Finally! I’m back in England and able to catch up on approx twelfty hundred blog posts.
And what would make all this blogging easier? A cappuccino and pandan croissant from Tiong Bahru Bakery. Shame I’m on the wrong side of the bloody world. Again.
I’m a pastry snob (natch) so didn’t have massively high hopes for Singaporean croissants to rival those of gay Paree, but thanks to head pastry chef Gontran Cherrier they really are almost certainly the best pastries in Asia. (If you disagree then you’re welcome to sponsor an Asian pastry discovering expedition where I just eat croissants and collect passport stamps for a month).
For research purposed we tried everything going…
But the stand out pieces had to be the pandan croissants (I guess because the hint of Asia made it so much more interesting than our boring European croissants) and the sugary sticky delight that was the kouign amann – it would send shivers down your dentist’s spine.
If you’re in Singapore then def head over to Tiong Bahru one breakfast time to have a pastry fest (obvs the bakery is located in it’s namesake areaaaaa – 56 Eng Hoon Street specifically) .
Your hearts and thighs won’t thank you, but your tongues and tummies will.