Whisk – New Bakery Café Joins The Tiong Bahru Enclave

Whisk - New Bakery Café Joins The Tiong Bahru Enclave
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Another café Whisk joins in the Tiong Bahru enclave, already cluttered with many cafes big and small – from 40 Hands, Flock Cafe, PoTeaTo, Drips to Tiong Bahru Bakery.

The new bakery café takes over the space left vacant by Hong Kong Jin Tian Eating House, forced to close shop after a rental hike to $12k per month.

One can imagine the amount of rent Whisk is paying, so this new café definitely requires support.

The clean white stylish interior would appeal to many, with a view of shophouses and a slice of nostalgic Tiong Bahru outside. Coffee is brewed using a blend from Stranger’s Reunion – not bad.

Owner cum baker Tricia graduated from New York International Culinary Centre, and was fortunate to have interned at Dominique Ansel’s bakery (which created the Cronut). Her friendly mother Judy came to talk to me and mentioned how proud she was of her daughter who went all out for her passion since young.

Talking about that, this café unexpectedly has a moderately ‘family feel’, with different job roles from cashier to service staff undertaken by various members of the household. Judy added, “Very hard to hire workers nowadays.”

One random visit close to midnight, I still see the mum serving cakes. (This is indeed the love of a parent.)

Therefore, be further patient with Whisk as they are still getting a hang of things. I could visibly see the trembling of a cup as it gets served, the macarons on my dish were imperfectly cracked on the sides.

The macarons ($2.50) though, weren’t that bad on its taste, with crisp shells and chewy interior.

My favourite item at the moment was the Lemon Tart ($5) which had a fresh and smooth tangy twang, and managed to strike a balance while achieving that brief frisson in sensation.

Mum aggressively promoted the Carrot Cake ($7), that item that got relatives to sing praises of her daughter’s baking skills. Thus, the special attachment. Moist and with pineapples bits. Though sorry auntie, I thought the slice was too sweet for me, and I had better ones before.

I much preferred the New York style Cheese Cake ($7) – smooth authentic tasting yet not overly rich.

Whisk’s cakes and pastries are not too bad, the passion behind it admirable considering it is family-run, and you sense the people serving you are nice and sincere.

What they would need to do more than to sell the usual run-on-the-mill items. A reminder that other cafes with prominent branding, though not necessary better food, are just steps away.

Whisk Café Singapore
58 Seng Poh Road #01-15 Singapore 160058 (Tiong Bahru MRT)
https://www.facebook.com/whiskcafesg
Opening Hours: 9am-8pm (Tues-Thurs), 9am-10pm (Sat-Sun)

Other Cafe Entries
20 More New Cafes In Singapore
The Little Flower Shop (Lau Pa Sat)
Kki (SOTA)
FIX Café (Balestier)
The Bakery Chef (Bt Merah)

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Comments

  1. […] Another at Tiong Bahru. Owner cum baker Tricia graduated from New York International Culinary Centre, and was fortunate to have interned at Dominique Ansel’s bakery (which created the Cronut). Whisk’s cakes and pastries are not too bad, the passion behind it admirable considering it is family-run, and you sense the people serving you are nice and sincere. My favourite item at the moment was the Lemon Tart ($5) which had a fresh and smooth tangy twang. (Read: Whisk Café at Tiong Bahru) […]

  2. Just passing by : September 5, 2014 at 4:09 pm

    The place look nice, lights and seating BUT!, 9AM in the morning cake and croissant were dry… disappointing :(
    coffee was OK but iced version trying to be more then a simple ice-latte – tasted weird.

    if you want to give a good competition to the already established cafe and food places there
    you have to raise your level from this, otherwise you will be losing return costumers and credibility specially with morning crowed.

    OR stay away from making croissants because your competitors never miss – so far!

  3. Frankly, I think Tiong Bahru Bakery has overrated pastries (I’ve had some sad, squishy croissants over there). The chocolate croissant at Whisk was pretty good, as is the salted caramel eclair. Good espresso, too.

    • Unfortunately, the cafe culture here is not entirely about good items, but branding, marketing, the whole package. I think they really need to make use of this 1 month space to promote their brand, or they will just fade away like 95% of other cafes.

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