Tiong Bahru Bakery is no stranger to Singaporeans, with the popular cafe having multiple outlets islandwide, serving up some of the best bakes (ugh, their kouign amann is so good). In celebration of their 10th year anniversary, the TBB Drunken Baker will be having a sundown takeover at the gorgeous Foothills outlet from now till the end of July (Friday & Saturdays).
Tiong Bahru Bakery x Drunken Baker
The TBB Drunken Baker pays homage to the bakery’s beloved croissant and sourdough served alongside a list of natural wines curated by the experts at Drunken Farmer. On the menu, you’ll find artisanal sourdough pizzas, hotdogs, and wild croissant waffles – with numerous elements such as cheese, dough, and even condiments made entirely from scratch.
Grab a seat over at the alfresco terrace where you’ll see everything made, cooked, and assembled in front of you. You’ll spot Paul & Yannick in the live kitchen, the Head Baker and Head Chef of Production at Tiong Bahru Bakery respectively.
TBB Drunken Baker
The menu is rather small but is carefully curated to showcase the best of Tiong Bahru Bakery. As for drinks, there are 10 different labels of natural wines available by the glass ($17-20) or the bottle ($80-95).
The Parés Baltà, Materia Prima Pet Nat ($80 per bottle, $17 per glass) is a great wine to start with: floral, fruity, and bubbly with a refreshing finish.
Sourdough Pizzas
There are 2 sourdough pizzas on the menu. The Rosso ($18.50) is a tomato-based pizza topped with creamy goat cheese that’s made fresh daily from locally sourced goat’s milk and an arugula pesto to balance things off. Here, we opted for a topping of house-cured Iberico Coppa ($6).
On the other hand, the Bianca ($19.50) is a Ricotta cheese-based pizza topped with housemade bold blue cheese reminiscent of gorgonzola, maitake mushrooms, walnuts, and chives. For an upgraded experience, you can choose to top it off with some Fresh Black Truffle ($20) shaved a la minute onto the pizza.
Fun fact: the sourdough pizza dough is made from a 160-year-old starter!
Hot Dog Roll
Given a Tiong Bahru Bakery twist, the Hot Dog Roll ($16.50) features a housemade lamb & beef sausage grilled over charcoal fire together with an herbal, tangy yogurt sauce, tahini grain mustard, all wrapped in a crusty, flaky croissant shell.
This particular dish paired amazingly with the Miscela Rosata 2020 ($80 per bottle, $17 per glass) from Italy, which was a dry rose, reminiscent of a cranberry cocktail.
Prawn Roll
One of our favourite items was the Prawn Roll ($18.50) which featured fresh prawns slathered in a Laksa paste that’s made in-house, sandwiched between a fluffy, buttery sourdough brioche.
Wild Waffle
End the night with a decadent Wild Waffle ($10) made using croissant dough which resulted in a crispy, flaky exterior and a chewy center. The waffle is topped with vanilla chantilly cream and gula melaka caramel but was surprisingly not too overly sweet.
Tiong Bahru Bakery Foothills Special Pop-Up
The TBB Drunken Baker Menu is available for the whole month of July, on Fridays & Saturdays only, from 6pm to 11pm. Dine-in will be available at the TBB Foothills’ alfresco terrace.
Tiong Bahru Bakery Foothills
Fort Canning Park, 70 River Valley Rd, #01-05, Singapore 179037
Mon-Sun, 7:30am-7pm
Pop-up Timings: 6pm-11pm
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