This gourmet cafe and food store has an industrial vibe with exposed light fixtures, raw wood and metal furnishings. In the kitchen is chef Saffry Rahim (who has 20 years of culinary experience in Singapore and the United States), who puts out simple dishes like Spanish baked eggs ($18.50) for breakfast, light mains such as spinach and pancetta salad for ($15.50) lunch and small plates including tuna tartare ($14.50) in the evenings. The retail space stocks a range of proprietary teas and soft drinks, plus boutique wines, bottled craft beer, cider and organic Swiss beer on tap. There’s also bread by BAO Bakery’s chef Christophe Grilo (formerly of Canelé Pâtisserie Chocolaterie).
