Baker’s Brew has brewed up a new menu – and we’re excited to try it

·3-min read

Baker’s Brew at Paragon has revamped their menu to include main dishes and I had to give it a try.

I’ve been there once for their cakes, and boy, do they know how to bake a cake. However, how will their mains taste? My companion and I decided to put them to the test.

A picture of the front of Baker's Brew
A picture of the front of Baker's Brew

We were promptly seated and we greedily ordered four dishes in total. Needless to say, we were impressed by the quality of the food at Baker’s Brew.

A picture of their truffle mushroom soup
A picture of their truffle mushroom soup

We ordered the Truffle Mushroom Soup (S$10) to start the ball rolling.

The mushroom soup was creamy, with herbs and mushroom bits present inside, and it was served with a side of crispy garlic bread. The truffle came from the truffle oil sprinkled on the surface of the soup, which complemented nicely the hearty taste of the soup. Good soup.

A pictures of Crab Mix Benedict
A pictures of Crab Mix Benedict

As for Baker’s Brew’s mains, the Crab Mix Benedict (S$20) was interesting to me as I personally have not encountered crab and eggs benedict paired together before. It was a good choice to order this.

A picture of the runny yolk of the Crab Mix Benedict
A picture of the runny yolk of the Crab Mix Benedict

Upon cutting into the eggs benedict, the satisfying egg yolk river did in fact happen— a testament to the eggs being done well. The crab mix mayonnaise had spring onions, big seedless chilli diced into small pieces, and of course, crab meat.

There was a tangy taste to the crab mix, and it paired well with the hollandaise sauce and the English muffin. There was actual crab meat in the eggs benedict, and I know that because I may have bitten into a few tiny crab cartilages, but those can be taken out of my mouth easily so it wasn’t an issue.

A picture of Prosciutto and Arugula tartine
A picture of Prosciutto and Arugula tartine

Baker’s Brew’s Prosciutto and Arugula Tartines (S$26 for two slices) had truffle oil, prosciutto, arugula, and parmesan cheese on top of a well-toasted sourdough bread. It was a standard open-faced sandwich— the saltiness of the prosciutto paired well with the slight bitterness of the arugula, which was balanced out by the creaminess of the cheese.

A picture of the French Toast
A picture of the French Toast

Finally, we ordered Baker’s Brew’s French Toast (S$15) off the All Day Breakfast menu and to me, this stole the show.

While I usually lean towards savoury food, this French Toast swept me off my feet. The brioche bread was light and fluffy, and it stood almost an inch tall, in all its handsome glory.

The sides of the toasts were caramelised well and I could taste the sweetness of the toast with each bite. It had butterscotch sauce (which tasted like the Werther’s Original sweet) and maple syrup drizzled all over, and was topped with berry compote and chantilly cream, which was divine. There was just enough sauce such that the sauces didn’t overpower the toast, but instead enhanced it.

All in all, I was thoroughly impressed by Baker’s Brew’s new menu. Yes, it is typical cafe food, but what matters is that it is cafe food done well. The food was fa-brew-lous, and I will be coming back again soon.

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