Strolling down the busy street of Purvis Street in Singapore, I am faced with eateries left and right, quite literally. From a quiet Japanese yakitori joint to busy dessert places packed with yuppies and youngsters, Purvis Street is a hotspot for foodies any day of the week. Parking here is sparse, especially on weekends. But take the MRT to Bugis and it is a short five-minute walk to the food haven.
I landed in Singapore on a bright Tuesday afternoon, appetite in full swing and nerves aplenty for an important meeting I had the same evening. So, I really wanted a good meal to kick off my Singapore trip.
After getting into Estee's car, we discovered that the cafe she initially had planned on bringing me to for pancakes was closed. But a quick Google and Instagram search led us to Clinton St. Baking Company & Restaurant. Carrying the same name as its first outlet in the Lower East Side of Manhattan, Singapore's Clinton St. Baking Company & Restaurant is the only one in Southeast Asia (with the other two outlets located in Dubai and Tokyo).
Since they are known for being purveyors of the best pancakes, we were definitely looking forward to sinking our teeth into fluffy stacks of pancakes. But upon going through their menu, my indecisiveness kicked in with dishes like "buttermilk onion rings" and "sugar bacon" popping out at me, almost begging me to order them. And who am I to say no to buttermilk onion rings and sugar bacon, really?
We started off the meal with an icy cold mocha to counter the humid Singapore weather. I was still contemplating my lunch choices at this point. I had to order the buttermilk onion rings and sugar bacon, of course. But those were for sharing. I was tempted by the buttermilk fried chicken, but I figured having the onion rings would be enough to satisfy my buttermilk cravings. The burgers also looked like something I normally would order for dinner.
But since I had not had breakfast, I was eyeing the breakfast menu greedily. <y lunch partners had already decided on their pancakes, I then went with a classic brunch dish - the eggs benedict ($20) with smoked salmon(+$5). The runny poached eggs are served with a toasted buttermilk biscuit. The liberal use of buttermilk takes its cue from the South (of USA) and this is evident in the overall menu.
The massive onion rings were crispy and flavourful, carrying the distinctive buttermilk taste in every bite. If I had any reservations about this dish, trying it dispelled all of them.
Estee was drawn to the Farmer's Plate ($22). As far as big breakfast combos go, the amalgamation of scrambled eggs with rosemary sausages could not have been a better pairing. Expect the sausages to come in patties rather than links. I believe the meat, prepared this way, brings out the rosemary far better than if it were stuffed in links.
At long last, our highly-anticipated pancakes ($18) had arrived and visually, they did not disappoint. And later, once we had tried it, it didn't fall short of the praises it has received over the years. A stack of three, inch-thick pancakes were placed in front of us, with a generous amount of powdered sugar snowed upon them, much like the Alps in the winter. The chocolate drops on the top were a nice touch, giving the chocolate chunk pancakes that extra chocolate-y burst of flavour. The warm maple butter on the side is meant to complement the pancakes, but we liked it on its own. The pancakes also come with banana walnut and wild blueberry options, but we personally loved the chocolate option.
I regret not taking the time to head to the Lower East Side to try the original outlet when I was in New York, but it is definitely on my must-visit list when I back there again.
Clinton St. Baking Company & Restaurant 31 Purvis St, Singapore 188608 Open Daily: Monday - Thursday 9AM–9PM Friday & Saturday 8AM–10PM Sunday 8AM–8PM