My friend staying at Stirling Road is so happy that there are finally new cafes opening in her hood.
After than Tiong Hoe Specialty Coffee and Creatr. (with menu from MasterChef Runner-Up Leon Lim), the Queenstown neighbourhood sees a new addition.
Sin and Savage Bakehouse is opened by chefs from Mixsense Private Dining, and looks like it is off to a promising start.
2020 has been a tough year for private dining establishments, with the ever-changing dine-in restrictions.
Some private dining chefs have pivoted to home-based business and eventually opening their own physical shop such as Dearborn at Everton Park.
Similarly for Chef Wei Shan and Chef Alexandra from Mixsense Private Dining, the duo has transited to launching their own pastry boxes and eventually Sin and Savage Bakehouse.
Sin and Savage Bakehouse is a combination of both “Sinful” sweets and “Savage” treats for diners to indulge on.
While there is nothing too fancy about their interior with 5 tables indoors and another 5 tables outdoors, their menu is more extensive than the typical heartland cafe.
It focuses on a selection of Brunch ($18 – $33), Salad ($11 – $18), Appetizers ($6.90 – $16.90), Sides ($6.90 – $15), Mains ($17 – $19), Pasta ($15 – $19), Coffee ($3.90 – $5), Tea ($6), Cocktails ($6.90) and Juices ($4.90).
Their brunch menu only comes with 2 dishes, 1 to be more precise, a Small Boi ($18) and Big Boi Breakfast ($33).
The Small Boi Breakfast ($18) is quite decently portioned with a choice of scrambled egg or sunny side up and a choice of spicy chicken sausage or smoked bacon, serve alongside toast, tomato pesto, sautéed mushrooms, baked beans, tater tots and salad.
The Big Boi Breakfast ($33), on the other hand, comes pork chipolata sausage and smoked salmon in addition to the Small Boi Breakfast.
The overall combination was hearty and flavourful, even though I wished the smoked bacon could be a tad more crispy.
The Mains comes with 3 options – Grilled Poulet ($17), Beef Stew ($19) and Fish & Chips ($18). The Fish & Chips ($18) ordered comprised of lightly-battered hake fish with thick cut fries.
While it was considered nothing out of the ordinary, it had a golden-crisp outer layer with fresh-tasting fish, matched with tasty tar tar sauce.
The Pasta menu is also streamlined with 3 options, offering Orecchiette ($19), Vegetarian Pesto Pasta ($15) and Truffle Bacon ($18).
Orecchiette also known as “little ears” in Italian is not that commonly seen in Singapore’s cafes.
The reason for using this pasta is that it works better with chunkier sauces, with ‘space’ to absorb the flavours of the smokey spiced beef, and also ‘store’ extra sauce within.
As a bakehouse, their signature items are their pastries and desserts.
The donuts are available in 6 different flavours: Cinnamon Sugar, Hazelnut Ganache, Speculoos Cookie Butter, Charcoal Dalgonut, Lemon Meringue and Messy Milo Overload.
The Charcoal Dalgonut ($5) caught my attention, an entirely black donut made from charcoal powder, with the once-trending dalgona coffee filling.
The lava-like texture of the dalgona reminded me of Circuit Breaker days, something fun, simple and tasty to make.
The bittersweet espresso taste was distinctive, well balanced by the sweet, chewy donut.
Another trend since Circuit Breaker days is the burnt cheesecake, creamy and molten texture cheesecake with a burnt surface.
Over here at Sin and Savage Bakehouse, the Burnt Cheesecake comes in an interesting Pistachio flavour ($12.50).
The texture was smooth and creamy but flavours wise was on the milder side and not as earthly and nutty as I expected.
Surprisingly, my favourite dessert was the Creme Brûlée ($8.50), simple-looking but with the right combination of flavours and texture.
The top layer was caramelised before serving, giving it a brown malty taste, which complements with the vanilla beans custard pudding layer beneath.
There was a good contrast between the crispy surface layer and the smooth and wobbly custard pudding.
Using a 2-beans blend of Brazil and India (Smoky Quartz) from Tiong Hoe Specialty Coffee, also located opposite their outlet, espresso-based drinks include Espresso ($3.90), Americano ($4.50) and Latte ($5).
I would recommend a double espresso shots for their their Latte ($5), smooth and medium bodied, with hints of peanut butter, caramel and chocolate hazelnut.
With background in private dining, the chefs and stands are all warm-hearted and you can see some finesse in their dishes served.
Sin and Savage Bakehouse
169 Stirling Road, #01-1153, Stirling View, Singapore 140169
Opening Hours: 10:30am – 9pm (Tues – Fri), 9:30am – 9:30pm (Sat – Sun), Closed Mon
* Written by Nicholas Tan @stormscape who loves all things [NEW]. DFD paid for food reviewed unless otherwise stated.