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Thai Baang is opening a new outlet in Paya Lebar Said to be the first Thai-style bakery in Singapore, Thai Baang is a pretty popular bakery with exceptionally soft and fluffy bakes at affordable prices. Last year, they expanded to a second outlet in Holland Village, on top of their OG Lavender branch. Now, they’ve…
Continue readingThai Baang is opening a new outlet in Paya Lebar Said to be the first Thai-style bakery in Singapore, Thai Baang is a pretty popular bakery with exceptionally soft and fluffy bakes at affordable prices. Last year, they expanded to a second outlet in Holland Village, on top of their OG Lavender branch. Now, they’ve…
Continue readingThai Baang is opening a new outlet in Paya Lebar Said to be the first Thai-style bakery in Singapore, Thai Baang is a pretty popular bakery with exceptionally soft and fluffy bakes at affordable prices. Last year, they expanded to a second outlet in Holland Village, on top of their OG Lavender branch. Now, they’ve…
Continue readingThai Baang is opening a new outlet in Paya Lebar Said to be the first Thai-style bakery in Singapore, Thai Baang is a pretty popular bakery with exceptionally soft and fluffy bakes at affordable prices. Last year, they expanded to a second outlet in Holland Village, on top of their OG Lavender branch. Now, they’ve…
Continue readingThai Baang is opening a new outlet in Paya Lebar Said to be the first Thai-style bakery in Singapore, Thai Baang is a pretty popular bakery with exceptionally soft and fluffy bakes at affordable prices. Last year, they expanded to a second outlet in Holland Village, on top of their OG Lavender branch. Now, they’ve…
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808 Eating House has buah keluak pork belly and Sichuan chilli oysters at Joo Chiat Let’s face it: fine dining settings can often be stiff and even terrifying. There’s a reason why one of last year’s most unsettling films, The Menu, takes place in such an environment. Chef Eugene Chee, who has worked for Michelin…
Continue reading808 Eating House has buah keluak pork belly and Sichuan chilli oysters at Joo Chiat Let’s face it: fine dining settings can often be stiff and even terrifying. There’s a reason why one of last year’s most unsettling films, The Menu, takes place in such an environment. Chef Eugene Chee, who has worked for Michelin…
Continue reading808 Eating House has buah keluak pork belly and Sichuan chilli oysters at Joo Chiat Let’s face it: fine dining settings can often be stiff and even terrifying. There’s a reason why one of last year’s most unsettling films, The Menu, takes place in such an environment. Chef Eugene Chee, who has worked for Michelin…
Continue reading808 Eating House has buah keluak pork belly and Sichuan chilli oysters at Joo Chiat Let’s face it: fine dining settings can often be stiff and even terrifying. There’s a reason why one of last year’s most unsettling films, The Menu, takes place in such an environment. Chef Eugene Chee, who has worked for Michelin…
Continue reading808 Eating House has buah keluak pork belly and Sichuan chilli oysters at Joo Chiat Let’s face it: fine dining settings can often be stiff and even terrifying. There’s a reason why one of last year’s most unsettling films, The Menu, takes place in such an environment. Chef Eugene Chee, who has worked for Michelin…
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