Words by Earnest Lim
Experience traditional and homely brunch dishes from all corners of the world right in the heart of Orchard Road at Wild Honey. First opened in 2009 at Mandarin Gallery by husband and wife duo Stephanie Hancock and Guy Wachs. Wild Honey offered something no other eatery did at that time; the widest selection of all-day breakfast items one could imagine. The couple drew inspiration from their travels over the years, bringing flavours from far-flung countries such as Mexico, Paris and even Yemen right here to our shores. The concept was an immediate hit, gaining popularity with both consumers and critics alike. Wild Honey has won numerous awards such as Wine & Dine Top Restaurant’s Award in 2014 and 2016. Their immense popularity, high-quality food and excellent service has allowed them to open 2 more outlets locally in Scotts Square and South Beach; as well as an outlet in Kuala Lumpur.
Wild Honey‘s global influence has been the inspiration behind some of their signature dishes. Their crowd favourites include Tunisian – a spicy Mediterranean dip served with grilled lafa flatbread and herb’d seed tabouleh. Another crowd pleaser is Parisienne – a savoury brioche french toast stuffed with ham & gruyère cheese topped with a fried egg and hollandaise sauce. The menu offerings go beyond hearty savoury dishes, Wild Honey offers sweet treats such as their Belgian – a stack of fluffy waffles served with coconut creme, grilled mangoes, blueberries, toasted coconut flakes and drizzled with Canadian maple syrup. There’s also a wide selection of freshly made cakes & pastries on offer. One of their most popular desserts is the signature Pavlova – a baked meringue drizzled with lemon curd, passionfruit jam, mango and basil. Diners who have specific dietary and nutritional requirements will be happy to note that Wild Honey offers a selection of vegetarian, vegan and gluten-free options as well.
Wild Honey has been selected by Wine & Dine Magazine to nominate a staff to attend SG Barista Training Course, conducted by School of Coffee, supported by Employment and Employability Institute (e2i), to refine their Barista skills and technique to the next level.