Visit the new Blue Box Café by Tiffany & Co featuring specially curated dishes by renowned Michelin-starred Chef Julien Royer.
The opening sequence of the 1961 film, ‘Breakfast at Tiffany’s’, is no stranger to many. Audrey Hepburn, as Holly Golightly, steps out of her yellow taxicab onto Fifth Avenue. She peers into the jewellery store and pulls out her breakfast pastry. Coffee cup in hand, she takes one last glance at the diamonds and strolls down the street. Many critics and moviegoers describe this sequence as the epitome of elegance captured so subtly yet iconically by Hepburn.
Now, ‘Breakfast at Tiffany’s’ may no longer be a work of fiction for shoppers in Singapore.
Tiffany & Co opens its first Blue Box Café in Singapore at Ion Orchard where a modest selection of delicacies is offered. This 28-seater space, located on the third floor of its Ion Orchard flagship store, is where design, dining, and culture come together. Here, guests are immersed in the Tiffany-blue world with the signature Tiffany & Co boxes hanging as ceiling installations.
The café menu includes Breakfast, Teatime, and all-day dining and dessert selections, with several items developed in collaboration with Julien Royer – renowned chef-owner of three Michelin-starred Odette and its sister neo-brasserie, Claudine.
“Through the café, I hope to share that same sense of joy and love for all things beautiful, expressed through elegant French classics with touches of classic American charm, seen through a distinctly Asian lens,” says Royer.
Breakfast at Tiffany’s presents a selection of breakfast staples and pastries such as croissant, baguette with Maison Bellevaire butter and seasonal jam, fresh fruits and Chef Royer’s signature Oita egg ‘a la coque’.
For starters, the Alaskan Spot Prawn ‘Dumpling’ is inspired by the wonderful, umami-rich flavours of Singaporean prawn soup. Despite its name, the Alaskan Spot Prawn ‘Dumpling’ takes the form of a delicate ravioli, filled with spot prawns and served in a moreish Obsiblue prawn consommé, served with wok-fried vegetable julienne and kaffir lime.
The Confit Yellow Chicken is an evolution of one of Chef Royer’s recipes, and pays homage to our iconic Hainanese chicken rice. Served with Niigata rice, grilled maitake mushrooms, crispy chicken skin, and an Asian-inspired sake-seaweed beurre blanc sauce Albufera, the confit yellow chicken breast is a main dish that cannot be missed.
For something sweet and light, try the Tiffany Island. This dessert is a reimagination of the classic French dessert, the Île Flottante, and combines pink praline and a meringue that envelopes orange blossom water-infused crème anglaise. Have a little fun cracking into the meringue too.
Overall, the dining concept reflects Tiffany & Co’s heritage of elegance and fine craftsmanship while incorporating the Singaporean local flair and other Asian flavours.
So, the next time you are in town, take some time to visit Blue Box Café and enjoy Breakfast at Tiffany’s now from reel to reality.
(All images: Tiffany & Co)
Note : The information in this article is accurate as of the date of publication.