Favourite Dessert Places

Favourite Dessert Places

Sweet stuff all day er day.
Paige Lim
Paige Lim

The milo dinosaur was rich in flavour and the muah chee was delightful - I didn’t think muah chee could be made in ice-cream form but it certainly didn’t disappoint! It was slightly sweet with a faint flavour of glutinous rice, topped with peanut shavings. So interesting.

I love how unique the flavors are… they have burnt white chocolate, brown butter sage and sea salt gula jawa. I had the burnt white chocolate and it was so delicious — creamy with slight hints of chaota-ness, which permeated the sweetness of the ice-cream. It’s like eating caramelised sugar in cream form, except that the sweetness was not overpowering. I find it a tad expensive as there is an additional charge of $1.50 with the cone.

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I love the gooey texture of the brownie and how well the bitter aftertaste of the matcha sauce complemented the sweetness of the brownie. However the vanilla ice-cream wasn’t outstanding to me. It was such a delightful treat!

We also had a Banana Walnut [$6], which was very dense. What we liked was that we could tell that the bananas used in this recipe were very ripe and sweet, and the the cake was dense. It was definitely one of the denser bananas cakes out there, and tastes good when washed down with an Americano to balance out the sweetness.

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We also had an Apple Olive Oil Cake [$8.50], a flavour which intrigued us at the start. Who knew that olive oil, Granny Smith apple and cheese frosting could go well together? It was a delightful mix of flavours that danced on my tongue like a melody of sorts. I really couldn’t quite describe how well the different flavours melded together.

We had the Black Sesame [$7], a fragrant black sesame sponge cake with a layer of black sesame buttercream and coffee crumble sprinkled on top. Coffee crumble went superbly well with the fragrant black sesame.

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The Pandan Kaya cake had a luscious layer of pandan kaya over a thick layer of fresh coconut cream, resting on a layer of blue pea flower-tinged rice cake. The complementary ingredients of coconut cream and pandan kaya were delightful on my palate, though I found the pandan kaya slightly sweeter than how I’d have liked it.

The Milk Bricks with Shredded Coconut tasted a bit like milk pudding, and looked like milk tofu — cold, slightly bouncy, and sweet. I would say the desiccated coconut tasted quite fresh in my opinion and it was a refreshing dessert.

The Deep Fried Milk was a tad oily to me but the milk custard encased within the crispy skin was delicious.

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The Pandan Kaya cake had a luscious layer of pandan kaya over a thick layer of fresh coconut cream, resting on a layer of blue pea flower-tinged rice cake. The complementary ingredients of coconut cream and pandan kaya were delightful on my palate, though I found the pandan kaya slightly sweeter than how I’d have liked it.

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The top layer of the Pulut Hitam cake was scattered with toasted coconut which helped to cut through the denser gula Melaka-infused glutinous rice coconut cream. The soft black rice cake layered in between was thin but flavourful. It was really like eating pulut hitam in cake form - the flavours of coconut, gula melaka, black rice blended beautifully to create a wonderful gastronomical experience on my tongue.

The chrysanthemum was crunchy and slightly sweet, giving a wonderful texture to the slightly sweet and milky pudding. I liked that the pudding wasn’t cloyingly sweet. I enjoyed this on a chilly night at Katong, and would definitely come back again.

On a journey to discover the best chiffon cake in Singapore IG: @paigeiseating

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