Review: Boronas is a small-but-mighty bakery for Colombian bakes, buttery pastries, and bold coffee

The backstory

Boronas is the brainchild of chef Fernando Arévalo, the Colombian chef behind Latido and, before that, the now-shuttered concepts Bacata, and the Michelin-recommended Preludio. 

The concept first launched in March last year as a small kiosk inside Asia Square’s Food Garden, quietly feeding the CBD lunch crowd with a selection of Colombian-inspired bakes and sandwiches. 

Boronas’ initial foray was compact and charming, but also temporary, shuttering after a few months (a fate we’re all too familiar with, especially in the competitive CBD area).

But Boronas came back in December, bigger and with a dedicated shopfront, too, on Jalan Tua Kong taking over the former premises of Les Mains Bakehouse. If you’re familiar with the neighbourhood, you’ll know it has quietly accumulated a lot of good food spots, both local and more Western-centric.

There’s a proper terrace out front with a few tables under an awning, and yes, it’s pet-friendly, too! 

Boronas’ indoor space is modest, with only three tables, and the display case and counter taking up half the space, with freshly baked rolls, croissants, and focaccias, sitting neatly behind the glass.

The whole philosophy with Boronas, compared to Latido, seems to be to do fewer things and to do them properly. 

Aside from the bakes on display (from S$4.50), Boronas also has a few Colombian breakfast plates built around eggs that are a bit more special. It’s also worth noting that, unlike at the first iteration of Boronas, chef Fernando’s pan de la casa is unfortunately no longer available here — you’ll have to head to Latido to try it, as it’s now exclusively available there only. 

Our verdict

Yes, obviously I’d lament about the absence of the famous rye bread here, which might also be the obvious reason that most people might show up to Boronas at first. (I myself only tried it once at Preludio six years ago.)

But it must be said that there are many other great bakes at Boronas’ new Siglap premises that you won’t feel the loss for long. 

In particular, the brunch plates, which start from S$7.50, are fantastically priced for a bakery of this quality. 

Couple this with the fact that you’re now dining in a proper unit in a wonderful, vibey neighbourhood, rather than a food court where the first Boronas once stood, and you’ve got a sure-win formula for a breezy weekend morning.

Don’t expect chef Fernando himself to be baking personally at Boronas, though — Boronas is in the good hands of his well-trained and talented crew regardless. 

Taken all together, Boronas at Siglap feels like a little piece of Colombia, no passport required.

What it’s good for

The arepa de choclo (S$10) is the underrated star of the menu. A traditional South American corn cake made from fresh sweet yellow corn, it’s very soft with a natural sweetness to it.

Throw in a folded egg and a tangy self-proclaimed “secret Colombian sauce” which I suspect to be a bit of mayo or sour cream mixed with cheese and yellow mustard and you’ve got a very delicious breakfast hotcake. 

I recommend topping it up with parma ham (S$4) because the salty, cured quality of the ham against the corn sweetness is just incredible.

I was surprised to find something like the garlic cream cheese shio pan (S$6.80) in a South-American bakery, but it’s a good move considering how much Singaporeans like these things. 

The sweet garlicky cream filling is rich enough to feel indulgent but also light enough to not feel cloying, and a bit goes a long way thanks to the chopped cooked garlic already studding the bread outside.

You can probably already tell from the photo, but the Boronas croissant, at S$4.50, is well-laminated with distinct layers, and buttery all the way through, holding up well even an hour later after I took it home. 

When a croissant shatters and sends flakes and crumbs everywhere on your shirt, you know it’s good even before you complete your first bite.

Onto its more robust and stuffed offerings: Let’s just say there’s also something about using focaccia as a base for a sandwich — rather than plain bread or a burger bun — like its mushroom avocado focaccia (S$8.50). 

The bread is crisp on the outside with a very airy crumb structure inside, and the toppings are generous and tasty without being too excessive. There are juicy slices of grilled king oyster mushroom, earthy rocket leaves, half an avocado, and a healthy smattering of whole grain mustard for tangy sweetness — it looks like a lot, but it’s not too cloying. 

The buttery pistachio Bliss (S$6.80) sounds like something from a neighbourhood bakery, but the pastry backs up the name completely. 

The Danish-style base is topped with a thin layer of soft cookie-like dough, layered with smooth pistachio ganache, and finished with chopped pistachio nuts on top. 

Slice through it and there’s a sweet pistachio filling inside the pastry itself, too — so you’re getting that nutty and earthy pistachio flavour at every layer. 

This is one of the more memorable pastries I’ve had at a Singapore bakery this year, and at S$6.80, it’s very, very worth it.

If you’re looking for another unassuming item, hiding in the corner of the glass display is a small cheese roll (S$4), but don’t let its size — barely larger than a golf ball — fool you. 

There’s a little heft to it, and I cut it open to find it almost entirely cheesy all the way through, making the inside dense and slightly yellow. 

It’s quite different from the traditional Colombian pandebono cheese rolls, which are puffier and airy. This is more of a dense little thing — which is likely the result of shredded cheese is directly mixed into the dough, according to the staff — that delivers flavour in a very direct way. 

Its drinks menu is short and to the point: A small selection of coffees, a chocolate drink (that I absolutely need to return for), and the house chispa de panela.

Cafe Colombiano, or Colombian coffee is globally renowned for its high-quality, 100% Arabica beans, and it really shows in the iced americano (S$5) with its good roasty body and a little smoke. 

It’s a great choice for a morning coffee, or at any time of the day, really, to perk you up.

The chispa de panela (S$6.50) is Boronas’ signature drink, and for good reason. It’s essentially a lemonade made with palm sugar and lime, finished with a salted coconut whipped cream on top — cool, refreshing, and layered.

It’s the thing I’d order first if I were coming purely to sit at the terrace on a weekend, and decompress from the week, which is, now that I think about it, not a bad reason to visit Boronas at all.

What it could improve on

I genuinely struggle to criticise anything here. The staff were warm and friendly, the terrace ambience on a quiet weekday morning was lovely, and when you weigh the quality of the bakes against what you’re paying, it’s actually pretty good value.

Beyond that? I said earlier that I didn’t mind the absence of the pan de la casa — and I stand by that, because the rest of the menu is genuinely good enough to head down to Siglap. 

But I’d be lying if I said I didn’t want it back. Bring it to Boronas, chef, please. We’re asking really nicely.

Our quick takes

Is it conducive to conversation? Yes! Kick back on the sheltered terrace or inside where it’s air-conditioned (along with 2000s radio hits playing in the background).

Is a reservation necessary? Walk-ins only.

How to get there? Boronas is a 15-minute walk away from ​​Siglap Station Exit 2. For less of a walk, take a bus to its bus stop along Upper East Coast Road, which has buses 10, 12, 13, 14, and 16, all of which go through the main city centre. 

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

For more places to dine around East Coast, check out our Joo Chiat cafe guide, and this solo-friendly, authentic Japanese yakiniku spot!