Wildcard: New Cafe By Maxi Coffee Bar Founders In Outram With Oxtail Doughnuts And More

Wildcard is a new cafe in Outram

Maxi Coffee Bar has for a long time been a go-to in Chinatown for their cereal milk latte, amongst other drinks and bites on the menu. Now, you can get the super popular drink at Wildcard, a new cafe by the same peeps, at Furama RiverFront. Enjoy 10% off your bill as part of their soft launch promotion too!

Since we’d already tried the cereal milk latte at Maxi Coffee Bar, we went for Dirty Chai Latte ($7.50+), a creamy drink prepared with a base of oat milk. This is pretty spicy, tempered with a shot of espresso, so consider yourself warned.

The Prawn Sando ($22+) is the brainchild of Chef Ahmir, the man behind @betweenbunssg, who first served this creation at a pop-up held at Maxi Coffee Bar.

Though on the pricey side, this sando features an uber-thick prawn katsu patty with fermented chilli aioli and a celeriac remoulade—a cold sauce that bears resemblance to tartar sauce.

Another unique item on the Wildcard menu is Oxtail Donut ($12+), a mini flavour bomb of braised oxtail topped with an espresso BBQ glaze and bone marrow crumbs.

After the savouries, check out Wildcard’s Carrot Cake ($7+), baked with buckwheat flour, and starring a hazelnut praline.

Fresh orange zest is also sprinkled on top for a touch of citrusy bitterness.

Another baked item to try if you’re there is their Financier ($5+) with a centre of blueberry jam—a great accompaniment to your cuppa coffee.

Not only is Wildcard a new cafe to check out, they’re also a wine bar come nightfall, with a wider selection of nibbles, including Paccheri ($21+), a pasta dish, and Braised Lamb Rump ($34+).

In case you missed it, Mister Donut has now set up permanent shop in Bishan, while Ben’s Cookies is slated to return to Wisma Atria this June!

Address: 405 Havelock Road, #01-03, Furama RiverFront, Singapore 169633
Opening hours: Sun-Wed 8am to 11pm
Website
Wildcard is not a halal-certified eatery

Photos taken by Lynette Goh and edited by Tan Zi Hui.
This was an independent visit by Eatbook.sg