Where to eat and what's new in Singapore: Tiong Bahru Bakery Diner, Bjorn Shen's new pizza omakase joint, and Tanjong Beach Club
Where we dined this week...
Tiong Bahru Bakery has recently opened its latest spin-off, TBB Diner — bridging modern-day gastronomy with fast food. Unlike your typical American diner, TBB diner at Funan blends Asian flavours with an array of international cuisines. The head chef Paul Albert, showcased his desire for working with locally-sourced ingredients in the majority of plant-based dishes on the menu. Hot chicken salad with caramelised pumpkin was among the first few dishes. And while this may not sound like your typical salad on a carb-free day, the preparation time for this plate isn't a breeze. The chicken slices were tantalising to savour — with the help of aromatic ingredients like lemongrass, garlic, ginger and cinnamon. After devouring the last remains of the pumpkin, the healthy streak continued with the Super Green Warm Soup — the true embodiment of healthy living. Topped up with Chinese spinach, bok choy, lady fingers and a delicious mushroom broth, this soup will leave you feeling guilt-free and cleansed from a week's worth of junk food. For something a tad bit more indulgent, call for the pulled pork creamy risoni pasta. It's infused with raw enoki and incorporated both butter and cheese within — a yummy yet sinful duo. Chef Paul's passion for wild fermentation presented us with a unique opportunity — to taste an ancestral sourdough "mother" waffle. This 'years in the making' dish, is essentially batter taken from a bakery in Rio with a two-day fermentation process, after mixing it with pearl sugar, then the flavourful process happens. What is truly remarkable about the dish is that unlike a regular waffle, the creamy texture and savoury taste is sufficient on its own, removing the age-old need to drizzle any maple syrup over. Then, a delicious little secret made its way to our table — Secret Kaya. Made from fresh pandan juice and coconut milk among others, diners can get it free in all TBB outlets from 20 January. Now, go get them while stocks last.
107 North Bridge Road, Tel: 6877 4866
Opening hours: (Mon-Sun) 8am-9pm
Tanjong Beach Club
Sentosa's hottest beach club — better known to many millennials as TBC, presents a brand new elevated menu alongside the tranquil beachfront view that we've by now, grown up with. Affirming the love for convivial dining and sharing plates, Chef Shiman marries his flair for contemporary Australian cooking with the coastal cuisine of the beach club. What's great is that this all-day dining can be enjoyed by all, with plenty of healthy alternatives including vegetarian and gluten free dishes on the table. That said, carnivores can choose from an assortment of beef ribs, spring chicken and 'minute steak' — essentially a Tajima Wagyu steak. We wiped our plate of The Tanjong Salad clean — easily. The refreshing starter opened up the palate effortlessly — eschewing the typical blend of lettuce and croutons, but instead weaving kale, quinoa, and roasted pumpkin, red cabbage and lentils into the mix. A golden example of a nutritious dish serving its fundamental purpose as being simply delicious. But If you're all for piling on the carbs, do it so it's worth it, with the spicy Japanese deep-sea crab linguine, a tomato-based pasta with cream, chili and sweet crab chunks. It was decadent yet saved by the spice that elevated the entire dish. Other noteworthy plates from the delicious brunch menu items featuring our favorite: Crunchy brioche French toast with pure maple syrup (none of that artificial maple foolery), French vanilla yoghurt, berries, and pecans. The best part? The brunch menu items are available all day, every day. For more sweets, their scrumptious chocolate cake should be satisfying enough to fill you up but if it was up to us, you should only call it a day with one of their thirst-quenching Malayan Mai Tais. Booze by the beach is never not a good idea.
120 Tanjong Beach Walk, Tel: 6270 1355
Opening hours: (Mon-Fri) 11am-10pm, (Sat & Sun) 9am-10pm
BTM Mussels & Bar
From the chef who brought you L'Entrecôte The Steak & Fries Bistro, BTM Mussels & Bar is Olivier Bendel's latest culinary concept — with seasonal mussels from France and across Europe as the restaurant's foothold. As per favourable mentions, we started off with a refreshing summer fruit beverage. Then our first mussels for the evening — gratinated to begin. The combination of the garlic, butter and comté fell immaculately in place together, while giving our taste buds an introduction to the full-bodied flavored dishes that followed after. A beer-infused beverage was paired alongside it, countering the grease and heaviness from the cheese, almost like a sweet relief. Among the sides, our personal favorite was the Le Croq-Truffle. Unlike the Croque Monsieur, this is no ordinary sandwich. The mixture of the French black truffle, comté and serrano ham, made this dish quite the perfect indulgence. Then came the main event of the night, Les Moules-Frites. Served in a myriad of recipes, these plump mussels can be prepared according to differing taste buds. For the purists, we recommend Marinières — doused with white wine and pretty hard to disappoint. But if we had to pick a favourite child, it would be the Au Roquefort. Swaddled with blue cheese, this modern twist to mussels will incite those who are ardent fans of smelly and rare varietals of cheese. To top it all off, chef Olivier brought in a surprising dish — Les Tartes Flambees. While a freshly baked slice topped with escargots may not resemble a typical Saturday night delivery pizza, this rendition of everyone's favorite comfort food was a definite hit. Of course, ending the night with waffles will always be a good idea. BTM has a specialty stack —of which they are fragrant, fluffy, and capped off the dinner with a sweet aftertaste.
5 Duxton Hill, Tel: 6690 7562
Opening hours: (Mon & Tues) 5pm-11pm, (Wed & Thurs) 12pm-11pm, (Fri & Sat) 12pm-12am
Where we're looking to dine...
StreetFood Chef series at Andaz Singapore
Featuring an all-female chef line-up from all over Asia, this year's StreetFood Chef series at Andaz Singapore features chef Tubtim Warapai of Park Hyatt in Bangkok. Expect only the most authentic Thai cuisine at Auntie's Wok and Steam with an à la carte menu that will include both lunch and dinner sets. Influenced by her Vietnamese grandfather's cooking, chef Tubtim has crafted her unique culinary skills using herbs from Vietnam to balance out the aromas of spicy local ingredients, resulting in one-of-a-kind flavours that we are eager to taste.
5 Fraser St, Tel: 6408 1234
Available from 3-14 February. For enquiries or reservations, please visit andazsingapore.com or call 6408 1288.
Attached to the flagship restaurant, Artichoke, is Small's, a four-seater that will present all of Bjorn Shen's craziest culinary ideas. Open three nights a week, Chef Bjorn will serve a modern-day omakase menu that hint at his personal pizza experiences and a few other dishes reminiscent of his colourful childhood in the 80s. With a never before seen high-hydration Neapolitan-style dough in place, this tiny shack is definitely next up on our to-eat list.
161 Middle Rd, Tel: 6336 6949
For enquiries or reservations, please contact smalls.as.me.