Tiong Bahru Bakery Opens its 7th Outlet at Fort Canning Park
Fort Canning Park is bound to get busier, especially on weekends, as Tiong Bahru Bakery has opened its seventh outlet along the foothills of the historic location.
“The location’s rich history and surrounding lush greenery struck a chord in me,’’ explains Spa Esprit Group founder and chairman Cynthia Chua, adding that the place “ticked all the boxes” that made the bakery great in its previous neighbourhoods.
Housed in two of the restored buildings that belonged to the former River Valley Swimming Complex (one of the earliest pools in Singapore that opened in 1959), the bakery is fashioned after a lodge in the woods. It’s divided into two sections—a 75-seat indoor dining area and an open kitchen that gives diners a full view of the artisans at work. In a nod to its past life, the interiors are decked out in quirky design elements such as lifeguard stands, doughnut floats and faux ‘pool rules’ signage.
When it comes to the menu, expect all-time favourites such as oven-fresh croissants and buttery kouign-amann, which are complemented by exclusive bakes. The highlight is definitely the Sourdough Croissant, served with a creamy and crunchy cremeux praline filling. From the beverage list, you have Nutmeg Tee Halia and Sourdough Kvass. The former is a modern take on the local finger tea but perfumed with nutmeg spice, and the latter is a refreshing Eastern European drink brewed with sourdough yeast.
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Tiong Bahru Bakery opens seventh outlet at Fort Canning Park
Indoor dining area
Its lush greenery surrounds has also inspired the team to create picnic bundles for breakfast or lunch, and comprises an assortment of bakes, salads and beverages. “We’ve spared no expense in trying to recreate that sense of community and conviviality that the former River Valley Swimming Complex once represented…and we want Tiong Bahru Bakery Foothills to mark the next chapter of its evolution,” enthuses Chua.