SINGAPORE — As we all know, a true blue Singaporean foodie can deal with sweaty queues that snake around the block, venture into ulu locations and gobble up newfangled creations their friends swear by.

With a grub-obsessed population like ours, it makes absolute sense that a new breed of young entrepreneurs and chefs are forsaking conventions to cook up what they love in offbeat and off-the-road spots.

The last year or so have seen more trailblazers joining in the fun—and they’re getting increasingly sophisticated at that. These independent, intrepid and inspirational “chef-trepenurs” deserve to thrive.

Here’s the second part of our mini-series. PHOTOGRAPHS BY ALEXANDRA WESCOTT, SLIDESHOW BY ALVIN CHONG

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5. FIVE ONE DEGREES

Sometimes it’s not so bad to have a career crisis. At least that’s what happened to Karylan Lee, who didn’t quite envision herself continuing in multimedia after she finished her multimedia technology course in ITE. So she started baking and signed up for a pastry and baking diploma with Shatec.

It wasn’t long before she made drool-worthy art with her fondant cakes and cupcakes, and started to receive a steady stream of orders and enquiries from cafes. So much so her parents decided to lend her a hand in starting her own bakery eight months ago, investing a five to six-figure sum.

It was originally meant as a place with a central kitchen. “Initially we thought it would be more like 70 per cent customised creations and 30 per cent walk-ins. Now it’s 90 per cent walk-in orders,” Lee revealed.

But, surprisingly, Five One Degrees closes on the weekends, a decision her parents think was better for the 22-year-old Lee, who works non-stop. She wakes up at 3am every day to bake, with her mother, an avid baker herself, assisting.

It was a family decision, as well, to locate themselves in Toa Payoh North. Her grandparents live here and the family spent a lot time in the neighbourhood when she was growing up. And it doesn’t hurt that the older residents have taken to her creations, in particular, her old school chiffon cakes and butter cakes. The younger folks and students, meanwhile, go straight for the dainty cupcakes. (Blk 203 Toa Payoh North #01-1113, www.fiveonedegrees.com)

Cupcakes (S$3.50)

Lee has come up with 25 flavours and 16 to 18 of them are produced every day. The ones that fly off the shelves are Dark Grey (dark choc with earl grey ganache) and Forest Berries (a vanilla cupcake with blackcurrant buttercream). If you like your cupcakes moist and with a richer frosting, the ones here would tickle your fancy (there was a customer who once ordered 60 cupcakes on the spot). Us? We like the nutty choc for its gooey chocolatey jolt with extra crunch.

Butter cakes (S$9.50)

In keeping with the nostalgic spirit of the neighbourhood, Lee introduced butter cakes last month. Made with pure butter and spiked with a hint of cognac, these comforting cakes harken back to simpler times, especially the chocolate chip and fruit-studded versions, the latter recalling fruit cake wedding favours of yore. For non-traditionalists, she’s got trendier flavours such as salted caramel macchiato and lemon blueberry butter cakes. Look out for Swiss rolls joining this bunch in the future.

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6. KNEAD TO EAT

Yes, there is good stuff in Changi Business Park. And yes, Knead To Eat is worth seeking out at UE BizHub because this artisanal sandwich joint takes its bread and butter very seriously. Okay, more like its bread and everything in-between. You want sous vide beef on multi-grain buns? You’ve got it. Vegemite or Marmite coated on toast? Both together? No problem.

A former corporate high-flyer in the IT industry who’s “extremely picky when it comes to food”, Mumtaz Marican knew exactly what she was going for when she decided to open the place last January.

“I’m familiar with the corporate crowd, what they’re looking for and the kind of quality they’re after when it comes to food and coffee,” said Mumtaz. Fuelled by that passion to do something F&B-related without straying too far from her roots, she chose Changi Business Park as her first business venture as she believed there was a good catchment crowd from the nearby MNCs.

Like all dedicated business women with zero F&B experience, she threw herself into perfecting every aspect of the work, including, of course, brewing a robust cuppa and preparing the best sandwiches she could. She hired a food consultant to ensure she was on the right track and tested the recipes repeatedly to nail the taste for the eight sandwiches that made the final cut to the menu.

Most of the fillings, dressings and condiments are made from scratch, with an emphasis on fresh herbs for that extra kick. For example, the Tikka Chicken Masala sandwich uses 12 different spices while the corned beef in the Runaway Reuben is marinated in herbs like bay leaf and coriander seeds.

Customers have asked to buy her dressings and she’s done deliveries to Raffles Place and Suntec City. There’s also a helpful catering menu on the website — good news for those reluctant to make that long trek. (UE BizHub East, North Tower, #01-30, Changi Business Park Ave 1, www.kneadtoeat.com.sg)

Brutus Roast Beef (S$10.90)

A colleague described this deliriously good sandwich as “life-changing”. The rump beef is tender and bursting with flavour as it takes two-and-a-half days to prepare. Marinated with garlic powder, pepper, thyme and rosemary for 24 hours before being sous vide for another 36, it’s topped with sauteed mushrooms and nicely browned onions. The sandwich is hefty as it is deeply satisfying. For those with smaller appetites, this power-combo is two meals sorted.

Roasted Veg and Feta Cheese (S$8.90)

Vegetarians aren’t dismissed as subspecies here because even the carnivore in us was sated by this delightfully bright and tasty combination of grilled peppers, roasted tomatoes, eggplant, spinach and caramelised onions well-dressed with mango chutney and herbed sour cream. A reason to go veg for lunch.

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7. CIEL PATISSERIE

Chara Lum takes great pleasure in introducing her French pastries and cakes to the aunties and uncles who pop into her shop out of sheer curiosity. “Some will come in with their grandchildren and ask exactly what this is? Or how does it taste? And because we’re not expensive, they would buy a few to try,” the baker-owner said, adding that she feels extremely happy whenever someone who has never tasted cheesecake or a tiramisu before thanks her for the recommendation or gives a simple “very nice” comment.

That’s the huge upside in being located in Hougang — Lum could price her delectable delights such as Strawberry Shortcake and Chocolate Almond Tart at no more than S$6. Being in an unusual location doesn’t faze this Le Cordon-Bleu Paris alum who first sold her creations from a cake fridge in a friend’s food stall at Midlink Plaza before it closed down in 2011.

As a 23-year-old, she knows young people these days think nothing of travelling in search of good food and cute hangouts. And the Internet has made it much easier to locate these places through social media and blogs. “I have customers coming as far as the ends of Singapore like Jurong or Changi,” she said. “They don’t mind as long as they feel the journey is worth it.”

Currently still juggling her university workload and running Ciel, she thinks it’s a good thing young bakers are pursuing their passions in unusual locations. “We would always require a space somewhere to start and it’s a chance to cater to the area first.” (124 Hougang Ave 1, #01-1444, www.ciel.com.sg)

Lemon Meringue Tart (S$4.20)

A classic French dessert, this is one popular kid on the block, known for its buttery texture contrasted with a comfortable tanginess. The curd here does strike a fine balance between saccharine and sharp although the crumbly crust was slightly dry when we tried it.

Fuji (S$5.20)

Its name and key ingredient of macha gives it away. This Japanese-styled mousse cake is a delicate little confectionary that isn’t too sweet, despite being interspersed with a lychee gelee. Its pitch-perfect light nature pairs nicely with the fragrant Sakura tea from Allerines available here. Sit back, relax and zen out.

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8. MEAT PACKING DISTRICT

Rock stars and insouciance decadence — it seems like a cliché but they go together like burger and fries. Which was why Keith Tan, lead guitarist of the Obedient Wives Club, opened a joint selling just that. It’s located in a blink-and-you’ll-miss nook inside Bestway Building, he doesn’t even have a signboard. “I’d have to use a standardised font for the signboard and I didn’t want to as it’s too ugly,” he said candidly.

This is the first business venture for Tan who was previously helping out at his family’s freight-forwarding company. He had toyed with the idea of doing something F&B-related for a few years before making the leap.

“I chose burgers because it’s something I do well — the recipes are tested over the years as I make burgers for my parties. I get the supplier to give me beef that adheres to a certain golden ratio of fat-to-meat — it’s on the Internet so it’s no big secret but I make my own patties. It’s pure beef without any eggs and they’re marinated in small 1kg batches,” he added.

Tan stumbled upon this place after surfing property websites; moreover, the reasonable and the still-relatively-central location are pluses. Although the walk-in crowd can be dismal, he receives big orders from offices and parties as he relies on plenty of marketing through Facebook and Twitter.

There are also customers who make the journey just to try his burgers, a trend he thinks is indicative of a maturing food scene. “In the past, people would think it’s very special to go to a hotel to eat chicken rice but it’s the reverse scenario now.”

While Tan intends to stay put, he is scouting for another place. “I don’t need to be a chain but it would be nice to have my burgers in a few locations.”

More affordably good burgers? Yes please. (12 Prince Edward Road #01-01, www.facebook.com/meatpackingdistrictsg)

Cheeseburger (S$7.90)

A basic, solidly-put-together burger that keeps it humble: 120grams of patty, oozing Gouda cheese and lettuce, held together with fluffy freshly baked brioche buns sourced from Bread Project that soaks up the juices exceedingly well without getting soggy. Hits the spot, pure and simple.

Fat Elvis (S$11)

Elvis Presley became an unlikely food hero when he ate a sandwich stacked with peanut butter, bacon and bananas. It’s since evolved into a worldwide burger phenom. Tan offers his full-flavoured bomb using banana tempura together with 120 grams of chucked beef, deep fried bacon, and cheese, and doused in artery-bursting peanut butter. This monthly special became so popular that it’s now part of the permanent menu.