Chendol Custard Cream, Gula Jawa Genoise, Red Bean, Attap Chee Chendol. Quite a good modern iteration of a local dessert in Cake form with a taste of nostalgia. The cake generally carries a light and mellow sweetness from the Chendol Custard Cream and Gula Jawa Genoise — the cake's texture is also largely consistent between the mousse and cake layers with the mousse being smooth and the cake being aptly moist and fluffy. The red beans add a bite and a hunt of earthiness while I appreciate the addition of chunks of attap seeds for more bite as well — replicates the original Chendol pretty well. What was interesting was how the cream and gel atop seemed to taste rather similar to the old-school cakes of the past at neighbourhood bakeries; that sort of brought the cake a slight fusion factor by incorporating a local favourite dessert to a nostalgic flavour of cake that is pretty relatable to most.

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