Recent social media posts
24/05/2026
PRALET × .sg
A sit-down conversation between Tim and Stefan on how the collab came together, while the kitchen brings the open-faced focaccia to life.
Beef, onions, coriander, mole sauce, and chimichurri on house-made focaccia. Bold, messy, and packed with flavour.
Available now at PRALET — limited pieces daily.
19/05/2026
Every focaccia at PRALET is made fresh in-house.
Slow fermented, hand-stretched, and baked for that airy texture with just the right chew.
It’s also the base behind our collab with .sg, built to hold all those bold flavours together in the perfect bite.
13/05/2026
A little messy. A lot worth it.
Soft sourdough donut, cinnamon sugar on the outside, silky lemon crèmeux on the inside.
Pull it apart and let the filling do the talkin!.
07/05/2026
A burst of flavours in every bite.
Tender beef, sweet onions, fresh coriander, which is then balanced with deep mole sauce and a punchy chimichurri.
All on our house-made focaccia bread.
PRALET × .sg
Ready for you from 8 May. Limited pieces daily.
05/05/2026
Something savoury is coming.
PRALET × The Dinner Club
An open-faced moment, built on our in-house focaccia.
Launching 8th May 👀
03/05/2026
A full spread, set up before you arrive, and gone before you realise how much you’ve had.
We’ll take care of everything in between.
Enquire via WhatsApp or email to get started. PRALET on-site catering.
02/05/2026
Salmon + Hijiki, one of our classic sandwiches at PRALET.
Smoked salmon, hijiki salad, dill cream, red onions, gherkins, and baby spinach, all layered in our homemade garlic chye poh sourdough.
Fresh, savoury, and pairs perfectly with a cup of our coffee.
30/04/2026
Meet Ming, our sandwich artist.
From prep to build, this is how his favourite sandwich comes together — layer by layer, just the way he likes it.
Next time you see him, say hi!
28/04/2026
Meet Klean Slate.
A blend of greens, citrus, and natural sweetness, built for a clean reset and steady energy.
Available now — swing by for yours.
24/04/2026
From stacked to gone.
Our Falafel Stack sandwich, stacked with bold flavours and proper layers, made to be picked up, bitten into, and enjoyed without holding back.
No crumbs left at PRALET.
22/04/2026
Out for the day, carrying what matters.
Our PRALET tote fits everything you need, like your market finds and daily coffee, finished with our cap to keep it easy.
Available for purchase in-store.
18/04/2026
Every sandwich starts here.
Our house spreads, made from scratch, from red pesto to hummus, all layered in to bring flavour, balance, and just the right amount of boldness to our sandwiches!
Taste it at PRALET.
16/04/2026
Three Musketeers.
Soft, fluffy, and naturally coloured with carrot, beetroot, and spinach - all of these, in one loaf.
Good on its own, even better toasted!
14/04/2026
Meet our newest vegan special — the Falafel Stack!
Mediterranean falafel packed with spices and herbs, layered with our creamy house-made hummus, balsamic glazed peppers, and bright baby spinach. Fresh, flavourful, and so good even meat lovers would love this. We kid you not.
Now available at PRALET.
08/04/2026
This is how our Hanoi Crisp comes together.
Crispy pork belly, Viet-style pickles, fresh herbs, and that chilli-crisp honey mustard — stacked on garlic chye poh sourdough. This is one sandwich you don’t wanna miss!
Available at PRALET.
05/04/2026
A stack you don’t want to share, especially at PRALET!
Fluffy sourdough donuts, layered with all the good stuff.
Go on, pick your favourite and let us know!
03/04/2026
A closer look at how it all comes together.
Fluffy sourdough donuts filled by hand with citrusy white peach kinkan cremeux, and finished with a light crème pâtissière.
PRALET × , available this month only!
30/03/2026
This month’s special collab.
PRALET × — White Peach Kinkan Donut 🍑
Fluffy sourdough donut, filled with bits of ‘s citrusy white peach kinkan cremeux and finished with a light creme patissiere topping.
Vibrant, refreshing and perfectly balanced. Available from 2nd April onwards, for a limited time at PRALET.
25/03/2026
Meet Steven, one of the hands behind our sandwiches.
His pick? The Mojo Cerdo, made with juicy Cuban-style roast pork collar sliced thinly, balsamic glazed peppers, avocado, onions, on a fluffy multigrain sourdough.
He knows what he’s doing 😉
18/03/2026
The icons, all in one place.
Burnt Butter Honey Glaze, Pistachio Raspberry Crunch, Triple Chocolate Fudge & Lemon Cremeux — four flavours that you all love.
Which one are you picking first?
14/03/2026
An irresistible bite of our Hanoi Crisp and it is here to stay, now a permanent on the menu.
Crispy pork belly, chilli-crisp honey mustard, Viet-style pickled daikon & carrots, fresh coriander and baby spinach, all stacked inside our homemade garlic chye poh sourdough.
One bite and you’ll know why.
09/03/2026
Meet Suit Fun, our Head Baker at PRALET.
One of the people behind every donut and loaf that leaves our kitchen that is made with care, consistency, and plenty of heart.
Every member of the PRALET team plays an important role in what we do, and Suit Fun is a big part of that story.
If you spot her through our kitchen doors, don’t be shy and say hi 👋
27/02/2026
Warm, layered, and slightly messy - the Tuna Melt.
Packed with our in-house tuna salad, sharp cheddar & gouda cheese, crunchy gherkins, fresh greens, and toasted multigrain sourdough goodness, just as it should be.
20/02/2026
Some days you come to PRALET.
Some days PRALET comes to you.
Sandwiches and donuts, can also be packed and sent straight to your doorstep! Order them via our link in bio.
17/02/2026
Great sandwiches deserve great company
Make it a meal with a donut + drink combo from $4.80 onwards.
Happy Chinese New Year to those who are celebrating!
Address
17 Eng Hoon Street #01/04
Singapore
169767
To reach Eng Hoon Street in Singapore, you can take the public transport route or drive/park your own vehicle. If you choose to use public transport, take any bus that goes to Tiong Bahru MRT station and alight there. From Tiong Bahru MRT station, walk towards the direction of Tiong Bahru Plaza and turn left onto Eng Hoon Street.
If you prefer to drive, make your way to Eng Hoon Street via Jalan Bukit Ho Swee or Henderson Road. There are limited street parking options available along Eng Hoon Street, so do arrive early to secure a spot.
Once on Eng Hoon Street, you will find a café located at the corner of the street.
Opening Hours
| Monday |
09:00 - 18:00 |
| Tuesday |
09:00 - 18:00 |
| Wednesday |
09:00 - 18:00 |
| Thursday |
09:00 - 18:00 |
| Friday |
09:00 - 18:00 |
| Saturday |
09:00 - 18:00 |
| Sunday |
09:00 - 18:00 |
Alerts
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What people say
Caffe Pralet By Creative Culinaire is a must-visit café in Eng Hoon Street, Singapore. Established in 2006, this café has been serving delicious and quality premium rice bowls, sharing plates by day and fusion dishes, pizzas and sharing appetizers by night. The restaurant specializes in coffee, dinner, and lunch.
The culinary creations of Creative Culinaire the School are showcased at Caffe Pralet. The café has found its own niche as a bustling café with a reputation for cakes and seasonal goodies. The decadent desserts, pastries, and breads are available all day long.
The sandwiches served at Caffe Pralet are simply amazing. They are prepared with fresh ingredients that make them taste heavenly. The artisan bread used to prepare the sandwiches is baked to perfection.
Overall, Caffe Pralet By Creative Culinaire is an excellent place to enjoy a meal or grab a cup of coffee. The food is delicious and the atmosphere is cozy and welcoming. If you're looking for a great dining experience in Eng Hoon Street, look no further than Caffe Pralet By Creative Culinaire!
