17/06/2023
It’s father’s day weekend, and I love how you almost get to see every pastry chef’s relationship with their dads in the menus they’ve released for this special day.
Mother’s day was just about a month ago, and we saw the usual suspects in every other shop - floral designs, floral and tea flavours, warm colours etc. It’s not because mums all like the same stuff, but because they’re generally much easier to please.
Dads, on the other hand, like to say, “aiya no need la, buy what present?” Which leads to us wracking our brains for months thinking of what to buy them on special occasions… and this usually ends with either a meal or an angbao. It shows in our menus too, our best guesses of what each of us think our dads would enjoy.
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Maybe dads are this way because they express their love in the most subtle, often indirect ways. Take my parents for example - my mum DIRECTLY tells my dog how much she loves her; my dad on the other hand looks at her and says to her “you are a super dog! You are a smart dog! You are the cutest dog at daycare!” Ok dog aside, they do the same to me too. My mum tells me, directly, how much she enjoys my bakes. Then there’s my dad, who looks at my stack of chocolate and says “hey I make that every morning” 🙈😵 then proceeds to bring my bakes to share with his colleagues, and lowkey brags about me (yes I know you do that, and yes I know you read my insta posts).
So, in avoidance of all awkwardness that follows grand gestures (or any attempts at grand gestures) for dads, my menu for this father’s day weekend is what my dad’s love is - the most unassuming classics that just feel like a big, warm, edible hug.
I'll be bringing these giant cookies to .official at Wisma Atria, Level 4 (OCBC) tomorrow, 11am till 7pm (or until sold out :)) along with some mini loaf cakes and two small whole cakes! Menu will be up on my ig story later today 🥰
