Brunch is probably our favourite meal of the day, so go big or go home and indulge in some of the finest, most satisfying brunch places in Singapore.
Brunch is probably our favourite meal of the day, so go big or go home and indulge in some of the finest, most satisfying brunch places in Singapore.
Heavyweight Comfort
If you’re the kind whose camera needs to eat before you do, Paddy Hills is the place to be. Less than three months after the cafe opened, their geotag location has seen plenty of Instagram pictures. Heavyweights on the menu include The Asian Brick, $18 – the thick French toast, fried bananas, butternut squash puree, and yam ice cream drizzled with gula melaka are a sight to behold.
But if you want something a little lighter, opt for the Berry Ricotta Hotcake, $19, or Orange Ricotta Pillow, $18. The pancakes are crisp and crumbly on the outside, but remain soft and fluffy on the inside and are definitely not as heavy on your stomach.
Paddy Hills is at 38S Buona Vista Road. Tel: 6479 0800.
A Messy Affair
When it comes to brunch, more is always a good thing. At Chillax Café, there are no dainty quiches or granola bowls, just big, messy brunch meals that will make you want to unbutton your highwaisted jeans and just go for it. Wake up to a sweet, late morning with the Pancakes with Salted Caramel, Nutella and Bananas, $14. The pancakes are thick, light and fluffy, and one can never have too much Nutella in a lifetime.
But if you’d like a more savoury start, dig into the Marmite Pork Burger, $17. We love how the sweet, caramelised bananas complement the delectable pork patty, which is nestled between soft, buttery buns that soak up the juices. If you’re feeling naughty (it’s the weekend, after all!), go for the Adult Milo Godzilla, $15. It’s all harmless childhood nostalgia until the vodka kicks in.
Chillax Café is at 28 Maju Avenue, Serangoon Gardens Estate. Tel: 6244 5529. Brunch is available on weekends from 11am – 3pm.
Fundamentally Fabulous
With a name like The Fabulous Baker Boy, it’s obvious the baked goods here are the stars. But before we went for their cakes, we got the party started with their brunch menu. The TFBB Champion Breakfast, $24, consisting of two eggs on toast, sauteed mushrooms, sausages, bacon and a pile of roasted rosemary potatoes, does not disappoint.
But the star of the brunch show is the Chili Mac and Cheese, $18 – the cheesy bechamel sauce is mixed with chili crab sauce, giving this traditional dish a spicy twist. Finish off with a slice of their signature Big Lub’s Carrot Cake, $8.50. You get a mouthful of hand-grated carrots, chopped walnuts, desiccated coconut and cranberries along with soft, fluffy cake with each bite.
The Fabulous Baker Boy is at #01-15 The Foothills. Tel: 6694 8336.
WATCH OUT FOR:
BOON TAT STREET
This CBD area, mainly known for its economy rice stalls, is now seeing a revival with the arrival of new kids on the block.
Fry
To personify FYR (pronounced “fire”), this restaurant is like an European expat who ain’t afraid of a little spice. The menu captures European culture and cooking, but with Southeast Asian spices to give the dishes extra character. Be sure to tuck into the Whole Maine Lobster, $35 – while its grilled, succulent flesh is to-die-for, it’s the shallot lemongrass bechamel sauce that surprises, making you want to slurp up every last bit and lick your fingers after. If you’re up for some fire in your belly, the Spiced Deboned Red Snapper with Sambal Belacan, $25, is not to be missed. And to finish off your meal, FYR’s Baked Pistachio Melt and Pandan Ice Cream, $10, is a good mix of creamy, sweet and rich flavours. The warm lava cake oozes pistachio cream. When paired with the pandan ice-cream, you’ll want seconds.
FYR is at 19 Boon Tat Street. Tel: 6221 3703.
Den
Den’s interiors may look unassuming, but their dining menu is anything but. This bistro by day and tapas/wine bar by night caught our attention with their extensive range of offerings. With nothing exceeding $14 in their lunch menu, Den is easy on the wallet. The Truffle Mac and Cheese, $12, is equal parts decadent and comforting – the macaroni is slathered in melted cheddar and gouda, and blanketed by mozzarella that’s baked to perfection.
The dinner menu transforms at night (this time, nothing exceeding $20) and you’ll get a variety of meat, seafood and vegetarian dishes. We recommend the Parma Ham Bikini, $15, where two slices of warm bread snugly hold together a melty mess of parma ham, truffle paste, parmesan and aged cheddar. Mmmmm.
Den is at 29 Boon Tat Street. Tel: 6220 0629.
Sum Yi Tai
Step into Sum Yi Tai (which means “third wife” in Cantonese) and you’ll be greeted by a dimly lit restaurant with an interior dressed in dragon and floral motifs – seedy ’80s Hong Kong joint, much? Rest assured, the food is anything but dodgy alleyway fare. Much like a fierce third wife who’s assertive and keen to impress, Sum Yi Tai’s menu makes its mark with a wide variety and modern take on Cantonese food. The roasted meats like the Maple Honey Glazed Char Siew, $18, Crispy Roast Pork with Chili Oil, $12, and their Signature Roast Duck with Rice, $12, are the must-tries.
The Char Siew is a hot favourite – it isn’t too fatty and the amount of honey glaze doesn’t overpower the natural juices or sweetness of the meat. This isn’t really a first-date destination, but it’s perfect for that rowdy group of friends who don’t mind sharing plates over ’90s Cantopop.
Sum Yi Tai is at 25 Boon Tat Street. Tel: 6221 3665.
Harissa:
The Next Sriracha?
Sriracha was virtually unknown (and unpronounceable) a few years ago, but it’s become a staple condiment in most food establishments today. With the sauce going mainstream, hipster foodies have been looking out for the next wonder condiment to take over this traditional Thai sauce. And it looks like Harissa, a hot sauce from Tunisia, looks set to be the Next Big Thing. Made of a blend of roasted peppers, chili, garlic, paprika, coriander and olive oil, Harissa is nicknamed the “national condiment of Tunisia” and is found in most of the North African country’s fish and meat dishes. We probably won’t be seeing it in a chicken burrito this year, but soon enough… soon enough.
