Grey
Butter rolls, the heartwarming, all-encompassing your every needs inebriating staple food, brought to a fifth dimension-experience with the incorporation of an exotic element. Tiong Bahru Bakery, the sensational bakery following gasps of wonder everywhere with its baker and traditional baking methods helmed from France, has decided to infuse what which has gotten into its pasta into the rustic (bread) of the daily- the squid ink.
Specialty Bun Salmon & Ham (SGD 8.50)
There is none of the acute squid ink taste of a squid ink meringue, the bread was naturally satiable sweet from the wheat of artisanal administration. It is a gentle wonder the soft bun laid with a layer of pesto-crusted butter at the top of the bottom layer, not to be expected from the otherwise black, ga(s)ping bun.
P.S. Smoked salmon, parma ham, condensed and piquant, and rocket leaves filling the bun like neo salad. Tiong Bahru Bakery trying to reach to the depths of the earth with its baking, red miso is one, squid ink is the other at the end of the spectrum. It is at most, that few sprinkle of saltiness within the bread. They run out, probably because its Tiong Bahru Bakery by Gontran Cherrier.
