I chanced upon this quaint confectionery during one of my visits to the vet with Custard. And I've been their loyal customer since. Every time I have their butter cream cake, it reminds of Custard. But of course, the great taste's one of the main reasons I kept going back for more.
I've been recommending it to all my friends, and I thought I should introduce them here as well. A little history from one of the contributers at Hungrygowhere.com...
Balmoral Bakery is a spin off from the original pair of Steak and Bakery restaurants at Holland Village from the 60s, Balmoral and Kingsford. These two were side by side each other at the vacant land, just next to the Fosters Cafe, balanced on a slope that descended from Holland Road down to the Lorong Mambong area. Both restaurants were forced to relocate when Holland Road had to been widened. Balmoral Steak restaurant went and joined up with Sloane Court hotel (great steaks too) and the bakery went to Clementi to revive the "Ah Koh" tradition. This tradition stems from the Hainanese and Foo chow workers who served the British Armed forces and prepared food and bakery items suitable for their palate. FYI, Holland Village was THE place for British, Aussie and NZ soldiers stationed at Portsdown and elsewhere for their Wednesday (afternoon) and weekend shopping. Unlike today, Holland Village was an Ang Moh area, with soldiers and expats mingling freely. Local Singaporeans when to Chinatown and Hill Street for their shopping.
Food: This is a takeaway bakery with no places to sit. Curry puffs were the traditional flake type, quite different from the Old Chang Kee, A1, Tip Top and Malay Epok. This is the English type of curry puff, prepared with butter (now margarine) and layer after layer of pastry filled with curry chicken and minced beef. This was the original curry puff I ate until the OCK came along. OCK was a one man stall next to Rex. Also bought their kaya and chocolate fudge rolls - better value than the curry puff, each at $4.50 per long (1m roll of cake and filling. Added triangular apple pie and walnut cake to complete the dessert menu. Also sell French crusty loaf.
Ambience: The design reminds me of the Balmoral steak house with its wooden (simulated) beams, from the Shakespearen era. Chilled counters and great smells complete the ambience. If they aircon the place, it would be like a cake stall in England.
My favorite, of course, being the butter cream cake - my weekly dose
And also the "Cake with Cream Centre" (I call it the "Butterfly Cakey"). Much similar to OChacha's "Matcha Cotton" (S$2.90), but only at, S$1.20, a fraction of the price.
Picture courtesy of ladyironchef
Haven't had my fix from Rich & Good, another of my fave, recently. But when I do, I'll post some pix here.
You may also read more about Balmoral Bakery from ladyironchef's review here
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