Alice Boulangerie (Icon Village)

Pecan brownie, salted caramel n orange cremeux, dark choc crunch. Super thick and rich texture. different layers of flavours, good to share

Most will be familiar with @aliceboulangeriesg 's quality desserts, but their range of speciality drinks are very much worth travelling half of Singapore for 😍

Their Alice Cream Coffee ($7.50) consists of milk, espresso and their speciality whipped cream. I must say, their rendition tastes the closest to the einspanner coffee I've had in South Korea, just that the coffee is slightly milder. The cream has a similar consistency, sweetness and richness! This is one beautiful dessert coffee to sip the afternoon away.

Alice's Iced Orange Espresso ($7.50) is for the people who love something more refreshing. Give it a little mix, and the orange juice adds a sweet tangy citrus flavour to the coffee, which is very much appreciated considering how hot Singapore weather is now! The cream on top just makes it slightly richer, which makes it such a wholesome drink! Squeeze the orange on the cream for added citrus flavour 😍

As for dessert, we got the Yuzu Apple Tart ($12) which was absolutely splendid. The tart crust itself was the winner for me, as it was so fresh and crisp, with a beautiful buttery flavour. The Yuzu flavours weren't too overpowering and not too sour either. With a great contrast of textures, this is one good dessert to share!

Can't wait to be back to try more of their drinks 😍

Even the beverages at Alice were exceptional. The robust 𝗔𝗹𝗶𝗰𝗲 𝗖𝗿𝗲𝗮𝗺 𝗖𝗼𝗳𝗳𝗲𝗲, fragrantly nutty 𝗕𝗹𝗮𝗰𝗸 𝗦𝗲𝘀𝗮𝗺𝗲 𝗟𝗮𝘁𝘁𝗲 and the rich, earthy 𝗠𝗮𝘁𝗰𝗵𝗮 𝗖𝗿𝗲𝗮𝗺 all used chantilly cream. This made them very smooth and easy to drink. Like my friend said, they are worth getting insomnia for (because we drank them at night).

I was completely blown away by every single item served at Alice. I couldn’t even nitpick if I wanted to. Flawlessly executed and immaculately plated, they were all phenomenal.

The 𝗦𝗾𝘂𝗶𝗿𝗿𝗲𝗹, which consisted of a chocolate flourless cake with layers upon layers of irresistible chocolate (eg salted caramel creameux, dark chocolate crunch, orange milk chocolate creameux, amongst others), was deliriously decadent.

Both the desserts were meticulously-crafted and it’s hard to pick a favourite. The 𝗦𝗰𝗮𝗿𝗹𝗲𝘁 𝗥𝗼𝘀𝗲 was a rose lychee mousse cake with a champagne jelly and red velvet sponge which tasted refreshing. The crunchy cocoa crumble base also provided excellent textural contrast.

The supremely succulent cod and crispy potato strings offered excellent textural contrast, while the delicious dashi leek cream elegantly elevated the flavours of the 𝗣𝗮𝗻 𝗥𝗼𝗮𝘀𝘁𝗲𝗱 𝗪𝗶𝗹𝗱 𝗖𝗼𝗱.