not-bad baked goods from this beautiful whitewashed bakery in tiong bahru. from a yuppie enclave (i.e. katong), to this hipster one (the bicycles say it all) – this popular cupcake place actually also serves up a range of other items (that provide more compelling reason for a visit).
just a quick head’s up this morning that this tiny hole-in-the-wall cafe at millenia walk does a decent set lunch – you get a permutation of one main course with soup and/or drink and dessert for very good prices (getting all four hits you barely twenty) – very good value in an otherwise rather pricey bit of town.
I suspect the cafe’s name comes from its very white walls and the rows of tarts in their counter – it’s quite a small (seats maybe 8), clinical space juxtaposed with cheerfully colorful tarts and cakes. I didn’t know what to expect of its savories – but my sandwich of mushroom and beef was surprisingly filling, with wholemeal bread holding in a rather generous mass of cheese and shroom and meat (I took half of it away).
there’s also a tiny dressed salad on the side, which was a nice touch, and my ice-cold earl grey capped it off nicely. it’s a homely little space, and good for sitting down with a book for lunch (or a friend, if you must).
I’ll be back to try the sweet stuff.
#01-102 Millenia Walk
9 Raffles Boulevard
tel +65 6238 6893
$$: 10-20 per person, depending on how greedy your order is
I used the last of my lovely meyer lemons in this cake – a damp, hearty but fluffy cake of almond meal barely bound together. it’s a simple, fragrant cake – and good for tea time. you whizz up meyer lemons with a bit of egg and almond, throw it all into a pan – and bare moments later, there’s a delicious waft of citrus in the kitchen.
let’s start with a little baking: I managed to buy meyer lemons – and they were on offer! – and I cannot tell you how pleased I was. I must have seemed a little fanatic in the supermarket when I found these, and it was serendipitous for I had already decided on baking a whole lemon tart, and resigned myself to using typical lemons (apparently known as eurekas). these smell lovely, genuinely a mix between mandarins and lemons, and I couldn’t stop going around getting everyone to rejoice with me in their sheer loveliness.
and of course, they worked a treat in the whole lemon tart. thin-skinned and more complexly fragrant, they baked up into a buttery and very tasty lemon tart that I was happy to bring to a party with friends. this is a one-bowl smitten recipe, which really tells you all you need to know – punchy lemon flavour, easy enough to make, and impressive in result.