Tiong Bahru Bakery celebrates SG60 with cafe-hopping trail and local-inspired bakes till Aug 31
Singapore is turning 60 in just a few days. What better way for our nation of foodies to soak up the vibes, than with a chill cafe-hopping trail around the Little Red Dot?
Tiong Bahru Bakery and its sister concept Common Man Coffee Roasters have teamed up for a self-guided SG60 Sip & Stroll trail that runs until August 31 — and yes, there’re attractive prizes included.
Here’s the deal: Grab a Sip & Stroll map at any Tiong Bahru Bakery or Common Man Coffee Roasters outlet, and explore any five out of nine exciting stops across Singapore.
To earn a stamp, you have to spend a minimum of S$6 at any of the nine participating outlets. This also nets you a complimentary cup of coffee to fuel your day and keep the good vibes flowing!
The journey is not just about coffee, though — each stop brings you close to some of Singapore’s beloved heritage landmarks, including St. Andrew’s Cathedral, Fort Siloso, Lau Pa Sat, and Geylang Serai Market.
As locals, we often overlook these historic gems around us. I’m guilty of it myself — despite passing by St. Andrew’s Cathedral a few times, I only stepped inside for the first time during the Sip & Stroll trail.
The experience felt like a meaningful journey through Singapore’s past. Between sips and sites, I’m reminded that these historic spots aren’t just for tourists only — rather, it’s a part of our identity and culture, too!
After collecting all five different stamps, you’ll be rewarded with six S$10 vouchers to use on your next visit to any Tiong Bahru Bakery or Common Man Coffee Roasters outlet.
But there’s no need to rush — the Sip & Stroll trail can be completed at your own pace, just as long as you wrap it up by August 31.
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Tiong Bahru Bakery x Lau Pa Sat SG60 exclusive menu
As part of its SG60 celebrations, Tiong Bahru Bakery is also going all out with a deliciously local twist. It has joined hands with the iconic Lau Pa Sat to launch a limited-time menu until August 31.
Inspired by Lau Pa Sat’s legendary Satay Street, a special satay sauce is created just for the occasion, and can be paired with both sweet and savoury bakes.
The line-up spotlights five one-of-a-kind creations, such as:
- Satay white chocolate kouign amann (S$6)
- Nasi sambal Danish (S$5)
- Satay beef croissant (S$12)
- Milo Dinosaur shio pan (S$4.80)
- Teh C shio pan (S$4.80)
Tiong Bahru Bakery’s lovers will want to go straight for the satay white chocolate kouign amann (S$6) — a unique take on the bakery’s signature pastry.
This layered, buttery delight is infused with a fragrant satay sauce and crowned with white chocolate chips.
We were blown away by the surprisingly well-balanced medley of sweet and savoury flavours. The rich, peanutty notes of the satay sauce shone through in each bite, making it a comfortingly familiar, yet inventive treat.
The satay beef croissant (S$12) is another must-try. It’s filled to the brim with tender, slow-cooked Lau Pa Sat beef satay, satay sauce, and pickled cucumbers and carrots.
Even with its hefty filling, the croissant remains light and far from cloying. We thoroughly enjoyed this savoury treat and its hearty flavours hit the spot.
Shio pan enthusiasts are in for a treat with Tiong Bahru Bakery’s inventive spin on the classic bun, made using French butter.
The teh C shio pan (S$4.80) is topped with a lightly sweetened cream that delivers just the right dose of indulgence without overwhelming the palate.
Meanwhile, the Milo dinosaur shio pan (S$4.80) comes generously filled with a gao (thick) Milo-flavoured cream — a nostalgic, decadent sweet treat that’s sure to win over any Milo lover.
Tiong Bahru Bakery’s exclusive SG60 menu will be available at all Tiong Bahru Bakery’s outlets, with the shio pans rolling out islandwide from tomorrow (August 9).
This was a hosted tasting.
For the latest eats, read more about Jumbo’s new premium Cantonese concept Xing Yue Xuan at Sentosa and LeMa Dumpling by Paradise Group at Jewel Changi.
Shannon has the taste buds of a grandmother and perpetually struggles with a food coma.
Read more stories from this writer.
