- Bakery/Dessert, Restaurant
- Desserts, International, Western
Sun - Thu: 10:30 - 22:00
Fri - Sat: 10:30 - 23:00
- Thomson / Novena / Newton
- United Square
At Bakerzin, customers indulge in exquisite desserts. For some it is in celebration, for others it is for comfort. Bakerzin's dessert always meets customers’ expectations and satisfies the purpose of their visit, each and every time. The casual dining experience at Bakerzin simply can’t be matched anywhere else.
- High Tea3 votes
- Large Groups/Gathering2 votes
- Chillout2 votes
- Dinner2 votes
- Vibrant/Noisy2 votes
- Lunch2 votes
- After Work2 votes
- Supper2 votes
- Children/Family2 votes
- Quiet2 votes
- Take Away1 votes
- Private Dining1 votes
- Romance/First Dates1 votes
- Hidden Find1 votes
- Brunch1 votes
Top Must Try Dishes
- warm choc cake1 votes
- Profiteroles1 votes
- Specifying the chicken parts in your curry1 votes
- Raspberry Panna Cotta1 votes
- None1 votes
- Arrabiatta Penne1 votes
- the warm chocolate cake (yums!)1 votes
- desserts1 votes
- Bailey's Irish Cream Souffle1 votes
recommends this place.
The multi-layered cake was extremely rich and chocolatey which I liked, but I couldn't differentiate between the layers in my mouth. The cake was still very much in its frosted state and the layers were still very much stuck together. The top-most layer was a thin layer of thick, glossed chocolate ganache, and the next few layers were the alcoholic sponge cake and chocolate cream intertwined. Should have waited for the cake to chill awhile. Still, I enjoyed the mildly alcoholic Sweet Allure.
I also ordered a Flat White ($4.80). It would have been much more visually attractive if there was some coffee art on it.
The entrance of the place doesn't look too welcoming as it's small. But I like the lighting and setting. I also love cafes with comfortable, individual sofa seats which they have to offer, especially for small groups (or alone).
The lady at the counter was knowledgable enough about the various cakes that they had to offer and recommended me the slices that I should try out.
PS. They also have a weekday high tea set - a slice of cake and drink for $9.80!
I also recommend this place for:
After Work, Chillout, High Tea
recommends this place.
The first time I went to Bakerzin was about three years ago, perhaps four.
Now if I had known that they had a bread basket, and that helping yourself to copious amounts of ciabatta, whole grain and rye breads, and slotting them into an adorable roller-toaster of sorts was completely unlimited (provided you order a set meal of $13.80+), I’d have frequented them sooner – and perhaps would have made a huge dent in their revenue.
Come on. It’s bread. Fresh bread with balsamic vinegar and olive oil to go with. Now we’re talking carbohydrates.
Every set lunch ($13.80) consists of your own helping of bread, the soup of the day, a main and a drink.
I love soups. I do. But ever since working in the kitchen of a cafe about a year back, I’ve never looked at them the same way ever again. I rarely – if ever – order soups when I’m out as part of a meal because chances are that swimming about your healthy-sounding soup is a ton of butter, heavy cream and whatnot.
Suspicions aside, the Soup of the Day was a velvety pumpkin soup, smooth and thick, albeit rather average. I’d only wish that they didn’t remove the wonderful fibrous chunks so characteristic of pumpkins.
Glen’s spicy Arrabiata Penne ($19.80 or as part of a set lunch) was my favorite of the three mains we ordered, perfectly al dente and tossed in a vibrant basil tomato sauce, a remarkable balance of sweet, tangy and peppered with almost dangerous specks of chilli padi. Classic yet very well done.
I ordered the Hazelnut Butter Spaghetti with Poached Egg and Ham ($10.80). Firstly, what hazelnut butter?! I was expecting something tasting almost akin to nutella, or ferrero rocher, since I’m very accustomed to the nutty-ness of hazelnuts and I did have fun spreading hazelnut butter from a jar onto my toasts one period of time. I don’t know whether to be relieved or horribly disappointed that my spaghetti didn’t even so much taste like nutella (now wouldn’t that be interesting). Instead, it had this peculiar burnt note which could, depending on personal preference, be good or bad. It was bland, had twin circular slices of Cold Storage-looking breakfast ham draped over (couldn’t they at least slice it up to prettify the pasta?) and a dismally tasteless poached egg perched atop the dull, though admittedly perfectly al dente spaghetti. I was only thankful that Glen dropped a few globs of chilli padi and garlic chunks from his Arrabiata to spruce up my pasta, otherwise I wouldn’t have finished it. Brilliant Fancy Name marketing ploy though. I fell for it.
Perhaps it would be wise to stick with the western mains at Bakerzin, because, well, the tomato of the Teriyaki Chicken Rice ($10.80 or as part of the set lunch) doesn’t look very pretty now does it? It looked like an upended, cross-section of a rafflesia. The rice was dry and clumpy, and the chicken tough and rubbery. Good syrupy sauce though.
I don’t think that anything could have dampened Adam’s mood for his dear Profiteroles ($8.80) though, and I immediately knew why the moment they descended onto the table. Three sizable mounds of vanilla ice cream sandwiched by delicate choux pastry, drenched in rich chocolate sauce and a sprinkle of toasted almonds. Fantastically simple and delicious.
It looked so unassuming and deceptively plain but was anything but. Glen’s Raspberry Panna Cotta ($8.80) almost refused to stop jiggling from the moment it was set down on the table till I almost wanted to time the number of complete oscillations it underwent. Jiggling frequency. You would almost expect it to have the texture of jello or gloppy pudding, but the Panna Cotta was astonishingly creamy and yielded to the slightest pressure from a spoon, melting on the tongue in a burst of intense vanilla. It paired excellently with the raspberry sauce. Thumbs up for minimalist yet elegant presentation too.
I can conclude safely, and with much confidence, that Bakerzin’s desserts are the best that they have to offer. I didn’t mind waiting 15 minutes for the arrival of my outrageously fluffy puffy Bailey's Irish Cream Souffle ($8.80) with its glossy top and majestic sides rising above the ramekin. The bitter bite of the shot of espresso that came with the souffle was potent and a great companion to the sweet . Drink it all in one go to finish off this dessert or bathe the poofy cake in it. It’s delicious either way I’d reckon.
Their service leaves much to be desired since we wouldn’t have had water to drink if we didn’t ask and our glasses were never refilled till before we left.
Stick to the desserts, because those are the best.
Read the full review on my blog!
: Bailey's Irish Cream Souffle, Profiteroles, Raspberry Panna Cotta, Arrabiatta Penne