Bread

Omg this was so delightful. Fluffy, creamy and sliiiightly sweet all in one bite! Felt like I was walking on clouds biting into this. Price tag is a little steep but good as a teatime treat once in a while.

Looks like pita, but tastes like a mix between a fluffy Korean bun and pita, with a soft and chewy mouthfeel. Edamame battered to a crisp and fried, which made for a nice crunchy texture, coupled with a creamy, slightly spicy wasabi mayo made this a very nice combination. A good alternative if you’re looking for a fast and quick meal around the area!

Preserved vege, mustard leaves and mixed vegetables tucked away nicely in a Chinese flatbread made from sticking these flat doughs against the inner surface of oven-esque earthen jars. Flavours were good, and texture of the flatbread was slightly flaky whilst retaining a bite. Value for money healthyish snack. I’m already planning my next visit here heh.

So. Freaking. Good. I cannot even begin to describe how delicious this was. Think zesty tomato sauce, basil leaves and a generous ball of SUPER CREAMY burrata cheese sitting in the middle of this perfectly wood-fired dough. The crust is doughy on the inside and chewy on the outside. Finished with a drizzle of olive oil. Magnificent.

Deeeelicious. This crust was perfect — crisp on the outside, and slightly doughy on the inside, with the right thickness that will fill you up without being overly jelak. Flavours worked well here as well — juicy mushrooms, creamy, cheesy sauce base paired with a distinct fragrant truffle note. Will order again!

New outlet at Holland Village yay! Exclusive to this outlet only, the Rocketman consists of tomatoes, mozzarella, salami, red peppers, onions and rocket — lots of it. You will like this if you’re a fan of peppery, bittersweet rocket leaves. Crust was a little soggy though, as I suspect that it’s moisture from the wilted red peppers. Taste-wise, it was not very memorable as there was too much going on, from the peppery rocket to the sweet red peppers to the sweet caramelised onions. My advice is to skip this and get the Truffle Shuffle instead.

Look. At. That. Cheese. Pull. If that isn’t testament to its deliciousness in itself, I don’t know what is. Featuring flavourful and tender (albeit slightly dry) rendang and ridiculously cheesy mozzarella housed between two perfectly pressed and grilled brioche buns. Will come back again for this.

Fluffy, slightly sweet bun coupled with thick and fresh muar otah. Helps with revving engines on weekday mornings. Coffee here is good too.

Why offer open-faced toasts when it’s a pasta place you might ask? After asking owner, Shawn (who is also the quirky brain behind The Salted Plum), the question, he shared that he wanted to offer quick grab and go stuff to cater to the office crowd around the area. Which makes sense. Pictured here is the Avocado & Feta ($4.50), Bak Kwa Jam ($5), Cheesy Cheese AF ($5) and my favourite — the lusciously creamy and fragrant Mushroom and Black Truffle Cream ($3). All were rather unimpressionable except the last one, as there are better options out there.

Oh lord. I’m a sucker for bread, so when I was presented with this plate of grilled fermented potato focaccia (just look at those beautiful char marks!), I knew I was in for a treat. One bite into the carby goodness and it all hit me - fluffy, crunchy and a little bit sweet yet cheesy - the deed was done. Sold. Those slightly muted flavours from the focaccia also paired well with the confit garlic and shallot adobo dip, which was fragrant, garlicky and harboured a slightly spicy kick from paprika.

These seemingly modest-looking eggs have won my heart! Think two rolls of super fluffy, thick and substantial tamago sandwiched between pieces of buttered and grilled white bread. Nice touch with the sweet pear jam that was spread atop the eggs as well, as it provided a much welcome flavour contrast. Simple components, fabulous execution. Hopefully they can improve on the quality of the white bread (which tasted like any regular white loaf you can get at the supermarket), as that would definitely elevate this dish.

Crispy chicken, mala sauce — what’s not to love? Only gripe would be the bun, which was a little soggy.