Paul Bakery has an impressive history. Taking root in a small bakery in Croix, France, in 1889, it was a small family business run by a man named Charlemagne Mayot. And with every generation, the PAUL brand stretches its influence further from France and turned international after a century. Despite spreading across five countries with over 750 bakeries worldwide, the brand is still family-owned and committed to the same-time honoured methods of production laid by Charlemagne Mayot.

Breakfast at Paul Bakery

I am always sceptical about getting steak outside, especially ‘breakfast steaks’ like this. I mean, how many great steaks have you actually had at this price point. If you can cook, you’d be better off cooking one at home. But I thought, heck with it, and pointed at the Breakfast Steak ($24.9) to the waiter.

It was probably the best mid-priced steak I’ve had. A nice sear, tender, juicy. It’s slightly under-seasoned though, but still delectable. The breakfast aspect comes in the form of a sunny-side-up, bacon and a potato pancake which is essentially a thicker version of a rosti. Moist, lightly fried for a thin crispy exterior while the insides remain fluffy. 

For a lighter meal, get their crepes. The Ham & Cheese Crepe ($19.9) is a simple French crepe enveloping a generous portion of turkey ham, cheese and a slab of potato pancake.

A decent dish, although the potato pancake didn’t blend in well with the dish and it got quite sickening towards the end as it was carbs on top of carbs. Perhaps scrambled eggs would’ve been a better choice.


For lunch, go for the Beef Hamburger ($24.9). There’s nothing much to shout about the classic combination of romaine lettuce, tomatoes and cheddar. But I do appreciate the tenderness of the patty and that overall, it wasn’t heavily seasoned.

Burgers are one of those things that don’t really have to be fancy. Although I enjoy gourmet burgers with interesting sauces such as the Cheeseburger with kombu wakame mayo from Kream and Kensho and Woody Wood Piper at Ollie Kitchen and Bar, I’ll favour consistency over variation any day.

A burger has to have a proper ratio of ingredients to bun, the patty can’t dry, and most importantly, it has to fit in one bite. A thick burger might look impressive, but we all know it’s not always about the size. 

Haters of salted egg usually argue that it’s too jelak (nauseated with overwhelmingly rich food). Well, here’s a salted egg dish that you might enjoy: Paul Bakery’s Salted Egg Soft Shell Crab Pasta ($26.9).

The sauce is pretty thinned out, actually, to the point where you can barely taste the distinct umami notes of the cured egg. Despite so, it was a pretty enjoyable dish, though I wished the sauce would cling onto the pasta better for a more luxurious bite. The dish was topped with two soft shell crab that was perfectly fried- a light crisp and a soft, juicy inside.


The Plain Croissant was plain disappointing. To give it some credit, the exterior was mildly flaky but the compliments end there. The interior could be fluffier and the buttery fragrance was tainted by a smoky, burnt taste.


At $20-$30, the mains were value for money, especially factoring in the location and the lavish ambience at Paul Bakery. Initially, we were a bit hesitant as we saw a handful of bad reviews on their service and admittedly, there were hiccups in terms of serving food. We only got our drinks after our third reminder (three times really is a charm). But, it’s somewhat understandable as the restaurant is huge, while they were severely understaffed. Paul’s Bakery, please hire more waiters.

For coffee, head down to The Cupping Room for one of the best coffees in Singapore. Alternatively, for soufflé pancakes, head down to Flippers.

Location: 391 Orchard Road, Ngee Ann City #03-16/17, Singapore 238872

Tel: +65 6836 5932 / 6836 1914
Opening hours: 9:30am- 9pm (Mon- Thur); 9:30am- 9:30pm (Fri- Sun)

Paul Bakery store locator

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