Sweet-Tooths and Small Bites

Sweet-Tooths and Small Bites

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

Caught wind of the new Ree Connects which had recently opened their doors within Katong V. Having started as a “fun home-baking project”, Ree & Mummy had progressed from being a home-based business to one that had made appearances during pop-up events; they had operated as one of the few home-bakers that had a pop-up at Baker X @ Orchard Central — a initiative by Far East Organisation that sees different home-bakers occupy its space for a limited time to give the home-bakers involved exposure to the market. Now operating out of their own space at Katong V that is decked in a pretty shade of pastel pink, Ree Connects serves up a good variety of their cheesecakes in the premises; this includes their signature Pineapple Cheesecake, which has been featured previously by 8 Days in 2021 when they were still a home-based business. Also available at their new premises is a range of gelatos that are churned on site; these are available in cups or cones, or paired with their melty cookie or flavoured waffle — takeaways of the gelato can be done in 220ml cans or 500ml pints. Ree Connects also retails their very own handcrafted toffee; sold in containers or in a form which they dub to be the “Breakthrough Box”, while beverages served includes specialty coffee, tea from Gryphon Tea Company, as well as sparkling mineral water.

We usually are the sort who would abstain from having heavy-sounding items such as the Caramel Biscoff Cheesecake — it was the Pineapple Cheesecake which caught our attention whilst scrolling through the geotags on social media; that being said, we were only left between the Caramel Biscoff Cheesecake and the Chocolate Hazelnut Cheesecake when we made our visit to Ree Connects after dinner on a weekday. Opting for the Caramel Biscoff Cheesecake, we were initially afraid that the cheesecake would have tasted pretty jelat — the combination of caramel biscoff sounded pretty sweet, while the cheesecake aspect did seem inherently heavy. That being said, our initial expectations of the cheesecake could not be further away from the truth; we found the cheesecake to be velvety smooth and luscious as we sunk the fork into the cheesecake; seemingly a burnt cheesecake and heart, the cheesecake is lighter than what we would expect as there was no effort required to lift the fork off — all that while the cheesecake bore a light savouriness that didn’t feel too overly rich nor sweet. They had also seemed to have did a great job in balancing the cheesecake with the caramel biscoff element; the cheesecake being spread with just a thin layer of cookie butter just for a good flavour without overwhelming the cheesecake below — the top being sprinkled with cookie butter crumbs that helps to enhance the aesthetic of the cake. Overall, a Caramel Biscoff Cheesecake that was able to change one’s perspective of flavoured cheesecakes being unnecessarily sweet and heavy on the palate.

It does seem that Ree Connects do have their own following, and we do see the reason why — their take on cheesecakes are certainly different from what one would typically see cheesecakes to be; light on the palate, yet sufficiently rich and decadent without being overly dense. We were also impressed with the Malaga Gelato that we have opted for — the gelato was a good balance of being boozy yet milky, while the texture is pretty on point for a gelato being sufficiently aerated, but still smooth without feeling heavy. The folks running the store are also pretty sincere and welcoming to their patrons — they were actively going around patrons to gather feedback, as well as to engage in small talk with the patrons whilst also handing out samples of their handmade toffee for their patrons to try. A humble spot that not only serves up pretty delicious desserts that is easy on the palate and stomach, Ree Connects does feel like that neighbourhoodly spot that Katong needs; there may be one cafe too many around this neighbourhood, but there is always a spot for cafes anywhere that becomes part of the community that it serves.

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With the closure of Ampang Niang Tou Fu at East Coast Road, there seems to be yet another cafe that has since sprouted up in the Katong neighbourhood — pretty much as though there isn’t enough of them in the area. Located at the same stretch of shophouses where one will find F&B establishments such as Mei Yuen, Project Acai and Neptune (with others such as a Brunners Coffeeshop, Isshin Machi, the now-defunct Forty Hands East Coast, Brawn & Brains and Chin Mee Chin Confectionery located across the road) is the new Good Chai People, which they have proclaimed themselves to be Singapore’s first cafe concept with an emphasis on Chai tea. The entire layout and design of the shophouse seemed to have been reworked ever since Ampang Niang Tou Fu had moved out of the premises; while the facade used to be just a simple signage with metal roll down shutters, the shophouse’s current facade now features a door and two geometrical windows; the latter can be opened for a view outside. Inside, the shophouse is decked with a Scandinavian / Balinese interior design theme — there are heavy usage of elements featuring wooden and wicker here, while most of the tiles, furniture and fittings feature an earthy colour tone for an easy look to the eye and a welcoming vibe. The ordering counter is situated to the left of the shop as one makes their way into the cafe from the entrance; the display shelf featuring the croissants and danishes available for the day taking up its space right beside the espresso machine, while another display shelf on the right after the cashier shows the tarts and cakes available for the day. On the right side of the cafe after entering from the entrance, there is a space dedicated to a retail section of Nine Wicker Ave where one can find scented candles and other merchandise. The dine-in area located at the deeper end of the shophouse past the kitchen features a faux grass flooring; perhaps an attempt to create a patio-like vibe that is close to nature. Being a full service cafe, the food menu at Good Chai People is segmented into categories such as Brunch, Pastries, Salads, Sides, Mains and Dessert; the beverage menu has a focus of various types of Chai within the Chai category, whilst also has sections dedicated to Coffee, Smoothies, Teas, Sodas and Beers.

Having only ordered two items at Good Chai People to share, we found the Fried Baby Corn was probably the more impressive item of the two that we have ordered. An item on that is listed on the “Sides” section of the menu, the Fried Baby Corn can be said as a healthier alternative to the usual finger food that features deep-fried elements. Coming with a thin golden brown batter on the outside, the batter is lightly crisp, while the baby corn itself retains a good crunch; the flavours of the baby corn being pretty subtle here. That being said, the Fried Baby Corn is finished with Furikake over the top; the Japanese seasoning helping to add a umami touch for the entire dish, giving the baby corn the flavour it needs. Whilst being quite a simple dish, the Fried Baby Corn makes for quite a decent side to share across the table; one which found to be really appetising and polished up in no time.

Other items that we have tried at Good Chai People were the Braised Beef Cheeks Polenta, as well as the Sticky Chai Latte (Hot) and the Lime Tonic Espresso; the former two felt rather lacking overall — the Braised Beef Cheeks Polenta felt like it missed the point with its odd use of tomato purée in its base for the braised beef cheeks and somewhat felt quite like a basic beef stew being served atop the polenta rather than the braised beef cheeks that it has promised, while the Sticky Chai Latte (Hot) just felt especially diluted and milky and didn’t really carry a punchy note of cinnamon and spices like what we had expected. We had also noted that some of the brunch items that other tables have ordered does seem like a simple assemble of store-bought / supplied elements, and they seemed to have sold out of most of their fancier croissant / danish offerings such as the Almond Croissant, Churros Croissant and Hojicha Oreo Croissant even before 12 noon on a weekend brunch service. The service here could also be a little bit more attentive as well; found it weird that we were asked how many pax were dining in by another staff just a minute or two when we were already seated down by the first service crew member who brought us in from the entrance, and it took a third one to ask (again, after a minute or two) if we have just arrived before we were given a menu. With so many cafes at East Cost Road, perhaps there are a lot more finer details that Good Chai People might need to look at — from the availability of the items, all the way to the execution of some of the items we have had, and the service; hopefully these are all teething issues considering it was their first day of operations when we visited. We would, however, probably be still sticking to the favourite spot whenever we are in this ‘hood; Good Chai People might still be a spot that avid cafehoppers might add to the list for the ‘gram just to check it off the list of cafes to try out.

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With the McPepper, Pulut Hitam Pie and HERSHEY’S Cone making its way out of the limited time-only menu at McDonald’s, McDonald’s had also announced the return of the Samurai Burger and the Yuzu Cream Cheese Pie, and the introduction of the new Houjicha soft-serve; a soft-serve flavour which McDonald’s is releasing for the very first time. As with most soft-serve releases, the Houjicha soft-serve is available only at outlets with a dessert kiosk, and that the Houjicha soft-serve is being served up as a Houjicha Cone, Houjicha Twist (i.e. mix of the Houjicha soft-serve and Vanilla soft-serve in a cone), Houjicha Sundae and Houjicha McFlurry form.

Being quite a sucker for new soft-serve flavours launched by McDonald’s, we found ourselves joining the beeline at their NEX outlet this time since we were in the vicinity for dinner; most in the queue being folks whom are also ordering the Houjicha soft-serve. On first look, the Houjicha soft-serve comes in that greyish-brown hue that most would associate with the Japanese roasted tea; the colour here being seemingly on the lighter side against that of the same which are typically being served in matcha speciality stores of the likes of Tsujiri, Hvala and Matchaya. That being said, the Houjicha soft-serve comes rather impactful on the very first go at the soft-serve; the notes of the roasted tea hits the tastebuds pretty much head-on right from the start — immensely rich, though not a flavour that is quite complex especially where the earthiness and roasty-ness is of concern. As with almost all McDonald’s soft-serve flavours, the notes of the roasted tea gradually becomes less evident as one goes through the entire portion; the milkiness / creaminess seemingly taking over slowly though we did note that there wasn’t this artificial note that lingers in the end that seems to exists in their Vanilla soft-serve.

Overall, the Houjicha soft-serve still is still one flavour which we really enjoyed — probably one of those flavours which we would not mind having again if it makes its return again as a limited time-only run; no doubt this would never replace our favourite Purple Sweet Potato Waffle Cone which itself is quite a bold attempt by the Golden Arches, but the Houjicha soft-serve is definitely one of the top few flavours for us especially when compared against the Ovaltine and HERSHEY’S related offerings of the late.

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Bakery cafes seems to be quite a popular thing of the late, with the opening of establishments such as that of Simple Cafe, MADU The Bakery etc.; GAMO is another one of such cafes that have recently opened their doors at Brash Basah Complex — the very same HDB complex which Narrative Coffee Stand is situated at. Taking up a rather well-sized shop unit that is pretty much the same as some of the book shops and art galleries in the same HDB complex, GAMO is pretty well decorated with wooden furniture and fittings that adorn the space for a look that is modern with Japanese influence. Being a Muslim-run establishment, GAMO serves up a good variety of danishes — both sweet and savoury; think items such as the Kani Crab Mentai Croissant for the latter, and Double Chocolate Croissant for the former, whilst also serving up entremets and tarts like the Matcha Yuzu Lychee and the Strawberry Guava Mochi Tart. The list of beverages available at GAMO includes specialty coffee as well as Nanyang Kopi, whilst there is also Matcha and Chocolate being listed as well — pretty much the usual suspects one would find in a cafe.

Featuring elements such as Strawberry Guava Curd, Strawberry Caramel and Homemade Milk Mochi, the Strawberry Guava Mochi Tart is something which we found rather interesting considering the use of guava in the dessert — an element that is rarely used around. We were especially impressed with the tart base of the Strawberry Guava Mochi Tart here — slicing the tart down, the tart base crumbles neatly without shattering into a mess; one that was firm enough to hold up all that heft sitting atop it, but not so hard that it becomes cracker-like. What we really liked here was the Strawberry Guava Curd; whilst there is a distinct tang from the strawberry, the addition of guava adds on to that — the result is this rather refreshing zippy note that works especially well for those who prefer sour-ish desserts. That, coupled with all the chunks of strawberries that further gives a good bite and the homemade milk mochi which provides for a good chew, makes this Strawberry Guava Mochi Tart an unexpectedly enjoyable item from GAMO — a combination of flavours and textures that work with great execution that we would have not expected from a new spot like them.

Having tried other items such as the Kani Crab Mentai Croissant and Pain au Suisse during our visit to GAMO, we did feel that GAMO seem to do better for their sweet offerings than their savoury ones — the savoury ones are pretty well-executed but the use of shredded crab sticks for the Kani Crab Mentai Croissant just felt a tad out-of-place; this is considering how the croissant was actually enjoyable on its own being pretty flaky with very evident layers from the lamination process. We were, however, pretty impressed with the Pain au Suisse; crisp layers of the pastry and at a level of sweetness which we felt that we were rather comfortable with. Coffee is also considerably well-pulled for an establishment that is positioned primarily as a bakery; the White, despite being served up a little warmer than it should have been, did come with decent latte art and carried an earthy flavour profile with a medium body — pairs well with the bread and pastries that they have to offer. Being situated in the heart of the island, GAMO is a pretty convenient spot for breakfast or a tea-time hangout with a friend — this is considering the limited dine-in space it has where most tables accommodate for two to four pax each; it being located within the Bras Basah Complex may well mean that it even works out as a spot to have a good read with a cuppa and some pastries after grabbing a book from the second-hand bookstores there.

South Bridge Road does seem to have been quite the spot for new cafes to sprout up recently — the area has seen the opening of cafes of the likes of DAWN, KURA Patisserie and most recently, September Coffee in recent times. Whilst September Coffee is one of the latest openings situated at the Maxwell / Chinatown side of the road, Pomme is one of the newest additions to the side closer to Raffles Place, City Hall and Clarke Quay, being located closer to where Dopa Dopa’s very first outpost is situated. Being a patisserie and cafe concept, Pomme takes up a shophouse with a facade that comes with a dash of Art Deco influence; the interior however is what one would have expected out of an establishment of its type however — think an interior design that is supposed to be minimalist and clean with the large use of white colour elements from the walls to the floors, as well as for the furnishings and fittings. Visiting Pomme during their soft launch phase, Pomme serves up two different menus for its lunch and dinner service; the lunch menu served between 11:30am to 2:00pm features a variety of pasta and mains (such as that of the Spanish Shakshuka, Seabass etc.), while the dinner menu available from 5:00pm till closing has an emphasis on pastas, small plates and big plates — the starters section of the menu, as well as the patisserie items such as the entremets, macarons and other cakes are available throughout the entire day. Beverages available at Pomme includes specialty coffee (only available during lunch service), artisanal tea, tea by pot, milks, ades and alcoholic beverages (only available during dinner service) such as cocktails and wines.

Being a cafe with a patisserie element, it is needless to say that one would be likely to give their intricate and dainty entremets a go. Between the various cakes that are available at Pomme during our visit, our favourite of the lot was the Pomme — the cake that bears the namesake of the cafe, which also means the word “apple” when translated from French to English. Shaped just like an apple, the Pomme consists of elements such as Green Apple Mousse, Apple Compote, Calvados Caramel. Cracking open the exterior shell, one would notice how the green-hued shell of the Pomme is in fact a white chocolate shell that encases all the elements mentioned in its description within. Slicing down the Pomme further, the different layers start to reveal themselves — the Green Apple Mousse surrounds the insides of the cake which is filled with the Apple Compote and the Calvados Caramel in the middle; sitting at the bottom is a flat pastry base that is almost similar to that of a tart. Having a taste of all the elements together, this felt like a Apple Pie-inspired entremet given the elements involved; the white chocolate exterior provided the Green Apple Mousse within a hint of sweetness amidst the light note of the said fruit in the mousse. As one moves on further into the cake, the mix of the Apple Compote and Calvados Caramel provide for that familiar hint of cinnamon-spiced caramalised apple where it’s just a wee bit earthy from the slight booziness; yet carries that different dimension of sweetness from the apple and caramel, with the Calvados Caramel being all thick, gooey and dense like how it should be. Overall, a rather well-executed entremet that is bound to be popular for those who are all in for the ‘gram — something that worked well for our tastebuds as well as it did for the eyes.

Having tried Pomme on two separate occasions; once for their Day Menu and the other for their Night Menu, we did seem to have a preference for their latter over the former — the former does seem to be more conventional considering how it consists of pasta dishes and commonly-found mains in general. We did however find their Night Menu to be more interesting — one of the items which we really loved was the Nasu Dengaku which was a dish listed on the “Small Plates” section of the menu that features eggplant that is marinated in a blend of miso and mirin, and finished on a binchotan (i.e. Japanese Chcarcoal) grill. We also found the two cakes which we tried on two separate occasions to be relatively well-made; apart from the Pomme which we have described in the previous part, we also have had the Manguǒ which is a wordplay on the English word “Mango” and the Chinese pronunciation of the same (i.e. 芒果 máng guǒ) featuring Mango Mousse, Mango
Compote, Lemon Curd and Lemon Jelly. Overall, Pomme does seem to have what it takes to stand out within the saturated local F&B scene; patisseries that offer well-executed cakes that are worth the ‘gram are still considered quite a rarity, though we do wish that Pomme would be able to maintain the standards of their cakes and perhaps make some slight tweaks to the items off their Day Menu to further provide for a stronger impression overall. Still, Pomme is a spot that avid cafehoppers should probably add to the list of to-visit places; a good stopover for catch ups as well as a destination for dates with fancy cakes to end the meal with.


Orchard has been seeing quite a number of new F&B establishments open of the late; apart from Vanda Botanical Desserts which had recently commenced operations at Ngee Ann City, as well as 怡Small Tables at Pacific Plaza, there is also Smoochie Creamery at the ground floor of Far East Plaza as well. Smoochie Creamery takes over the former premises of the shop that was previously serving up Chinese desserts (i.e. Tong Shui 糖水). Giving the space a revamp, Smoochie Creamery adopts a rather functional interior design that seems to hint slightly of industrial elements — think a concrete-esquire flooring, as well as the use of spotlights, neon lighting and rather basic furniture tha comprises of white tables and wooden stools. Being primarily a ice-cream parlour, the ice-cream flavours available for the day are being displayed in the display chiller that faces out to the shopping aisle — a great way to entice shoppers that are passing by to have a look at what they have to offer. Patrons can choose to either have their ice-creams in a cup of a cone, though there are other options to pair up the scoops of ice-cream as well — think pastries such as a “Happy Fudgie Brownie” and a “Almond Butter Bread”. Each scoop of ice-cream is also entitled to one topping — the toppings available can be easily viewed at the counter which includes Loacker-style wafer biscuits, cereal (i.e. something similar to Honey Stars, Rice Krispies etc.), crumbles and even haw flakes as well; just to name a few.

Having glanced through to the display fridge to see the various ice-cream flavours which they have to offer, we found ourselves opting for the Rum & Raisin (contains alcohol), as well as the Lemon & Lime flavours; they also do have other intriguing flavours such as Marsala Tiramisu (contains alcohol), Maple Walnut, as well as Vanilla Brownie as well. Between the two, the Lemon & Lime was something that suited our tastebuds really well; not to say that the Rum & Raisin wasn’t good, but perhaps the Lemon & Lime was something that we were more inclined towards considering how we have had a rusher heavy-tasting meal prior and the Lemon & Lime was what we needed to refresh our tastebuds. The staff over the counter did give us a prior warning that the flavour may be a little bit sour, though we did find that the Lemon & Lime sorbet here did carry a somewhat sweeter ending as the bitter-ish notes that some other sorbets may end with. Not only did the Lemon & Lime sorbet provided the zingy and zippy citrus-sy notes that one would expect out of such flavour, it does come with bits of lime pulp that further adds on to the ice-cream; the ice-cream being sufficiently smooth with a consistent texture throughout — no undesirable, icy bits hidden anywhere. Went with the Haw Flakes as our choice of the topping to go with the Lemon & Lime; thought it was a great accompaniment since it provided a soft and slightly chewy bite — also came with a slight tang that further elevated the citrusy notes of the ice-cream.

Whilst ice-cream parlours have been sprouting up everywhere in the heartlands, ice-cream parlours like Smoochie Creamery are few and far between in Orchard. This makes Smoochie Creamery a wallet-friendly spot for desserts in the heart of the shopping belt in Singapore — somewhere that seems to serve up fuss-free ice-cream with quite a good variety of toppings and items to pair the ice-cream up with. For an ice-cream parlour of its size, Smoochie Creamery also does seem to carry quite a good variety of flavours as well — the flavours being pretty consistent with what is being described in its namesake while the consistency of the ice-cream is pretty ideal; could definitely tell that there were some attention to detail being placed here. With its rather playful aesthetic, Smoochie Creamery does blend well into the surroundings it is set in; somewhere to hit for simple desserts in Orchard without having to break the bank.

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Found out about The Goodlato Company via their social media pages; previously only operating as an online-based business, The Goodlato Company has since found new digs within Havelock II as a brick-and-mortar store. Taking over the former premises of Whiskdom which has since moved to a new space at North Bridge Road, The Goodlato Company operates primarily as a takeaway kiosk; there are some dine-in counter seatings that are located by the side that is within the mall, but the ordering counter is located behind a sliding glass door with the display freezer containing the gelato flavours available for the day facing the main road and the bus stop to attract those whom are passing by. With an emphasis on serving up gelato that is low calorie and high in protein, the menu at The Goodlato Company does list down the calorie count per scoop for each of the flavours of gelato it offers — flavours being listed in the menu during our visit to The Goodlato Company includes more conventional flavours such as Vanilla Bean, Belgian Chocolate and Pistachio, but there are also rather interesting ones such as the Marzipan & Choco Chip and Ube. Patrons can choose to have their gelato either in a cup or cone here; beverages available at The Goodlato Company includes Kopi and Teh.

Opting for two of the more interesting flavours which were available in their display freezer during the day which we made our visit, we opted for the Ube and the Lychee Rose flavours. One thing we did note about The Goodlato Company is despite them claiming their gelato being low in calorie but high in protein, they have not been particularly clear on their social media pages on how this has been achieved. That being said, we were fairly impressed with how the two flavours which we have opted for went; between the two, our favourite was clearly the Ube — the Ube was nothing short of the inherent earthiness of yam. In retrospect, we did feel that the Lychee Rose was stronger on the mild sweetness of lychee, though the floral notes of the rose could be slightly stronger for a better contrast. Still, the gelato carried that desired texture of a good gelato despite being one that is low calorie and high protein; it is sufficiently sticky and smooth, though one could feel that slight graininess especially after the gelato has started to melt a little; not something which we found to be particularly bothersome however. We also note that the flavours of the gelato here do seem more “pure” as well — seemingly more stronger of its intended notes without that lingering creaminess or milkiness that one would have expected.

One thing we are certain about The Goodlato Company’s gelato is how they have seemingly achieved what we have thought to be something a little difficult to execute — creating low calorie and high protein gelato that is tastes good. We really liked how the rich the flavours of the gelato here are without feeling particularly creamy or milky, though one thing we thought they could have been a little bit more transparent about here would be how they have achieved so in their gelato (i.e. what went in there that makes it low calorie and high protein as compared to the usual) — the calorie count per scoop which they have included in the menu was a nice touch however. Given how they have strategically placed their counter to face the main road, The Goodlato Company does make for a good stop for those looking for a sweet treat whilst walking past Havelock II; perhaps even a spot to drop by even for those whom are looking for just a cold treat to have whilst waiting for the bus at the bus stop just several steps away on a hot day.


Have heard about Rosemead; a modern Californian concept that is situated at 19 Cecil Street that emphasises on a style of cooking called hearth cooking which is said to be the oldest way of cooking (i.e. cooking by a fireplace), though what really prompted us to make the visit was a recent post on their social media account that have mentioned the opening of Rosemead Bakery. Being more of a fine dining establishment, Rosemead Bakery can be said as an extension to Rosemead — previously offering pastry boxes that is available for pre-orders online, Rosemead Bakery now occupies part of the grounds within Rosemead itself primarily meant for takeaways. With a dedicated counter right across from the reception desk, one can easily walk in to Rosemead and view the selection of bakes from Rosemead Bakery to make their purchase straight at the counter. Split into two sections, the counters displays the cakes and tarts, as well as the fresh bakes and cookies that are available to order — it is noted that patrons are allowed to dine-in (subject to the availability of seats) if they opt for items off the cakes and tarts selection, though the fresh bakes and cookies are strictly meant for takeaways and would be served in paper boxes instead. For those looking for a beverage to compliment their bakes, Rosemead Bakery does offer specialty coffee as well as a small variety of tea to-go as well — patrons dining in for the cakes and tarts selection will also be able to go for any beverage that is off the menu of Rosemead, while specialty coffee and tea for dine-in patrons would also be served in porcelain cups as well.

Amongst the two items that we have went for at Rosemead Bakery, the Lime Pie with Milk Meringue would be the least adventurous between the two. Served as a single slice from a whole pie, the Lime Pie with Milk Meringue is an item that is both listed in the menu of Rosemead and Rosemead Bakery — the item having its place in the “Desserts” section of the former, whilst also being placed in the “Cakes and Tarts by the slice” in the latter. We have had a few Key Lime Tarts and Lime Meringue Tarts over the years, yet none comes quite as close to this Lime Pie with Milk Meringue that Rosemead / Rosemead Bakery serves up. Digging into the Lime Pie with Milk Meringue, it is evident how the Milk Meringue bears a consistency almost similar to that of a melted marshmallow. The aesthetic of the milk meringue comes with a pleasing sheen; sufficiently sticky but not overly stiff — also liked how it was not overly sweet and actually easy to eat. The dense milk meringue also went really well with the zippy lime curd beneath; the lime curd bearing a lighter consistency as compared to the milk meringue, whilst the curd carries a refreshing zing that keeps us yearning for more. Found it really interesting how the lime curd actually does come with bits of lime pulp that adds just that bit of bite that gave it a really interesting texture against the other Key Lime Pies and Lime Meringue Tarts that we have had thus far. All that are accompanied with a Graham cracker crust at the bottom; something that wasn’t too dense, yet provides for that cookie-like crumbly texture and a light sweetness to gel the milk meringue and lime curd altogether. A creation where we felt was really well-designed; pretty on-point considering how there is a play of different textures and harmonious blend of flavours going around.

We have also given Rosemead Bakery’s Oat-Curry Leaf Cookie as well as their Latte a try and we must say that we were highly impressed with what they have to offer — the former being a really adventurous take on a soft cookie with both sweet and savoury elements (probably leaving the sweet element as a surprise for whoever that intends to give it a go), while the Latte surpassed what we would have expected from a fine-dining establishment; one which was surprisingly well-pulled being all smooth and creamy with a medium body and a really alluring floral note. No doubt we have yet to give Rosemead a try — $65++ for a two-course set lunch / $73++ for a three-course set lunch is definitely something which we would most certainly need to plan for and can’t really go for on a whim, but Rosemead Bakery certainly set an impression that makes us want to consider giving Rosemead a go in the future. One thing we really liked about Rosemead / Rosemead Bakery was also the hospitality from the service crew — despite making the visit only for the items served at Rosemead Bakery, they were nothing short of being warm, sincere and helpful; there was never an instant that we felt that we were unwelcome, and they did even assisted to get us seated down on their own accord since we could opt to dine-in by ordering the Lime Pie with Meringue Milk. For those who are looking for delicious bakes and cakes with quality and a character that surpasses the ones that are typically served in cafes — Rosemead Bakery is definitely worth giving a shot!


Chateraise should be a brand that most Singaporeans would not be unfamiliar with — having only started operations here just a couple of years ago, they have since opened many outlets at various shopping malls retailing their Japanese confections; from cakes to cream puffs, and even ice-cream, what makes Chateraise always a good option is the convenience, quality of food and the affordable price point. The brand had first introduced their premium concept Chateraise PREMIUM YATSUDOKI last year with the opening of their very first Chateraise PREMIUM YATSUDOKI in Guoco Tower at Tanjong Pagar; they have since opened the second outlet at Millenia Walk, taking over the former premises of Toast Box that is located next to the Huggs Coffee near Pullman Bakery, as well as the entrance/exit of Promenade MRT Station. Whilst the Chateraise PREMIUM YATSUDOKI outlet here mostly carries the same items as the one at Guoco Tower (i.e. some items from the usual variety available at Chateraise, as well as some cakes, pastries and even a soft-serve that are exclusive to Chateraise PREMIUM YATSUDOKI locations), the major difference between at the Millenia Walk location would be the small dine-in area where patrons can now enjoy the cakes, ice-cream and pastries in air-conditioned comfort — this would mean that the Chateraise PREMIUM YATSUDOKI outlet here also serves coffee as well. Comprising of only two high tables meant for two pax each, there is also a standing area with a counter-height table for those who do not mind enjoying their sweets standing up; there are also some al-fresco seating located outside the cafe that caters to groups of four pax.

Not sure if the Hokkaido Red Bean Paste Mochi Pie is a Chateraise PREMIUM YATSUDOKI exclusive considering the lack of mention of YATSUDOKI in its namesake, though it is an item which we have not had previously at any Chateraise PREMIUM YATSUDOKI or Chateraise outlet previously that piqued our interest. Served in the form of hand pie, the Hokkaido Red Bean Paste Mochi Pie does remind us of the various dessert pie offerings that fast food establishments typically would serve up with a bit of difference. Whilst the layered pastry crust on the exterior is all buttery and flaky, what is evidently different about the one here is the sugary crust that gives it some sort of a sweet-savoury combination of flavours. Considering how the pastry is already aptly sweet on its own, the red bean paste within the Hokkaido Red Bean Paste Mochi Pie seemed to bear a heavier emphasis on the earthiness of red bean; the paste is consistently smooth and suitably sticky as well — the thin layer of mochi hidden within the pie provides a chewy texture that didn’t feel too dense nor overwhelming. Overall, a pastry with good balance of flavours and textures.

Chateraise had gained popularity over the years for being well-priced for the quality of food they serve, bringing the masses budget-friendly Japanese patisserie-style cakes and bakes that makes them a really accessible choice considering the number of outlets they have. Chateraise PREMIUM YATSUDOKI is an extension to the Chateraise brand name; one that is able to serve up slightly more upmarket products with prices that match closer to other establishments such as dessert cafes around the island. The addition of a dine-in area for their Chateraise PREMIUM YATSUDOKI’s newest outlet at Millenia Walk is a great addition — something which we felt that was missing from their very first outlet at Guoco Tower considering how there would probably be demand from office folks around the Central Business District looking for a space to sit down over desserts and coffee during tea time or as a post-meal treat after lunch. Considering its location at Millenia Walk, Chateraise PREMIUM YATSUDOKI is a spot that is convenient for a short dessert stop that is away from the shopping crowd — somewhere which we would gladly stop by for a convenient cake and coffee whilst in town!

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If not for the trip made to Bijou for Black Cherry, we wouldn’t have known that Xchange X Seriously Coffee had since ceased operations, and a new Krys Berry Dessert House had since taken over its space. Located just a stone’s throw away from Pasir Panjang MRT Station, Krys Berry Dessert House is one of the few concepts within Bijou that are managed by the Xchange Group — other establishments that are run by Xchange Group at Bijou includes Xchange Restaurant & Bar, Xchange Chirashi and LuxeXchange (retailing luxury goods, collectibles, toys and electronics). Krys Berry Dessert House is a space that is extended from Krys Berry Superfood — the space for Krys Berry Superfood is accessible via a step of stairs located past the counter of Krys Berry Dessert House. Visiting Krys Berry Dessert House in the evening shortly just before it closes for the day, Krys Berry Superfood was already no longer in operation when we made the visit; Krys Berry Dessert House does serve up quite a good variety of cakes, pastries and tarts — the items available for the day being all displayed in the display chiller at the counter. The list of beverages available at Krys Berry Dessert House includes coffee, artisan tea, and cocoa.

Having visited Krys Berry Dessert House with a dining partner who loves all things truffle, there was an unanimous decision made to go for the White Chocolate Truffle Cake. Being a two-tiered sponge cake, the White Chocolate Truffle Cake also featured crumbles, as well as what seems to be white chocolate-infused pastry cream. All in all, we were really surprised by how the White Chocolate Truffle Cake was a cake that did not feel overly sweet; in fact, the cake was suitably sweet perhaps in an attempt to allow the truffle notes to pull off somehow. Digging into the cake, the texture of the sponge cake may seem to have been just a teensy bit dry for some, though it was not something which we found to be particularly bothersome — the cake still held to the slicing with the fork pretty well without being overly crumbly nor felt too stiff. The crumbles over the top and in the middle with the pastry cream provided a good crunch; almost akin to the buttery crumbles of what one can find in an Apple Crumble Pie. What made the White Chocolate Truffle Cake interesting was the infusion of truffle into the cake; the cake carried a really subtle note of truffle aroma that seemingly complimented with the elements of the cake pretty well — just light enough to perfume up the cake subtly without overwhelming the buttery notes of the crumbles and the light sweetness of the pastry cream, so as to provide an contrast of flavours to the cake that one would usually not expect in a dessert.

Our visit to Krys Berry Dessert House was one that we did not near much expectations of; we visited the establishment only since we were craving for desserts after our meal at Black Cherry and that it was a convenient option just right across. The bakes at Krys Berry Dessert House were decent; the Earl Grey Chocolate Brownie was yet another interesting item where they serve up a slice of brownie with Earl Grey-infused pastry cream over the top — somewhat of a more commonly-found flavour combination these days that just works. No doubt there seems to be some work required in the execution, though we thought that most of the things which we picked up were more tuned towards each individual’s preferences as well; that being said, we weren’t a fan of the dollop of cream that was placed by the side of each cake — we were told that they had used a substitute ingredient since one of the ingredients used was out of stock, which caused some discrepancy in the flavours that differed from what was intended. Overall, Krys Berry Dessert House does serve up pretty decent bakes for the price ranges of $8 to $9 that most of the cakes call for (the Earl Grey Chocolate Brownie is priced at $5 however) — considering how Pasir Panjang does have a lack of dessert spots, Krys Berry Dessert House is a spot worth considering to hit for sweet-tooths whilst being in this corner of the island.

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Always excited about the favourite place whenever they have something new on the menu or in their display case at the counter, or whenever they are opening at a new location; whilst their Guillemard Road outlet is temporarily closed at the moment, the folks behind Brawn & Brains had been working to open yet another outlet at Hamilton Road within the Jalan Besar neighbourhood. Situated at 16 Hamilton Road, Brawn & Brains’ latest location is along the same stretch of shophouses as The Lunar Rabbit Boulangerie and Missus; also being just right across from For The People as well. Currently in a really silent soft launch phase (do check their social media for whether they are open for the day), much of the works in the cafe have been completed — there are however some bits that are still in-progress. As such, their Hamilton Road location currently only serves specialty coffee and a very limited variety of pastries; think the Napoleon’s Hat, galettes, donuts and the Korvapuusti Pulla that are usually available at their East Coast Road location, with payment being by tipping basis at the time of writing. The interior decor at their Hamilton Road space does hark back to their Guillemard and East Coast Road outlets with familiar design cues that regulars would easily spot, though there have been further refinements to include a fresh touch to keep up with the times. The space is also smartly segregated into two different areas with the espresso/ordering counter sitting in between — the right side being more of a formal dine-in space with dining tables, while the left is more of a brew bar with smaller tables that allows one to get some work done over a cuppa or sit by the counter to watch the barista in-action.

We have previously written about the Rustic Apple Galette when we first encountered it at their East Coast Road outlet; turning out pretty much as consistent as how we have had it previously, we liked how the puff pastry isn’t particularly dense with the different galettes that we have tried, but gives enough chew as one tears it apart. The puff pastry also carries a nice doughy fragrance; in between the pastry and the slices of apples is a layer of cream cheese that provides a tang that attempts to bring the pastry and the apple slices together — the apple slices being sliced so thinly for a soft crunch and a slightly sweet zing that makes the pastry easy to finish overall.

Have been saying this for quite a number of times and that I am probably sounding like a broken record now — it is really amazing to see how these folks have started off from a hole-in-the-wall space from its original shop unit at Guillemard Road and have progressed so much ever since. 9 years in operations is a lot; this is especially so considering how so many F&B establishments have come and go over the years, and the current economic environment has made it even tougher for businesses these days — and here we do see the same folks being working on their business day-in and day-out to bring the very best to their patrons be it in terms of food or service. Congratulations to the folks behind Brawn & Brains for the launch (and a very soft one) of their new space at Hamilton Road — can’t wait to see what it would be like and also to try the hot food menu when it goes into full operations; also wishing them all the best in what has to come, as always!

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Hadn’t visited Lowercase for a few weeks and found out that they are offering quite a number of new cakes that are being displayed in the display chiller at the counter. Apart from the Peach Terrazzo, there is also the Charlotte Cake and a Vietnamese Dark Chocolate Tart that we have yet to try during our previous visits here.

Being an individually-sized two-tier cake, the Peach Terrazzo deceptively looks like an entremet / mousse cake given its aesthetics but is in fact, a sponge cake within. The “terrazzo” in the name stems from the aesthetics of the cake — the exterior is decorated with flower petals, bits of peach, and herbs; all that together with pieces of meringue for that “broken tile” aesthetic. Frosted with pastry cream on the outside, slicing the cake into half reveals the sponge cake layers; what sits between the two layers would be a layer of pastry cream that comes with bits of peach within. Liked how the sponge was subtly sweet; the pastry cream further enhancing those flavours while the bits of peach provided a good bite, as well as a fruity tinge of sweetness that gives a bit of a flavour contrast to the cake. The broken meringue pieces on the exterior adds on to the textures of the cake; a soft crunch that disintegrates effortlessly — an interesting touch to what is otherwise a rather standard offering out there.

The folks of Prodigal Roasters are slowly making Lowercase a space that regulars of the now-defunct Prodigal Roasters / Prodigal Cafe somewhere that is familiar to the heart. Whilst they have kept the namesake of the cafe and retained most part of its decor, they have since brought back some of the favourites from the menu ever since their announcement of their “move” into Lowercase — think the Dirty (i.e. double ristretto on cold milk in a chilled glass), to the favourite Grilled Cheese Sandwich and the familiar Lavender Cheesecake and Chewy Brownie. Lowercase has since been a haunt for us ever since the folks of Prodigal Roasters / Prodigal Cafe have moved in here — would definitely make it a point to try the new Miso Cheesecake (which sounds like a spruced up version of the Miso Cheese Tart that we have loved) soon!

Up, down and everywhere around for food.

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