Baker & Cook and Plank Sourdough Pizza @ Loewen Road (Dempsey) - Bringing The Spark To The Quiet Neighbourhood

Just off Loewen Road sits Baker & Cook and Plank Sourdough Pizza. Founder and CEO Dean Brettschneider took much effort to ideate the entire space, from the floor-to-ceiling glass facade, the 12-metre elevated deli and bakery counter that exhibits their artisanal bakes, to the outdoor dining and play area. These 2 concepts seem to have brought life to this space, which was once rather neglected. While the sourdough is still the star of Baker & Cook, after all, all these won't have happened without the starter named Little Johnny (which is already 32-year-old!!!). Beyond that is a full menu that offers brunch items and mains crafted with Asian and Antipodean influences.

Smorrebrod Salmon 4.5/5

Deli highlights exhibited at the counter include pies, sausage rolls, quiche and Smorrebrod ($9.80 - $11.50). What we had was Smorrebrod Salmon ($11.50) with smoked salmon, capers, beetroot and cream cheese on Baker & Cook’s 6 Grains and Seeds Bread. This elevated version of Danish style open-faced sandwich is probably one of the heartiest I had. I love the mouth-filling texture given by the thick slices of smoked salmon, and its savouriness was countered by the poached pear and a slather of cream cheese. The richness of it was well managed by the pickled beetroots.

Peter Gordon’s Turkish Eggs 4/5

Breakfast starts daily from 8am to 3pm. One of the must-order is Peter Gordon’s Turkish Eggs ($20). Permission obtained from Dean’s friend, New Zealander Peter Gordon, a pioneer of fusion food and co-owner of The Providores and Tapa Room in London among others, and here we have in Singapore, a rare treat made with whipped yogurt, poached eggs, Aleppo chilli butter, accompanied with outlet exclusive Dempsey Sprouted Wheat Sourdough ($12 a loaf). I couldn't quite imagine the taste at first look, especially with yoghurt and poached eggs submerged in the beurre noisette (brown butter)-Aleppo chilli oil mix. Once every element fused together, its warm and creamy texture was somehow addictive, in a non-conventional way. I was expecting it to leave a greasy feel, but it didn't. There was no better way to eat it than dipping the slices of sourdough into it, with their extra crispy crusts.

Dutch Baby Pancake 3/5

Dutch Baby Pancake ($22) may be pretty with edible flowers sprinkled over, but I feel it lacks excitement, like what a fluffy-looking Dutch Baby Pancake sitting warm and snug in a saucepan would evoke.

Corn Fritters 3/5

A typical Aussie-style breakfast food, the Corn Fritters ($16) here has far more bites and textures than any other I had tried in Australia.

Miso Glazed Eggplant 3/5

Miso Glazed Eggplant ($16) had a pronounced toffee flavour from the Wakame brown butter, and this elusive sweetness complemented the heightened savouriness of the eggplant. The crushed cashew nuts added tons of crunch to the dish, which otherwise may be too mushy for some diners. I find there were too many salty elements piling on top of one another, with the feta cheese being yet another savoury topping, and it got too overwhelming after a while.

Kuhlbarra Barramundi En Papillote 3/5

Moving on to Large Plates for dinner, Kuhlbarra Barramundi En Papillote ($28) is a Thai inspired dish featuring barramundi and prawns baked in hot and sour broth. Concocted with lemongrass, ginger, garlic, fish sauce and lime, the piquant broth with open up your palate for sure. I find it a tad too saltish having it on its own, so the ideal way of enjoying it is to sop it the accompanying slices of Dempsey Sprouted Wheat Sourdough. The fish was moist and tender, but the prawns were slightly overcooked.

Herb Roasted Chicken 3/5

Herb Roasted Chicken ($27) is served with tomato and butter bean stew, topped with a dollop of herb labneh (a hung yoghurt which has been drained of water). The hearty tomato-based butter bean stew plays a huge role in making it a comforting dish with its rich, tangy, tomatoey flavours and herbaceous notes. The chicken thigh was moist and tender but what would work better for the dish I feel is a half chicken instead of a large chicken thigh.

Blackened Corn Barley Risotto 3.8/5

This Blackened Corn Barley Risotto ($25) is a dish that deserves a bit more attention. Using blackened corn, corn and barley together, the texture in every spoonful was indeed satisfying, and dangerously moreish given that the portion is meant for sharing.

Plank Sourdough Pizza is all about its sourdough base and topping it with quality ingredients to bring out the beauty of it. At Dempsey, it serves up its all-time favourites made fresh from an authentic Italian Valoriani Igloo Pizza Oven and available in two sizes – Round (12 inches) and Plank (foot long, outlet-exclusive). Plank size is ideal for a single portion. It is interesting to note that Plank names its pizza variants by numbers, starting from 0.

Number 6 - 4/5

We had Number 6, a classic combination of tomato sauce, mozzarella, Parma ham, rocket ($26, $13). The Parma ham was luscious, and the sharp, peppery rocket leaves cut the richness of it. This was my first time trying a sourdough base, and the airiness of it amazed me. It is not about having a thin crust, which many turned too crispy when baked, but its the airy core encased in a crisp outer layer makes it a lot tastier than the rest.

Cheese Plank Pizza 4.5/5

My favourite of the night was the Cheese Plank Pizza ($14.50), topped with blue cheese, fig jam, caramelised garlic, crème fraiche, balsamic glaze, caramelised walnuts, maple syrup, thyme and lemon zest. Conceptualised as a cheese platter, the savoury-sweet combination blew me away.

Written and photography by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Baker & Cook / Plank Sourdough Pizza
30C Loewen Road
Singapore 248839
Tel: +65 62511098
Baker & Cook Facebook / Plank Facebook
Baker & Cook Website / Plank Website
Nearest MRT: Orchard (NS Line), Farrer Road (CC Line), Holland Village (CC Line)

Opening Hours:
Daily: 8am - 10pm

Direction: 
1) Alight at Orchard MRT station. Take Exit B. Walk to bus stop along Orchard Boulevard (Stop ID 09022). Take bus number 7, 77, 106, 123 or 174. Alight 6 stops later. Walk to Harding Road. At Harding Road turn right and walk towards Loewen Road. Turn left onto Loewen Road. Walk to destination. Journey time about 30 minutes. [Map]

2) Alight at Holland Village MRT station. Take Exit C. Walk to the bus stop at Block 12 (Stop ID 11401). Take bus 106. Alight 4 stops later. Cross the road. Walk to Dempsey Road. Walk to Harding Road. Turn left onto Harding Road and walk to Loewen Road. Walk to destination. Journey time 22 minutes. [Map]

3) Alight at Farrer Road MRT station. Take Exit A. Walk to bus stop opposite Farrer Road MRT station (Stop ID 11119). Take bus number 174 or 564. Alight 5 stops later. Walk to Dempsey Road. Walk to Harding Road. Turn left onto Harding Road and walk to Loewen Road. Walk to destination. Journey time 22 minutes. [Map]

Stockyard - Champion Australian Meat and Australia's Most Awarded Branded Beef Now at Huber's Butchery

With 61 years of heritage, Stockyard has established itself as a leading provider of high-quality grain-fed Angus and Wagyu products in the culinary industry. Using family farming methods of "No HGP's (Hormonal growth promotants), antibiotics and animal by-products, Stockyard is now the Champion Australian Meat and Australia's Most Awarded Branded Beef. Thanks to Huber's Butchery, who managed to clinch the exclusive distributorship in Singapore, award-winning restauranteurs and leading hoteliers can get their hands on these premium beef, including you home cooks.

I was given a chance to have a taste of Stockyard's produce at Atout, a dinner hosted by Huber's Butchery and Stockyard Stockyard. Chef Patrick Heuberger and his team had whipped up a few dishes to showcase the unique qualities of Stockyard 200-days grain-fed beef, which is one of the best-selling items at Huber’s Butchery.

As a starter, Chef Patrick Heuberger paired thinly sliced pieces of Wagyu Bresaola with mashed potatoes. Aged for 4 months, the way the Wagyu Bresaola melted in my mouth and how its concentrated flavours spread, was incredible. The mashed potato was airy with a mousse-like texture, which paired really well with the buttery bresaola.

Next up we had Chargrilled Dry-Aged Angus Patty, which can be found in Huber’s Dry Aged Beef Burger at Huber's bistro. It had a very rich mouthfeel and a more intense beefy flavour than a regular beef patty. Despite just a small portion of it, it was satiable.

As Mains, we got to try both Wet-Aged and Dry-Aged Angus T-Bone Steak, oven-roasted. The Dry-Aging process causes the meat to dehydrate, which concentrates the meat and intensifies its flavours. Hence, in comparison, the wet-aged steak on my plate did lose out in terms of the depth of flavours.

At Huber's Butchery, Wagyu Striploin MB 6-7 is also available if you are planning for an extravagant dinner. Although the marbling makes this meat quite forgiving, a higher level of 'doneness' will allow the fats to melt and realise the flavours.

Head down to Huber’s Butchery if you would like to try your hands at cooking any one of these fine quality meats by Stockyard.

Written By Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Huber’s Butchery & Bistro
22 Dempsey Road
Singapore 249679
Tel: +65 67371588
Facebook
Website
Nearest MRT: Orchard (NS Line), Holland Village (CC Line), Farrer Road (CC Line)

Opening Hours:
Mon-Fri: 930am - 8pm
Sat-Sun: 930am - 7pm

Direction: 
1) Alight at Orchard MRT station. Take Exit B. Walk to the bus stop along Orchard Boulevard (Stop ID 09022). Take bus number 7, 77, 106, 123 or 174. Alight 7 stops later. Walk to Dempsey Road. Walk to block 22. Walk to destination. Journey time 30 minutes. [Map]

2) Alight at Holland Village MRT station. Take Exit C. Walk to the bus stop at Block 12 (Stop ID 11401). Take bus 106. Alight 4 stops later. Cross the road. Walk to Dempsey Road. Walk to block 22. Walk to destination. Journey time 20 minutes. [Map]

3) Alight at Farrer Road MRT station. Take Exit A. Walk to bus stop opposite Farrer Road MRT station (Stop ID 11119). Take bus number 174 or 564. Alight 5 stops later. Walk to Dempsey Road. Walk to block 22. Walk to destination. Journey time 20 minutes. [Map]

Culina Bistro @ COMO Dempsey - The World On A Plate

The past 25 years have seen Culina evolving, with a tremendous leap into what it is today. Located at COMO Dempsey, stepping into Culina brings you into a European-inspired food hall with speciality stalls, a bakery, wine bar and delicatessen, a gourmet market and modern bistro, as well as a renowned Sydney floral boutique, Grandiflora. From premium cuts of meats, sustainably-farmed fish and seafood to fine wines and other fresh produce and gourmet products, a tour around may just entice you into grabbing some of the items and whip up a few dishes like a professional home cook. Alternatively, selected products from the Culina Market that you have picked up can be prepared and served to your table right at the Culina Bistro.

Forest Mushroom Soup 3.5/5

Over at Culina Bistro, other than preparing and serving you the delicacies of your choice, a staple menu as well as a seasonal menu are available for a fuss-free dining experience. Forest Mushroom Soup, for instance, you see chunks of button mushrooms and blue foot mushrooms that are currently in season in Australia presented as-is in vegetable stock, flavoured with onions, fennel, parsley, and porcini powder. Rustic yet flavourful, simplicity is perhaps one of the best ways to showcase seasonal produces which are at their best.

Escargot 3.5/5

Similarly, the classic pairing of Escargot with garlic, parsley, and butter allows you to get the most out of the ingredients. The crisped butter garlic is so yummy, I wonder if it is the escargots or the moreish topping that makes the hero of the dish.

Smoked Trout Tartare 3.8/5

We tried a special - Smoked Trout Tartare, featuring an ocean trout which has been tea smoked and mixed with fresh smoked salmon and crème fraiche. I like how it falls in between a tartare and a rillette. You get the delish and creamy side of the latter without losing the meaty texture of the trout.

Endive Salad 3/5

Upon request, enjoy a beautiful Endive Salad tossed with seasonal Holland quinces and blue cheese. The quinces are poached in merlot, cinnamon, star anise, sugar, and orange zest for 45 minutes until soft, and their heightened sweetness mellows the sharp flavours of the endives and blue cheese.

Hokkaido Clams 3.8/5

From the Culina Market, your chosen bag of Hokkaido Clams (market price. prep fee $15) will be transformed into a comforting pot of juicy clams in white wine, garlic, parsley, and lemon, which is reckoned to be the most ideal way to enjoy these fresh clams. They were exquisite and pleasingly softer than what I had before.

King George Whiting 3.8/5

After seeing King George Whiting appearing in several episodes in Masterchef Australia, I finally get to witness its elegant white meat. (market price. prep fee $15 - $25). The fillet is grilled and served with asparagus and lemon, leaving its delicate meat pretty much untouched. The meat is firm but extremely moist, and the olive oil dressing enhances that quality.

Grain Fed Wagyu Beef 4/5

A dish that calls for a bottle of wine and cheers will be this Grain-fed Wagyu Beef from Snake River Farms (market price, prep fee $15 - $25). A gorgeous piece of meat rich in good fats, its flavours were intense and full.

Octopus 3/5

From its staple menu, we tried Octopus ($32), which is grilled and served with paprika potatoes. Firm and meaty, fluffier potatoes would have made it a better deal.

Profiteroles 3.5/5

For desserts, Profiteroles ($15) is definitely crowd-pleasing with its housemade vanilla ice cream and thick hot chocolate sauce.

Apple Tarte Tatin 4.5/5

But my favourite of the evening is this Apple Tarte Tatin ($15). It has a much higher level of tartness, and that works well with the salted caramel ice cream. The puff pastry is fragile, crisp and flaky, which is a great departure from the usual thick crust pastry.

Custard Tart Armagnac Laced Prunes 3.5/5

I enjoy the Custard Tart Armagnac Laced Prunes ($15) as well, but I like the dark, sweet Armagnac prunes a lot more, wishing that it could be a prune tart with custard sauce rather than it being a custard tart.

The wine bar is very popular as well. Apparently, it is full most of the time, so be there early if you want to grab a seat.

Words and photos by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Culina Bistro
Culina at COMO Dempsey
Block 15 Dempsey Road
Singapore 249675
Tel: +65 64747338
Facebook
Website
Nearest MRT: Holland Village (CC Line), Farrer Road (CC Line), Orchard (NS Line)

Opening Hours:
Daily: 11am - 3pm, 6pm - 11pm

Direction:
1) Alight at Orchard MRT station. Take Exit B. Walk to the bus stop along Orchard Boulevard (Stop ID 09022). Take bus number 7, 77, 106, 123 or 174. Alight 7 stops later. Walk to Dempsey Road. Walk to the roundabout near block 17 and 18. Walk to destination. Journey time 30 minutes. [Map]

2) Alight at Holland Village MRT station. Take Exit C. Walk to the bus stop at Block 12 (Stop ID 11401). Take bus 106. Alight 4 stops later. Cross the road. Walk to Dempsey Road. Walk to the roundabout near block 17 and 18. Walk to destination. Journey time 20 minutes. [Map]

3) Alight at Farrer Road MRT station. Take Exit A. Walk to bus stop opposite Farrer Road MRT station (Stop ID 11119). Take bus number 174 or 564. Alight 5 stops later. Walk to Dempsey Road. Walk to the roundabout near block 17 and 18. Walk to destination. Journey time 20 minutes. [Map]

Jam at Siri House @ Dempsey Hill - Transports One To A Luxurious Home Dining Experience

A new kid on the block at Dempsey Hill is Jam at Siri House. The new restaurant is a partnership with luxury property developer, Sansiri. The space houses a Sales Gallery, Art Space, Retail as well as the restaurant Jam at Siri House which elevates home dining and drinking experience with exquisite food to share and cocktails to match.

Belinjo Crackers Crab Fat Crema 3/5

Before starting the lunch proper, we started with some bar bites. One of the specials for the week was the Belinjo Crackers Crab Fat Crema ($13). I thought it was quite a bold decision to use belinjo cracker as not many people like the bitter aftertaste. I have to say the kitchen smartly balanced it with the crab fat crema, giving it a touch of acidity. On a culinary angle, I applaud the team for turning simple ingredients and elevating them into a delicious dish. As a consumer, I may think twice about the price as I can buy a packet of belinjo crackers and enjoy them in the comfort of my sofa.

Chicken in a Biscuit 3.5/5

A fun dish to be eaten by hand is the Chicken in a Biscuit ($12). This is inspired by the popular children's snack, Chicken in a Biskit but given face lift using the chicken fat to make the cookies. Even the chicken skin is turned into golden crispy crumbs and placed on top the cream cheese for that extra texture crunch.

Beef Fat Popcorn 4.2/5

A very dangerous snack on the menu is the Beef Fat Popcorn. Coated and perfumed by the layer of beef fat, this is addictive dangerous. I could not stop going back for more.

Scallop 4.5/5

The Scallop ($30) which has been dressed with yuzu, extra virgin olive oil and black truffle is sweet, savoury and briny in taste. Something unique from similar scallop dishes is the addition of flash fried crispy kombu that gives it an enjoyable contrast in texture.

Spicy Potatoes 4.8/5

A must order at restaurant Jam is the Spicy Potatoes ($16). I have never know potato can taste so good until now. The Hasselback potatoes is baked and fried to a fluffy interior and crispy exterior. It is paired with mala mayonnaise that simply transformed it into a delicacy. Not only that, it is further fueled by the crispy beef lardons and parmesan with a drizzle of mala oil.

Broccolini 4/5

A simple and clean vegetable dish is the Broccolini ($25) that is adorned with fresh burrata, sumac and pickled onions. I enjoyed how the char gives the broccolini a layer of smokiness with a slight crisp exterior.

Cod 4.2/5

The Cod ($38) is beautiful cooked to a nice crisp on the skin while the flesh is firm and moist. It is paired with mushroom dashi and asari clams that have been smoked in the restaurant's charcoal oven. Lastly the cod is topped with ginger and coriander that have been fried in hot oil till golden and fragrant before pouring on top of it. Just like how the Chinese cooked their fish.

Pappardelle 4.5/5

Featuring homemade fresh egg pasta is the Pappardelle ($33) that has been tossed in a rich and concentrated bisque like sauce, extracted from the prawn and lobster heads that has been roasted with butter and cooked down with cream and mirepoix. It is accompanied with mussels smoked in the charcoal oven and pan roasted tiger prawns.

Apple and Ice Cream 4.2/5

The Apple and Ice Cream ($17) is the pastry chef's take of the apple crumble. Infused in rosemary caramel, the apples are browned in butter deglazed with calvados and the same caramel sauce they have been infusing in. They are then laid on a bed of crumb made from brown sugar, oats, butter and flour, paired with cinnamon and clove ice cream, and garnished with apple chips. What I also like about this dessert, is that it is not overly sweet.

S'mores 4/5

S'mores ($18) usually are very sweet so I was glad that the rendition here is not so. Sandwiched in between the graham cinnamon biscuits is raspberry ganache and marshmallow, sprinkled with sea salt. Pick it up with your hand and bite into the rich and intense filling with a hint of sourish from the raspberry to cut that sweetness.

Overall I like and enjoyed the food at restaurant Jam, there is a lot of thoughts in elevating simple ingredients into a beautiful dish with plays of flavours and textures. However it may also be an issue as diners may feel overpaying for a dish, which can be a reality especially when the portion is rather small too.

Note: This is an invited tasting.


Jam at Siri House
Dempsey Hill
8D Dempsey Road
#01-02
Singapore 249672
Tel: +65 96670533
Facebook
Website
Nearest MRT: Orchard (NS Line), Holland Village (CC Line), Farrer Road (CC Line)

Opening Hours:
Tue-Sun: 1130am - 230pm, 6pm - 10pm
(Closed on Mon)

Direction:
1) Alight at Orchard MRT station. Take Exit B. Walk to bus stop along Orchard Boulevard (Stop ID 09022). Take bus number 7, 77, 106, 123 or 174. Alight 7 stops later. Walk up to Dempsey Hill. Walk right to the back of the cluster. Walk to destination. Journey time 30 minutes. [Map]

2) Alight at Holland Village MRT station. Take Exit C. Walk to bus stop at Block 12 (Stop ID 11401). Take bus 106. Alight 4 stops later. Cross the road. Walk to Dempsey Road. Walk up to Dempsey Hill. Walk right to the back of the cluster. Walk to destination. Journey time 20 minutes. [Map]

3) Alight at Farrer Road MRT station. Take Exit A. Walk to bus stop opposite Farrer Road MRT station (Stop ID 11119). Take bus number 174 or 564. Alight 5 stops later. Walk up to Dempsey Hill. Walk right to the back of the cluster. Walk to destination. Walk to destination. Journey time 20 minutes. [Map]

Candlenut @ COMO Dempsey - World First Michelin Starred Peranakan Restaurant

I finally visited Candlenut at its new home at COMO Dempsey recently to tick off another Michelin starred restaurants in Singapore. Candlenut helmed by Chef Malcolm Lee is the world first Peranakan restaurant to be awarded 1 Michelin Star in 2016 and 2017 in Singapore Michelin Guide.

After placing our orders, we are served some complimentary Fish Crackers. By the way, if you notice the Sambal Belachan in the background, I have to pay $2 for it. It is not complimentary at Candlenut. I didn't know besides water, now restaurant also starts charging for chilli.

Crisy Beancurd Skin Ngoh Hiang 4.5/5

We started with the Crispy Beancurd Skin Ngoh Hiang ($16). The ngoh hiang is stuffed with minced pork, prawns and water chestnut. It is then wrapped in a thin layer of beancurd skin and fried to crisp. The version here is slightly different from the traditional, with more chunky textures at play which I enjoyed.

Kuhlbarra Ocean Barramundi Assam Pedas 4.5/5

The Kuhlbarra Ocean Barramundi Assam Pedas ($26) comes with baby lady's finger, eggplant and pineapple. Despite its fiery appearance, the dish is not as spiciness as it looks. The gravy was robust, having a good balance of sour and spicy. This complemented the piece of moist fish fillet excellently.

Chap Chye 4.8/5

A dish that I will always order whenever I visit a Peranakan restaurant is the chap chye. The Chap Chye ($18) comes with braised cabbage, black mushroom, lily buds, black fungus and vermicelli. The braised cabbage still retained a good crunch to it. The used of dried shrimp and fermented bean paste accentuated the dish, but not overpowering it. This is probably one of the best version I have eaten.

Braised Iberian Pork Carrillera Pongteh 5/5

The Braised Iberian Pork Carrillera Pongteh ($24) was so tender that we doubt we were having pork In fact, we actually check with the staff whether it was beef or pork. The fork tender, melted in the mouth texture really got us confused. This is cooked in a preserved soy bean gravy that is packed with flavours, together with shitake mushroom and crushed chilli.

Mai Shan Wang Ice Cream, Durian Puree, Kueh Rose 4.2/5

For dessert, we tried the Mai Shan Wang Ice Cream, Durian Puree, Kueh Rose ($15). The durian puree is quite sweet. So in order not to have a sugar rush, it is recommend to have a bit of everything today. This is a dessert made for durian lover.

Buah Keluak Ice Cream, Valrhona Chocolate, Chilli, Warm Chocolate Espuma 4.2/5

For the adventurous, you should try the Buah Keluak Ice Cream, Valrhona Chocolate, Chilli, Warm Chocolate Espuma ($15). I have not known that buah keluak can be made into ice cream. Not to mention the heavenly combination with valrhona chocolate. The buah keluak tasted like dark chocolate in the dessert.

Overall I am really impress with the Chef Malcolm's interpretation of Peranakan cuisine. He has definitely elevated traditional Peranakan food to a new level that is acceptable to the international palate while not losing the its heritage roots.


Candlenut
COMO Dempsey
Blk 17A Dempsey Road
Singapore 249676
Tel: 1800 3042288
Facebook
Website
Nearest MRT: Orchard (NS Line), Farrer Road (CC Line), Holland Village (CC Line)

Opening Hours:
Lunch
Daily: 12pm - 3pm
Dinner
Sun-Thu: 6pm - 10pm
Fri-Sat, Eve PH & PH: 6pm - 11pm

Direction:
1) Alight at Orchard MRT station. Take Exit B. Walk to bus stop along Orchard Boulevard (Stop ID 09022). Take bus number 7, 77, 106, 123 or 174. Alight 7 stops later. Walk to Dempsey Road. Walk to the round about near block 17 and 18. Walk to destination. Journey time 30 minutes. [Map]

2) Alight at Holland Village MRT station. Take Exit C. Walk to bus stop at Block 12 (Stop ID 11401). Take bus 106. Alight 4 stops later. Cross the road. Walk to Dempsey Road. Walk to the round about near block 17 and 18. Walk to destination. Journey time 20 minutes. [Map]

3) Alight at Farrer Road MRT station. Take Exit A. Walk to bus stop opposite Farrer Road MRT station (Stop ID 11119). Take bus number 174 or 564. Alight 5 stops later. Walk to Dempsey Road. Walk to the round about near block 17 and 18. Walk to destination. Journey time 20 minutes. [Map]