#01-07 Blk 9 Kilang Tembaga Road, Singapore
Butter and sugar from 8 in the morning, lunch from noon, and a fire-cooked tasting menu from 6:30pm. Tuesday to Sunday.
One oven, one fire, three ways in. Pick up pastry in the morning, sit down for lunch, or book the tasting menu at night.
Tue–Sat 8am–3pm, Sun 8am–1pm
Croissants, kaya kouign amann, gula melaka morning buns and a curry chicken pie, plus country sourdough and seeded rye from the wood oven. Once a tray is gone, it’s gone.
Tue–Sun 12pm–2:30pm
A weekday set lunch of house bread, a starter and a main off the fire, changing every fortnight. On weekends it’s à la carte, with the claypot rice that sells out first.
Tue–Sat 6:30pm–10pm, 24 seats each night
The tasting menu runs to ten courses, most of them touched by the wood fire: charred bread, grilled seafood, claypot rice, hay-smoked duck and two desserts.
The menus move with what the suppliers bring in, so treat this as a snapshot. Prices are subject to service charge and GST.
$38++ per person
$128++ per person
Malay · verb · said “tum-pah”
To forge; to shape with heat.
Unit #01-07 spent thirty years as a metalworks before it was a kitchen. We kept the name for what happens here now: dough shaped in the morning, meat and fish shaped by fire at night, and familiar Singapore flavours hammered into something a little new.
Chef-owner
Farah grew up cooking over charcoal at her grandmother’s stall in Geylang Serai, then spent eight years in restaurant kitchens in Melbourne and Lyon. Tempa is her first place of her own: the dinner menu, the wood fire and the claypot rice are all hers.
Head baker
Marcus left an accounting job to laminate dough for a living. He runs the bakery from 4am, folds local flavours like kaya, gula melaka and hae bee hiam into French technique, and bakes every loaf in the same wood oven Farah cooks with at night.
Bake-off weekends and guest-chef dinners are announced on Tempa’s socials.
Take over the room
The dining room seats 24, and the whole space takes 40 standing. Email [email protected] or call +65 6000 0000.
Read the review“…the best reason yet to get lost in an industrial estate.”
Read the review“…a bakery by morning and a fire-led tasting counter by night.”
Read the review“…the kaya kouign amann alone is worth the detour.”
Concept placeholder: these publications and quotes are invented to show how real press would sit on the page.
Order by 6pm and collect the next morning, from a $4.20 butter croissant to a whole forged chocolate cake at $68.
Lunch Tuesday to Sunday, dinner Tuesday to Saturday. Dinner is 24 seats a night, so book a few days ahead.
Call +65 6000 0000 to book.
Every block in Kilang Tembaga looks the same, so here’s exactly where to go.
Illustrated site plan. The dotted line is the five-minute walk from the bus stop.
| Day | Bakery | Lunch | Dinner |
|---|---|---|---|
| Mon | Closed | ||
| Tue | 8am–3pm | 12–2:30pm | 6:30–10pm |
| Wed | 8am–3pm | 12–2:30pm | 6:30–10pm |
| Thu | 8am–3pm | 12–2:30pm | 6:30–10pm |
| Fri | 8am–3pm | 12–2:30pm | 6:30–10pm |
| Sat | 8am–3pm | 12–2:30pm | 6:30–10pm |
| Sun | 8am–1pm | 12–2:30pm | Closed |
