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Did you hear? Mary Grace, the Filipino bakery cafe chain with 140 branches across the Philippines, opens at Tras Street in Singapore’s Tanjong Pagar district on 13 Mar 2026.
The chain was founded in 1994 by Mary Grace Dimacali, who loved to bake sweet pastries, such as fruit cakes, lemon squares and cream puffs to share with her loved ones.
Each sweet treat was made with love and care, and eventually her treats and influence spread beyond her family and friends, leading to them being sold at bazaars and markets. This eventually led to the formation of the first Mary Grace cafe in 2006.
When we stepped into Mary Grace, we were greeted by the hospitable staff who ushered us to our seats. The decor was simple but rustic, evoking a homey atmosphere. The warm and earthy tones evoked a sense of comfort and nostalgia, the perfect fit for a cafe that generations of Filipinos have looked upon as home away from home.
What we tried at Mary Grace
We started off with their ensaymadas. The Salted Egg Ensaymada (S$6.50) is a Singapore-exclusive creation. The taste of the salted egg was rather strong and thick, which will definitely cater to those who enjoy salted egg. The Mary Grace Ensaymada (S$5.50) features a light, buttery brioche with premium aged Edam cheese. It melted in my mouth and was rather savoury.
Up next were the cheese rolls. We ordered the Mary Grace Cheese Rolls (S$4.30, above left) and were advised to try the Mary Grace Hot Chocolate (S$7.50) alongside it as a dip. I found that the creamy cheese centre complemented the rich hot chocolate, enhancing the flavour.
Another Singapore exclusive creation, the Kaya Pandan Cheese Roll (S$5.30, above right), had a smooth, custard-like taste that was just the right amount of sweetness for me.
Moving on to mains, we ordered the Angus Beef Tapa (S$25.50),which was loaded with tender beef and sunny-side-up or scrambled eggs; you can choose garlic or rosemary rice to accompany it and I chose the former. Upon biting in, I found that the garlic rice was aromatic, and the eggs were seasoned well. However, the star of the show definitely had to be the beef, which was not only juicy but also had an umami flavour.
We were also advised to pair it with the salsa and mango, which added a bright and tangy sweetness, balancing the dish with a refreshing contrast.
The next main we got was the Grilled Chicken InasalFocaccia (S$19.50). The chicken is marinated in a tangy, achuete-spiced blend and I found that the portion was rather generous. While the exterior was tough and slightly difficult to cut through, the grilled chicken was smoky and had a caramelised char, which deepened the taste. This dish was so satisfying that I could not resist going for seconds.
For our dessert, we settled on Mango Bene (S$14.50). It was layered with silky cream and had a light, airy texture. Additionally, the inside was filled with fresh mangoes and light meringue, giving a vibrant finish. I felt that this was a worthwhile dessert, for it was both easy to eat and refreshing at the same time.
To end off, we finished our meals with our drinks. The Singapore Sunrise (S$11) had a strong citrus flavour with a subtle nutty aroma, while the Drinkable Tiramisu (S$12) was creamy and thick, with a heavy chocolatey taste. While these two drinks had distinct flavour profiles, I did not feel as strongly for the Ube Coconut Cloud ($10), which I felt could have had a stronger coconut taste.
Mary Grace cafe was definitely checking out. Their superb attempt at blending Singaporean and Filipino cuisines together while preserving their Filipino culture makes for some interesting and tasty dishes.
Please note that they accept reservations for weekends for the opening month till mid Apr, and limited seats are available for walk-ins on weekdays. If you want to try authentic Filipino cuisine, head down on 13 Mar to check them out, and make your reservations here.
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