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Fluffy Japanese milk buns are a perennial crowd-pleaser, and so is bouncy mochi. But what if you combine the two? That was what self-taught baker Joan Navenza Wiguna did. The 31-year-old Indonesia-born Singapore PR recently set up online-based bakery Rakki (Japanese slang for ‘lucky’), which has an omakase concept: rather than a fixed selection, Joan sells bakes in “seasonal flavours” similar to the omakase menus in Japanese restaurants.

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