All Hands Café represents a bold reinvention of the Telok Ayer dining scene, transforming from the former steakhouse Boeuf into a vibrant Japanese-inspired café. Located at 159 Telok Ayer Street, this beautifully renovated shophouse combines modern aesthetics with heritage charm, sporting an eye-catching vibrant blue exterior that’s impossible to miss.
Ambience & Atmosphere
Exterior Design
The café’s striking blue façade immediately sets it apart from neighboring shophouses, creating a contemporary yet respectful contrast to the historic Telok Ayer Street architecture. This bold color choice signals the café’s modern approach while maintaining the character of Singapore’s heritage district.
Interior Aesthetics
The renovated shophouse interior seamlessly blends modern design elements with charming heritage touches. The space maintains the architectural integrity of the traditional shophouse while incorporating contemporary furnishings and décor. The atmosphere is casual yet refined, making it suitable for both quick breakfast stops and leisurely brunches.
Dining Experience
The café operates from 8am to 5pm daily, positioning itself as a breakfast and lunch destination. The ambience is relaxed and welcoming, with a focus on showcasing their freshly baked goods and specialty beverages in an Instagram-worthy setting.
Menu Analysis
Concept & Philosophy
All Hands Café centers its menu around housemade Shokupan (Japanese milk bread), offering creative interpretations that bridge Japanese baking techniques with local Singaporean flavors. The menu is divided into several key sections:
- Signature Shokupan Sets
- DIY Shokupan Creations
- Open-Faced Shokupan
- Specialty Drinks
- Housemade Desserts
- Keeping the Best of Boeuf (legacy steakhouse items)
Comprehensive Dish Analysis
Signature Shokupan ($8.94) ★★★★☆ (4/5)
Description: A playful reinterpretation of Singapore’s beloved kaya toast breakfast, featuring two sous-vide eggs topped with furikake and kombu-infused soy sauce.
Bread Flavor Options:
- Kaya Butter Snow
- Milo Dino
- Peanut Butter & Jam
Tasting Notes: The signature offering demonstrates culinary creativity by elevating a local classic. The sous-vide eggs provide consistent texture and richness, while the furikake adds umami depth and textural contrast. The kombu-infused soy sauce brings a sophisticated Japanese element that complements rather than overwhelms.
Unique Characteristics: Unlike traditional Shokupan, All Hands’ version omits eggs from the dough, resulting in an airier crumb structure. While less moist than conventional Japanese milk bread, this lighter texture works well for toast applications, preventing sogginess when paired with wet toppings.
Recommended For: Those seeking familiar comfort food with an upscale twist, breakfast enthusiasts, and anyone curious about fusion interpretations.
DIY Shokupan (from $8.94) ★★★★☆ (3.8/5)
Base Options:
- Egg Mayo
- Crispy Sunny Side Up
- Buttery Scramble
- Smash Avo
- Cheesy Tomato
Premium Add-ons:
- Parma Ham (+$6)
- Candied Bacon (+$4)
- Sous-vide Chicken Breast (+$5)
- Sautéed Mushrooms (+$4)
Review Highlight – Egg Mayo Garlic Prawn: This combination delivers generous portions of prawns, demonstrating value for money. However, the execution could be refined as the dish tends toward excessive sauciness, which can overwhelm the delicate Shokupan and make eating messy.
Customization Appeal: The DIY concept allows diners to tailor their meal to personal preferences and dietary requirements, making it ideal for groups with varied tastes or those with specific nutritional goals.
Burrata with Parma Ham ($14.49) ★★★★☆ (4.2/5)
Open-Faced Shokupan Creation
Components:
- Hidden layer of green pesto (base)
- Fresh burrata cheese
- Premium Parma ham
- Compressed tomatoes
- Choice of fries or salad
Flavor Profile Analysis: This dish exemplifies balanced flavor composition. The green pesto provides herbaceous depth without dominating, while the creamy burrata offers luxurious mouthfeel. The Parma ham contributes essential saltiness and umami, and the compressed tomatoes add concentrated sweetness that brightens the overall profile.
Recommendation: Opt for the crispy fries, which are expertly seasoned and provide satisfying textural contrast to the soft bread and creamy cheese.
Alternative Options:
- A5 Sukiyaki ($28.49) – recommended by staff
- Kimcheesy ($16.49)
- Smoked Salmon Berry ($16.49)
Specialty Beverages
Blue Spirulina Matcha ($8.49) ★★★★☆
Visual Appeal: Eye-catching layered blue and green presentation Taste Profile: Surprisingly harmonious combination of earthy matcha with the subtle, slightly oceanic notes of blue spirulina Recommendation Level: High – unique offering that works better than expected
Peanut Butter Hojicha Latte ($8.49) ★★★☆☆
Flavor Profile: Nutty roasted hojicha with creamy peanut butter Review Note: Less impressive compared to the Blue Spirulina Matcha; the combination doesn’t achieve the same flavor synergy
Housemade Desserts
Matcha Brûlée Basque Cheesecake ($6.49) ★★★★☆ (4/5)
Texture & Composition: This dessert showcases the rustic, creamy characteristics of Basque cheesecake with a matcha twist. The texture is appropriately dense and rich, with the signature slightly burnt exterior.
Flavor Analysis: Prominent matcha notes come through clearly without bitterness, balanced by the tangy sweetness of the cheesecake base. The thin caramelized top adds textural interest and subtle burnt sugar notes.
Ideal For: Cheesecake enthusiasts and matcha lovers seeking an indulgent dessert that isn’t overly sweet.
Matcha Banana Pudding ($6.49) ★★★☆☆ (3.8/5)
Components:
- Matcha-flavored pudding layers
- Banana elements
- Matcha cloud topping
Review Feedback: Portion size feels modest for the price point. The promised pandan notes mentioned in the menu description don’t come through as strongly as expected. However, the matcha cloud component is well-executed and visually appealing.
Improvement Suggestions: Larger portions and more pronounced pandan flavor would elevate this dessert.
Legacy Steakhouse Menu: “Keeping the Best of Boeuf”
For patrons who fondly remember the previous incarnation as Boeuf, the café maintains select premium offerings:
- Boeuf’s Best Selling Rossini Tenderloin
- Boeuf’s Bourguignon
- Steak Tartare
This thoughtful inclusion bridges the old and new, allowing the café to serve both casual diners and those seeking a more substantial, protein-forward meal.
Shokupan Recipe & Cooking Instructions
Understanding All Hands’ Shokupan
Key Characteristic: Egg-free formula resulting in an airier, less moist crumb structure compared to traditional Shokupan.
Traditional Shokupan Recipe (Adapted for Home Cooking)
Ingredients:
Tangzhong (Water Roux):
- 25g bread flour
- 125ml whole milk
Main Dough:
- 350g bread flour
- 40g granulated sugar
- 6g salt
- 6g instant yeast
- 120ml whole milk (room temperature)
- 40g unsalted butter (softened)
- Tangzhong (prepared above)
Equipment Needed:
- Stand mixer with dough hook (or strong arms for hand kneading)
- Pullman loaf pan (9×4 inches) or regular loaf pan
- Kitchen thermometer
- Pastry brush
Step-by-Step Instructions:
Phase 1: Tangzhong Preparation (15 minutes before)
- Whisk bread flour and milk in a small saucepan until smooth
- Cook over medium-low heat, stirring constantly
- Continue until mixture thickens to a paste (around 65°C/149°F)
- Transfer to a bowl, cover with plastic wrap (touching surface), cool to room temperature
Phase 2: Dough Development (20 minutes)
- In stand mixer bowl, combine bread flour, sugar, salt, and instant yeast
- Add cooled tangzhong and milk
- Mix on low speed until ingredients come together (2-3 minutes)
- Increase to medium speed, knead for 8-10 minutes until smooth
- Add softened butter gradually while mixing
- Continue kneading until dough is elastic and passes the “windowpane test” (can stretch thin without tearing)
Phase 3: First Rise (60-90 minutes)
- Shape dough into a ball
- Place in lightly greased bowl
- Cover with damp cloth or plastic wrap
- Let rise in warm place until doubled in size
Phase 4: Shaping (15 minutes)
- Punch down dough gently to release air
- Divide into 3 equal portions (weigh for accuracy)
- Roll each portion into an oval shape
- Fold in thirds lengthwise
- Roll up tightly from short end
- Place seam-side down in greased loaf pan
- All three rolls should fit snugly side by side
Phase 5: Second Rise (45-60 minutes)
- Cover pan loosely with plastic wrap
- Let rise until dough reaches about 1 inch below pan rim
- Preheat oven to 180°C (350°F) during final 15 minutes
Phase 6: Baking (30-35 minutes)
- Optional: Brush top lightly with milk or egg wash for color
- Bake for 30-35 minutes until golden brown
- Internal temperature should reach 88-90°C (190-195°F)
- Tent with foil if browning too quickly
Phase 7: Finishing
- Remove from oven immediately
- Turn out onto cooling rack
- Brush top with melted butter for soft, glossy crust
- Cool completely before slicing (at least 1 hour)
Tips for Success:
Texture Goals:
- Dough should be soft but not sticky
- Final bread should tear apart in soft, wispy strands
- Crumb should be fine and uniform
Common Issues:
- Dense bread: Insufficient kneading or yeast issues
- Dry texture: Overbaking or too much flour
- Uneven rise: Improper shaping or temperature fluctuations
Storage: Keep in airtight container at room temperature for 3-4 days, or freeze slices for up to 3 months.
Flavor Variations (All Hands Style)
Kaya Butter Snow Shokupan
Ingredients: Spread generous kaya (coconut egg jam) and cold butter on warm toast, allowing butter to partially melt
Milo Dino Shokupan
Ingredients: Spread Milo powder mixed with condensed milk, top with extra Milo powder
Peanut Butter & Jam Shokupan
Ingredients: Equal parts smooth peanut butter and quality fruit jam (strawberry or mixed berry recommended)
Location & Accessibility
Address: 159 Telok Ayer Street, Singapore 068614
Contact: +65 9863 1626
Operating Hours: Daily, 8am – 5pm
Getting There:
Option 1: From Telok Ayer MRT (5 minutes walk)
- Take Exit A
- Turn left onto Telok Ayer Street
- Walk down the street toward the café
Option 2: From Tanjong Pagar MRT (6 minutes walk)
- Take Exit G
- Turn left onto Telok Ayer Street
- Continue walking to destination
Nearest Stations:
- Telok Ayer (DT Line) – Primary
- Tanjong Pagar (EW Line) – Alternative
Delivery & Takeaway Options
Note: The provided information does not explicitly mention delivery partnerships or takeaway services.
Recommendations for Ordering:
Given the nature of their menu focusing on fresh, housemade Shokupan that’s best enjoyed warm and the specialty beverages, visiting in person is recommended for optimal experience.
Potential Delivery Platforms:
For current delivery availability, check:
- GrabFood
- Foodpanda
- Deliveroo
Call the café directly at +65 9863 1626 to confirm current delivery options and whether items can be ordered for takeaway.
Pricing Analysis
Price Range:
- Shokupan Dishes: $8.94 – $28.49
- Beverages: $8.49
- Desserts: $6.49
- Add-ons: $4 – $6
Value Assessment:
Mid-range pricing for the area and concept. The café positions itself as a quality-focused establishment with:
- Housemade bread (labor-intensive)
- Premium ingredients (A5 beef, burrata, Parma ham)
- Heritage shophouse location (higher rent)
- Specialty beverages and desserts
Best Value Items:
- Signature Shokupan ($8.94) – complete meal with creative elements
- Burrata with Parma Ham ($14.49) – quality ingredients, comes with side
Final Verdict
Strengths:
✓ Unique concept bridging Japanese and Singaporean flavors
✓ Beautiful heritage shophouse setting
✓ High-quality, housemade Shokupan
✓ Creative menu with customization options
✓ Maintains legacy items from Boeuf
✓ Visually appealing specialty beverages
Areas for Improvement:
✗ Some dishes can be overly saucy
✗ Portion sizes inconsistent (particularly desserts)
✗ Limited operating hours (closes at 5pm)
✗ Some flavor profiles need refinement
Recommended For:
- Brunch enthusiasts
- Japanese bread lovers
- Instagram-worthy dining experiences
- Groups wanting customizable options
- Those exploring Telok Ayer’s café scene
Not Ideal For:
- Budget-conscious diners
- Those seeking traditional Singaporean hawker fare
- Dinner crowds (closes at 5pm)
Overall Rating: ★★★★☆ (4/5)
All Hands Café successfully transforms from steakhouse to contemporary café while maintaining quality and creativity. The focus on housemade Shokupan provides a distinctive identity in Singapore’s competitive café scene. While some execution details need refinement, the overall concept, ambience, and core offerings make it a worthy addition to Telok Ayer’s dining landscape.
Best Time to Visit: Weekday mornings (8-10am) to avoid crowds and enjoy fresh-baked bread
Must-Try Items: Signature Shokupan, Burrata with Parma Ham, Blue Spirulina Matcha, Matcha Brûlée Basque Cheesecake
Review based on invited tasting. Individual experiences may vary.