Raya

Raymond Tan (Dua Bakehouse) blends the flavours of his Malaysian childhood with French technique at this cafe-bakery. Sardine hand pies sit alongside squishy kuehs, bite-sized desserts usually made of rice flour, and cakes soar sky-high in flavours such as kaya toast or Ribena. Cookies are thick and heavy-set, with a rotating monthly special. Drinks such as malted milk matcha and frothy teh tarik make this more than a drop-in bakery stop. In fact, many use Raya as a meeting point: wedged between Hector’s Deli and banh mi stalwart N Lee, it draws both weekday regulars and weekend wanderers.

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