Clinton St Baking Company & Restaurant Singapore – Yes To Pancakes, Not So For Waffles
From NYC’s Lower East Side to Singapore, the iconic Clinton St Baking Company & Restaurant has arrived at the gastronomic stretch of Purvis Street.
Voted “Best Pancakes”, “Best Fried Chicken”, “Best Burgers” by various New York publications, I was full of anticipation for some South-Western comfort food.
Yes, I miss NYC so much, and must go back there really soon.
The restaurant was buzzing with people since early morning – energetic, somewhat noisy, almost feeling like a good-old American diner.
A quick scan of the customer profile, and you would see working executives (so early come out for lunch), tai tai and youngsters armed with DSLRs and handphones for those Instagram moments.
Our table was recommended the Eggs Benedict served over toasted buttermilk biscuit ($20), Southern Breakfast comprised of two eggs any style ($18), Buttermilk Biscuit Sandwich ($13.50) Brioche French Toast ($18), Seafood Po’ Boy ($21) and Salmon Burger.
Note that many items are served only from 11:30am onwards for lunch.
The winner was the Clinton St’s famed fluffy Pancakes with warm maple butter ($18), being voted ‘Best In the City’ twice by New York Magazine.
True to its reputation, the pancakes were fluffy and fat, topped with wild blueberries, banana walnut or chocolate chunk toppings, which you can drizzle over with awesome homemade maple butter.
These were perhaps the best pancakes I had in Singapore – soft, airy, and perfect to its texture that could bring you to pancake paradise if such a place exist.
This portion was huge for a table of 4 us, and you should get some other pals to share those calories. If not, you won’t meet your weight-loss New Year resolution.
The other signature we were looking forward to, the Chicken & waffles ($21) was on the reverse, rather disappointing.
The buttermilk fried chicken was small a portion, occupying a third area of the waffles, and the waffles itself was rather one-dimensionally flat tasting.
We liked the batter though, not oily and crisp-crunchy, like how a South-Western chicken should be.
The breast meat marinated with buttermilk for more than a day, was regrettably dry. While looking around at spoils of other table, we also noted one or two pale, untanned chicken.
Many of the bakes from the Cake & Pie section are made of the original recipes of the founder Chef Neil Kleinberg – the Peanut Butter Ice Box Pie ($9.50), Black & White Layer Cake ($9.50), Chocolate-Banana Cream Pie ($9.50).
We heard “underwhelming” from another table, though some inconsistencies are expected during the initial stages.
I liked the vibes, service and some of its items enough for a return visit though. After all, it is not all the time we get a real taste of American classics here.
Clinton St Bakery Company & Restaurant
31 Purvis Street Singapore 188608 (8-10 min walk from Bugis MRT)
Tel: +65 6684 4845 (no reservations, parties above 6 may be split up)
Opening Hours: 8am – 10pm
* Daniel’s Food Diary pays for food reviewed unless otherwise stated.
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