From Groundstory Cafe and Crafts — a new cafe-cum-retail concept that just opened its doors at 758 North Bridge Road. The retail space takes half of the shop space on the right, selling pretty homeware including ceramic plates and other home decor while the left is taken up by the cafe.
Opted for the Banana Cake; a gluten-free, nut-free, dairy-free Cake that is remotely similar to our neighbourhood style Banana Cake. Sourced from a home baker, I liked how the cake comes covered in desiccated coconut and even comes with a layer of it in between much like the frosting/icing/cream in a usual cake. Bits of dried cranberries also help to include a light tang to the cake for a slight contrast in flavour.
Flat White was also well pulled — creamy, smooth and comes with a medium body with a nutty, earth flavour profile — brewed from a blend of 50% Ethiopian and 50% Brazilian beans.
From Tuk Tuk Cha, opened last week at Hillion Mall. Same old crispy, garlicky and buttery toast that I yearn for, now served with chili sauce at the side but I definitely prefer it as it is without the chili. The dine-in area is huge for this outlet, and the kitchen also serves up a limited variety of noodle, curry and rice dishes. Reckon it's a spot I would be visiting very often especially since it's on the way to school!
Definitely don't recall them having the Raindrop Mochi in their dessert menu and decided to go straight for it (there is also a Fried Matcha Ice-Cream too!).
Not really crazy over the fact of it being made by water, but the thought of a calorie-free dessert with Kinako powder and Azuki sounded like a good idea to me. The Mochi itself was jelly-like, but the texture being rather soft and not particularly noticeable in the mouth. That being said, the dessert comes with what seems to be Kuromitsu syrup beneath the Mochi for some sweetness, while the Kinako powder adds a little nuttiness to it. Azuki was adequately sweet yet earthy, which created a good combination of flavours with the other elements. Yes, paying $7 for a water cake is a little crazy, but I guess it's probably the best way to enjoy the classic combination of flavours provided by Kuromitsu syrup, Azuki and Kinako powder if one just simply does not have the calories to spare.
Knew I had to give this a try for the espresso ice-cream is made in collaboration with Apiary and made with Nylon Coffee's beans. Found the Affogato pretty interesting conceptually — what particularly caught me is how this is pretty much an inverse of what a Affogato usually comes in; instead of Vanilla ice-cream doused in Espresso, this switches the liquid to Spiced Milk while the espresso comes in the form of the ice-cream. It's pretty festive tasting as though Christmas is right round the corner — the Spiced Milk especially so for its spiced with familiar festive spices like nutmeg which is pretty evident in the flavour. Chunks of chocolate and honeycomb crumbles add a sweet crunch to the dessert. Pretty innovative I would say!
Back after such a long while — saw some new additions to their menu ever since my last (and only) visit here; wished I was here more than I should actually!
Perhaps one of the sickest chocolate tart I have ever had — very thick, smooth ganache that's intensely rich and chocolatey; hadn't had something as strong in a long while and definitely works out for chocolate lovers who can't get enough of it. Inside, it's filled with a reasonable amount of cherries and hazelnut for some crunch and a bite — the brandy cherry by the side carries a strong alcoholic flavour that it just a hits the tastebuds straight on. The tart shell is all soft, moist, buttery and crumbly, but it works for how rich everything is and acts as something light in the middle to bind all the elements together. So so sinful but it's that dessert that's bound to satisfy!
One of the not-so-familiar tarts that was sitting in the display cabinet during my visit today.
A smooth, chocolatey layer that sits beneath the crumbly surface over the top (like a Soft but rich warm brownie), the tart also comes with chunks of soft and subtly sweet caramalised pears for some bite. The tart base is the usual; crusty and buttery and crumbles down neatly — the tart that would work well with chocolate lovers with a slight twist!
If the Kurobuta Pork Cheek is the dish that defines the character of South Union Park's menu revision, the Passionfruit Carrot Fondant would be the dessert of the same calibre. It's an utterly inventive and creative approach of tearing down the familiar Carrot Cake and repackaging the soul of it in a different form. The cake comes with passionfruit white chocolate ganache within, while topped with Froyo (that itself was a textural galore — thick, dense but still able to melt; its hard to describe in words) and candied ginger and sitting atop a pool of carrot puree. It's interesting how everything works here — the spices flavours in the cake and candied ginger, crunchy sunflower seeds, the carrot puree and the zingy passionfruit-infused white chocolate cake; it's something familiar in flavour but not quite the usual that is still very well-executed. One of those desserts that works in terms of flavour and texture, but also fun to have especially with a group of friends as well!
From Enchanted Cafe, a newly-opened Magic Garden-themed cafe in Rangoon 88; it's situated right beside Old Hen Coffee (the first outlet; not to be confused with Old Hen Kitchen at Owen Road) serving brunch in the form of pasta and burgers as well as breakfast platters — they also do offer a drink which they call "The Sorcerer's Elixir".
Was recommended the French Vanilla Mille Crepe by a staff and it didn't disappoint. Liked how the layers of crepes are packed tightly so one can feel the different layers as they dig into the cake. The vanilla pastry cream slathered onto the Crepe were also fragrant and pairs very well with the Flat White — brewed with a blend of 70% Brazilian and 30% Sumatran beans, it carries a medium body with a chocolatey flavour profile.
Walked past and saw they are serving Warabimochi in both Kinako and Matcha versions and decided to try it out since it's something I like so much that I had once tried making at home.
Opted for the full Kinako version which comes in six pieces — there is also an option to mix both and/or go for a gen pieces option as well. Both Mochi and Kuromitsu Syrup (which only comes together with the Kinako variant) are served warm; a combination of mellow sweetness and a nutty flavour from the soy bean powder — all that with a jiggly Mochi that wasn't overly chewy; each bite comes clean and even cuts pretty decently with a fork without fighting back too much. A little crazy to have spent a little over $6 for this, but it sure makes me happy.
Situated just along the exterior perimeter of Tampines One is Manneken's Waffles, which serves up different variants of Liege Waffles, including savoury waffle sandwiches that are only prepared upon order.
Unfortunately this wasn't really up my alley; more similar to a neighbourhood bakery bun in texture and taste. Definitely prefer the ones from Four Leaves which I find more waffle-like.
They have been opened for eons but finally only here after so many years; not really much of a Tiramisu person — I am the sort of person who would usually prefer a Cheesecake/Carrot Cake any day.
That being said, I actually found myself appreciating the Tiramisu here and it was a really good one. Despite not being the most classic flavour available, I enjoyed the light and smooth cream cheese, fluffy, coffee-soaked sponge and the thick, crackling torched sugar layer that is executed even way better than some Creme Brûlée attempts out there. The cake was suprisingly balanced in booziness — one could taste a tinge of it and it seems to be stronger around the ends, but it is never overbearing that it completely covers all the other flavours of the cake. A place that Tiramisu lovers should check out especially with their rather ideal execution of their Tiramisu and their small range of rather unconventional flavours available
Because I grew up eating Kaya almost every weekday since my primary school days to even the times when I was studying in poly and that I just can't resist a cream puff, I just couldn't let this one just pass by.
As usual, opted for the Pie Crust that is crusty and crisp but it's always the cream that gets to me — eggy, creamy and just simply perfuming of Pandan flavour, this was one cream puff with a local taste that I truly enjoyed.