Synonymous with unusual, unconventional, atypical, is Atipico – an Italian all-day bakery and restaurant situated on the ground floor of New Bahru. It is helmed by an Italian chef who started the brand offering private chef services and catering for events, then expanding it to open Atipico Atelier – a bakery at West Coast. Since then, it has further branched out to a full-fledged restaurant-bakery Atipico Room 15.
The display of laminated pastries by the shop window had always tempted me on my past visits to New Bahru, and I finally had the opportunity to try them out for myself recently.
From the all-day bakery menu, I had a few pastries – one of which was recommended to me by the waitress was the Burrata and Fig Danish ($13) which I skipped initially but later added on to my order. I was so glad I did so, because the crispy and flaky tart had a rich interior of fresh quality burrata, caramelised figs and balsamic reduction. It was unassumingly delightful.
The Egg Mayo Croissant ($10) was an elevated affair of the common breakfast pastry. The deviled egg mayo filling, with crunchy cucumber, was generously stuffed into their house made flaky croissant with French butter.
The Pain Suisse ($7), which was only available on weekends, had a flaky exterior which when cut, revealed creamy vanilla custard and dark chocolate chips inside. I wished there could be more filling.
As basic as I am, I also tried the Granola Bowl ($15) – it comprised their homemade Singapore granola, Greek yogurt and their homemade mango & passion fruit jam. Both the granola and jam were available to purchase individually in packs. The dish was the epitome of “not too sweet”, with tart, tangy, sour and nutty flavours dominating.
We had a sandwich and 2 main dishes from the lunch menu (served 11am – 3pm). I highly recommend the Ricotta Tartine ($22), not just for its exquisite, aesthetic plating. The unconventional combination of the crispy toasted sourdough bread base, sweet juicy melon and confit tomatoes, savoury house made ricotta, spicy chili jam, and crunchy toasted almonds – was a burst of textures and flavours.
If you’re a fan of creamy rich pasta, go for the Pumpkin Ravioli ($34), which featured handmade ravioli filled with roasted pumpkin, served with toasted hazelnuts, sage butter, and smoked ricotta. I loved the addition of the hazelnuts which gave the dish a nutty and crunchy kick.
Moving on to the heavier dish – the Beef Cheek 2.0 ($42), I was satisfied by the huge chunks of tender meat, paired with house beef jus, celeriac and potato mousseline, and olive oil confit heirloom carrots.
Since Atipico is known for their artisanal cakes, I did not skip their desserts. Their best-selling cake is probably the French Kiss ($13), a pistachio raspberry cake with aesthetic layers of pink and green. The flavours of the pistachio almond cream and pistachio ganache paired well with that of the raspberry confit.
Meanwhile, the Gateau St. Honore ($13) was a creamier affair, with vanilla pastry cream, mascarpone Chantilly and choux puff on a base of caramelized house made feuilletage. What surprised me were the choux puffs on either side of the slice – I wish I could have a box of them!
From the attentive service to the relaxed atmosphere of the restaurant to the high quality pastries, cakes and dishes, I thoroughly enjoyed my two experiences at Atipico.
46 Kim Yam Rd, #01-15, New Bahru, Singapore 239351
9am – 6pm Tues to Thurs, Sun
9am – 10pm Fri to Sat
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