Time Out says
Taman Desa folks are lucky to have access to fresh loaves of focaccia in the neighbourhood. When we dropped by at 12.30pm, the focaccia was fresh out of the oven, comfortingly warm, with the crust baked to a deep golden brown and topped with Maldon sea salt and slices of lightly salted cherry tomato. A bite through the crust revealed a soft and fluffy centre. It’s delicious, flavourful, but simple – just how a good bread should be. Note that the preservative-free focaccia at Red Kettle – using olive oil, rosemary, bread flour, still water and yeast – is baked fresh in-house every day. By the way, there’s a bacon version as well.