Sunday, 16 August 2015
The Fabulous Baker Boy Singapore TFBB JK1215
Johor Kaki was invited to a food tasting at The Fabulous Baker Boy (TFBB) bakery/ cafe at The Foothills located between Fort Canning Park and Clarke Quay.
The Fabulous Baker Boy (TFBB) is an air conditioned, cosy, peaceful oasis tucked in a hillside and shielded by leafy trees from the frantic electric buzz of Clarke Quay pubs and bars right across busy River Valley Road.
TFBB is actually at the exact site of the venerable (demolished) River Valley Swimming Pool and historic Singapore National Theatre (also demolished). This was the original pool cafeteria - fortunately, the vintage mosaic on the pillars and floor remain as connections with our collective memories.
The Fabulous Baker Boy himself. Juwanda Hassim. Owner and Chef.
Juwanda is a Singapore theatre actor - the multi talented Juwanda also has passion for cooking and baking literally flowing in his blood. His parents were in the food catering business and, cooking and baking have always been part of Juwanda's life.
The calling for making people happy with food led Juwanda to start TFBB as an artisanal bakery in 2012 and it soon outgrew itself into a full fledged bakery and cafe.
We warmed up for the tasting with a cold Bloody Mary.
Creamy rich clam chowder was the soup of the day (SGD8.50++).
Wild Mushroom Salad (SGD14.00++).
Heap of fresh greens (mesclun salad) and tomato wedges served with wild mushrooms sauteed in thyme butter, drizzled with aged balsamic vinegar and crowned with a golden sunny side up.
Ju's Prawn Pasta (SGD20++).
Chef's secret crustacean cream tossed with egg pappardelle ribbon pasta cooked soft al dente and served with good sized shelled tiger prawns.
Chilli Crab Mac & Cheese ($18.50++).
A macaroni mound smothered with cheesy bechamel sauce, gently spicy chilli crab meat and topped with feathery, flaky herbed panko crumbs.
Fried Chicken with Waffles (SGD21.00++).
A delicious rendition of Southern USA soul food. A bouncy spongy freshly made eggy waffle drizzled with sweet syrup and served with deep fried golden brown chicken and butter.
I like the juicy and crunchy Chinese pear and purple cabbage slaw too.
Duck Confit (SGD21++).
Slow cooked tender leg of duck, oven baked to a slight char and light crisp outside just before serving. Comes with mashed potato and tangy plum compote.
Soft fibres rich with gentle duck flavour and smokiness from the slightly charred skin.
FAB Beef Pie (SGD18++).
Chunks of beef stewed with juniper berries and mixed vegetables till marshmallow tender. Deeply savoury with slight beefy notes.
Every day, TFBB presents 16 different types of cakes at this quaint little homely corner that felt like anyone's home kitchen.
These are just four of several cakes we sampled.
This is called The Jacintha (yes, it's named after Singapore diva Jacintha Abisheganaden).
It's pandan cream sponge cake with cream cheese and gula Malaka (palm sugar). The cake is topped with shredded coconut. To me, this tasted like a cake version of the traditional Malay sweet dessert onde onde.
Big Lub's Carrot Cake.
Cake with hand grated carrots, chopped walnut, desiccated coconut and cranberries. Filled with vanilla cheese frosting. Covered with sour cream, vanilla and cream cheese frosting. Generously topped with coconut flakes.
A butter milk lemon sponge. Homemade raspberry conserve with lemon juice spread in between layers and filled with vanilla cream cheese. Covered with vanilla cream cheese and topped with crackly puff pastry.
The Nutty Monkey.
Banana and coconut cake filled and topped with peanut butter and Swiss meringue buttercream. The cake is topped with 70% cocoa Valrhona ganarche.
TFBB is a nice serene hangout in the bustling city to enjoy the company of friends over delicious food and fabulous cakes.
Disclosure: Please note that this was an invited tasting.
Restaurant name: The Fabulous Baker Boy
Address: The Foothills, 70 River Valley Rd, Singapore 179037
GPS: 1.291878, 103.845924
Opening Hours: Tues to Thurs: 11:00am to 10:00pm | Fri & Sat: 11:00am to 11:00pm | Sun: 10:00am to 5:00pm (Closed on Mon)
Tel: 6694 8336
Date visited: 14 Aug 2015
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