Drunken Chicken Pot Pie Marymount Bakehouse is one of those establishments that we have been hearing about for quite a long time â these folks had previously been an online-based business for a while, though they had also been known have operated within the premises of Mr. Bucket Chocolaterieâs space at Sin Ming for some time thereafter as well. It does seem that the folks behind the establishment had found the timing to be about right to expand their brand further â these folks had recently made their move to their very own premises; located along Race Course Road, Marymount Bakehouse had taken over the former premises of MADU The Bakery. Despite the entire space being very well decorated previously, Marymount Bakehouse had certainly given the space a little bit of their own distinct identity; the shop facade is painted in a shade of bright red, while it also does sport a patio area that works well for patrons whom intend to dine-in with their furry friends. Within the space, one can find a row of dining tables and chairs, though the area featuring high tables and chairs towards the back of the shop sees lesser of a change in terms of the layout of the space â the changes being limited to the furniture used; this is also the same space where patrons can get to see all the action happening in the kitchen as well. An establishment that focuses on their sourdough offerings, Marymount Bakehouse was still in their soft launch phase when we made our visit there â the menu features several pies and toast dishes that featured the use of their sourdough bread; other dishes available included that of a Lemon Morrel and Broccolini Peasant Style Sourdough Pasta that is only available on weekends. Beverages available at Marymount Bakehouse would include that of espresso-based specialty coffee and a limited variety of other beverages as well.
Given the attractive aesthetic of the pies that they have to offer, we were already fairly intrigued by them whilst skimming through the various items that they have to offer that were being stocked in their display case at the counter. After much deliberation and also a bit of an introduction by the folks behind the counter, we found ourselves opting for the Drunken Chicken Pot Pie. Based on the description of the dish on the display card that is placed right at the front in the display case, we note that the Drunken Chicken Pot Pie comes with elements such as Black Truffle Crust, chicken, Shaoxing white wine reduction, chestnuts, shiitake etc. â all their pie dishes also come in a size of 4 inches. We werenât too sure about what to expect about the Drunken Chicken Pot Pie considering the sort of elements that the dish featured, though it did start to get a little bit more obvious from the elements they they are trying to do a bit of an Asian-Western fusion here. Essentially a chicken pot pie dish at heart, one can find all of the elements coming in a savoury and almost creamy sauce that coats everything within the pie. The pie crust is firm and carries a good bite â the crust being fairly similar to what one can find in a quiche; still flaky but thicker. As one dug deeper, ingredients such as the chestnut and mushroom starts to surface â one could also likely draw the relation between the Drunken Chicken Pot Pie with that of a Teochew Rice Dumpling; the mushrooms providing a bouncy bite and the chestnut adding a firm but soft texture to chew through. There is a slight note of truffle aroma that goes around the surface of the pie, though we are more intrigued by the light hints of floral sweetness; seemingly from the drizzling of honey that really tickled the tastebuds for us. Apart from the Drunken Chicken Pot Pie, we had also given the Shakshouka Flat Bread a go during the same visit made to Marymount Bakehouse as well.
The Shakshouka Flat Bread comes with elements such as housemade spiced tomato stew, Nudja Paste and Smoked Coppa Ham, two baked eggs, roasted peppers puree and creme fraiche; think of it as a Shakshouka dish where the sourdough toast has already been dipped into the Shakshouka â that tanginess of the tomato stew, savouriness of the Smoked Coppa Ham and the crisp edges of the egg whites with the flowy egg yolk was just a joy to have. Definitely suits as a hearty breakfast despite its slightly unassuming size even when it comes to the table. Despite being a spot that focuses on its sourdough offerings, the espresso-based specialty coffee is equally on point â the Black (Iced) had a fruity body and ended with quite a clean finish; quite the easy cuppa to have and matched well with their sourdough especially on a hot day. We have heard a fair bit about Marymount Bakeshop over the years and we do think that they are pretty much worth the hype â there does seem to be a lot of attention to detail that is being placed in their offerings; these folks had seemingly mastered the art of sourdough and their offerings do show their expertise in their craft. We were also especially impressed considering the complexity of flavours in each of their creation â speaks of all the innovation in the design process that one can feel the time and effort placed in providing their patrons the very best. It is little wonder considering so that Marymount Bakeshop does seem to have garnered a loyal following all these years, and the offerings that we had tried thus far are only during their soft opening phase that would last till October 2024. Looking forward to drop by Marymount Bakeshop when they officially open their doors â these folks do seem like they are off a promising start, and canât wait to see what other surprises that they have in-store for us when we make our return again some other time.
