Four Leaves at Tiong Bahru Plaza is the Tiong Bahru branch of one of Singapore's most established Japanese-style bakeries, founded in 1981 with a first outlet on Nutmeg Road. From those beginnings the company has grown to operate a Central Factory at 37 Chin Bee Crescent and retail outlets across the island, guided by a simple creed: good quality products equal good service.
The counter is best known for its fresh cream cakes, made with 100% daily fresh dairy cream and premium Japanese flour. The Strawberry Shortcake is the house signature, joined by favourites like Fruit Paradise, Tiramisu, Chocolate Classico, Blackforest Classic and Blueberry Yogurt Frost, with many whole cakes available in multiple sizes.
Alongside the cakes is a daily range of breads and buns — from soft Japanese-style mini buns to heartier European-style loaves under the Country Brot line. The group also operates the St Leaven, Epid'Or, Yamazaki and Country Brot brands, and applies up-to-date Japanese technologies and rigorous quality assurance to everything it bakes.
Four Leaves has been part of Singapore's daily bread — literally — since 1981. What began as a single outlet on Nutmeg Road has grown into one of the island's best-known Japanese-style bakeries, complete with a Central Factory at 37 Chin Bee Crescent and retail counters across the country. The Tiong Bahru Plaza branch, at #B1-130/131/132 on the mall's basement level, brings that four-decade baking tradition to one of Singapore's most food-loving neighbourhoods.
The company's founding promise is repeated like a creed: best quality, best service. Four Leaves applies up-to-date Japanese technologies, rigorous quality assurance and an innovative spirit to everything it makes, managing quality at every stage — from the procurement of high-quality wheat flour from one of the industry's leading mills to food safety and hygiene systems benchmarked against Japanese standards. Freshness is the other pillar: the cream cakes are made with 100% daily fresh dairy cream, and the sponges with premium Japanese flour.
If there is one cake that defines Four Leaves, it is the Strawberry Shortcake — the house signature — layered with 100% daily fresh dairy cream over a soft vanilla sponge made with premium Japanese flour. Close behind is the Fruit Paradise, a fresh-cream celebration of fruits and peach slices that comes in eight different sizes, making it a reliable choice for everything from small family treats to office gatherings.
Chocolate lovers have plenty to choose from too. The Chocolate Classico pairs a soft chocolate sponge with premium ganache and flakes of finest Belgium chocolate, while the Blackforest Classic layers fresh chocolate cream with dark cherries under a crown of chocolate shavings. The Coco Exotic goes further still — seven layers combining fresh fruits, macarons and premium chocolate on a crunchy hazelnut base.
Lighter palates are looked after as well. The Blueberry Yogurt Frost stacks blueberry yogurt mousse on a soft vanilla sponge in five sizes, while the Mango Tropicana tops sweet savoury mango mousse and fresh mango slices with more fruit. There is a traditional Tiramisu made the Italian way with fresh mascarpone, coffee and kahlua, an Almond FruitsTop scattered with roasted almond flakes and fresh peach fillings, and an Original Strawberry Cake with two layers of strawberry slices in fresh dairy cream.
Cakes may be the headline, but bread and buns are the daily habit. The Four Leaves line covers soft, Japanese-style mini buns — the kind of grab-and-go bake that makes a bakery a neighbourhood fixture — while the Country Brot line caters to fans of heartier European-style loaves. The counter's twin mottoes, 'Fresh & Healthy' and 'Best Quality Best Service', read less like slogans and more like a summary of what regulars keep coming back for.
Four Leaves is also the parent of several beloved bakery names. Under the same group sit St Leaven at Takashimaya, Epid'Or at Raffles City, Yamazaki and Country Brot at Waterway Point and North Point, along with a Malaysian subsidiary operating in Kuala Lumpur and Penang. The group has marked its milestones along the way: a first factory at Enterprise Road in 1983, a logo refresh in 2004, and the move to the new Chin Bee Crescent factory in 2016.
For shoppers at Tiong Bahru Plaza, the practical appeal is simple: a dependable bakery counter in the basement where you can pick up breakfast buns, an afternoon snack or a whole celebration cake on the way home. The chain also runs regular promotions — worth checking in-store or on the website — and an online shop at shoponline.fourleaves.com.sg for those who prefer to order ahead. More than forty years in, Four Leaves remains what it set out to be in 1981: a bakery Singapore can count on for fresh, well-made bakes at everyday moments.