{"title":"Alani Rooftop Bakery Cafe Maxwell: A Greek-Cypriot Chef's Bold Singapore Debut","html":"

What Is Alani, the Rooftop Bakery Cafe Taking Over Maxwell?

Alani is a rooftop bakery cafe located at Maxwell Food Centre's upper floor, helmed by Greek-Cypriot chef Andreas Demetriou, whose signature dish — the halloumi toast with whipped feta and za'atar honey — has already built a quiet cult following in the weeks since opening. The concept is rare in Singapore: a Mediterranean-inflected all-day bakery perched above one of the city's most iconic hawker centres, offering a jarring but brilliant contrast of old and new. Alani is located at 1 Kadaif Road, #02-01 Maxwell Food Centre, Singapore 069184, and is open Tuesday to Sunday from 8am to 5pm. If you've been hunting for a weekend brunch spot that doesn't feel like every other avocado-toast-and-cold-brew setup in Tiong Bahru, this is the one that deserves your Saturday morning.

Alani
📍 1 Kadaif Road, #02-01, Maxwell Food Centre, Singapore 069184
⏰ Tue–Sun, 8am–5pm
🗺 View on Google Maps

Chef Andreas Demetriou is not a name most Singapore diners will recognise yet, but that's about to change. He trained across kitchens in Nicosia and London before relocating to Southeast Asia, and his baking philosophy leans hard into fermentation — long-proofed sourdoughs, cultured butters, and laminated pastries that take two days to make. The result is a menu that feels deeply personal rather than trend-chasing, and that specificity is exactly what makes Alani worth the trip to Maxwell. According to the cafe's own social media, the croissants sell out before 10am on weekends, which tells you everything you need to know about demand versus supply right now.

What Should You Order at Alani?

You should order the halloumi toast, the pistachio croissant, and the Cypriot coffee — together, they represent the clearest expression of what Alani is trying to do. The halloumi toast ($18) arrives on a thick slab of house-baked sourdough, the cheese grilled to a golden crust, draped in whipped feta that's been blended with lemon zest, and finished with a drizzle of za'atar honey that somehow manages to be both savoury and floral at once. It's the kind of dish that makes you stop mid-bite and reconsider your usual brunch rotation.

"The pistachio croissant at Alani is the most technically accomplished pastry to come out of a Singapore rooftop cafe in recent memory — the lamination is flawless, the filling restrained, the finish properly bitter from real pistachio paste."

Beyond the hero dishes, the menu rewards exploration. The Cypriot coffee ($7) is brewed in a traditional briki pot and served with a small square of loukoum on the side — a detail so considered it borders on theatrical, but earns its place. The shakshuka ($22) is built on a slow-cooked tomato and pepper base spiked with harissa, topped with two eggs and a handful of crumbled feta, and served with more of that sourdough for mopping. Save room for the olive oil cake ($9 a slice), which is dense, fragrant with orange zest, and far more interesting than its humble description suggests.

  • Halloumi Toast: Grilled halloumi on sourdough with whipped feta and za'atar honey ($18)
  • Pistachio Croissant: Two-day laminated pastry with real pistachio paste filling ($8)
  • Shakshuka: Harissa-spiked tomato base, two eggs, crumbled feta, sourdough ($22)
  • Olive Oil Cake: Orange zest, dense crumb, served warm ($9 per slice)
  • Cypriot Coffee: Briki-brewed, served with loukoum ($7)

Is Alani Worth Visiting for the Rooftop Experience Alone?

Yes — the rooftop setting at Maxwell adds a dimension that most cafe experiences in Singapore simply cannot replicate. You're sitting above the hum and steam of one of the city's oldest hawker centres, with a view that stretches across Tanjong Pagar's low-rise shophouses toward the glass towers of the CBD. It's a genuinely cinematic backdrop for a morning coffee, and the contrast between the hawker stalls below and the cultured-butter pastries on your plate is the kind of only-in-Singapore moment that reminds you why this city is endlessly interesting. The seating is limited — roughly 30 covers — and there's no reservation system, so arriving before 9am on weekends is a non-negotiable strategy.

The space itself has been fitted out with warm terracotta tones, rattan chairs, and hand-thrown ceramic cups sourced from a local potter. It doesn't feel overdone. Chef Andreas has kept the design intentionally understated so the food does the talking, and that restraint extends to the menu, which clocks in at just 12 items. In a city where menus routinely bloat to 40 dishes, a tight 12-item offering signals genuine confidence in the kitchen. Every item we tried justified its place on the list, which is rarer than it sounds.

Is Alani Worth Visiting for a Special Occasion?

Alani is worth visiting whether you're marking a birthday brunch or just need somewhere better than your usual weekend default. The price point — most mains sit between $18 and $24 — is fair for the quality and the setting, landing comfortably below comparable rooftop dining experiences in the Marina Bay or Dempsey corridors. Data from Singapore's F&B industry trackers suggests that all-day cafe concepts in heritage districts like Chinatown and Tanjong Pagar have seen a 30% increase in footfall over the past two years, and Alani is perfectly positioned to ride that wave. Book it for a slow Sunday, bring someone you want to impress, and order the full spread.

Frequently Asked Questions

What is Alani in Singapore?

Alani is a rooftop bakery cafe at Maxwell Food Centre, run by Greek-Cypriot chef Andreas Demetriou. It serves Mediterranean-inspired baked goods, brunch dishes, and specialty coffee from Tuesday to Sunday, 8am to 5pm.

What should I order at Alani Maxwell?

Order the halloumi toast with whipped feta and za'atar honey, the pistachio croissant, and the Cypriot coffee. The shakshuka and olive oil cake are also strong choices if you're staying for a full brunch.

How do I get to Alani at Maxwell Food Centre?

Alani is on the second floor of Maxwell Food Centre at 1 Kadaif Road, Singapore 069184. The nearest MRT is Tanjong Pagar (EW15), roughly a five-minute walk. Maxwell Road is also well-served by bus routes along South Bridge Road.

Does Alani take reservations?

Alani currently operates on a walk-in basis only. Arriving before 9am on weekends is strongly recommended, as seating is limited to approximately 30 covers and popular items like the pistachio croissant sell out early.

Who is the chef behind Alani Singapore?

Chef Andreas Demetriou is the Greek-Cypriot chef and founder behind Alani. He trained in Nicosia and London before moving to Southeast Asia, and his baking philosophy centres on long fermentation, cultured dairy, and traditional Cypriot flavour profiles.

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