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Sweet-Tooths and Small Bites

Sweet-Tooths and Small Bites

All things sweet or small for the after-meal satisfaction.
Xing Wei Chua
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Ondeh Ondeh Churros

Chanced upon Loco Loco's new permanent space at Northpoint without a queue while waiting for my family so decided to just give them a try. Thought the Pandan-infused mini churros were quite good — the churros were considerably crisp even despite being doused in the Gula Melaka drizzle that I opted for, while they weren't mushy inside.

PS: They seemed to also be serving a small menu of scotch eggs that seemed pretty interesting; might probably give those a try another time!

Cacao Milk Honey Cornflakes

Thought I found an ice-Cream flavour that felt like a good fit with me. I am not a big fan of chocolate desserts, and this fits pretty well — the cacao milk carries a chocolatey fragrance, but comes without the intensely sweet/bittersweet finish; instead, it ends on a smooth, creamy note that rounded it off perfectly. I like how they take extra care to the cornflakes here — kept at the side in an airtight container, the honey-coated cornflakes are carefully sprinkled atop the scoop of ice-cream upon order. This ensures that the cornflakes are still dry and crisp when they are served, rather than churning it into the ice-cream that might result the cornflakes in being served in a less than ideal condition.

Pot of Honey

Finally back here to give their Pot of Honey a try — an Affogato that comes with either Vanilla Ice-Cream or Dark Espresso Ice-Cream (my choice was the latter), Vanilla Sponge Cake, Whipped Honey Butter Cream topped with a double-shot espresso of the Grande Tazza blend (beans from Coasta Rica) roasted by Dimattina Coffee, this is an Affogato more suited for those with a lighter palate — the sweet, buttery flavours of the Honey Butter Cream subtly runs at the back of the tongue while the espresso gets soaked into the vanilla sponge cake for that hint of aromatic coffee flavour. Simple, yet a pleasure to have.

The Milky Way Soft Serve

The Hokkaido Cereal Wave may be gone, but I am glad that it had made way for a whole new "Sweets" menu where they serve up soft-serve at just $5.90 (the Hokkaido Cereal Wave was double the price, though with more toppings).

I am a big fan of The Milky Way, so this was a clear winner for me from the first spoonful — it's really all that I had expected; that stellar white cold brew in soft-serve form that is creamy and smooth and everything to die for if you love their cold brew. The shortbread crumbles adds a saltish flavour and a crunch to the dessert, giving the entire soft serve a little more complexity in terms of flavour and texture. Something I foresee myself going for again another day!

Asanoya Soft-Serve

Seems like Asanoya had started serving up matcha soft-serve, though I am not sure if it's only available at selected outlets. That being said, the Matcha soft-serve is pretty much more heavy on dairy flavour with just a hint of matcha amidst the sweetness despite its colour — the matcha actually gets drowned out pretty quick somehow. The texture is considerably creamy and smooth, though there were a few bits of ice here and there.

Nanyang Brekkie

Don't ask me how u ended up in a petrol station for this; I don't even know why I did it anyway. That being said, it seems that petrol stations are upping their game in terms of food offerings — this actually was made-to-order at the deli counter which also serves up freshly-baked pastries as well.

Given it's from a petrol station, this works as a decent snack for the sweet tooth at $3.50 — opted out of the peanuts but this comes default with them. It does give the vibes of the traditional Kaya Toast, considering the flaky croissant is pressed and warmed in a panini grill with Kaya piped on the side while the scoop of Wall's cappuccino ice-cream replicates the pairing of Kopi with Kaya Toast for early morning breakfast. Not too bad for a light bite at the petrol station overall.

PS: This is only available exclusive to the Shell petrol station at Tampines Ave 2.

Cinnamon Churros

Described in the menu to come with "chocolate drizzles and strawberries" but came with blueberries instead without any notice from the staff — would really appreciate it if they could inform us about the change at all. The churros cone dusted in cinnamon sugar which was actually pretty good, while being crisp on the exterior. The only qualm was the slightly mushy insides which wasn't quite ideal.

Pulut Hitam

Even the Pulut Hitam is a stunner here — the coconut milk comes mixed into the Pulut Hitam before serving so the consistency is pretty smooth and gloopy; not overly stirred. The flavours aren't overly sweet here; it was a really good balance of the black glutinous rice and coconut milk that was absolutely delicious, especially since there was quite a bit of bite from the black glutinous rice.

Dessert

With Yayoi Kusama: Life In The Heart Of A Rainbow exhibition now on at National Gallery, Gallery & Co is also serving up a special menu that is inspired by Yayoi Kusama's works. Of particular note would be the Dessert on the Yayoi Special Menu — styled aesthetically in a form that replicates one of Yayoi Kusama's most recognizable works (the pumpkin with polka dots), the dessert comes with elements such as Coconut Mousse, Mango Curd and Cubes, Pumpkin Sponge and Pumpkin Biscuit. The flavours comes pretty much in the form of a tropical fruit-based dessert; the coconut mousse than encases the cake overall helps to neutralize the flavours and help bind the chocolate "dots" together with sweet and chunky mango curd within. The pumpkin sponge and pumpkin biscuit doesn't really carry much of a pumpkin flavour (perhaps to cater to the masses that might find it weird), but help add a bit of texture to mousse cake along with the chocolate-coated finger that acts as the stalk — that being said, the sponge did feel a little dry and coarse as compared to the rest of the cake. That being said, it's a decent special at $12.50; a photo-worthy dessert that is based on an actual artwork that is good to have at least once.

Matcha Mille Crepe

Had been wanting to try this Mille Crepe for a while but I don't think anything would probably come near to Lady M's stellar version. The Matcha Mille Crepe here comes tightly packed, with layers of matcha cream that gives a really light hint of bitter matcha aroma to the cake. Not sure if this had been sitting in the display chiller for a while, but the Mille Crepe was noticeably colder in the core and nearly icy — the only thing that I wasn't particularly into with the Matcha Mille Crepe here in general.

Matcha Affogato

One of the latest dessert creations at Old Hen Kitchen — featuring elements such as Koicha, Vanilla Bean Ice-Cream and Speculoos Crumb, the Koicha (which itself is a thick matcha) is served on the side to be poured in before eating.

As Koicha is also known as thick tea, the matcha flavours are likely to appeal to those who love matcha at its purest — it's bitter aroma shines through here, occasionally turning a little bit umami with a hint of lingering saltiness around. The vanilla ice-cream carries the neutral flavours and a creaminess to help counter against the Koicha, with the speculoos cookie crumbs adding a sweet crunch to the dessert. Thought the dessert was a little off balance, being slightly heavy on the Koicha — probably could be better with a slightly larger scoop of ice-cream and more speculoos cookie crumbles provided.

Chendol Delight

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.

About Xing Wei Chua
Xing Wei Chua

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6867 Reviews  87598 Followers

Up, down and everywhere around for food.

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