Tiong Bahru Bakery (TBB) is launching its newest outlet at Waterway Point, with an exclusive hot menu. Residents of Singapore’s most populous neighbourhoods can indulge in TBB’s sought-after French artisanal bakes as well as a range of top-notch hot dishes that are available daily from 10am, including an ingenious take on their signature Croissants. Diners can look forward to a delicious selection of comforting plates that celebrates the wonder dough with something sweet or savoury for everyone in the community.

Signature Croissants Reimagined

Known for their endless creativity, TBB is always thinking of clever ways to serve their award-winning croissants. This is why diners can now enjoy the culinary magic of the Croffle, elevated using the beloved croissant dough. This croissant & waffle love-child which comes in both savoury and sweet forms, features a crispy, buttery crust with a chewy centre. The Breakfast Croffle ($22) is an elevated all-day brekkie topped with crunchy streaky bacon, roasted portobello mushroom, and runny fried egg, with a cool, herby ranch herb sauce. For a hearty bite, the Pull My Pork Croffle ($22) is topped with juicy cajun spiced pulled pork, crushed avocado, sour cream, and pickled jalapenos. For the sweet tooth, opt for the Dessert Croffle ($14) served with a creamy vanilla bean ice cream that’s sandwiched between the crisp buttery croissant waffle topped with house-made chocolate sauce.

Sandwiches, Burgers, and More

For sourdough fans, one can also savour a scrumptious Truffle Mushroom Grilled Cheese ($20), made with fresh Sourdough rosemary Focaccia, sandwiched with an aromatic truffle and onion mushroom medley, manchego cheese and toasted to cheese-pull perfection.

Another must-try is the Crispy Chicken Burger ($22) featuring a juicy chicken thigh fried to golden perfection, layered with a creamy Gochujang sauce that packs a spice, and topped with tangy pickled cucumbers, all held together by fluffy burger buns.

Diners craving for something fresh can order a bowl of Quinoa Salad ($18) packed with sweet watermelons, almonds, feta cheese, juicy tomatoes and pomegranate topped off with herbs and pickled onion, tossed in fresh coriander and mint dressing.

TBB has added a local twist to the classic Egg Soldiers ($12), always striving for new renditions in their menu. Instead of the shelled soft boil eggs and thinly sliced toast, diners can enjoy two perfectly sous vide creamy eggs with a basket of the bakery’s famous Sourdough bread made from the 160-year-old starter. Guests can even flavour their eggs with soy sauce-based drip for that quintessential Asian flair.

Tiong Bahru Bakery Waterway Point is now open daily from 7.30am – 9pm, with the hot food menu available from 10am to closing at 83 Punggol Central, #01-66

Waterway Point West Wing, Singapore 828761.