The bread scene in Singapore has evolved beyond white, brown or whole-grain bread. Throughout the ears, home-grown bakeries have baked creatively and intensively flavoured breads such as buns with pork floss, sambal prawns, oreo cookies, yam paste and otah-otah (a spicy Indonesian fish paste) and hawkers and simple bread shops are now offering even sourdough breads and focaccia, done on-site.
Bread
Serangoon Garden Bakery & Confectionery
49A Serangoon Garden Way #01-45, Serangoon Garden Mkt & Food Ctr (Map) 6am – 2pm (Or till sold out) Mon
It is so easy to over order when their array of freshly baked (on site, occupying two hawker stalls) local style breads confronts you. All their buns, cakes and breads are made and baked on site in that two stalls. These great breakfasts and teatime bites always draw a queue, and you would be stumped when about 17 buns and cakes beckons. They use a soft gummy and milky type of bun and fill it with firm local favourites like Sambal Hae Bi (sambal dried shrimps), Curry Potato (so old school), good ol' Crushed Peanut and Kaya, Orh Nee (sweet yam paste) and even grated coconut with palm sugar (gula Melaka). We adore the Otah (spicy fish paste) as it contrasts so well with the sweetish, milky soft bread. They also have a range of cakes and the banana ones are hot stuff! Be prepared for a queue and to be dazzled.
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