Our next stop this weekend


Tucked in a discreet corner at the entrance of Marina Mandarin, Café Mocha dishes out an average of 50 to 80 chicken pies daily. Fresh rosemary, sage and bay leaves, celery, onions, carrots, sweet corn and chicken bones are combined in chicken stock to intensify the pastry’s peppery filling. The chefs add fresh cream towards the end of the cooking process to enhance the filling’s velvety texture, before seasoning the stock with simple spices like black pepper and sea salt. The pastry dough, made in-house, is layered with butter from Belgium, and left to rest in the chiller for at least six hours to bring out its buttery goodness.
Level 1 Marina Mandarin Singapore, 6 Raffles Boulevard. Tel: 6845 1066


Carlton Hotel’s team of award-winning chefs make the chicken pies from scratch everyday, using only good quality imported flour and natural poultry to maintain freshness and fragrance in the flavours. Fresh dough is set aside for a few hours before it’s folded with homemade butter and left in the oven to form the perfect crisp. This results in an extremely creamy pie filled with heaps of chicken chunks, carrots, potatoes and onions enclosed within a layer of buttery crust.
76 Bras Basah Road. Tel: 6415 7887


If you fancy your pie fillings moist and saucy, go for these perfectly round golden brown gems from The Gourmet Pie Company. Made fresh every day at the central kitchen in Admiralty, they are encased in flaky, buttery short crust pastries which follow a family recipe handed down to co-owner Jane Wilson. The restaurant uses halal certified chicken breast from Brazil, and the chunky pieces are trimmed to ensure only the most succulent parts are used. While the chefs maintain there is nothing new to the pie, care has been taken to use a blend of herbs to give the filling a distinct aroma.
776 North Bridge Road. Tel: 6298 8896


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