Sweet Tooth
Great baklava is closer to engineering than baking. Forty whisper-thin layers of filo, each brushed with cold butter, wrapped around bright green pistachios — then syrup, poured hot over cool pastry. Get that temperature backwards and the layers collapse. Get it right and every bite shatters, then melts.
Then there is künefe, the showpiece of Hatay: a round pan of shredded kadayıf pastry hiding a heart of molten, stretching cheese, baked until the edges turn deep gold and crowned with crushed pistachio. It arrives at the table still sizzling, and it waits for no one.
Singapore has no shortage of dessert, but Turkish sweets made the traditional way are still a rare find. That is why our pastry tray is small and our batches are daily — baklava, künefe and oven-baked sütlaç, best enjoyed with Turkish coffee brewed slowly in the cezve. Save room. You will thank us.
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Everything we write about, we cook daily — 10:00am to 1:00am at 257 Beach Road, Kampong Gelam. Charcoal-fired, family-owned, five minutes from Bugis MRT.