Have you seen the new Tiong Bahru Bakery? The one in Tiong Bahru itself.
Before I even stepped in, the Eng Hoon Street flagship already stood out with its new ‘dress up’ of green-and-white awning.
It already looks like it is calling you in for pastries whether you planned it or not.
I have been to TBB more times than I care to admit across the years, usually for the Kouign Amann or Almond Croissant.
And while there have been new bakes introduced across outlets through the years, this refresh is done in a BIG way.
The space is brighter, sleeker, with a long central display of pastries that stretches like a buffet of butter and sugar.
Yup, the kind of layout that makes you pick up more trays than you intended.
There are Eng Hoon exclusives to tempt regulars into making the trip. Black Sesame & Matcha Danish ($7.50), Nori Furikake Scone ($4.50), and yes, Singapore’s first Kouign Amann Soft Serve.
There is a long list of new savouries like Prosciutto Crudo Shio Pan ($9), Chicken Meatball Marinara Danish ($8), Shabu Beef & Kimchi Lattice ($8), Roasted Potato & Cauliflower Danish ($7.50), and the Nori Furikake Scone ($4.50).
I was enticed by the Chicken Meatball Marinara Danish ($8) by how it looked.
Messy but satisfying, think buttery pastry topped with chunky meatballs and a tangy tomato sauce.
While I wished the meatballs were warmer, the pastry was still buttery crisp and the whole combination worked well.
For Shio Pan fans, there is a small army of options now, like even Maple, Bacon & Pecan Shio Pan ($5), Hot Honey & Parmesan Shio Pan ($4.50), and Prosciutto Crudo Shio Pan ($9).
I had the Spring Onion, Cream Cheese Shio Pan ($4.50), soft and chewy with a tangy filling (that kind of reminded me of the one at Seoul’s Artist Bakery).
Loved the scallions on top which added a fresh, savoury bite.
Moving on to the sweeter things, fans get Chocolate Banana Pain Suisse ($7.50), Raspberry & Vanilla Cream Ribbon ($7), Mango Sticky Rice Danish ($7.50), and the very pretty Lychee, Strawberry & Rose Croissant ($7.50).
And for my personal favourite… I went for the Black Sesame & Matcha Danish ($7.50).
Layers were flaky and crisp, with a centre filled with earthy matcha pastry cream and smooth white chocolate.
Black sesame paste added nutty richness, and a sprinkle of fleur de sel pulled it together. I will want to have this again.
The Eng Hoon flagship is not shy about being the centrepiece.
Some items might feel playful for the sake of it, but the bakes that work really work.
And with that cabinet of pastries staring at you, resistance is pretty much impossible.
Tiong Bahru Bakery
56 Eng Hoon Street, #01-70, Singapore 160056
Opening Hours: 7:30am – 8pm (Mon – Fri), 8am – 8pm (Sat – Sun)
Other Related Entries
Bastille Bakery (Joo Chiat)
Bakery Brera (National Gallery)
Marymount Bakehouse (Race Course Road)
Lean & Rich Bakery (UE Square)
The Test Kitchen (Cross Street Exchange)
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