The Fabulous Baker Boy is not news to brunch junkies. Most famous for it’s cakes, this quaint little bakery cafe has been garnering a steady crowd and following in its 2 years of operation. It recently went through a renovation, refitting the cafe with air conditioners. In the sweltering hot Singapore, who can say no to a good brunch and yummy cakes in an air conditioned area?
The usual problem with popular brunch venues though is, well, its popularity. There are so many people it takes ages for the food to arrive. That’s where desserts come in.
Valrhona Chocolate (S$8++/slice)
Using chocolate of 70% cocoa, the Valrhona Chocolate cake was fudgy, chewy, yet moist and light at the same time. We loved this an polished it off in less than a minute.
Carrot Cake (S$8.50++/slice)
Touted to be one of the best carrot cakes in Singapore, it certainly tasted so on the first bite. It was fluffy and lightly sweetened, and the shredded coconut was a wonderful addition. However it fell flat after a few mouthfuls. The cream cheese frosting lacked the tang, the walnuts and raisins weren’t significant enough, and the carrot laden sponge tasted like any normal vanilla sponge. It was quite the disappointment.
Salted Caramel (S$8++/slice)
I loved how luscious salted caramel is generously slathered between the layers of valrhona chocolate torte. It gave the otherwise dense chocolate cake a welcomed salty balance. It’s my favourite out of the 3 we tried. It is quite a big slice though so it might be good to share it with a friend, to prevent it from getting too jelak.
Corned Beef Hash (S$17++)
Chunks of corned beef, with onions, potatoes, and a little bacon, this is an absolutely hearty dish. I’m far from being English, but a spoonful of this sent me straight home. Simple fare, cooked with passion and love. This unconventional brunch dish is a definite must-try when visiting TFBB.
Wild Mushroom Salad (S$14++)
Anything with an egg looks awfully awesome. Sadly the only other commendable part of the dish is the reduced balsamic dressing. Not many F&B establishments use reduced balsamic, which definitely kicks any salad up a notch. The mushrooms though are mediocre, simply sautéed with garlic. The salad didn’t taste like a properly composed dish, but more like a handful of veggies with a side of mushrooms.
Towkay Ng’s Eggs Ben(S$12.50++)
TFBB’s eggs ben stand out from the others because of the way their eggs are made. Most eggs ben come with the average poached egg – a harder exterior of egg white encasing liquid yolk. TFBB’s eggs are similar to that of Symmetry’s, like a soft-boiled egg, with a softer egg white exterior encasing the yolk and semi-cooked whites. The hollandaise sauce was very well executed. It is a pity the brioche slices used were not distinct, so much that swapping it with the normal muffins would be preferable.
Guinness Beef Pot Pie (S$18++)
A perfect pot pie, if not a tad too salty. It takes 15 minutes to make a pot pie, so you are assured it’ll come fresh out of the oven, steaming hot to your table. Crisp buttery pastry and delicious tender stewed beef, it’s absolutely worth the wait.'
Several hits and misses, but the hits do explain why TFBB is such a popular spot. They don’t merely sell your usual brunch fare, including their interpretation of many local dishes. While their cakes have been slightly disappointing, the savoury dishes were executed pretty well. In the highly saturated ‘hippy’ cafe scene, TFBB is definitely one to look out for.
The Fabulous Baker Boy
70 River Valley Road
Tuesday to Thursday: 11am-10pm
Closed on Mondays
Closed from 4.30pm-6pm daily
Brunch/Lunch till 2.30pm
Tea till 4.30pm
Dinner till 9pm