19 Cecil Street
Singapore 049704

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06:00pm - 10:00pm

06:00pm - 10:00pm

06:00pm - 10:00pm

06:00pm - 10:00pm


06:00pm - 10:00pm

06:00pm - 10:00pm

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From the Burpple community

đź’•Shokupan with red apple kombu glaze and butter.
Fluffy shokupan with apple Kombu glaze serve with savoury butter. After reheat it , the outer layer become crisp while inside remain soft.
đź’•Tiramisu Croissant.
Cultured butter Croissant with generous filling of creamy mascarpone and finished with fermented coffee glaze.
đź’•Meyer Lemon Croissant
Croissant stuffed with Meyer melon curd and finished with glaze made fr its zest.
đź’•Sobrassada Babka.
Brioche bread with spicy Spanish sobrassada and glazed with honey.
đź’•Marshmallow and peanut butter cookie.
Chewy cookie layered with fluffy sudachi like marshmallow.

For more information or place an order, can visit this link https://www.rosemead.sg/.


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Hits after hits, Rosemead Bakery Signature Box ($38) was well worth the wait (and calories) in my opinion. Like breakfast for champions, all five freshly baked pastries were distinctly different and oh so good.

Jolted by the rich flavour at first, I enjoyed the textures of the honey-glazed Sobrassada Babka immensely. The lamination was on-point! After a quick pop into the air fryer, the flaky-crisp texture was not too heavy and the taste of the dough was very complementary to the slightly savoury minced meat. Though moreish, the heat from the spiced pork filling was a little too much for me.

And so to douse the fire from the spicy Spanish sobrassada, the Tiramisu Croissant was the perfect treat. Filled generously with creamy mascarpone filling and laminated with cultured butter, the handmade French viennoiserie pastry was buttery and not too sweet. The icing on the cake was the aromatic fermented coffee glaze which delivered that umami oomph.

Similarly, the Meyer Lemon Croissant came with a beautiful caramelised finish. No lip-puckering action here as the curd was zesty-sweet. The refreshing, bright number was well stuffed as well!

Turning up the sweetness was the Marshmallow & Peanut Butter Cookie. A fun snack to bite into, the sudachi lime vanilla-bourbon marshmallow was surprisingly fluffy. The base, on the other hand, was a contrasting traditional chewy cookie. Layered in between was a lovely mix of caramel and peanut butter flavours that was pronounced but not too overwhelming.

A little like having their signature house rolls at the comfort of my own home, the Apple-Kombu Glazed Shokupan was bangin’. Though I shouldn’t compare it to having the exact rolls at the restaurant as the smoky aroma gifted from the kiss of the hearth was somewhat halved, the air frying did bring back a bit of the crunch and char. Fluffy in the center, the milk bread was just perfect with the savoury butter.

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Last but not least, we got the Sudachi Lime & White Chocolate ($18) which was a pleasant layered refresher with sudachi lime ice-cream, meringue crisps, and crumbly buckwheat biscuit base.

There is perhaps too much of a good thing, as what really had us rolling out the charming space with our bursting bellies was Rosemead’s Whole Roast Chicken & Smoked Leeks with Winter Black Truffle ($80). Certainly good for at least 3 to 4 pax, the portion was pretty sizeable as there was a good amount of protein. The price tag might be steep but the flavours and textures were on point. Cooked over orange and lychee wood embers, the skin was done to perfection - crispy, light, and infused ever so gently with the aroma of the grill. The meat was also incredibly tender and succulent. A dish to savour, the leeks were fragrant and added that Asian flair. The winter black truffles shaving also delivered an earthy boost to the already savoury and comforting chicken jus.

I might visit them again just for their bread and butter! Glazed with a tantalising mix of mushroom and bacon fat, Rosemead’s House Rolls & Shiitake Cultured Butter ($19) was an umami dream. Crisp on the top and utterly fluffy on the inside, the warm glossy number had such a great texture. That extra char on the exterior also gave it that smokey oomph. Great alone but better together, the whipped butter was amazingly savoury and slightly tangy which worked surprisingly well with the sweetness of the glaze. The bits of sea salt on the bake was the icing on the cake. Hence, I really suggest saving tummy space for this starter.