Tiong Bahru Bakery adds a new menu and an extension to its name with the rebranding of its two outlets in Raffles City and Funan as Tiong Bahru Bakery Diner. The 'Diner' marks its progression from just being a place for a croissant or a sandwich to one offering full meals. The allday- dining concept is led by new chef de cuisine Paul Albert who's introducing a range of healthy, wholesome dishes that are in line with the Slow Food movement. Linger over some of his creations including Chayote Kimchi and Mung Bean Salad; Super Green Warm Soup; and Hot Chicken Salad with Caramelised Pumpkin. The food is plantbased and gut-friendly, thanks to Chef Albert's fascination with fermentation. He also makes use of local ingredients as much as possible.