Tiong Bahru Bakery (Foothills)

Salty Croque Monsieur, sweet Matcha almond croissant and lovely warm Turmeric oat latte - enjoyed the drink the most.

We are loyal supporters of tiong bahru bakery!

Have been eating their croissant and kouign amann since they opened in Singapore more than 10 years ago! 80% of our past visits are to the Raffles City outlet, and one time to the Funan Mall outlet! For this trip, we decided to check out the outlet at Fort Canning Foothills! What we expected was a tranquil calming peaceful kind of vibe at the foothill.. but we were soo wrong haha! We visited on a weekend morning, and it was wayyy too crowded and noisy! But lucky for us, when we reached there were no queue to enter. When we left, there was a snaking long queue of more than 10 pax waiting outside to enter to dine in! o.o

Had our usual croissant ($4.20++) and tried a new item we have not tried before, green tea croissant ($6.50++)!

Crispy buttery flaky croissants!

Went to Tiong Bahru Bakery at Fort Canning Park (Foothills) and ordered a Croissant ($4), a Lemon Tart ($8.10), an Iced Mocha ($8), and a Flat White ($5.70)!😇 I really liked the vibes as the cafe is surrounded by nature😍

Overall ratings 9/10! I loved the food, the scenery, but the staff that day was a little rude... Would definitely visit again though!

My pick from the three fun trio of collaborative banh mi options, the #31 Poulet Roti ($12) packed a more umami punch with the soy and garlic roasted chicken thigh. Slathered with garlic egg mayo, the crusty bread had the added crunch from the veggies (daikon, carrot pickles, and cucumber). Much love for the succulent protein, I was really amazed by the texture (real soft, almost melty that I mistook it for fish on the first few bites) and the marinate was great. A must-order if you are heading there this weekend.

A lovely union between Tiong Bahru Bakery’s freshly baked baguette and Nonette’s house-made charcuterie; the #21 Đặc Biệt | Chef Special ($12) delivered the all-familiar flavours of the classic Viet-style sarnie. Stuffed with cha lua (Vietnamese ham), thit xa xiu (roasted pork loin), jambon thit nguoi (steamed pork belly), ruoc cha bong (pork floss), soy, chicken liver and shallot pate, daikon, pickled carrots, cucumbers, fresh chillies, and coriander; the combination was surprisingly light. The Vietnamese cold cuts were lean as well as tender. And their savoury pate which they have made in house tied it all together.

Hosted elusively at Tiong Bahru Bakery Foothills (Fort Canning Park), the three-day-only pop-up (25 Nov to 27 Nov) with celebrated Parisian sandwicherie, Nonette Banh Mi & Donuts features a fun trio of collaborative banh mi options.

One for the vegetarians, the #13 Jacquier a La Citronnelle ($12) was an interesting number. Paired with the same veggies (daikon, carrot pickles, and cucumber slices) and garlic egg mayo, the protein here is made with minced jackfruit from Karana. Marinated with lemongrass, the patty was pleasantly mild tasting (no pungent odour whatsoever) and hearty. There is a distinctive tangy taste but you would not miss having meat with this substantial banh mi.