The beloved dessert bar will be closing this Sunday after years of ingenuity, with their local dishes-inspired desserts being particularly memorable.
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Their creations have an uncanny familiarity to them, like this Nasi Lemak ($14.90) which found the right blend of sweetness and savouriness as well as familiar textures, which worked in the context of a dessert. Particularly loved the coconut "rice", which hid a mother lode of pandan mousse — intoxicatingly fragrant.
Their version of Nasi Lemak really amazed me by the impeccable presentation and how they managed to recreate the flavours of nasi lemak in dessert form. The most amazing element is their sambal jam, which tasted like the real flavours of sambal!
Just a heads up, give them one last try if you like as they’ll be closing before the end of the month!
Beyond imagination!
This dessert has successfully replicate the richness of nasi lemak’s flavour and texture.
The savoury ‘nasi’ is made of savoury coconut while combined with green pandan mousse sweet gula melaka inside. The toppings playfully explore different textures - the sleek sambal chilli (strawberry coulis), jelly-like hard-boiled egg (mango yoghurt) and crunchy ikan bilis, peanuts and kuning fish tulip (fragrant fried onion a.k.a bawang goreng).
You definitely don’t want to miss this sweet yet savoury ‘nasi lemak’ dessert! Available til 20 Oct 2019
We liked how attention was also given to details like the almond flakes that were individually placed.
Taste-wise, while the Oolong-fused pear was subtle, it was nicely balanced with a baked crust and seated on a dark chocolate pastry base. Overall, this was another pleasant creation of theirs.
Coffee fans might also be interested in their 小白兔 drink, Gachala arabica beans topped with White Rabbit candy marshmallow. Mixed together and it kinda reminded me of tiramisu. Good that it wasn’t too sweet as I anticipated from the candy.
😍😋👍🏼
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If you're familiar with Non Entrée Desserts, you should know that they're popular for their desserts which resemble other desserts, snacks and even local food! Some of their past creations include a dessert which resembles kaya toast & eggs, a mega-sized Gem Biscuit inspired treat, and the Bak Chor Mee - which looks like a bowl of our beloved local noodles but which actually is a dessert! 😱 .
This time round, the folks at @nonentreedesserts have taken their ingenuity to the next level with a series of cakes ($8.90 each) which resemble Koi fishes - hence I call them 'fishcakes' (geddit?!) 🐟🍰 .
There are 5 desserts under their 'Zen' koi series and each koi possesses a unique look and its own distinctive flavour. We had the Taisho Koi which comprises roasted green tea mousse, azuki beans, green tea crunch and almond sponge. Silky smooth on the outside and spongy with hints of crunch from the green tea crunch on the inside, this koi was an enjoyable treat to eat though we were a little disappointed by the mild hojicha taste of the mousse 😔 .
I would still recommend trying this though as it's not everyday that you get to eat a real koi much less a dessert koi like this right? 😏
Well, I’m always losing the battle when facing desserts so what’s new right?! 😂😂😂 My ideal waffles have to be perfectly crispy on the outside while remaining moist & substantial inside (not too fluffy nor dense), with the buttery waffle flavours filling your mouth in every bite. 💕 Honestly speaking, the waffles here at Non-Entrée was not impressive, just decent. So let’s just focus on the ice cream! 😎
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The good quality of the ice cream was evident from the relatively slow rate of melting! 👏🏻 Both my scoops were lusciously creamy & flavourful so let me introduce them:
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🔹️BLACK SESAME: having an old-school tastebud, I absolutely LOVED this! ❤❤❤ Extremely smooth & full of the nutty flavours of black sesame, be prepared to have the fragrance of black sesame linger in your mouth for some time. 🤤 Liked that it was not overly sweet either so it just tasted intensely rich & authentic to its raw form (excluding any unpleasant sandy texture) - a testimony to the generosity of ingredients used. 💯
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🔹️PISTACHIO: a less aromatic version compared to black sesame, this is still an enjoyable creamy treat with a strong hint of the nutty tones of pistachio. 💚 Would have loved for the pistachio flavours to be more pronounced though, as that would really complement the warm buttery waffles really well. 👍🏻
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They offer many different ice cream flavours, some that boast of local flavours such as Gula Melaka, Pandan Kaya & even White Rabbit (remember the chewy milk candy we used to eat when we were young? ⭐). You’ll be spoilt for choice! This waffles with 2 scoops of ice cream ($13.75 nett) will be good for sharing! 👌🏻
UPSIZED Ondeh Ondeh
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*Last chance to try this before Non Entree Dessert changed their current retro back-to-the-future series to a more colourful and vibrant ‘zen’ cake series on 27 April
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Caramel coconut cremeux wrapped in pandan mousse, almond sponge cake, gula melaka sauce, and topped with gold leaf
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It look like almost similar to the traditional ondeh ondeh with the outer coating of coconuts
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Similar to the traditional ondeh ondeh, this ondeh ondeh have a burst of thick gula melaka sauce when cut into two. The filling which comprises of pandan mousse and almond sponge cake provided a good amount of sweetness. The caramel coconut cremeux gave a crispy crunch and strong coconuty flavour
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Overall, this ondeh ondeh managed to capture the basic elements of an traditional ondeh ondeh. But perhaps I prefer my ondeh ondeh to be a tad sweeter
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#burpple #sgfood #sgdessert #Ondehlicious #OndehOndeh #pandanmousse #almondsponge #gulamelakasauce #caramelcoconutcremeux #goldleaf #NonEntreeDessert
UPSIZED Ang ku kueh
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*Last chance to try this before Non Entree Dessert changed their current retro back-to-the-future series to a more colourful and vibrant ‘zen’ cake series on 27 April
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Red bean paste with pandan mousse center, covered with a layer of black sugar infused red dates curd, sprayed with yuzu scented jelly and atop a shortbread base
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It looked almost similar to the traditional ang ku kueh with the “tortoise shell” and a square of pandan leaf
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Similar to the traditional ang ku kueh, this ang ku kueh had a smooth silky jellylike texture. The filling melted in my mouth and had a nice tangy flavour to it. The shortbeard base was buttery and flaky
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#burpple #sgfood #sgdessert #angkukueh #redbean #pandan #mousse #blacksugar #reddate #yuzu #jelly #shortbread #NonEntreeDessert
It looks like an entree, except it’s not. Finally made my way to Non Entree, the home of trippy desserts in Singapore. The Nasi Lemak looks quirky in plating but does a pretty good job of sticking to its local roots flavour wise.
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