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.
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.