best in Singapore, now Tiong Bahru Bakery is set on making its mark with the launch of Tiong Bahru Bakery Diner, an all-day breakfast diner spin-off.

Young bistronomy chef Paul Albert helms both diner kitchens at Raffles City and Funan. His debut menu is a gut-friendly, plant-rich menu that’s rich in taste and exacting in technique. Recipes that require an unusual amount of dedication are rooted in the best ideas of the slow food movement – almost every element of each dish is made from scratch, with ingredients sourced from close to home and little that goes to waste, brimming with new flavours and health benefits coaxed out of wild fermentation techniques that span from days to months.

Local greens are cast in a delicious light with starters like Chayote Kimchi and Mung Bean Salad, a toss-up of slow-cooked mung beans, snake beans and an old-style Korean kimchi made using local chayote and turnip with a smattering of crispy buckwheat and toasted peanuts; and Super Green Warm Soup is a vision of health that blends Chinese spinach, bok choy, shanghai green, chye sim, kaffir lime and lady’s finger in a flavourful mushroom broth, served with a dollop of beetroot picked ricotta, toasted candle nuts, sautéed shimeiji and green parsley oil.