This all-in-one establishment – there’s an all-day dining menu, copious amounts of coffee and cocktails from 10am onwards – gives regular trendy co-working spaces a run for their money.
The brainchild of the team behind 28 Hong Kong Street and Proof & Company Spirits is a lifestyle-centric hideaway built around the concept of a ‘third place’, an accessible space that fosters creative interaction and communication. Crackerjack’s bar, coffee and food programs are a collaborative effort by award-winning experts: Peter Chua and Zachary de Git oversee the bar, Bronwen Serna the coffee and head chef Alysia Chan manages the food.
Gold-toned honeycomb statement shelves lined with spirits, liqueur and syrups is the first thing you’ll spy through the floor-to-ceiling glass windows. A matching set of opulent long brass lamps hanging over the bar create the impression that it is the leading attraction when to its left and right are Crackerjack’s two other main offerings: a cosy coffee counter near the entrance and an open kitchen. At the corner is a pop-art inspired painting by Mr. Mojoko and a shuffleboard table, emphasizing a ‘work hard, play hard’ ethos the place wants to impart to the young professionals who come through their doors.
FOOD & DRINK
Coffee connoisseurs will be pleased to know that there are a variety of blends available including the custom blend from 2Degrees North, local roasters, which tastes like a refined version of what you’d find at a neighbourhood kopitiam. The Breakfast of Champions (S$6), a double shot of expresso with fruit loops-soaked milk, quickly grew on even the non-coffee drinkers among us.
To whet our appetites, we had House Bone Broth (S$12) with Housemade Sourdough (S$5); the toasted slices of sourdough spread with a creamy Isigny Ste-Mère butter were a befitting companion to the umami-heaven of brown broth boiled for 12 hours. On its own, the broth is a light meal perfect for chilly mornings comprising egg stracciatella, kale and chewy barley grains.
House Bone Broth
Alternative grains are a big part of head chef Chan’s cooking and shows up throughout the menu in museli or as a savoury side to a protein. A Moroccan millet, for example, was her version of cous cous in our tasty Chermoula Chicken (S$20). The chermoula, a green marinade made of garlic, cumin, coriander, oil and lemon juice popularly used in the Northern regions of Africa, gave the tender chicken slices a refreshing tanginess. The Lentil Mushroom Scotch Egg (S$18), a favourite with social media savvy customers, was a Middle Eastern and ovo-vegetarian friendly reiteration of British comfort food. The thick layer of lentils and mushrooms around the egg lacked the moisture you’d find in a typical coat of minced meat and the accompanying lemon hummus was too bitter for our taste.
Lentil Mushroom Scotch Egg
Even though every lunch or dinner plate comes with a freshly baked cookie, we went ahead with fuss-free desserts of a Peanut Butter Chocolate Tart (S$10) and Grapefruit Campari Trifle (S$8). The latter was a good mix of chunks of buttery pound cake, bits of sour fresh grapefruit, fresh cream, and a pink Campari sauce that was sweet and bitter at once. Our only gripe was that the trifle seemed to be drowning in too much of the saccharine sauce. We finished off with choice picks from the cocktail list: an easy-to-drink Rooibos Highball (S$16) made from house-made rooibos soda; a citrusy Lady Deathstrike (S$18) with thin slices of spiced pear; and the Fro-zay (S$19), a rosé slushie great for hot afternoons that unfortunately is only available after 6pm.
Peanut Butter Chocolate Tart
43 Tanjong Pagar Road, Singapore 088464
Monday to Saturday from 8am to midnight
Sunday from 10am to 10pm
Breakfast from S$6
Lunch from S$12
Dinner from S$20
Dessert from S$8
Alcoholic drinks from S$16