Tiong Bahru Bakery Diner (at Funan and Raffles City) has launched a new menu of dine-in meals over and above their usual bakery offerings, making this spot a great a contender for lunch or dinner. Pastas like the Pulled Pork Creamy Risoni Pasta ($22++) and wholemeal pesto are startlingly good, while there’s also lots on the menu that ticks the veganor vegetarian box: Chayote Kimchi and Mung Bean Salad ($18++) or the Super Green Warm Soup ($16++) of Chinese spinach, bok choy, and chye sim in mushroom broth with pickled ricotta cheese. A lot more thought and effort has gone into these dishes than your standard diner – after all Chef Paul is known for his ferments and slow food (his sourdough is made with 158-year-old starter). Whatever you do, leave room for the excellent sourdough waffles with the aforementioned starter – a fluffy, fruity tasting batter that really needs no accompaniment (they’re that good!) but if you do want to go full throttle order them savoury style with a fried egg and crispy bacon.