For dessert, don’t skip the kaya butter (S$6.80 for a six-inch), Rumel’s nod to the classic local breakfast.
It’s hard to go wrong with creamy kaya and crisp sourdough, though we would have preferred the butter cubes served separately; the current version arrives with a slick of melted butter on top.
Still, it’s a nostalgic and comforting way to end the meal.
While pizzas are Rumel’s bread and butter, it also serves unique coffee-based creations. Its house blend is a collaboration with Harry Ko — the 2022 De’Longhi Australian Brewers Cup Champion and two-time Cup Tasters winner — and features a mix of Ethiopian, Brazilian, Kenyan, and Colombian beans.
In fact, it’s planning to introduce a cold brew Nanyang kopi to its menu soon.
We tried the brulee brew (from S$5 for a regular cup), a flavoured iced coffee that sounded promising on paper. Unfortunately, it leaned too heavily on the cream, drowning out the burnt caramelised top we were hoping for.
Dining and Cooking