Do you have your favorite breads? My first memory of bread started when I was a child. I caught chicken pox and was mostly quarantined in the room for my entire school holiday.
It was considered serious as the pox was abnormally 2-3cm big on my small physique.
I was told not to have any dark-colored food to avoid any noticeable scars on me. But as a growing kid, I was constantly hungry. So I asked for bread as my snack. Plenty of butter bread every day. The best ones in my childhood life. They were not cheap for my family but it kept me good till I was fully recovered.
Fast forward today, I still love breads.
I’m privileged to have tried plenty of amazing breads made by chefs from top restaurants from around the world. I realized that I don’t want to forget my favorites or how my tastebuds and preferences evolve.
So this is my journal of My Favorite Breads that I’ve eaten this lifetime – starting from Dec 2021.
There are no rules for this list – My Favorite Breads don’t have to come from a restaurant. They could be homemade, from bakery, cafe, or somewhere unexpected.
This list will be updated whenever I find a new favorite bread to add. Sorted with my latest favorite bread on top:
NARISAWA (Mandala Masters x Porsche)
Date: 28 April 2023
City: Singapore
Made with wild yeast from Shirakami Mountains. Citrusy (from a variety Japanese citrus fruits) with the aroma of Sakura. I went to bread heaven!
This is from NARISAWA‘s pop up restaurant by Mandala Masters and Porsche that brought Chef Yoshihiro Narisawa and NARISAWA entire team from Tokyo to Singapore for a 5-week residency.
MASL – Meters Above Sea Level (Mandala Masters)
Date: July 2023
City: Singapore
Made from Maca Root. This recipe is created by Chef Pía León from Kjolle restaurant. Accompanied with Hibiscus Uchucuta Jam and Yacob Root Yogurt Cream Spread. There is something about this bread that tastes so special. Love it!
Part of Mandala Masters series, MASL was a pop up restaurant led by Chef Pía León and Virgilio Martinez from Kjolle and Central restaurant from Peru.
Whey
Date: December 2021
City: Hong Kong
Type: Brioche with buah keluak emulsion
Received it as part of a Christmas hamper. Whey’s signature Brioche is incredibly delicious and smells irresistibly symbolic with Singaporean flavours.
Belon
Date: December 2021
City: Hong Kong
Type: Sourdough
This came as a surprise delivery from the restaurant and made my hotel quarantine time a lot better. It’s very heartwarming as I’ve always enjoyed the dishes and breads at the restaurant.
Leave a Reply