A Tan­glin Bistro:

Shop till you drop then eat till you pop at this Tan­glin Mall store, which com­bines beau­ti­ful home dé­cor with fine Bel­gian bistro din­ing.

Expat Living (Singapore) - - Contents - BY AMY BROOK-PARTRIDGE

Part re­tail, part restau­rant

Din­ing in a shop­ping mall doesn’t ex­actly evoke en­tic­ing im­ages of whiling away the hours in a pretty set­ting – prob­a­bly more of chomp­ing away at some fast food in a win­dow­less space! Yet noth­ing could be fur­ther from the truth with House of Anli’s Bistrot. Bel­gian owner Anne-jean Liéter moved from a smaller spot in Tan­glin Mall to this ex­pan­sive third­floor store in 2017, which houses not only its huge col­lec­tion of fur­ni­ture, fur­nish­ings and up­hol­stery for sale, but a light and airy din­ing area at the back of its show­room.

The bistro’s wall-to-wall win­dow draws you in, but its dé­cor and food is what keeps you there. The menu cov­ers a wide va­ri­ety of dishes, from healthy, lighter op­tions to some de­li­ciously rich and fill­ing fare. The break­fast menu lasts from 9am till 5pm, and in­cludes the oblig­a­tory Bel­gian waf­fle ($10), as well as a huge range of egg op­tions (us­ing or­ganic New Zealand eggs). Brunch items run from zuc­chini and ba­con quiche ($16) and a plat­ter of cheese ($28), to an avo­cado and heir­loom tomato salad ($16/$24).

As stock­ists of the largest col­lec­tion of Laguiole Jean Du­bost cut­lery in Sin­ga­pore, it’s only fit­ting that din­ers get to feast us­ing the French brand, eat­ing off Por­tuguese table­ware brand Costa Nova, also ex­clu­sively for sale at House of Anli.

For any­one look­ing to add a lit­tle bub­bly to their meal, there’s also a high-tea-for-two op­tion. Of­fer­ings in­clude mixed br­uschetta, a waf­fle with jam and cream, and a hot drink ($48); or you can add a glass of cham­pagne for $18, or go for the free-flow for $98, from 2pm un­til 5pm. Pos­si­bly best to do this af­ter rather than be­fore you go shop­ping in the store!

#03-17 Tan­glin Mall 163 Tan­glin Road 6235 3851 | house­o­fanli.com/the-bistrot

In­gre­di­ents • 125g un­salted but­ter • 1/2 cup brown sugar 23 • 200g semi-sweet choco­late chips • 2 eggs and 1 egg yolk • 1 tea­spoon in­stant espresso (Anthia uses Nescafe) • 1 tea­spoon hot water • 1/2 cup all-pur­pose flour 34 • 2 ta­ble­spoons un­sweet­ened co­coa pow­der (Anthia uses Her­shey’s) • 1 tea­spoon salt

In­struc­tions 1. Pre­heat the oven to 170 de­grees Cel­sius and line an eight-inch with bak­ing pa­per. square tray 2. Place the but­ter, sugar and choco­late chips into a large, mi­crowave­able 3. Mi­crowave in in­ter­vals of bowl. 30 sec­onds and stir in be­tween, and choco­late have melted un­til the but­ter to­gether. Let the mix­ture cool 4. Mix the in­stant espresso down. with the hot water and add it mix­ture. to the choco­late 5. Sift the flour, co­coa pow­der and salt into an­other bowl. 6. Af­ter the choco­late and but­ter mix has cooled down com­pletely, eggs one at a time, mix­ing beat in the well with a whisk af­ter each ad­di­tion. 7. Add the vanilla ex­tract and espresso mix. 8. Gen­tly fold in the dry in­gre­di­ents with a big spoon or spat­ula, and sure you don’t over­mix it. make 9. Pour the brownie bat­ter into the pan and bake for around un­til a tooth­pick in­serted 20 min­utes, or in the cen­tre of the brownie comes crumbs. The mid­dle of out with some the brownie should still be slightly 10. Take out the tray and soft to let it cool the touch. be­fore cut­ting brown­ies into squares to en­joy.

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