5
0
0
Level1
1
0
2015-04-17 173 views
Do.Main Bakery, a french bakery by Chef Frederick Deshayes who was the former Head of Pastry in Sunrice Globalchef Academy.The first dish was the Charcuterie platter which consisted of duck n pistachio pate, pork rillette & kurobuta ham. Sourdough bread was provided to complete the whole dish. Liked the pork rillette and ham for its moistness and tenderness. The pate was a wee bit hard and dry.Favorite will be the mouillettes or broken eggs which is basically the french version of our local soft
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Do.Main Bakery, a french bakery by Chef Frederick Deshayes who was the former Head of Pastry in Sunrice Globalchef Academy.
The first dish was the Charcuterie platter which consisted of duck n pistachio pate, pork rillette & kurobuta ham. Sourdough bread was provided to complete the whole dish. Liked the pork rillette and ham for its moistness and tenderness. The pate was a wee bit hard and dry.

Favorite will be the mouillettes or broken eggs which is basically the french version of our local soft boiled eggs. Difference is it was baked and not boiled. No salt needed as bits of bacon or tomatoes lies in the eggs . With stick breads.. texture like biscotti, mix and dip and enjoy the runnyness of the eggs. So smooth so nice!
Another highlight will be the oven baked cheese with potatoes and bacon or to be more french...Tartiflette Reblochon. The cheese was overpowering but the potatoes and bacon was a perfect combi.
Cassolette oven baked escargots. Prefer snails baked in their shells. More enjoyable eating straight ftom the shells. The herb butter garlic was flavorful but less is more.
Finally 3 types of sweets to end it all. Plum tart, eclairs & paris brest. Paris Brest was my favorite....choux puff was crisp, cream had the right sweetness and consistency. Not a fan of the plum tart as it was too tangy and eclair was just eclair.
Oh yes.... the chouxpinettes was delish. Thanks to Chef Frederick for that parting gift. Would I go back So.Main? A resounding yes as there are many other breads & pastries beckoning out loudly for consumption😊
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Type of Meal
Dinner
Dining Offer
Tasting Event
Level3
56
4
2015-04-05 117 views
As you walk down or drive pass tanjong katong, you will notice this monochromed, black and white like bakery along one of the shophouses. If you are curious enough to explore, you will find that it is actually a french bakery called Do.Main. The brainchild of baker chef Frederic Deshayes, do.main serves up artisan bread and pastries. as well as savoury items for breakfast lunch and dinner. What did I try ?The cream puff aka Paris- Brest Rare for me to post my favourite item as the first dish, bu
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As you walk down or drive pass tanjong katong, you will notice this monochromed, black and white like bakery along one of the shophouses. If you are curious enough to explore, you will find that it is actually a french bakery called Do.Main.
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The brainchild of baker chef Frederic Deshayes, do.main serves up artisan bread and pastries. as well as savoury items for breakfast lunch and dinner.

What did I try ?

The cream puff aka Paris- Brest 
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Rare for me to post my favourite item as the first dish, but i can't seem to help it. The crisp exterior with that very tasty cream. I can have 3 at one go.

Charcuterie Platter 
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A combination of duck & pistachio pate, pork rillette and kurobuta ham. Sourdough bread is served together for the platter and that is when bread and meat comes together. Simply adored the kurobuta ham as well as the pate. Quite filling so its worth to share.

Tartiflette “Reblochon” with bacon and potato 
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The pungent cheese was overwhelming to an extent. aside, it was a good compliment with the breads that were available. that bacon gave the dish this porkish salty flavour marrying well with the potatoes.

Broken eggs 
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Coming in two flavours - sour cream or tomato, these are essentially the french version of our half boiled eggs but baked in an oven. The reason it is called broken eggs is because one has to use that stick bread and rigorously mix the contents together. A different take but for the price, i would rather have our kopitiam soft boiled anyday.

The elicars 
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They have a variety of flavours to choose for the elicars. I chose salted caramel and it didn't disappoint.

Cassolette oven baked escargots 
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Have never been a fan of snails, but this left me wanting for more. The homemade butter garlic blends well with the shallots. A very surprisingly find here. Chef Frederic Deshayes himself posing for us

Full review at http://shauneeie.blogspot.sg/2015/04/domain-tanjong-katong.html
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$15
Level3
61
12
2015-04-01 63 views
Do. is french for dough and main is french for hands. This pretty much sums up the idea of this french bakery opened by former At-Sunrice instructor Chef Deshayes. The handmade French pastries and breads here are the real stars, though there are some other kitchen dishes on the limited menu. Located along the Tanjong Katong stretch (of foodie paradise), Do.Main looks every bit the artisan bakery-cafe that it is. You can see the chef and kitchen crew working their dough through a glass partition
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Do. is french for dough and main is french for hands. This pretty much sums up the idea of this french bakery opened by former At-Sunrice instructor Chef Deshayes. The handmade French pastries and breads here are the real stars, though there are some other kitchen dishes on the limited menu.

Located along the Tanjong Katong stretch (of foodie paradise), Do.Main looks every bit the artisan bakery-cafe that it is. You can see the chef and kitchen crew working their dough through a glass partition at the end of the bakery.

Apart from the bakes, they offer a small ala-carte menu of hot dishes as well.

Charcuterie Platter

Charcuterie Platter ($20)

On the charcuterie platter are thin slices of cold cut Kurobuta ham, pork rillette and the duck and pistachio pate. Charcuterie Platter with Sourdough ($20)

The pork rillette was a delight to have spread on the bread. Salty, tender and in shreds. It's almost like the kind of deliciousness of luncheon meat, but shredded and cold. If there's a savory meat version to Nutella, this is it. My companion praised the duck pate too, but that was less to my preferences.

Cassolette Oven Baked Escargots
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Cassolette Oven Baked Escargots ($16) and Tartiflette 'Reblochon' ($16)

You can smell the oven baked escargots before it arrives. The peeled escargots are enveloped in housemade garlic herb butter. So garlicky fragrant and delectable that it is almost sinful.

Tartiflette 'Reblochon'



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One of my favourites of the night, the tartiflette 'reblochon' was a gooey comfort dish of soft potatoes, bacon and melted cheese. Hard to go wrong, and splendid spread on the accompanying sourdough bread. This was so so indulgent.



Mouilettes and Baked Eggs
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Mouilettes and Baked Eggs ($12)

Available
in 3 variations, plain, with tomato or with bacon and chives, the baked eggs
and mouilettes were fun to have because of its special eating method. The mouilettes turned out to be bread sticks with
crispy edges. The bread was like the sourdough/baguette composition, but
toasted.
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To enjoy, use your bread stick,
dip and scramble the eggs to make it a runny mixture of egg yolk and white. It
reminded me of our local soft-boiled runny eggs with toast. The tomato version
was said to be the best. But uh, apart from the delicious mouilettes and
novelty in how you eat it, I think runny soft-boiled eggs from the kopitiam
will do.

Dessert
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Royal Chocolate Tart, Paris-Brest, Lemon Tart.

For
dessert, the paris brest stood out as the best. A slightly crisp tart shell
enclosing light cream, the bite-sized pastry was superb in texture and taste. I could have seconds.
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Dark Plum Tart

A close second for my favourite was the plum tart. Their fruit tarts changes with whichever fruit is in season. Explains the juiciness and natural sweetness of the dark plum. On the plain semolina tart base, the whole thing is just the right sweetness without being cloying.
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Pithivier ($7), Apricot Danish ($3.50).

I also did a takeaway of the pithivier and Apricot Danish. Both stayed in their original condition even till the next morning. They do a
very good pithivier, which is a traditional French cake of golden pastry and
almond filling. Note that this cake is quite heavy and more recommended for tea
time than breakfast.

At the end of the tasting, the hospitable chef sent us along with his childhood snack of Chouquettes. These little pastries were simply sprinkled with icing sugar, but still satisfying. 

If you are looking for an authentically French bakery, this place will more than meet the mark. Prices here are on the high
side for the pastries and mains, so I ain’t so sure about its
value-for-money. But one thing’s for sure, the quality is there. You can always share
the pastries with a few friends while relaxing over coffee to diffuse the cost
per pax.

So do or don’t?

Do (If your wallet is up for it.)

Thanks Openrice and Food Cult PR for the tasting!

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Recommended Dishes
  • Tartiflette Reblochon
  • Charcuterie Platter
Level1
3
1
When I received the invitation to try out Do.Main at Tanjong Katong I was keen to try because it’s in my area and the concept is something fresh in Singapore! This place is basically a French bakery. A standalone one, not one from a big chain (eg. Paul or Delifrance).This is the French chef Frederic Deshayes’ first shop but he has been in Singapore for 9 years. I do not eat bread on a daily basis but I love French bread based on my experience in Paris and in French restaurants. Freshly made arti
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When I received the invitation to try out Do.Main at Tanjong Katong I was keen to try because it’s in my area and the concept is something fresh in Singapore! This place is basically a French bakery. A standalone one, not one from a big chain (eg. Paul or Delifrance).
This is the French chef Frederic Deshayes’ first shop but he has been in Singapore for 9 years. I do not eat bread on a daily basis but I love French bread based on my experience in Paris and in French restaurants. Freshly made artisanal bread is always special. It’s good to know that they used specially imported ingredients from France such as their flour to keep the quality as close as you get in France itself.

Other than French bread, they also make French pastries in house. The Apple Tart is something which holds special memories for the chef, but everything else is equally good according to him. I do not doubt this because taking a look at the variety, they are all French creations like choux pastry, Paris-Brest, éclairs, chouquettes etc and who can make them better than a real French man? Authentic French pastries are not easy to find in Singapore. They also sell whole cakes for those who want some quality French style cakes.
For this tasting meal, we were served some savoury food which is available all day. These items are a partnership with chefs from other renowned French restaurants like Baroque Grill (Amara Hotel) and they supply the savoury items. Even though it was brought over from somewhere else, at least it isn’t from a random source but was actually specially put together by another French chef. Hearing this alone makes me confident of the food I was going to try.
four seasons salad
$18
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Four Seasons Salad - $18.00
Featuring ingredients representative of 4 different seasons.

My experience in France is that they do a lot of cold dishes so a salad like this is not a surprising offering. The ingredients were fresh and it was appetizing and is good to share. You can have it with bread too since the bread here is fantastic.
Charcuterie Platter with Sourdough bread
$20
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Charcuterie Platter with Sourdough bread - $20.00
duck and pistachio pate, pork rillette and kurobuta ham

3 items will always be included but it will change from time to time (perhaps rabbit or duck rillettes instead of pork etc). I particularly liked this one. It would be perfect with wine and a platter of (good) French cheeses!
I’m happy to know that this place offers this cold platter nonetheless. Months ago I was having dinner at Eng’s just across the street of Tanjong Katong Road and couldn’t find a place to chill out after dinner without shifting location. This place gives the option of having wine with rillettes to chill out instead of the typical ice cream (you know sometimes I just don’t want to have dessert..). It would be perfect if they serve cheese too! Like this shop I went to in Paris, Le Baron Rouge.

To Do.Main: PLEASE SERVE CHEESE!! 
Broken eggs
$15
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Broken Eggs - $12.00 - $15.00
This dish comes in 3 flavours - sour cream and ham, tomato confit and plain.
Broken Eggs
$15
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It’s a traditional French dish and to eat you need to mix it up using the mouillettes! The bread itself was so crispy I couldn’t stop eating. The eggs were the perfect runny texture.
Broken Eggs
$15
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I would suggest getting the flavoured ones instead of plain because plain is well, just eggs. Above is the sour cream and ham version.
Broken Eggs (tomato)
$15
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The tomato confit version was my favourite.
Tartiflette “Reblochon” with bacon and potato
$16
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Tartiflette “Reblochon” with bacon and potato - $16.00

This is essentially baked cheese with bacon and potato below. The cheese taste is strong so do not order if you are not a cheese person. Otherwise, it’s a dish that many would love.
Cassolette oven baked escargots with homemade garlic herb butter
$16
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Cassolette oven baked escargots with homemade garlic herb butter - $16.00
Everyone loves escargot. Of the 3 warm dishes I think this would be my favourite. The sauce goes perfect with the bread!

I really like how all these food options are really French styled (I do not like places which compromise and tweak their cuisine losing the identity) and most of these items goes well with bread I realise! If you would like to try their breads but can’t simply just eat bread alone, it may be a good option to order some of these savoury foods to go along.
There are also other savoury options like quiches and sandwiches.

Now on to the sweet stuff…
Lemon Tart, Paris- Brest & Royal Chocolate Tart
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Lemon Tart, Paris- Brest & Royal Chocolate Tart - $5.00 each
These are just a few of the pastries they offer.
Paris-Brest
$5
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My favourite was the Paris-Brest. I knew it would be the moment I saw it on the cake display. I’ve been missing Paris-Brest since I came back from France last year having tried a version which people claim is the best in Paris. I didn’t expect to see this in Singapore and was so happy that this version was actually not bad! Of course it can’t rival the one I had in Paris but I’m satisfied. And I’m not exaggerating about this rave. Everyone else said they liked it best too! They made it into this oblong shape instead of the traditional wheel shape because it’s easier to eat like this. Otherwise it’s pretty authentic.

The Royal Chocolate Tart was my second favourite. In the first place I love chocolate so this is easy for me to like, what makes it different is that it’s gluten free using buckwheat flour. While I don’t suppose I have gluten intolerance, I’ve long read about the negative impact from gluten and I tend to eliminate it with my Paleo diet (which I try to keep when I’m not dining out). The ingredients used here are high quality like Valrhona Manjari in the chocolate mousse.
Dark Plum Tart
$5
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Dark Plum Tart - $5.00/ big slice
I’m not a fan of such fruit tarts but it’s go
od to know this is dairy free – no custard here. It’s made with fresh fruit and semolina.
Chouquette
$3
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Towards the end of the session we were given some Chouquettes to take home. These are addictive and so much better than other versions I’ve tried in Singapore!

Overall I really like this place because the food is authentically French and the quality is good. I will definitely choose to buy my bread here if the occasional calls for needing bread. While the savoury food option may not be best for a filling dinner, this place definitely makes a good after dinner hang out with the cold platter and wine for those who like a savoury after meal option or the pastries with tea or even beer for those who want something sweet. It’s great that they have both choices (done properly too) so it can cater to everyone.

My full review is here: https://hungryinsingapore.wordpress.com/2015/03/25/do-main-bakery-dinner-tasting/ 
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-03-25
Dining Method
Dine In
Dining Offer
Tasting Event
Recommended Dishes
four seasons salad
$ 18
Charcuterie Platter with Sourdough bread
$ 20
Broken eggs
$ 15
Broken Eggs
$ 15
Broken Eggs
$ 15
Broken Eggs (tomato)
$ 15
Tartiflette “Reblochon” with bacon and potato
$ 16
Cassolette oven baked escargots with homemade garlic herb butter
$ 16
Lemon Tart, Paris- Brest & Royal Chocolate Tart
Paris-Brest
$ 5
Chouquette
$ 3
Level4
Since opening in December 2014, Do.Main Bakery has quickly gained a loyal following for its great tasting, fresh, authentic French bread, pastries, cakes, and confectionaries. The name itself is a play on words, 'Do' represents bread dough, 'Main' is French for hand(s), representing bread made by hand, and 'Domain' refers to ownership.Ambience at Do.Main Bakery is credited to Chef's wife, who is a freelance fashion designer, and oversaw the look and feel of the place. The result is Do.Main Baker
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Since opening in December 2014, Do.Main Bakery has quickly gained a loyal following for its great tasting, fresh, authentic French bread, pastries, cakes, and confectionaries. The name itself is a play on words, 'Do' represents bread dough, 'Main' is French for hand(s), representing bread made by hand, and 'Domain' refers to ownership.
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Ambience at Do.Main Bakery is credited to Chef's wife, who is a freelance fashion designer, and oversaw the look and feel of the place. The result is Do.Main Bakery has a rustic, country side feel, with white cobble stone walls, solid modern furniture in shades of white and black, an overall minimalist look. A large display cabinet showcases the various appetizing pastries, cakes, and savoury items, while rows of fresh bread are stacked along the wall in back. A clear glass panel allows for open viewing of their bakery, where chef and his team can be seen hard at work.
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Service at Do.Main Bakery is partial self-service, where ordering and payment is done over the counter, as is collection of cutlery. However, staff will serve orders to your table. I find staff here to be generally friendly. They're generally knowledgable about the various items on the menu, able to provide brief descriptions, and I like that they have the correct pronounciation of the French names.

Food at Do.Main Bakery consists mainly of French pastries and breads, with a small selection of French savoury dishes. Classic and quintessential French cakes, tarts, bread, and pastries are made according to time-honoured, traditional recipes that chef learnt in his youth, resulting in rustic looking, yet great tasting food. Budget about SGD $15 ++ per person for a pastry with drinks, or about SGD $30 ++ if you include a savoury dish.

The 4 Seasons Salad (SGD $18) is a pleasant array of bright colours, attractive and fresh. This light and healthy salad features lentils, carrots, cherry tomatoes, lettuce, and roasted bell pepper / capsicum, and is utterly tasty and refreshing. A myriad of textures too, crunchy, soft, stringy, juicy, pliant, as well as excellent combination of tastes. The roasted bell pepper / capsicum in particular stood out for its smoky aroma and taste.
4 Seasons Salad
$18
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Tartiflette is a French dish originating from the Haute Savoie region of France, and is a country style dish of potatoes, reblochon cheese, lardons, and onions. The version of Tartiflette Reblochon (SGD $16) here drops the onions, and replaces the lardons with smoky bacon instead. Served like a gratin, this filling and hearty dish is delicious, with the smoky, salty taste of the bacon infused into the cream and potatoes, while the stringy, gooey cheese rounds out the flavour. Pretty good!
Tartiflette Reblochon
$16
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Created in 1910 to commemorate the Paris-Brest bicycle race, with a circular shape representing a wheel, the Paris-Brest is a choux pastry filled with hazelnut flavoured cream. The Paris-Brest (SGD $5) version here is like a mini eclair, and the praline cream within is light, and creamy! It may be a tad too light for some though, I quite like it as it's not as sweet as those I've had elsewhere, and overall, I feel this dessert is very good!
Paris-Brest
$5
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Full Do.Main Bakery review here: http://ivanteh-runningman.blogspot.sg/2015/03/domain-bakery-tasting-session.html

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-03-25
Waiting Time
1 Minutes (Dine In)
Spending Per Head
$15 (Dinner)
Recommended Dishes
4 Seasons Salad
$ 18
Tartiflette Reblochon
$ 16
Paris-Brest
$ 5
Level4
2015-03-28 55 views
Opened by Chef-Owner Frederic Deshayes, a french pastry chef who apprenticed at Lenotre Paris and has spent several years teaching in Sunrise Singapore has finally decided to set his foot along the stretch of Tanjong Katong with his very own Do.Main Bakery specializing in french breads & pastries. Separately, Do resembles the sound of ‘dough’ which is the essence of all bakery products and Main which means ‘hand’ in french and when placed together, Do.main also represent a prominent place or hom
Read full review
Opened by Chef-Owner Frederic Deshayes, a french pastry chef who apprenticed at Lenotre Paris and has spent several years teaching in Sunrise Singapore has finally decided to set his foot along the stretch of Tanjong Katong with his very own Do.Main Bakery specializing in french breads & pastries. Separately, Do resembles the sound of ‘dough’ which is the essence of all bakery products and Main which means ‘hand’ in french and when placed together, Do.main also represent a prominent place or home which produces the best products by hand and dough, the soul of bakery products. Chef Deshayes steps into the kitchen as early as 6am and leave as late as 10pm just to bring the freshest and best tasting bakery to his customers.
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The bakery cafe is in a simple coat of monochromatic colors with a look through glass panel straight into the kitchen. They also have a room at their second level for hosting private events. Look at these golden flaky pastries, aren’t they making you salivate!
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It was a great honor for us to have a short tour around the kitchen with Chef Deshayes sharing with us the day to day kitchen operations. Chef Deshayes will knead the dough conscientiously and leave it overnight in the bread proofer till ready to use for the next morning. Being oven-inspired, this french boulangerie serves all their dishes in the absence of stoves and you’ll be amazed how good the food turn out to be!
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After a short tour around the kitchen, it’s time for dinner to be set. Many of us may have the impression that Do.Main only sells coffee & pastries but definitely that isn’t the case. They do have an all day dining menu serving a couple of simple french fares that are pocket friendly yet not compromising on the quality of ingredients used.
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First up on the menu is Charcuterie Platter with Sourdough Bread ($20). Charcuterie Platter will always be made up of 3 different meat selections which vary from time to time. Our Charcuterie Platter comes with Duck & Pistachio Pate, Pork Rillette & Kruobuta ham. Personally, it’s kind of my first time trying a dish like this. I really liked both the Kruobuta ham & Pork Rillette where it is salted and cooked slowly till it’s tender enough to form a paste. For the Duck & Pistachio Pate, the duck is well seasoned and brings out a slight nutty note to the taste bud. As these selections are quite heavy in taste, it really goes well with the plain airy sourdough that has a faint sourish taste and is light on the bite.
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Served together with the Charcuterie Platter was this Four Season Salad with the attempt to include at least a kind of vegetable from each season such as lettuce, cured capsicums, cherry tomatoes, shredded carrots and lentils. Bringing an extra crunch if you pair it with the Charcuterie Platter & Sourdough. But to be honest, i’m not a fan for the given selection of salad.
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Next we have Broken Egg with Mouillettes ($12-$15). It comes in 3 different bases – Plain, Cream & Ham or lastly Tomato. Each base has their own distinct and unique flavor. For the Plain one, it reminds you of the traditional half-boiled egg that goes well with your dark & light soy sauce; while for the Cream & Bacon, it brings about the westernized brunch flavor with stripes of hams.
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So what’s the correct way of eating? Simply, grab a mouillette that has been slightly toasted, break the yolks and whites with it, and slurred it till it looks even out. Then either dip your mouillette into the broken eggs or scoop some of it and put it on your mouillette and it’s ready to be slurped down your throat. I like how runny and soft the texture of eggs were.
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Here’s another two items being dished out to our tables – Tartiflette “Reblochon” with Bacon & Potatoes ($16) and Cassolette Oven Baked Escargots with Homemade Garlic Herb Butter ($16). I’m in love with this delightful assemblage of Reblochone Cheese, Lardons and Potatoes. The potatoes and cheese were baked to perfection, potatoes were soft yet not mushy and the cheese melt perfectly leaving traces of cheese trails as you pull a part out from the dish. Another of my favorite will be the Cassolette Oven Baked Escargots. Escargots are heavily seasoned with garlic herbs sitting on a bed of tomato-base, springy, fresh and well treated with no lingering odour. & if you have not realized, sauces on its own of these dishes really goes pretty well with sourdough or bread sticks! After a cold platter and some hot savory french dishes, it’s time for some of their well-known pastries!
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They have a good collection of french pastries made from the finest ingredients. We are pleased to have Chef Deshayes to decide what’s in for our Dessert Platter.
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Lemon Tart, Paris-Brest & Royal Chocolate Tart (Gluten-free) are 3 out of the 4 desserts Chef Deshayes have chosen for us. These classic desserts have their own merits and are special in its own way. These pastries are freshly introduced into the menu for less than a week. This classic lemon tart need no more introduction, it can be commonly found in most cafe, but what makes this stands out from the rest is the lemon curd with a strong sourish citrus note and usually is topped with a lime marshmallow. Next is the Paris-Brest, inspired by a cycling race from Paris to Brest and this pastry is created to commemorate the race. I like the taste of the praline filling which is made up of nuts & sugar in a ratio of 60:40. Very smooth and nutty with tinge of caramel & hazelnut flavor. The Royal Chocolate Tart is made from roasted buckwheat flour without any use of gluten, and made up of 2 distinct layers – almond sponge with crushed waffle that gives a light crispy texture and chocolate mousse with the use of Valrhona Manjari Chocolate. I like how it tasted bittersweet and the flavor being not too heavy. Something that is healthier and less sinful for your indulgence.
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& this Questche Tart is the last dessert recommendation from chef. Questche is some sort of like dried prunes or also known as stonefruits which are seasonal and can be found commonly in Eastern France. So when stonefruits season is here, since they can’t keep all of them when they are ripe, they will process some into either jam or tarts. The thin crust at the bottom of the tart is simply made of semolina and sugar. The whole mouthfeel is as if you’re only eating dried dark red prunes amidst the jelly like sugar solution that has cooled down accompanied with the flaky crust. It may look sweet, but it’s actually not too sweet.
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After the end of desserts, Chef Deshayes is very sweet and thoughtful, he gave each of us a bag of Chouquettes for us to bring home. We were told that, this was a common practice in France where the host will usually give some treats to the visitors as a form of thanking them for coming by. Chouquettes is a type of Viennoiserie with a small portion of Choux pastry sprinkled with pearl sugar. The texture of Choquette is pretty interesting, it remains crispy on the day it was baked, and became chewy on the subsequent days. But i find it a bit too sweet for my liking.
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Indeed it was a wonderful dinner warmly hosted by Chef Deshayes and his staff and thank you Openrice for having us at the Food Tasting event. Not only that, do pop by over the weekends for their Bread Festival to check out the different varieties of bread they got to offer you. Also, their different french pastries which are at pocket friendly prices is definitely worth your trip down!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Dining Offer
Tasting Event
Recommended Dishes
  • french pastries
  • Tartiflette “Reblochon” with Bacon & Potatoes
  • Cassolette Oven Baked Escargots with Homemade Garlic Herb Butter
Level4
115
0
Full review at http://lepakwithyaops.com/do-main-bakery-classy-elegant-french-cafe-at-tanjong-katongFollow Lepak With Yaops on Instagram and FacebookAligned along Tanjong Katong Road and an occupant of colonial shophouses is Do.Main Bakery, a classy and elegant French Cafe. Wordplay and paying tribute to main elements of baking, thus the name Do.Main (Do = Dough & Main = hands in French).The main man behind Do.Main is Chef Freddo, a French pastry chef who apprenticed at Lenôtre Paris and also sp
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Full review at http://lepakwithyaops.com/do-main-bakery-classy-elegant-french-cafe-at-tanjong-katong
Follow Lepak With Yaops on Instagram and Facebook
Aligned along Tanjong Katong Road and an occupant of colonial shophouses is Do.Main Bakery, a classy and elegant French Cafe. Wordplay and paying tribute to main elements of baking, thus the name Do.Main (Do = Dough & Main = hands in French).
The main man behind Do.Main is Chef Freddo, a French pastry chef who apprenticed at Lenôtre Paris and also spent several years teaching in Le cordon Bleu Paris and At Sunrice, Singapore.
This French Cafe is committed towards serving quality and artisanal handmade dough products through authentic French baking methods. Door opens at 8am daily (except for Mondays) serving breakfast, high tea, lunch and dinner.
Here were the dishes:
Charcuterie Platter ( duck and pistachio pate, pork rillette and kurobuta ham) with Sourdough bread.
Tartiflette “Reblochon” with bacon and potato. This was my favourite dish as it was more familiar to my palate.
Cassolette oven baked escargots with homemade garlic herb butter.
Broken Eggs (Sour cream and Ham/Tomato). Not meant as an insult, but this reminded me of consuming kaya bread toast with eggs!
Dessert Platter – Lemon Tart, Paris- Brest & Royal Chocolate Tart (Gluten-free).
The lemon zest flavour was well-balanced and refreshing, while the Paris Brest was meticulously shaped this way for easy handling. Not forgetting the gao and smooth Royal Chocolate complementing the fluffy gluten-free base.
Dark Plum Tart.

Good food and good company to end off my day!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Waiting Time
10 Minutes (Dine In)
Level3
74
18
2015-03-26 51 views
[ Do.Main Bakery ]By looking at this Bakery name, have you wondered the meaning behind it? Because the word "domain" to me is about "owned","territorized". The great man behind this , Chef Frederic Deshayes, tells us that "Do" represents dough, "Main" means hands. And together, the magic hands created fresh & heartwarming french pastries daily.On this perfect Wednesday evening, I hopped onto Openrice food tasting bus and came to Do.Main Bakery. When you pulled open the door, the aromatic smell f
Read full review
[ Do.Main Bakery ]
By looking at this Bakery name, have you wondered the meaning behind it? Because the word "domain" to me is about "owned","territorized". The great man behind this , Chef Frederic Deshayes, tells us that "Do" represents dough, "Main" means hands. And together, the magic hands created fresh & heartwarming french pastries daily.
On this perfect Wednesday evening, I hopped onto Openrice food tasting bus and came to Do.Main Bakery. When you pulled open the door, the aromatic smell from within pulled your souls away and making me hungry at the same time. Really can't wait to taste the french bread and dishes.
The whole place has simple classic deco, themed of black and white, making the bread and pastries at the counters outstanding. Cosy is the word.
Fellow Openrice members and i were shown to the kitchen, where we could see the sous chefs in action. Chef Deshayes tells us their daily kitchen routine and show us the machines they were using. Woah they were huge and I bet they were very costly too. It was a quick tour, probably Chef Deshayes knows we are hungrrrrry *hahaha*
Thereafter came our first appetizer, Charcuterie Platter with sourdough basket, followed by a salad. This platter consists of Ham, Pork Rillette, Duck terrine w/Pistachios and pickles on the side.

The meat in the rillette was shredded nicely into semi-paste form and served as a good spread on our bread. I put a pickle on it to bring up more taste, as having it alone is abit bland for me.

As i munch my way through the chunks of tender duck meat inside the terrine, the pistachios in it did blend in well to give that additional crunch and nutty taste. This duck terrine was seasoned nicely and feelings I had for it is the same as the ham. I could eat it on its own without any additional carbo. $20 for this platter is rather reasonable to me

Next is Four Seasons Salad- The colors they presents on the plate was so pretty that I don't bear to mess them up with my fork! This pretty creation is a combi of lentils, shredded carrots, cherry tomatoes, lettuce and roasted capsicums. Among all, I crowned the roasted capsicums the winner! Soft but not mushy, roasted but not burnt, yums! I can have a few more rounds of the capsicums alone
The price? $18 per serving.
Third we have the Broken Eggs with Mouillettes. Base is tomato confit, made in-house (4 hours processing time). French ate it the rough way where you pick up a bread stick and swirl up the eggs hard, like a tornado. For me, it tasted rather plain and not salty enough. For $15, it's rather pricey.
After the eggs, we have the Tartiflette with Reblochon cheese and Cassolette oven-baked Escargots. Each serving is $16. Tartiflette with reblochon is a winter dish for the French families. It consists of cheese, bacon bits and potato cubes. If you are a cheesy person like me, then this dish is the right one for you. Indulge every mouthful filled with melted cheese, flavour from the bacon & sweetness from the potatoes cubes. The melted reblochon cheese covered on top kept the ingredients below warm, it warms our tummies when we gulp it down, probably that's why French families love to eat this during winter.
The other dish to brag about is the Cassolette oven-baked escargots. 06 sexy shell-less creatures swimming in tomato confit and topped with parsley garlic purée. The parsley garlic purée is so good and it lingers in your mouth for quite awhile. Initially I still thought it's pesto. As you know snails can be tasteless on its own, therefore this combination of tomato confit, parsley and garlic brings life to this dish.
Finally we have come to the long waited desserts time! Girls love desserts, but after this food tasting session, I realized guys at our table love them as much as we do!!
Chef Deshayes presents us with Lemon tart, Paris Brest, Royal Chocolate cake (Gluten free) and Red Plum Quetsche tart. My favorite dessert among all 4 is the lemon tart. The crust is buttery and not too hard. The lemon curd inside is jelly smooth and zesty. I love it!! Next is the royal chocolate cake made with valrhona manjari chocolate. Rich in texture and crisp at the base, feels like eating dark ferrero rocher chocolate in cake form
As for the Paris Brest, the choux pastry is covered with so much nuts compared to the sugar studs, giving the choux a good crunch but the praline filling lacked flavour. I've ate more impressive ones elsewhere. Dark red plum quetsche tart is one of Do.Main bakery's hot selling item. Made daily with fresh red plums, tastes sweet with a little natural sourness from the fruit. Although I'm not a die hard fan for fruit tart, but this is worth a try. Prices for cakes, tarts, eclairs range from $5 to $8 each.
This food tasting session ends with a fun group photo. I had a great time and hope the rest too. Thanks Openrice for having us.
I will definitely revisit this bakery. It is a cosy place for afternoon tea, not noisy, good for both business meet-ups and dating too. Food portion is good enough to fill up my tummies as most mains comes with French bread but price wise, mostly reasonable but a few abit pricey. But if compare between the mains and desserts, I still prefers the latter so I will come back again for more desserts.
Bon appetit!
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Charcuterie Platter, Sourdough and 4 Seasons Salad
$20
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Dark red plum Questche tart
$5
10 views
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Lemon tart, Paris Brest, Royal chocolate
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Broken eggs with Mouillettes
$15
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Tartiflette with reblochon
$16
5 views
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Cassolette oven baked escargots
$16
6 views
1 likes
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Broken eggs with Mouillettes
$15
6 views
1 likes
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13 views
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-03-25
Dining Method
Dine In