Quick answer: Marymount Bakehouse Upper Thomson is the second outlet of Ian Chong’s sourdough bakery-café. It opened on 12 September 2026 at 9 Thomson Ridge, Singapore 574637, a short walk from Upper Thomson MRT. It has 60 seats (38 indoors, 22 outdoors, with pet-friendly outdoor seating) and runs a levain-based menu of pies, handmade sourdough pastas, brunch plates and a rotating range of sourdough loaves. Levain pies start at $16.90++ for a 4-inch; mains run $24–$38++, and loaves cost $15–$23. It is open Wednesday to Friday, 9am–7:30pm and Saturday to Sunday, 9am–6pm, closed Mondays and Tuesdays. Last dine-in orders are 6pm on weekdays and 5:15pm on weekends.
Most people will find Marymount Bakehouse through a loaf. The hand-scored sourdough is the brand’s most unique point. But the reason to sit down at Upper Thomson is everything else the levain has been worked into: pie crusts, gnocchi, pasta, breadcrumbs, even a salad.
The name has come full circle too. Marymount began in 2020 as a pandemic home bakery in the Marymount neighbourhood. It opened its first shopfront at Sin Ming in 2023, then moved to Race Course Road in 2024, which we reviewed back then. Thomson Ridge is a few minutes from where it started.
We went to the media tasting and then returned on our own dime. Here’s what to order, what it will actually cost, and the timing detail that will catch you out if you turn up late.
What Is Marymount Bakehouse?
Marymount Bakehouse is a sourdough bakery and café founded by Ian Chong, who leads the kitchen, and his partner Jingwen, who runs operations and front of house. Every dough is naturally leavened with no commercial yeast. The loaves are made at 80% hydration with a 20-hour natural fermentation and are hand-scored before baking.
Ian is a chef first and a baker second. He left a diploma programme to train at SHATEC, then graduated from the Culinary Arts Academy Switzerland. He went on to cook at the Michelin-starred Domaine de Châteauvieux in Satigny, Switzerland, and at Fleur de Sel Le Restaurant in Singapore under Chef Alexandre Lozachmeur. That background explains the menu. Sourdough is treated as an ingredient rather than a product, so you get levain gnocchi, sourdough-crumb passatelli and pies built on pâté en croûte and pithivier techniques.
The brand calls this philosophy “sourdough living”. In practice, it means the bread shows up in nearly every dish.
Where Is Marymount Bakehouse Upper Thomson?
Marymount Bakehouse Upper Thomson is at 9 Thomson Ridge, Singapore 574637, on a quiet side road off Upper Thomson Road.
The nearest MRT is Upper Thomson (TE8) on the Thomson–East Coast Line, a few minutes’ walk away. Marymount (CC16) on the Circle Line is the other option.
The space is noticeably bigger than Race Course Road. A split-level layout puts the main dining room below a raised communal table and coffee counter, divided by a lime-plaster portal in the brand’s sangria red. There are 38 seats indoors and 22 outdoors, and the outdoor seats are pet-friendly.
What Time Should You Go? (The Last-Order Catch)
This is the part most likely to trip you up. The closing times you’ll see on Google aren’t the times you can still sit down and eat.
| Day | Open | Last dine-in order | After last order |
|---|---|---|---|
| Monday–Tuesday | Closed | — | — |
| Wednesday–Friday | 9am–7:30pm | 6pm | Takeaway only, 6pm–7:30pm |
| Saturday–Sunday | 9am–6pm | 5:15pm | Takeaway only, 5:15pm–6pm |
So a “6pm close” on Saturday really means you need to order by 5:15pm, and a 6:30pm weekday arrival gets you bread to take home but no table.
The weekday evening slot is the useful one. Race Course Road was a 9am–5pm café when we last checked, and Upper Thomson is the only Marymount where you can grab a pie after work. Arrive by 5:30 pm to order comfortably.
Come early, and think about sitting outside. The room is bigger than Race Course Road, but it fills up fast, and once every table is taken, the dining room can feel a bit stuffy. If you don’t need full air-conditioning, ask for the outdoor seats. They’ve installed a few air conditioners out there, and it’s where the dogs sit anyway. Either way, get there early if you want a table.
How Much Does Marymount Bakehouse Cost?
Levain pies start at $16.90 for a 4-inch Apple & Rhubarb Custard Pie. Savoury pies come in 4-inch and 5.5-inch sizes, and the Drunken Chicken also comes as a 7-inch ($75). Mains and pastas run $24–$38.
A realistic shared meal for two looks like this: a 5.5-inch Drunken Chicken Pot Pie ($32.90), the Beef Tartare on Bone Marrow ($30), the Sourdough Gnocchi ($30) and the Laminated Wedge ($18). That’s $110.90 on the menu and $132.97 after service and GST, about $66 a head before coffee.
What Should You Order At Marymount Bakehouse Upper Thomson?
Our picks: both savoury pies, the bone marrow tartare and the wedge salad. The gnocchi was the most unusual dish we ate, but if you’re choosing where to spend your stomach space, we preferred the pies over the pasta.
Drunken Chicken Pot Pie (4-inch $18.90 · 5.5-inch $32.90 · 7-inch $75)
This is the dish we’d send a first-timer for. Chicken is gently poached in Shaoxing wine, white wine and chicken stock. It goes into a roux-thickened base of onions, banana shallots, leeks and slow-cooked cabbage, with morels and butter-fried chestnuts folded through. The crust is a black truffle levain, topped with truffle sour cream, shaved black truffle and edible flowers.
It began as a Chinese New Year special and stayed because people kept asking for it. We first ate it at Race Course Road in 2024, when it cost $16.90. The 4-inch is $18.90 now. The crust is the real reason to order it. It’s properly buttery, and the Shaoxing wine gives the filling a familiar savouriness you don’t get from a standard Western pot pie.
Corn & Crab Chowder Pie (4-inch $20.50 · 5.5-inch $38)
The other favourite, and one of the two new pies at Upper Thomson. Sweet crab meat is folded into a corn chowder and baked in the same buttery levain shell. It’s topped with crab tartare quenelles, smoked bell pepper purée, basil, burnt corn and crispy corn kernels. Ian paired crab and corn for their shared sweetness, and the smoky pepper and burnt corn keep it from tipping into dessert territory. If you order only one pie, it’s a toss-up between this and the Drunken Chicken.
Beef Tartare on Bone Marrow, The MMBH Way ($30)
Roasted bone marrow is glazed with tare and topped with sourdough crisps. Hand-cut beef tartare goes on top, seasoned with capers, grain mustard, mustard seeds, chives and crispy onions, and sourdough is served alongside for scooping. Chicken tare, mirin and soy give the tartare a Japanese-leaning depth. This was one of our favourites of the meal, and the most shareable plate on the table.
The Sourdough ‘Laminated’ Wedge ($18)
An iceberg wedge salad, layered rather than dressed. Cold iceberg is stacked with sour cream and lemon, then loaded with bacon, burnt corn, tomatoes, fried quinoa, sourdough crumbs and parmesan. The kitchen pitches it as a palate cleanser between the rich dishes. We ended up liking it as much as the pies, which isn’t usually what happens to a salad.
Sourdough Gnocchi with Swedish Meatballs ($30)
The most interesting main we tried. The gnocchi is made with russet potato, ’00’ flour and the house levain, boiled and then pan-fried in butter. It sits on a mashed potato purée with hand-rolled beef and pork meatballs. The sauce combines meatball gravy and beef jus with a lingonberry and port reduction. On top go toasted mustard seeds, pickled and diced cucumber, housemade chips, dill, herb oil and truffle crème fraîche. It’s IKEA’s most famous plate run through a fine-dining kitchen and a sourdough starter, and it works better than that description suggests.
Interesting isn’t the same as favourite, though. Overall, we preferred the pies over the pasta. If you’re ordering for two, get two pies and a starter before you add a pasta.
What Else Is On The Menu?
Brunch and small plates. The Parma & Burratina ($27) is a panzanella of sourdough croutons, compressed watermelon, Parma ham, confit cherry tomatoes, burratina and pickled green tomatillo, with tomato-watermelon gazpacho poured at the table. Turkish Eggs with Sourdough Pişi ($24) come with labneh, poached eggs, confit tomatoes and a saffron-sumac sauce.
More levain pies. The Hamburg Wellington ($38) encases a Wagyu beef patty in levain pastry with almond saucisson, cabbage, red cheddar cream and caramelised onions. It sits somewhere between a burger and a pithivier. The 4 Cheese Asparagus (from $18.90), new to Upper Thomson, combines Philadelphia cream cheese, Gorgonzola, stracciatella and Parmesan with an asparagus nest and a Coppa Scotch Egg, although we did find this a bit too intense for our liking.
Sourdough pastas. Morel Mushrooms & Broccolini ($24), the first sourdough pasta Marymount created, comes in lemon cream. The Sourdough Passatelli ($26) is made from house sourdough crumbs and served in pumpkin sauce with petits pois à la française, bacon and a poached egg. Brown Butter Boquerones & Sourdough-Crusted Seabass Pasta ($28) brings Spanish anchovies and lemon zest. The Nduja Sofrito Seafood Pasta ($33) is a semolina squid-ink pasta in nduja sofrito, finished with a saffron prawn broth, clams, crab and tiger prawns.
Desserts. The Apple & Rhubarb Custard Pie (4-inch $16.90 · 5.5-inch $28.80) is the pie that started the range in 2022, with custard, rhubarb purée, apple, cinnamon and maple glaze. Tira’miso’ ($19) swaps in sourdough ladyfingers soaked in rum and coffee, miso mascarpone and coffee caviar.
Sourdough Loaves
Upper Thomson does sell loaves, from the Marymount House Loaf ($15) up to The French Onion Soup Sourdough ($23). They’re baked in small batches and rotated through the month, though, so what’s on the shelf depends on the day. If you’re mainly there to buy bread, go to the Race Course Road outlet, which has a wider range and more loaves available. Treat Upper Thomson as the place to sit down for pies, and Race Course Road as the place to stock up.
Upper Thomson Or Race Course Road?
| Upper Thomson | Race Course Road | |
|---|---|---|
| Address | 9 Thomson Ridge, S574637 | 421 Race Course Road, S218668 |
| Opened | 12 September 2026 | August 2024 |
| MRT | Upper Thomson (TE8) | Farrer Park (NE8) |
| Weekday hours | 9am–7:30pm | 9am–5pm |
| Seats | 60, incl. 22 pet-friendly outdoor seats | Smaller dine-in café |
| Menu | Wider café menu: new pies, more brunch | Original café menu |
| Loaves | Smaller rotating selection | Wider range, more available — go here for bread |
If you live in the north or want a weekday evening meal, go to Upper Thomson. Race Course Road is easier from the city.
Who Is Marymount Bakehouse Upper Thomson For?
- Budget around $60–$70 a head for a shared meal of pies, a starter and a main, after the ~20% service and GST.
- Come early. It gets packed, and a full dining room can feel stuffy.
- Sit outside if you’re not fussy about air-con. There are a few air-conditioners installed outdoors.
- Prioritise the pies over the pasta.
- Buying bread? Go to Race Course Road, which has the wider loaf range.
- Order by 6pm on weekdays or 5:15pm on weekends. After that it’s takeaway only.
- Closed Mondays and Tuesdays.
- Bring the dog. The 22 outdoor seats are pet-friendly.
- Not for halal diners. Pork turns up across the menu (Parma ham, bacon, pork meatballs, coppa, nduja), and the café is not halal-certified.
- Vegetarians have fewer options than you’d expect from a bakery. The menu doesn’t label vegetarian dishes. The Morel Mushrooms & Broccolini pasta and some loaves look meat-free, but ask staff before ordering.
Marymount Bakehouse Upper Thomson: Key Information
| Detail | Information |
|---|---|
| Address | 9 Thomson Ridge, Singapore 574637 |
| Opened | 12 September 2026 (second outlet; first at Race Course Road since August 2024) |
| Cuisine | Sourdough bakery-café, modern European with Asian accents |
| Founders | Ian Ferdinand Chong and Jingwen |
| Price | Levain pies from $16.90++ · mains $24–$38++ · loaves from $15 (rotating) |
| Opening hours | Wed–Fri 9am–7:30pm (last dine-in order 6pm) · Sat–Sun 9am–6pm (last dine-in order 5:15pm) · Closed Mon–Tue |
| Seating | 60 (38 indoor, 22 outdoor, pet-friendly outdoors) |
| Nearest MRT | Upper Thomson (TE8); Marymount (CC16) |
| Phone | +65 9183 3185 |
| Hello@marymountbakehousesg.com | |
| Website | marymountbakehousesg.com |
| @marymount_bakehousesg |
Frequently Asked Questions
Where is Marymount Bakehouse Upper Thomson?
Marymount Bakehouse Upper Thomson is at 9 Thomson Ridge, Singapore 574637, off Upper Thomson Road. The nearest MRT is Upper Thomson (TE8) on the Thomson–East Coast Line, with Marymount (CC16) on the Circle Line also nearby.
What are Marymount Bakehouse Upper Thomson’s opening hours?
Marymount Bakehouse Upper Thomson is open Wednesday to Friday from 9am to 7:30pm and Saturday to Sunday from 9am to 6pm. It is closed on Mondays and Tuesdays. Last dine-in orders are 6pm on weekdays and 5:15pm on weekends; after that it is takeaway only until closing.
What should I order at Marymount Bakehouse Upper Thomson?
Order the Drunken Chicken Pot Pie (from $18.90), which has a buttery black truffle levain crust and a Shaoxing wine-poached chicken filling. Add the Corn & Crab Chowder Pie (from $20.50), the Beef Tartare on Bone Marrow ($30) and The Sourdough ‘Laminated’ Wedge ($18). For a main, the Sourdough Gnocchi with Swedish Meatballs ($30) uses levain in the gnocchi dough and comes with a lingonberry and port reduction, though we preferred the pies over the pasta.
Is Marymount Bakehouse Upper Thomson pet-friendly?
Yes. Marymount Bakehouse Upper Thomson has 22 outdoor seats that are pet-friendly, with a few air-conditioners installed outside, alongside 38 seats indoors.
What is the difference between Marymount Bakehouse Upper Thomson and Race Course Road?
Marymount Bakehouse Upper Thomson, at 9 Thomson Ridge, opened in September 2026. It is larger, with 60 seats including pet-friendly outdoor seating, has a wider menu with new levain pies and expanded brunch, and stays open until 7:30pm on weekdays. Race Course Road, at 421 Race Course Road near Farrer Park MRT, is the original café, open since August 2024.
Is Marymount Bakehouse halal?
No. Marymount Bakehouse is not halal-certified, and pork appears on the menu in dishes including the Parma & Burratina, the Laminated Wedge (bacon), the Sourdough Gnocchi (beef and pork meatballs) and the 4 Cheese Asparagus pie (coppa).
Who owns Marymount Bakehouse?
Marymount Bakehouse is owned by Ian Ferdinand Chong and his partner Jingwen. Ian is a SHATEC and Culinary Arts Academy Switzerland graduate who cooked at the Michelin-starred Domaine de Châteauvieux in Switzerland and at Fleur de Sel Le Restaurant in Singapore. He leads the kitchen, and Jingwen runs operations and customer experience.
*This article is based on a media tasting, followed by a return visit where we paid for our own food. All opinions expressed about the food are entirely our own.
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