Tiong Bahru Bakery

Tucked into the artsy walk-up flats of Tiong Bahru — one of Singapore's oldest and most charming neighbourhoods — this bakery-café helped kick off the city's craft-pastry boom. The recipes come from acclaimed French baker Gontran Cherrier, and the caramelised, crackly kouign-amann is the must-order, closely followed by the almond croissant. Pair a pastry with a well-pulled flat white and you have the makings of an ideal slow weekend brunch. The original Eng Hoon Street outlet is small and popular, so tables can be tight at peak times. Afterwards, wander the area's curving Art Deco streets and independent shops.