Spot the chic Parisian sitting comfortably among Asian street food favourites along hip Tanjong Katong Road in Singapore's east.
Singapore's culinary culture is truly global.
Do.Main in Tanjong Katong is like any one of the ubiquitous little bakeries / cafes in Paris or any French town, big or small.
Stepping inside Do.Main in Tanjong Katong, the layout and decor is simple and neat yet warm and charming. It makes customers feel welcome.
The inner space is long and narrow but cosy. We can hang out here comfortably.
I was invited to sample the breads and savoury French dishes at Do.Main.
Simple tomato soup served with house made toasted bread SGD6.50. The homely tomato soup is thickened with bread crumbs according to Chef-owner Frederic's mother-in-law's recipe.
Octopus salad with Romesco sauce on sourdough toast bread SGD15++.
Charcuterie Platter SGD20++.
Homemade items which changes according to what is seasonal and available. This evening it was Duck Pate with Pistachio, Pork Rillette and Kurobuta Ham served with assorted artisanal breads.
Kurobuta Ham on artisanal bread.
Cassolette Baked Escargot on a bed of tomato fondue with herbs and parsley butter served with assorted breads SGD16++.
"Tartiflette" Ratte Potatoes (from France) with melted Reblochon Cheese and Bacon SGD16++.
Do.Main's version of "Mac and Cheese" - Baked Ravioli with Comte Cheese SGD14++. Someone managed to chomp a bite off the dish before I snapped the picture ;-D
Red Wine Oxtail Stew Pie SGD12++. Oxtail stewed in red wine sauce, and wrapped in Do.Main's house made puff pastry.
"Bourdaloue Pear & Almond Tart" SGD5++.
This simple tart is very personal to Chef Frederic as this was the first recipe he learnt at the renowned LeN么tre patisserie in France when it was still owned by the LeN么tre family. The tarts at Do.Main are all French-style.
Eclair (with salted caramel and chocolate filling) SGD5++. At Do.Main, all eclairs are filled solid with filling in the classic French style.
White Coffee Cake SGD8++.
White coffee mascarpone mousse, 2 layers of coffee sponge sandwiches with white coffee ganache, on a base of sweet dough mixed with Gianduja chocolate mixed with praline paste.
Paris-Brest SGD5++.
At traditional French bakeries, leftover dough are made into chouquettes. Savoury sweet, fluffy soft inside choux pastry balls with sugar nibs which is a favourite treat for children in France. SGD3++ a small bag at Do.Main.
All the breads and pastries are made in house at Do.Main by Chef-owner Frederic with his team.
Chef Frederic graduated from "Ecole LeN么tre" culinary school and famed patisserie. Frederic also had the opportunity to hone his skills working with French Master P芒tissier and celebrity chef Christophe Michalak at Hotel Athenee Plaza in Paris. Frederic have been in Singapore for nearly a decade and loves it here.
Together with chefs Christophe Megel (of A-munition F & B Consultancy) and Stephane Istel (Chef-owner, Bar-Roque Bar & Grill), Frederic aims to share home-styled French classics with Singaporeans. We are indeed fortunate here in Singapore as Chef Christophe shared that old school, classic French breads and pastries are getting harder to find in France.
The team at Do.Main Bakery Cafe - Joalynn, Sam, Chef Frederic and Leo (from left to right).
Tanjong Katong Road is a rather long road, so to spot Do.Main Bakery, look out for this Caltex petrol station. The bakery is just across the road from this station.
Disclosure: As this is a media invite, the food is not reviewed.
Restaurant name: Do.Main Bakery Cafe
Address: 226 Tanjong Katong Road, Singapore 437015
Map: http://bit.ly/SingaporeJK
GPS: 1.307183, 103.895494
Hours: 8:00am – 9:30pm (Tues – Thurs) | 8:00am – 10:30pm (Fri – Sun) | Closed on Mondays
Tel: 6348 1406
Non Halal
Date visited: 30 Apr 2015
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