Being a full-time chef is never easy. Neither is being a full-time boss managing your own business. So one can imagine how tough it must have been for banker-turned-F&B entrepreneur John Wee who started selling his artisanal sourdough breads in Katong, and gradually expanding his business by opening a cafe in Upp Bukit Timah area.
Amidst the competitive cafe scene, what makes East Manhattan stands out is the insistence of making almost everything from scratch, from the breads to the pastries to the sauces in the dishes. Take for example the Manhattan All Day Breakfast ($16.80) that is served on freshly made Spinach-Rosemary instead of English muffins. The eggs seem to be accidentally scrambled that day but this platter is pretty substantial to fill up any ravenous individual.