mcith_singa.jpgBy day, from November 13th, the bakery (Arôme) will operate in an area with 12 covers and serve a collection of breads and savoury and sweet pastries rooted in master patissièr Alix Andre’s French training (Alain Ducasse, Ladurée) with East Asian flavours (experience from Yauatcha, Roka and marrying into a Singaporean family).

Items include Gula Melaka Coconut Bun, Laksa Tomato Coriander Roll and a signature dish of Arôme Milk Bread Toast; a caramelised milk loaf similar to both French toast and candied bread.

During the evening, the space will be repurposed to create a 50-cover restaurant (Singapulah) with Singaporean Head Chef Lynette Zheng serving authentic hawker dishes such as Bak Chor Mee (literally translating to ‘noodles with minced pork’ where noodles are tossed in a chilli vinegar sauce and topped with minced pork, pork belly slices, pork liver and pork balls).

Look out for Chwee Kueh (savoury rice cakes served with preserved radish packed full of sweet-salty umami and sambal chilli) and in a dedicated brunch menu the classic breakfast Kaya Toast (two slices of Arôme milk bread toasted on the grill and covered in homemade coconut jam).

Singapulah has collaborated with Singaporean restaurateur Willin Low to bring Roxy Laksa to Europe for the very first time.

This variety of Laksa is so called because it first opened as a cart outside the popular Roxy Theatre in 1952.

Now in its third generation Low acquired it to preserve its specific taste for the future. The Roxy Laksa is more “feminine” rather than “masculine” in flavour and real taste of home for Singaporeans.

The drinks menu will offer the kitsch Singapore Sling as a nod to colonial Singapore of the turn of the century.