There has been some talk on social media on the opening of a new establishment named CAFE ON:DO on the second level of Alexandra Central recently; these folks had taken over the former premises of the now-defunct Viet & Beans Bistro there (some might recall the space to be occupied by La Saigon Cafe before Viet & Beans Bistro) — other establishments located within the vicinity in the same shopping galleria include that of an outlet of Nature Cafe and WANGXIAOZAN Hunan Cuisine 王小赞湖南菜. It does seem that the folks at CAFE ON:DO are going for a simple yet cosy look for the space — just like how Viet & Beans Bistro was previously set-up, much of the dine-in seating is being lined by the side of the shop unit right beside the counter on one side; there isn’t much emphasis on any sort of theme though it does seem that these folks do want their patrons to feel welcomed without feeling intimidated by the surroundings with the entire look being sufficiently tasteful, homely and with comfort in mind. CAFE ON:DO does seem to be a cafe offering various Korean-style bakes that are displayed prominently at the counter; the beverages listed on the menu are segmented into sections dedicated to Coffee, Coffee Signature, Matcha, Chocolate, Signature Tea, Jeju Tea and Ade.

One thing that we have noticed during our visit to CAFE ON:DO is how the establishment does seem to pride themselves over their scone offerings — these folks do offer a wider variety of scones as compared to other types of bakes that they also retail; the scones featuring both sweet and savoury flavour profiles as well. Displayed in an area separate from their other scone offerings would be the Egg Scone; this is actually their unique take on an egg tart that features an infusion of a scone within the base that replaces the usually cookie crust / pastry of the usual egg tarts that we see being retailed at other local / Hong Kong-style bakeries around. Going straight for Egg Scone, the pastry itself does come with a caramelised egg curd filled in the middle that pretty much replicates the same as what one would expect of a typical egg tart — one could definitely detect those eggy notes whilst the egg curd wasn’t overly sweet as well. The scone base of the pastry was an interesting mix of crunch and crumbly textures that provided a firm bite with somewhat softer insides that gave a textural contrast that was fairly unique in this application, though this also does make it a little heavier than the typical egg tart. Don’t leave CAFE ON:DO without giving the Butter Tteok a go as well; definitely better than most Butter Mochi pastries we have come across thus far!