The new space takes over the former River Valley Swimming Complex, and offers a host of new experiences and exclusive bakes
Fort Canning Park is bound to get busier, especially on weekends, as Tiong Bahru Bakery has opened its seventh outlet along the foothills of the historic location.
“The location’s rich history and surrounding lush greenery struck a chord in me,’’ explains Spa Esprit Group founder and chairman Cynthia Chua, adding that the place “ticked all the boxes” that made the bakery great in its previous neighbourhoods.
Housed in two of the restored buildings that belonged to the former River Valley Swimming Complex (one of the earliest pools in Singapore that opened in 1959), the bakery is fashioned after a lodge in the woods. It’s divided into two sections—a 75-seat indoor dining area and an open kitchen that gives diners a full view of the artisans at work. In a nod to its past life, the interiors are decked out in quirky design elements such as lifeguard stands, doughnut floats and faux ‘pool rules’ signage.
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When it comes to the menu, expect all-time favourites such as oven-fresh croissants and buttery kouign-amann, which are complemented by exclusive bakes. The highlight is definitely the Sourdough Croissant, served with a creamy and crunchy cremeux praline filling. From the beverage list, you have Nutmeg Tee Halia and Sourdough Kvass. The former is a modern take on the local finger tea but perfumed with nutmeg spice, and the latter is a refreshing Eastern European drink brewed with sourdough yeast.
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