Do.Main Bakery: Singapore Cafe Review

do.main bakery cafe singapore

Standing out amidst the long row of shophouses on Tanjong Katong Road lies Do.Main, a welcoming artisanal french cafe basing its menu around one of the finest pastries I have ever tasted.

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Not to be belittled, this humble establishment is helmed by chef-owner Frederic Deshayes in a collaboration with fellow chefs Stephan Istel (Chef-owner of Bar-roque Bar and Grill) and Christophe Megel.

What is impressive about Chef Frederic is that he trained under acclaimed culinary school Le Cordon Bleu Paris and even started lecturing there for many years, as well as worked with pastry maestro Christophe Michalak at Plaza Athenee Paris.

Chef Frederic has worked with well-known pastry house, Lenotre for many years of his career and was responsible as opening chef for the first Lenotre patisserie in Seoul – his accolades as a pastry chef is impressive indeed.

Besides the wide selection of pastries and baguettes found in this boulangerie/patisserie, Do.Main’s new concept appeals to all, with choices for an all-day savoury menu as well.

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Another interesting spin at this newly-opened cafe that I appreciated is that the chefs will personally serve up the piping hot, savoury dishes to the guests. This allows them to better explain and present the dishes to their customers. The heartening concept allows for more chef-diner interaction, which I find, will definitely enhances your whole experience here at Do.Main.

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Do.Main’s Tomato Soup ($6.50) proves to be a hearty delight. Based on his mother-in-law’s traditional recipe all the way from Alsace, France, Chef Frederic recreates this homely goodness that seemingly warms you up with love.

This soup is naturally thickened with bread (but not too thick till it borders on pasta sauce), and served with toasted cereal bread at the side. They make really good tomato soup here at Do.Main, and you just have to try it for yourself to believe it.

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The Charcuterie Platter ($20), which comes comprising of 3 hearty meat selections. Chef Stephane from Bar-roque specially curates this selection, which changes monthly depending on seasonal ingredients.

This platter had the duck and pistachio pate, rabbit rillette and kurobuta ham with assorted artisanal breads. I particularly enjoyed the rabbit rillete (middle), for its tender yet subtly creamier texture, lightly salted for a pleasant finish. The pate and rillete both go excellently with their homemade breads.

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The Cassolette of Bourguignon snails, Tomato Fondue and Toasted Bread ($16). Personally a fan of escargots, this dish served to please, with a comforting tomato base lining the savoury pleasure of garlic butter atop the snails. The escargot was slightly soft and flavourful, which I preferred as compared to its rather taut counterparts.

Do.main bakery Bourdaloue" Pear & Almond Tart

Moving on to their patisseries, which was the main star of the show. Above is the “Bourdaloue” Pear & Almond Tart ($5). My favourite yet, the pear & almond tart is delicately crafted such that each mouthful envelopes one in a refreshingly sweet, consistently smooth and hardly overpowering blend of custard and pear slices with a tinge of almond.

The sweetness of the tart was just right, together with the slightly crisp yet firm base, was just the perfect dessert with a cup of tea.

do.main bakery Royal Cheesecak

The Royal Cheesecake ($8). Pretty light and fluffy, yet dense enough for one to taste the rich textures of the cheese, this cheesecake is also further testimony of Chef Frederic’s deft hand. Resembling quite like a light Japanese sponge cheesecakes, it wasn’t heavy on the palate and was a good end to our meal.

do.main bakery cafe Salted Caramel Eclair singapore

Salted Caramel Eclair ($5). Also available in a chocolate variant, the crisp shell of the eclair holds a smooth blend of Do.Main’s chocolate custard. Filled to the brim with their custard, through double injections at the side of the eclair, a bite into this popular french pastry of Do.Main will leave you clamouring for more. The salted caramel coating was pretty pleasant, with the sticky consistency of caramel we love.

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Lemon Cream Tart ($5). Even though a tad too sweet for my liking, the lemon curd was refined and smooth, with a distinct sour citrus flavour which wasn’t too overwhelming.

Their pastries are definitely a notch above the rest and I believe was what won me over completely. Even though pretty delectable, the food menu was still bordering on the average side and not as extensive as I wished it to be. I loved their tomato soup though.

Oh well, we can’t always have the best of both worlds. But fret not, with Do.Main’s inspiring concept and brilliant chefs, I believe that upcoming items on their menu will up their ante to the next level and stand out amongst the ever-growing establishments here in katong.

Do.Main Bakery is definitely a recommended place to go for tea, and possibly for all meals now, with their new all-day savoury menu. I am glad to have found this gem in the east of Singapore, proving to be a great location with stellar ambience to have a nice meal with family and friends. I would definitely recommend Do.Main to any easties reading this, do pop by over for a great meal.

Expected Damage: $5 – $20/pax

Do.Main: 226 Tanjong Katong Road, Singapore 437015 | Tel: 6348 1406 | Website

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