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Food

Crown Bakery & Cafe: New Additions Like Prawn Bisque Pasta & Berries Mille Feuille at Crown Centre

Last Updated: April 17, 2020

Written by Dawn Yeo

We love sharing good food recommendations with you, but for now, keep these recommendations as bookmarks—visit them only when the COVID-19 situation ends. Stay safe!

If you’re craving some Sunday afternoon brunch, I know just the spot for those mains and desserts you’ve been daydreaming about—Crown Bakery & Cafe

Nestled in Crown Centre along Bukit Timah Road, Crown Bakery & Cafe occupies the corner unit, boasting a regal yet comforting white and blue exterior. This eatery is a collaboration between the F&B arm of Far East Flora, one of Singapore’s plants and flowers retail giant, and a premium artisanal bakery hailing from Japan, Signifiant Signifie

With their menu changing every six months, I decided to pay them a visit, this time to feature dishes from their hot kitchen, especially their new additions. 

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The dish that came the most highly-recommended by their head chef was the Avocado Tartine (S$17.90++), which uses Crown’s signature sourdough bread, topped with mashed avocado, poached egg, feta cheese, tomato salsa, dukka and micro-herb, surrounded by a trail of hollandaise sauce and a sprinkling of bright pink pomegranate seeds. 

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There were so many flavours exploding from the ingredients in this dish, it was hard to keep track. The creamy avocado was drizzled with olive oil that enhanced its smoothness, while the littering of spices and herbs helped to balance it out and bring a kick to the dish, along with the pungent feta cheese. 

Meanwhile, the pomegranate seeds added a crunch and a burst of sweet juice, and the bread helped to mellow out all the intense flavours going on. Although, if you’re someone who enjoys a simple dish, this one may be too overwhelming for you. 

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Next, we had their Chilli Crab Egg & Sourdough (S$14.90++), featuring their sourdough, scrambled eggs, chilli crab sauce, ricotta cheese and a side of salad with homemade sesame dressing. Although it might sound intimidating, the chilli crab sauce was more tomato-based, making for a sweet and sour combination between the fresh crabmeat and the sauce. 

The silky scrambled egg offset the flavours in the chilli crab, while the sourdough bread offered a welcome crunch. What really made this dish for me was the sweet-sour chilli crab sauce—something I didn’t expect to find in a brunch menu that was new and refreshing. 

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One of the new additions to their menu was the Prawn Bisque (S$20.90++), consisting of squid ink spaghetti, sautéed garlic, tiger prawn, crab claw meat, cherry tomato and simmered in prawn bisque. Unlike other similar kinds of pasta, this one uses squid ink spaghetti instead of prawn bisque because of how well the flavours complement each other.

Chilli oil is drizzled over the prawn bisque, to provide respite from the creamy richness of the sauce. The cherry tomatoes are simmered together with the bisque to add a hint of sourness to the dish, which pairs well with the firm juicy prawns and the sweet crab meat. I really enjoyed how all the components of the dish tied well together, but it may be too jelak for those who seek out stronger flavours. 

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One of their signature and most well-known dishes is the Crown’s Oxtail Stew (S$27.90++), featuring Angus oxtail, braised bacon, sautéed vegetables, mash potato, and a side of toasted sourdough bread. The oxtail is braised with red wine and simmered for three hours, while the bacon is sous vide for eight hours, though I’m not sure it accounts for such a high price-point.

The generously-sized pieces of oxtail were cooked to perfection, soft enough to easily fall off the bone and melt-in-your-mouth tender. While the bacon took slightly more jaw work, each thick slice from the huge slab had a distinct smoky flavour and the savoury sauce helped to make up for some dryness. 

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We finished off the meal with the Berries Mille Feuille (S$13.90++), one of their newest desserts. Stacked with multiple layers of puff pastry and vanilla ice cream and garnished with strawberries, coconut crumble, almond flakes and mixed berries sauce, this treat from Crown Bakery & Cafe will fulfil all your sweet tooth cravings. 

Made in-house with French butter and Japanese flour, the puff pastry was baked till the ends were charred, giving it that burnt flavour and crispiness that helped to combat the sweet vanilla ice cream. The sour-sweet strawberries and homemade berry sauce added that extra level of saccharine sinfulness while keeping the dessert refreshing and addictive. 

I really appreciated how much thought went into the conception of these dishes, where each individual component had a distinct flavour and purpose in making the dish more cohesive. I especially enjoyed their take on chilli crab, a local favourite, and creating a more Western-inspired dish suitable for brunch. 

There’s no doubt that both their bakes and hot dishes are made using premium ingredients, which ultimately translates into pricier dishes like their oxtail stew. I don’t know if such high prices are justified, but I would definitely treat myself to a meal here once in a while for the ambience and indulgent food. 

For the month of the ‘Circuit Breaker’, Crown Bakery and Cafe is offering 20% off food delivery and 25% off food store pickup via Oddle, excluding bread. They are also available for delivery on Grabfood and FoodPanda, so you can enjoy their mains in the comfort of your own home.

Expected Damage: S$13.90++ – S$27.90++ per pax

Price: $

Our Rating: 4 / 5

Crown Bakery & Cafe

557 Bukit Timah Road, Crown Centre, #01-03, Singapore 269694

Price
Our Rating 4/5

Crown Bakery & Cafe

557 Bukit Timah Road, Crown Centre, #01-03, Singapore 269694

Telephone: +65 6463 3066
Operating Hours: 7.30am - 6.30pm (Daily)
Telephone: +65 6463 3066

Operating Hours: 7.30am - 6.30pm (Daily)
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