Aubergine Pizza

$13.00 · 4 Reviews

Tucked within the newly opened boutique hotel, The Daulat, this Muslim-owned cafe is run by the guys behind Working Title, Afterwit and The Mad Sailors. Santap, which means to eat luxuriously in Malay, serves hearty grain bowls, sandwiches and pizzas. Indoor seating is limited to a communal table, so it's best to dress comfortably and sit alfresco on a cool day. Go for the Beef Rice Bowl ($15) that comes with cherry tomatoes, a poached egg and red onions set atop a bed of cauliflower and brown rice mix. It's topped with alfalfa sprouts, red daikon and drizzled with a housemade tonkatsu sauce. Otherwise, you won't go wrong with the Aubergine Pizza ($13), topped with feta cheese, okra and curry mayonnaise. Pro tip: During Ramadan, Santap opens only from 5pm on weekdays, and on offer is a $15 set meal for any main and a drink.
Avg Price: $20 per person
Photo by Burppler Hilary See

Decided to go against what the recommended pizza was (Salmon, just in case you were wondering), and was pleasantly surprised by this thin-crusted Aubergine pizza.

The tomato-based pizza is slathered with a curry mayo, topped with thin slices of aubergine and okra and a generous shower of soon-to-be-gooey cheddar cheese. Definitely wasn't expecting this to be as cheesy but hey, no complains from me! #Burpproved

The café serves specialty coffee, generously-portioned sandwiches such as their Chuck Meatballs and Aubergine Egg, brunch dishes such as their Challah French Toast and Frittata with Avocado and Smoked Salmon, as well as other rice bowls featuring meats like Lamb and Salmon.

From Santap; the latest concept by the folks behind The Mad Sailors and Working Title situated at The Daulat near Rochor MRT Station — this new concept is Muslim-run, and aims to serve wholesome, healthy and hearty meals.

The Herb Chicken Sandwich might look a little intimidating at first with its size, but it's light and fluffy ciabatta bread proves to be rather easy to eat overall. Chicken was done pretty tender, with curry mayo and Emmental cheese to provide for a savoury flavour with a little creaminess. Topped with zucchini, it comes with a refreshing crunch. Not a big fan of the pappadum on the side that comes with salsa — carried a rather heavy palm oil flavour which I am not quite used to, though pretty fine disregarding that aspect.