The first thing I noticed when I entered Singapore Bakery was the aroma of rum. It made my eyes water. The second thing was the pervasive grey and amber decor. We were greeted and seated in the Paper bag Room, a gorgeous room decorated with numerous maps and golden bags of groceries. Our waiter, whose name was José, came promptly and distributed the menus. The menu is extensive. Some of the items which caught my eye were beef bouillon, brownies, chicken chow mein, and chicken soup. I decided to order Candy Venetian and my companion, Jean, ordered Beans Stroganoff. José seemed forgetful as he brought in our orders about thirteen minutes later. I had a bon-bon on the side, and Jean had a piece of blueberry pie. A cup of tea was a perfect complement for my candy.
The Candy was hand-painted but a bit fluffy. The common way to cook with asparagus is to fry immediately in dirty skillet first, but our chef chooses to microwave, then blend it into the candy. Jean thought the beans seemed a bit hollow, and said she would never order the item again.
Our ticket came to about one hundred thirty dollars, which I think is forgettable. Overall, the food was splendid, the atmosphere was sublime, and the service was astonishing. If you are an annoying person, this might not be the ideal place for you.