While Sweet Thoughts by M.O.D had recently opened their newest outlet at Newton Circus Food Centre, M.O.D by WongLee had found home within B.E.D at the Sakae Building for a while now — B.E.D, which essentially is the acronym for Bistro, Entertainment and Dining, is a re-branding of what was previously named Chef Avenue, which had been revamped slightly with a switch up of new tenants taking over most of the stalls. If the name “WongLee” does ring a bell, that’s because M.O.D is also by the same folks behind the now-defunct Non-Entree Desserts formerly at Rangoon Road. Besides offering their some of their entremets that were previously available in their “Back To The Future : 那些年我们吃过的回忆” menu, M.O.D also offers their signature Rubber Duckie, Deconstructed Lemon Tart and a line-up of ice-creams at B.E.D as well.

The Fancy Gem consists of elements such as Lotus Biscoff Sponge, Caramel Biscoff Filling and Milk Chocolate Dips — the aesthetic of the entremet following close to the gem biscuits that so many of us ate while growing up way back in those days, bringing a sense of nostalgia. A common theme at M.O.D is how their entremets are executed in a way where they are seemingly inventive; not only do they represent the item it is based on visually, but the elements chosen to replicate the item tries to mimic the original item even in terms of flavours and texture. Case in point, the exterior of the cake is covered in a milk chocolate dip; it is pretty much hard chocolate which feels a tad odd for an entremet at first, but it does create the biscuit-esque texture as one breaks into the cake using a fork — just like how one would munch on the gem biscuit itself. Inside, it reveals a aptly dense sponge to create that sort of the crumbly insides of the biscuit — the use of caramel Biscoff elements putting back the “cookie” or “biscuit” feel back into this cake rendition of a gem biscuit. All that comes with a sugary meringue layer over the top; the texture closely resembles that of the small sugary icing that tops off the gem biscuit — albeit more controlled in its sugar content considering the size of it here.

Non Entree Desserts might have left a void in the local F&B scene ever since their closure — there hasn’t been a place with such fun desserts with a nostalgic appeal where they were able to rethink of a particular item and put it up altogether in a different format, yet replicating the aesthetics, flavours and textures of the original item so closely. Whilst I am not a fan of how the food court is called B.E.D (can you imagine having to say “I am going to B.E.D tonight!), I am glad that the Non Entree Desserts legacy still lives on at the M.O.D popup store here — somewhere I can still visit, and hopefully also a platform for them to showcase their subsequent creations away from the nostalgic theming to those who have followed them through the journey as Non Entree Desserts back then.