Shu Bakery

There has been quite a fair bit of talk around social media about the opening of the new Shu Bakery at Space@Kovan in the past week — these folks had taken over the former premises of the now-defunct Bakeopedia there; this also makes them neighbours with the outlet of Soi 19 Thai Wanton Mee that has long been in the area. For those whom have not yet heard, Shu Bakery is a concept by the same folks behind CHŪ & CO. at 15 Lichfield Road — an establishment best known for their freshly-baked breads and pastries. Shu Bakery can be described as an extension of what CHŪ & CO. is; this is the very first time that these folks are operating with a full-service cafe set-up with proper dine-in space for their patrons. Interestingly, Shu Bakery does offer a line-up of pastries that is offered only as takeaway items at a separate counter that is located right behind the entrance; otherwise, the menu at Shu Bakery is split into sections dedicated to the breakfast / brunch items that they have to offer, as well as Plates that can be shared on the side. There are also a line-up of cakes and desserts that one can go for that are displayed in the counter tucked at the back of the cafe.

Priced at $26, the Uni Scrambled Eggs is the most priciest breakfast / brunch dish that Shu Bakery has to offer. Shu Bakery describes the Uni Scrambled Eggs to be an item to come with elements such as Uni Scramble, Bafun Uni, Tzatziki, Chives and Toast. Somewhat of a a luxurious breakfast plate here, the scrambled eggs itself does come with Bafun Uni coming on the top — the scrambled egg itself being well-executed considering how it comes with soft and fluffy consistency with an eggy note that wasn’t too creamy. The addition of Uni also adds a briny note to the scrambled eggs, giving it another dimension of savouriness as well. The best way to enjoy this dish is to have the scrambled eggs and Uni above the sourdough toast — the sourdough toast at Shu Bakery does seem like one that is being baked fresh in-house here. The sourdough toast carries a firm bite and a bit of a tang — the latter coming from the fermentation process that is part of the process of the making of the sourdough toast. The inclusion of tzatziki here was interesting where it provided a creamy yet refreshing element with a slight crunch from the diced cucumbers within that works especially well with the celery and snow peas which comes on the side.