Singapore Cafe: Whisk & Paddle @ Bukit Gombak Park

21 February 2026

Situated near the main entrance of Bukit Gombak Park is a cafe named “Whisk & Paddle” that setup shop around the same time the park was opened to the public. This is the second outlet of Whisk & Paddle, with the first located in Punggol. Both cafes are located adjacent to nature and are family-friendly.

Whisk & Paddle @ Bukit Gombak Park is big and spacious with cosy ambience and soft music playing in the background. It is a quiet cafe on weekdays but hardly any empty tables on weekends, especially during peak hours. One corner of the cafe is specially decorated — and changes seasonally. Many customers like to have their solo / group photos taken there.

Whisk & Paddle serves an ultra-long list of beverages, including beers, spirits, cocktails, etc. Their hot beverages, be it coffee latte, milk or black sesame latte, are accompanied by two iced gem biscuits per cup. Diners can also choose to replace milk with oat milk — at extra charge.

For light bar bites, Nachos is a great option, be it as a side dish or simply just for snacking with coffee. The crispy nachos are served with cheese and tomato salsa sauce for dipping. A new variation of the snack dish, called Nachos Beef Ragu, has minced beef added.

The Lamb Shank is served with whipped potato, greens, carrots and mushroom in a light-tasting sauce. As one of the main dishes, it is not salty and can be savour without carbo-staples. The lamb shank is ultra-tender and easily separated from the bone. This delicious dish is one of my favourites.

The Italian Carbonara is one tasty pasta dish with an egg Benedict and bacon in a velvety cream sauce and sprinkled with spices. The dish is creamy and gets creamier after mixing with the runny egg yolk. It’s nice and delicious too!

Aside from main dishes and pastas, the cafe also serves pizzas, Movenpick ice-creams and other desserts — off-the-menu desserts may be introduced at times too.

Ordering the Brulee Cheesecake comes with a unique experience! It is brought to our table with white sugar sprinkled on a layer of cream cheese, which in turn sits on a cheesecake. The sugar is then torched to create a caramelised layer that flows over the edges with the melted cream cheese — my first time seeing a “crème brûlée” creation in action. The hardened burnt cream adds some crispiness and slight sweetness to the cheesy cake.