Kuchai Business Centre's new Nude Bakery features the work of Ai Li Ong, the former executive pastry chef of Spago and Saint Pierre in Singapore, now making her mark in a surprising location, the Foodie Foodie food court.
Tiramisu, mango passionfruit pavlova, carrot cake and ondeh-ondeh cake are served beside Twirl Pasta Bar, where Ai Li's husband, Josh Chua, previously the executive chef of Yardbird, offers pasta with customisable choices of sauce and protein, such as Hokkaido scallops, Black Angus beef, chicken leg confit, smoked salmon or octopus.
Note: It might be safer to head here in the evening; when we visited for lunch at 12:15pm on a recent weekday, the pasta was not available yet, while only the tiramisu was ready from Nude - it was lusciously lovely nonetheless, built with Myer's Dark Rum and Arabica coffee.
