Finding a quiet corner in a bustling area like Bugis can sometimes feel like searching for a needle in a haystack. However, on a recent trip, I chanced upon a new spot that might just be the perfect escape. Tucked away along Beach Road, just a stone’s throw from the usual crowds of Liang Seah Street, is a new cafe called Basq and Bean. Having only been open for about three weeks, it’s a fresh face in the neighbourhood, and I was excited to see what it had to offer.
First impressions matter, and Basq and Bean certainly makes one. The interior immediately caught my eye with its bold, orange-tiled counter set against cool, industrial-style concrete walls. It creates a modern yet warm atmosphere, with what feels like a subtle tinge of oriental design. Consequently, it’s the kind of place that feels both stylish and comfortable, making you want to settle in for a while. For anyone looking for a serene spot to enjoy some dessert away from the madness, this is a very promising start.
Let’s welcome the CHEESECAKES!!
Now, let’s talk about the main event: the cheesecakes. The cafe specialises in Basque cheesecake, and for my friends who are gluten-sensitive, you’re in luck because their entire cheesecake range is gluten-free! Looking at the display, you’ll likely be tempted to order one of everything. They have their Basq&Bean-Original, which promises a rich, smooth, and unforgettable experience with its golden caramelised edges and molten cream core. In addition, for the chocoholics, there’s a decadent Dark Chocolate version.
I personally loved the Dark Chocolate cheesecake; it was rich without being overly sweet. On the other hand, we also tried the Snow White, an all-white Basque cheesecake that was described as “unique, pure and quietly elegant.” While lovely, I found its texture a bit softer for my liking as I generally prefer a firmer cheesecake. For those who enjoy local flavours, the Pandan Kaya cheesecake is a truly Singaporean classic, offering a lush and deeply aromatic twist. What’s more, they have seasonal specials. During my visit, it was the Basq’s Mooncake cheesecake, a creative fusion with a whole salted egg yolk centre layered with lotus bean paste. It’s clear they take freshness seriously, as all cakes are made on the day itself and sold for a maximum of three days to ensure top quality.
Of course, what’s a good cake without a great cup of coffee? The drink menu at Basq and Bean is quite extensive, offering everything from classic espresso drinks to some truly unique concoctions. To start, I played it safe with the Basq Brew, which features White | Basqk Burnt Cheese notes. It was a solid and enjoyable choice for a first-timer. My friend, Adeline, opted for the Black Matcha Yuzu (served cold), and I must admit, I had a bit of drink envy—it was refreshingly complex, and I think I liked hers better!
However, the most intriguing item on the menu has to be the -96°C Dirty Coffee. As the name suggests, it’s made incredibly cold, and the staff advised that it has to be drunk quickly to get the intended experience. It’s certainly a conversation starter and something adventurous coffee lovers should try.
Beyond the delicious food and drinks, there are other little details that make Basq and Bean stand out. For true coffee aficionados, you’ll find copies of “standart,” a magazine dedicated to the vibrant culture of specialty coffee. It shows the cafe’s passion for the community it serves. But the most surprising find for me was their coffee cup—it’s made from actual coffee grounds! That was a real “WOWW” moment and a fantastic nod to sustainability.
If you’re planning a visit, here’s a little tip: for a party of two, it’s easy to get carried away and order too much because everything looks so good. Don’t worry if your eyes are bigger than your stomach; you can always dapao (takeaway) some treats for later.
So, if you fancy a quiet afternoon with some exceptional gluten-free cheesecakes and innovative coffee, I’d highly recommend taking a short stroll from Bugis MRT to check out Basq and Bean. It’s a delightful new gem that deserves to be discovered.
