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Chef Joe Leong balances croissants and mod-Asian cooking at Sonder

The Henderson Road eatery excels in bread but stumbles in the hot cooking department

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Jaime Ee

Published Thu, Nov 3, 2022 · 08:51 PM
    • Breads are the real star at Sonder.
    • Sonder's cosy interiors
    • Croissants are light with bite and natual flakiness.
    • Uni on black seaweed cracker.
    • Eggplant in red curry sauce and potato chips.
    • Squid noodles in lobster bisque espuma and tiger prawn.
    • Steamed and fried barramundi in a Thai-style broth.
    • Juicy chicken roulade.
    • Coconut ice cream, rose jelly and Thai red ruby.
    • Breads are the real star at Sonder. PHOTO: SONDER
    • Sonder's cosy interiors PHOTO: JAIME EE
    • Croissants are light with bite and natual flakiness. PHOTO: JAIME EE
    • Uni on black seaweed cracker. PHOTO: JAIME EE
    • Eggplant in red curry sauce and potato chips. PHOTO: SONDER
    • Squid noodles in lobster bisque espuma and tiger prawn. PHOTO: SONDER
    • Steamed and fried barramundi in a Thai-style broth. PHOTO: SONDER
    • Juicy chicken roulade. PHOTO: JAIME EE
    • Coconut ice cream, rose jelly and Thai red ruby. PHOTO: JAIME EE

    NEW RESTAURANT

    Sonder #01-03, 217 Henderson Road Singapore 159555 Tel: 6513-4052 Open for lunch and dinner Tues to Sat: 12pm to 5pm; 6pm to 10pm. Closed Sun and Mon.

    THIS is shaping up to be the year of the dough. No, not the crazy money it takes to eat out nowadays, but the meteoric career rise of the humble loaf. Once relegated to the entry-level bread basket, it has leapfrogged the amuse bouche to main dish status, brown-nosing diners with its milk bread, kombu-enhanced, mochi-textured and sticky-glazed charms. 

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