Baker RST: New hawker stall serving locally inspired muffins & mini pizza, all under S$3.10
Would you trade the prestige of high-end restaurants for the relentless heat and lively buzz at a hawker setting?
For the 32-year-old Ryan Tan, it was a leap worth taking.
A graduate of Le Cordon Bleu Sydney — the esteemed culinary school founded in Paris — Ryan is backed by 16 years of experience in the F&B industry.
He has refined his craft in several acclaimed kitchens, including InterContinental Sydney and the now-closed Joel Robuchon in Sentosa.
Ryan also runs a YouTube channel where he’s been sharing baking and cooking tutorials since 2022 — though lately, running a hawker stall leaves him with far less time to film.
Armed with a genuine passion for baking, Ryan kickstarted Baker RST — which stands for “relax, sit back, and treat yourself” — at Empress Road Market & Food Centre in January.
The stall is part of the National Environment Agency’s Incubation Stall Programme, which gives aspiring hawkers the chance to run an incubation stall, at a lower start-up cost.
Here, the selection is kept short and sweet: Three muffins and three Boat pizza creations, plus two rotating bakes that are displayed on the top shelf.
All of these fresh bakes are built on combinations that are a bit more adventurous than what you’d typically find at a hawker bakery, but nonetheless draw on the vibrant local flavours Singaporeans love.
You can expect creations such as a pandan kaya coconut gula melaka muffin (S$2.90), chilli crab, prawn, fish and cheese Boat pizza (S$2.70), and even a Hainanese curry pizza version.
When we visited, the rotating specials included a newly introduced plain Seashell cake, as well as the Baker’s Hat bread, both priced at S$1.50.
With prices ranging from S$1.50 to S$3.10, some might find Baker RST’s goods slightly above an average hawker snack, but each of these come generously loaded with ingredients!
All for the love of bold, yet comforting flavours
The pandan kaya coconut gula melaka muffin (S$2.90) leans into a classic flavour combination that’s hard to mess up.
Here, desiccated coconut is folded into the muffin batter, adding subtle fragrance and texture.
Despite its bright green hue, the pandan flavour is surprisingly mild and does not come across as artificial, which some might be worried about.
Fortunately, the muffin is soft and moist, with the components balancing out nicely without feeling overly sweet.
That said, those who prefer a gao (rich and intense) pandan flavour might find this version a little soft.
Chocolate lovers should go straight for the torched marshmallow Nutella Oreo dark chocolate muffin (S$3.10).
Yes, it’s quite the mouthful of a name — but thankfully, the muffin lives up to it. Tear it apart, and you’ll find a molten chocolate centre slowly spilling out from within.
I especially enjoyed the filling, which helps to add an extra layer of richness and moisture, giving the muffin a satisfyingly decadent finish.
Don’t let the banana mixed berry lemon crumble muffin (S$2.90) throw you off — and yes, you’re seeing it right. The muffin is, indeed, blue, owing to the blueberries within.
It comprises a banana-based batter, studded with berries and finished with a light lemon crumble on top. Just like its counterparts, this muffin is just as soft, moist, and easy to enjoy.
Personally, I found the banana flavour a little subdued. But as with most things, it really comes down to personal preference.
If you’re in the mood for something savoury, Baker RST also offers mini boat-shaped pizzas, including a Hawaiian-inspired chicken ham, tomato, pineapple and cheese (S$2.60) version.
Ryan shares that his take on pizza was designed to be lighter and crispier on the crust — quite the opposite of the pillowy, fluffy style we’re used to in traditional Italian pizzas.
Still, Baker RST’s version has a charm of its own. The crispier crust gives it a rustic edge, making it a pleasant snack, rather than a hefty one.
Among the options, the chilli crab, prawn, fish and cheese Boat pizza (S$2.70) was our favourite. It carries a noticeable kick and stays fairly true to its chilli crab inspiration — a solid pick for the spice lovers!
Another unconventional creation is the Hainanese curry chicken ham and cheese Boat pizza (S$2.60), with a gentler, more approachable level of spice.
It doesn’t instantly remind me of the bold flavours of traditional Hainanese scissors-cut curry, but it still makes for a comforting bite, with the savoury flavours coming together pleasantly.
Lastly, we also tried the brand-new plain Seashell cake (S$1.50 per piece).
Sporting a slightly crisp exterior and soft, tender interior, it’s somewhat reminiscent of the traditional Malay egg sponge cake, kueh bahulu, albeit with a stronger hint of vanilla aroma.
If I were to nitpick, the cake could do with a touch more moisture — it felt a little dry on the subsequent nibbles.
Whether in an upscale restaurant or a humble stall, Baker RST is an example that creativity can thrive anywhere. If you’re curious to see familiar flavours showcased in a new light, Baker RST is worth checking out!
This was a hosted tasting.
For more ideas on what to eat, check out the all-new bakes at Burnt Ends Bakery’s Cross Street outlet and the second-gen owners behind the beloved Tanjong Rhu Pau.
Thu 8am - 2pm
Fri 8am - 2pm
Sat 8am - 2pm
Sun 8am - 2pm
- Farrer Road
Shannon has the taste buds of a grandmother and perpetually struggles with a food coma.
Read more stories from this writer.
