“Why is a Japanese Bakery selling salted egg stuff?” Good question, but Asanoya Bakery went beyond that.
So I say step aside Salted Egg Croissant, and make way for the green Matcha Salted Egg Croissant.
Yes, it sounds totally weird, but it makes them stand out from the rest.
The Matcha Salted Egg Croissant ($4.90) is served in limited quantities from 11am onwards while stocks last.
The pastry came petite-sized, and I would wish for the crust to be fluffier.
However, the combination actually worked.
While salted egg still took main priority and pretty much overpowered everything else in terms of taste, there was subtle notes of green tea which gave an added dimension.
For something safer, there is still the dainty Salted Egg Croissant, and Salted Egg Cube (served from 12:30 daily).
The Asanoya Signature cube bread topped with crispy sable reminded me of the Hong Kong Polo Bun.
Do get the service staff to heat the cube up, and the salted egg yolk would flow out like the ooze of a lava cake.
[Original Entry] I like how precise the Japanese are. They described Asanoya Bakery as 250 steps away from Bras Basah MRT Station Exit. 250 steps.
The Asanoya brand is 81 years old, founded in 1933 in Karuizawa Japan. The bakery is known for its rustic Japanese-style bread, with a European twist and baked in a traditional stone ovens (modern ones in Singapore).
The Singapore branch is a collaboration with Tan Chong Motors, whom now we know sell more than Nissans. They also offer freshly made sandwiches, hot meals and authentic Karuizawa beer and wine.
Wait wait wait… Queen Street. That is beside St Joseph Church facing Waterloo, a rather atypical place to set up a Japanese style bakery with a view. Waterlook flats view to be precise.
Do the rich Japanese tai tais come here for their pastries and cup of tea? My friend quipped, “No, both the real and wannabes go to Henri Charpentier lah. The rest are here for the bread.” Opps.
I like how big, long and spacious this bakery is – the ordering counter at one side, the seating area at the other.
Their top few bake is Fruits Rye ($6.50 for half load), a mixture of fragrant orange peel, rum infused raisins, lightly crushed walnuts and almonds mixed into a delicate rye bread. That is quickly sold out daily, so go early in the day.
My personal favourite was the Tea Bread ($4.20) which had an alluring light fragrance of Earl Grey, soft and chewy with taste coming from sweetened milk.
A more dramatic visual spectacular would be the Chocolate Lava or Green Tea Lava Cube ($4.50), with option of adding a scoop of Haagen Dazs ice cream ($8.50). Think molten lava cake in a rustic square bread format.
The chocolate fillings went into a sudden burst when cut open, while a friend’s matcha did not have such luck – the filling stayed unmoved. No feeling.
A surprise find was the Hokkaido Sweet Red Bean Donut ($2.80) located at the bottom of the shelf. The outer donut layer was the sugary kind, which reminded me of those eaten during childhood.
The drawbacks are its unusual location (there is really not much for people watching), and primary bread offerings, leaving cake lovers no room to enjoy their sweet deals.
Their carbs are of good Japanese quality though. Oishii.
Asanoya Bakery Singapore
Wilby Central, 15 Queen Street, Singapore 188537 (250 Steps from Bras Basah MRT Station Exit
Opening Hours: 10am – 8pm (Mon-Thurs), 10am – 10pm (Fri), 8am – 10pm (Sat), 8am – 8pm (Sun)