Sunday was spent with my dearest girls visiting the much raved about Tiong Bahru Bakery at Eng Hoon Street. I personally didn't want to go to the Raffles City branch, though it's a lot nearer and more accessible, because the idea of it being located at a shopping centre's basement is just... unappealing and boring. And I have to say, travelling all the way from the east to the branch at Outram was totally worth it!
As a sweet tooth I was really more attracted to the sweet-looking pastries as compared to the bread, so I picked the Banana Chocolate Crumble. We also got the Choux Puff and Kouign Amann (which Eunice highly recommended) and two cups of latte. Turned out the sweeter ones did impress me, but only for the first few bites; I guess it's inevitable for you to get slightly sick of sweet things if you eat them continuously. The plain-looking Kouign Amann, however, was the one that had the three of us fighting for the last bit of it. Honestly I didn't know this ordinary looking pastry has such a complicated name, but now I do and will remember it well, because I'll definitely order it again the next time I go back.
Quoting ladyironchef, Kouign Amann is 'a Breton cake with similar characteristics to that of a puff pastry. It is a round crusty cake, made with bread dough, containing layers of butter and sugar. Lots of butter, sugar and caramel. Sinful, but so damn good.'
Yup, there you have it.
Butter, sugar and caramel. How can anything taste bad with these ingredients?
Why is a considered a cake though, if it's actually made with bread dough? Because by the look of it I would have thought it belongs to the bread family.
