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A lighter, creamier and wholesome sandwich made with avocado slices, sauteed mushrooms, sunny side-up, tomatoes, gouda and garlic aioli. The mushrooms were tasty and earthy, and added a "meaty" texture. It was satisfying enough and not heavy on the stomach and tastebuds.

What a great place for breakfast on a weekend! No rushing anywhere else and ordering more than we could eat. Pic not shown but the mocha was definitely more like chocolate drink 😛 Otherwise we love everything else about TBB!

so yums!! bagel was soft with a slight crisp on the outer layer. opted to add on bacon for a more complete meal. the eggs, hashbrown and truffle sauce also went v well together

It’s hard to go wrong with the giant buttery flaky original croissant

Almond french and glory, the nuttiness went well with the sweet green tea ?frangipane on top

Similar in size to its citrus counterpart, we wished they amped up the amount of chocolate in this

Smaller than your usual croissant, this was a beauty that delivered a sour citrusy punch

The layers of caramelised sugar glaze were shiny and made the kouign amann so appetising. It was light, sweet, salty, and wonderfully buttery at the same time, and that pastry twirl was really so pretty!

This savoury bread was well balanced with the sweet caramelised onions and juicy tomatoes. Perhaps they could have been heavier with the herbs and olive oil.

Yet one of the more surprising closures in the local F&B scene some time back would be 46Mittsu’s location at Everton Park — an establishment that is perhaps best known for their Sandos ever since the time that they had sprouted up at the now-defunct Crane Living @ Robertson Quay, these folks had pretty much made a name for themselves and subsequently managed to move their previous space at Everton Park. Its space at Everton Park had since been occupied by that of Quah Song & Co.; that being said, it does seem like the folks behind 46Mittsu had bigger plans in mind — they had since re-branded themselves into Go Rogue; their new space being situated at 20 North Canal Road just several doors down from Restaurant Ibid. From the outside, the space is fairly non-descript; itself only featuring metallic foldable doors with glass panels that one can peer through into the dining establishment — rather easy to miss if one is just merely passing by the space. As one moves into the space, there is a rather raw qnd industrial vibe going on with the large use of grey from the cement-finished walls and floors to the metallic countertops for the bar seating right in front of their open-concept kitchen. One can find usual dining furniture consisting of dining tables that are good for mostly two (2) pax — all of these being situated to the right of the space when one walks into it; the sky light at the end of the kitchen flooding the area or the shophouse with an abundance of natural sunlight in the day. Whilst Go Rogue intends to start its dinner service with the opening of their North Canal Road space, they are only open for lunch operations during their initial phase of soft launch— the lunch menu sees the offerings of their Sandos and the return of Rice Bowls; something which was available from their days at Crane Living @ Robertson Quay. Go Rogue also serves up a small selection for side dishes under the Cheeky Sides category of the menu, while beverages offered includes espresso-based specialty coffee brewed using beans roasted by Double Up Coffee, as well as a selection of fruity sodas.

Since the opening of Go Rogue also sees the return of rice bowls to the menu ever since 46Mittsu had ceased operations at Crane Living @ Robertson Quay, it is needless to say that we were looking to give their rice bowls a try — this is also in consideration of the fact that we had previously given their Sandos a go when 46Mittsu had first opened their doors of their now-defunct Everton Park location. The menu at Go Rogue describes the Moofu as a dish that comes with elements such as 48hr Beef Brisket, Avocado, Pickled Daikon, Onsen Egg, Slaw and Calrose Rice. Turns out, the Moofu does come beautifully plated with all of its elements occupying its own space in the bowl atop the bed of Calrose Rice. Digging into the Moofu, it is evident that the star of the show in the entire bowl would be the 48hr Beef Brisket — this was brilliantly executed by three team at Go Rogue; we were actually pretty impressed considering the portion of the beef brisket that comes at the price of $14. Here, the beef brisket is immensely juicy and tender; no fatty or veiny parts that require effort to chew — it does seem that the beef brisket has been marinated with a tomato-based marinade that gives the meat a slightly dull, tangy note that makes it easy for one to keep going for more. This is especially so considering how the beef brisket here does carry a slight gaminess in its flavours that seems to be intended. This, as well as the pickled daikon that provided a slight tanginess to refresh the tastebuds and delivered a crunch also helped to add flavour to the Calrose Rice that is pearly and sticky to the right degree. Mixing up the Onsen Egg that came with a molten yolk and runny egg white into the entire bowl provided a creamy and silky texture throughout; the addition of avocado seemingly helps to add on some heft to the portion size of the rice bowl — creates a sense of “filling-ness” whilst also providing a buttery note that gels with most of the other elements in the same bowl. The inclusion of slaw helps to create a balance for the entire bowl, while the Nori adds a contrasting umami note to add another dimension of flavour to the rice bowl.

When it came to the Hot White, the folks at Go Rogue had brewed the cuppa using the EZPZ Blend of beans roasted by Double Up Coffee — this is a blend that comprises of 50% Brazilian origin and 50% Ethiopian origin; the resulting cuppa being one that comes with an earthy and nutty undertone but with a fruity body; quite a complex note especially for an espresso-based specialty coffee that comes with milk. Whilst 46Mittsu had since moved away from being a brand that has sole emphasis on their Sandos as they had always been for the longest time now that they are known as Go Rogue, it does seem that Sandos are still a very large part of their offerings and is still a core product of theirs at least for their Day Menu. That being said, the addition of wood-fired meats into the Sandos do bring quite a substantial difference to their offerings, providing patrons with yet another reason to try their refreshed classics whilst evolving their brand even further. It would be interesting to see what’s next on the pipeline for the folks at Go Rogue as they enter into dinner operations once they are in their official launch — will also be be back to give their Sando items a go some time soon!

($14) I didn't reheat it hence it was quite hart texture tbh and didn't aware that it was dessert sando lol. everthing that they have put inside sando was quite fresh made tbh especially pistachio was quite strong nutty taste, hard and crunchy texture tbh. Matcha taste so good tbh (got mild taste between bitter and sweet). I did preorder via cococart for self collection instead of delivery. I felt that it was too much carbs and sweet for me so it's good for sharing with people.

($13) hmmm I did enjoy sweet sando but everthing that they have put inside sando was quite fresh made tbh especially mochi was quite soft and chewy tbh. Matcha taste so good tbh (got mild taste between bitter and sweet). I did preorder via cococart for self collection instead of delivery. I felt that it was too much carbs and sweet for me so it's good for sharing with people. It really is a need to reheat the bagel for reducing hardness especially putting inside fridge and preheat ard 150°C and 5 mins for timer.