Review: Alani at Kada, the Mediterranean bakery & brunch spot that’s a breath of fresh air

The Kada enclave at Maxwell has been pretty impressive so far. I may not take to its boutique gyms and indie sound baths, but I can certainly appreciate the baked barbecued pork buns at Shou Dim Sum and the flavoured coffees at its many hole-in-the-wall spots such as Kyuukei. 

One new spot in particular, though, has got me simply smitten with its white-washed walls, scent of fresh bakes, and all-round good vibes. 

I’m talking about Alani, which officially opened its doors just last week after a two-month long soft phase. 

The backstory

The mastermind behind Alani is Greek-Cypriot chef-owner Alberto Simillides, who also runs Proud Potato Peeler, a reservations-only restaurant next door dedicated to Middle Eastern and Mediterranean flavors. 

At Alani, he bakes breads, cookies, and other bakes with strong Greek and Levantine influences. Some of his bakes include signature sourdoughs made with a 14-year-old Greek sourdough starter. 

Some of them are even baked over an open fire, giving a rustic and smoky charm that simply can’t be faked.

The bakery is tucked away on the fourth floor of Kada Maxwell, so you’ll have to climb up the stairs or use the building’s one-of-a-kind electric lift built back in the 1920s. 

Alani’s rooftop setting is a laid-back, breezy escape filled with rattan chairs, vibrant cushions, communal tables, and an abundance of greenery.

But if you ask me, the small “living room” inside is where it’s at, with counters stacked high with pastries that demand to be eaten. It’s a lovely space with a shared communal table, too, albeit in a more quaint space, where good vibes and conversation abound. 

Our verdict

It’s been awhile since I’ve gotten so excited about a bakery (the last time I was this excited, it was for Bingo), but Alani is the sort of place that stops you mid-bite and makes you rethink what you know about bread. 

Alberto’s bakes are exceptional, the flavors bold, and the prices very, very reasonable for a rooftop spot in Chinatown. 

The brunch menu is rather interesting as well, taking conventional-sounding things such as caesar salad and French toast, and putting a Mediterranean spin on them.

Compared to the cookie-cutter cafes and bakeries that pop up from time to time, Alani’s innovative and novel Mediterranean flavours won’t be easily replicated elsewhere, unless you somehow find another Greek-Cypriot baker like Alberto.

What’s it good for

If you’ve never been to Crete or any of the Greek islands, it’s unlikely you’ll have tried a sarikopita (S$16), a fried pastry that’s filled with cheese, coiled, and fried. Named after the Turkish word for “turban”, it is its shape that sets these lovely pies apart. 

Alani’s version is just beautiful — beyond the chewy cheese pie mostly made with salty, creamy feta, you get the contrast of floral Greek honey, the light crunch and fragrance of black sesame, and the brightness of fresh oregano. 

This is a unique must-try that you likely can’t find anywhere else.

One of my favourite things here is easily the portokalopita (S$10), a Greek classic that’s just swimming with the aroma of citrus and cinnamon. It’s also a riot of textures — phyllo pastry is soaked in a tangy orange syrup until it turns gloriously sticky and moist. 

You get a big spoonful of bittersweet chocolate on top and another thin sheet of phyllo for a hit of sophistication. It makes all the difference. It’s the kind of cake that works beautifully with coffee. 

Seriously, head down and go order one now. 

You probably haven’t seen a prettier pistachio cinnamon roll (S$9) than this one at Alani, which is essentially a love child between a cinnamon roll and baklava.

I start from the crown of thick, pistachio-laced frosting with dried rose petals adding a floral fragrance. It’s a thick spread with the consistency of thick kaya, but so rich with the flavour of both candied and crushed pistachios.

Next, I make your way into the chewy soft folds, generously dotted with more chopped pistachios — everything is sticky, sweet, and buttery, and I would down the whole thing myself if I didn’t have other bakes to try.

The ladenia (S$11) is a lesser-known Greek cousin of the Italian pizza. The dough is reminiscent of foccacia and is topped with plenty of good stuff: Greek olive oil, sharp and tangy tomato sauce, brown olives, feta, some mozzarella, some herbs and spices, and small basil leaves. 

The crust is on the harder side, but as a whole this is soft, fluffy, and downright delicious.

There was another savoury piece that caught our eye at Alani. 

Imagine a really good margherita pizza, then condense it into a sourdough bun – that’s the san marzano tomato and burrata sourdough (S$16). At nearly twenty dollars, it’s easily one of the priciest bakes here, but worth a try anyway. 

The rich tomato puree made from San Marzano tomatoes is bright and intense, the burrata creamy and indulgent, and the fresh basil ties it all together.

Then there’s the simpler but no less tasty Lebanese za’atar (S$11), a pillowy sourdough bun baked to smoky, charred perfection, then generously dusted with Alberto’s own za’atar spice mix, including tangy sumac, roasted white sesame, cumin, and oregano. 

The result? 

A chewy, complex, and herbaceous delight that’s deeply satisfying in its simplicity.

The cafe also serves up a decent cookie spread.

Some people like crunchy cookies, but I prefer them soft and chewy like Alani’s brown butter cookie (S$4.50). Thick, gooey, and unapologetically rich, the insides lean more towards soft chocolate folded inside than actual dough. 

The presence of macadamia nuts add crunch and drops of melted bittersweet chocolate add depth to an already complex cookie (using brown butter means a stronger toast-y flavour). 

With cookies this good, I don’t usually stop at one, but this is quite a chunky boy so one was plenty, especially considering the amount of bakes I had before this.

Alani isn’t just all bakes, it also serves up a small menu of quenchers.

The homemade lemonade (S$9) from the brunch menu is served in an absurdly large Bordeaux glass – impossible to drink quickly, which is exactly the point so you can savour it. This is tart and floral with a faint hint of pinewood from masticha, freshness from mint, and Greek honey rounding out the edges. This is a must on a hot day.

Coffee isn’t the main draw here, but Alani can certainly brew a good flat white (S$5.50). Using beans from Jakarta-based Morph Coffee, this is a smooth, nutty cup with just the right balance of acidity. Perfect for sipping alongside all that glorious bread.

What it could improve on

Word about Alani is getting out. Fast. 

While service was generally quick during my weekday morning visit, I’ve heard from friends that this place got really packed during its opening weekend. 

When it gets packed, waiting times get longer as does efficiency of its service, turning the tranquil rooftop atmosphere into something more frantic. 

Its small indoor space also means that you’ll likely see a queue snaking out of the door on weekends, making its space seem a little tighter than it already is. 

It’s kind of a good problem for them, though maybe not for those who prefer quicker service and less crowds. But be patient, because once you get that first bite of its bakes, you’ll forgive everything.

Our quick takes

Is it conducive to conversation? Yes, and it’s even encouraged.

Is a reservation necessary? Walk-ins only.

How to get there? Alani is on the rooftop of Kada, a two-minute walk from Maxwell MRT Station.

HungryGoWhere paid for its meal at this restaurant for this review.

For the latest eats, read more about the newest cave restaurant in town, Cavern Restaurant at Mandai, as well as explore Casa Cicheti, the newest rustic restaurant by the Cicheti Group.

Enjoy up to 50% off when you dine with GrabFood Dine Out.

You can also book a ride to Alani at Kada at Maxwell.