Each week, we shortlist the best spots in a city to satisfy your food and drink cravings. In Singapore, plan a picnic at Tiong Bahru Bakery’s luxuriant outpost in Fort Canning Park, tuck into Basque-centric cuisine at the beautiful Fullerton Waterboat House, and savour slow-fermented dishes alongside natural wines at Drunken Farmer.
Tiong Bahru Bakery Foothills
Let the whiff of freshly baked croissants lead your nose to Tiong Bahru Bakery’s seventh outpost in Singapore, a lush spot in the heart of Fort Canning Park. Diners will be welcomed by an open concept kitchen—a first for the bakery, which allows them to savour the sights and smells of the bakers at work. Complementing the indoor seats are an outdoor patio for those who prefer being close to nature, as well as grassy slopes for patrons who fancy an outdoor picnic. Aside from signatures like the buttery Kouign-Amann, new menu items include a sourdough croissant with a crémeux praline filling, best enjoyed alongside a glass of nutmeg teh halia (ginger tea). For something a little unusual, there’s the sourdough kvass, a sweet and sparkling Eastern European concoction brewed with sourdough yeast. Picnic bundles to-go, spanning breakfast and lunch sets, are available for those who’d like to enjoy a spot under the sun.
More information here.
Basque Kitchen by Aitor
The historic Fullerton Waterboat House is now home to the refreshed Basque Kitchen by Aitor, a one-Michelin starred restaurant that specialises in produce-driven cuisine. Aside from a more immersive dining experience, the restaurant, led by Chef-Patron Aitor Jeronimo Orive, has also launched a new pintxos bar and lounge that seats 33. Here, guests can look forward to flavourful offerings like the Sanfilippo anchovies, based on a 125-year-old recipe from a Cantabrian family; as well as a hearty wagyu burger featuring caramelised onions and epoisses cheese. Meanwhile, the main dining room serves a tasting menu for lunch and dinner, anchored by charcoal-grilled items and dishes prepared with painstakingly-sourced Basque produce and seasonal ingredients from Japan. Steak lovers will appreciate the fact that they offer prime cuts of Australian and Japanese wagyu, which are dry aged for at least 45 days.
More information here.
Drunken Farmer
With its humble roots as a pop-up in places like Tiong Bahru Bakery Safari, The Butcher’s Wide, and Levain, Drunken Farmer has finally settled into a new brick-and-mortar home in Singapore’s bustling Central Business District). Part bar and part bistro, the dining establishment reprises chef de cuisine Paul Albert’s sourdough-focused dishes and natural wines. Handcrafted with slow-fermented ingredients, the menu items include the likes of sourdough “couvert”, a basket of naturally-leavened sourdough loaves made with a 159-year-old starter, along with house churned butter, pickles fermented from scratch and smoked Maldon salt. Meanwhile, the extensive drink menu spans over 80 natural, organic, biodynamic, and sustainably farmed labels sourced straight from winemakers.
More information here.
BLACK FLY BIRD 