Desserts

Desserts

Featuring Montana Singapore, The Refinery, The Coffee Academics (Raffles City), Spago by Wolfgang Puck, The Quarters, Mei Heong Yuen Dessert (Chinatown), Atmastel, The Cold Pantry, Armoury (South Beach), HUSK
Fairus Azlan
Fairus Azlan

☕️+🍦actually makes for a really good pick-me-up, combining caffeine boost and dessert into one package!

While the coffee is definitely good, the highlight was the crisp cone and that thick layer of chocolate which was a natural pairing with the bitter beverage. I'd recommend wrapping the base of the cone with some extra tissues though, as an unexpected leak might happen at any time (believe me, you don't want to be wearing white shoes). 😂

I N V I T E D T A S T I N G
If you like hotcakes but berries aren't your thing, then this plate of Ricotta Hotcakes is worth a try for sure.
Each serving comes with two springy and spongey thick poufs of hotcakes. Dotted with bits of orange zest (which explains the intoxicating citrus aroma), they are accessorised with a half of a sweet poached pear, fresh pomelo, pieces of honeycomb, orange caramel sauce and coconut ice-cream.

Possibly the messiest bingsu to ever come out from a Nunsongyee kitchen. Having been spoiled by their picture-perfect desserts all this time, I was taken aback by the sloppiness of this one but at least it tasted fine.
The sweet jackfruit strips paired well with the vanilla ice-cream. Upping the ante on the tropical fruit theme were short ribbons of young coconut flesh and nata de coco. As always, the shaved milk ice tasted as light and lovely as freshly fallen snow - pretty much the perfect base for anything.

H O S T E D
Everybody who knows me, knows I don't eat durians. But this? This I demolished. Shocking, right? 😁
Torched table-side, Chef Deming's Durian Creme Brûlée, or more affectionately and colloquially known as #DurianCanBoleh, is a light custard pudding that incorporates "Mao Shan Wang" in a balanced way.
I like how its level of sweetness was carefully controlled, so most of it came from the crisp caramelised surface.
This was one of the two desserts that rounded off our multiple-course "The Quarters Experience" communal dinner ($68 nett per person). I recommend you have the other, which is the Kaya Bomb Profiteroles, first, before digging into this. So you can appreciate that properly before durian comes into the picture and overpowers your tastebuds.

There're very few things that are more exact a science than baking a soufflé. And the ones that materialise from Spago Singapore's kitchen will surely take your breath away.
Pictured above is the Salted Caramel Soufflé that brought our 10-course Chef's Tasting Menu dinner ($245++ per pax) to a rousing finale.
This beautifully orchestrated convergence of science and art was a sight to behold. I admired mine for all of five seconds before doing it the greatest justice of all - I dived in.
The immaculate soufflé tasted incredible by itself but with the refreshing Farmer's Market Fuji apple sorbet and whipped créme fraîche, there was more fun on the tastebuds!
In case you're wondering, this dessert is available a la carte too.

The Cold Pantry's iconic tower of darkness has been the subject of many Instagram posts.
Interestingly, I found the charcoal vanilla soft serve to have a hint of root beer surface at the end of each mouthful, not unlike a reckless passenger who dashes into the train just before the doors close. Not sure if that's just my overactive imagination at work 😜
Pairing very well with it was the waffle - it's the airily light and crunchy kind that I like.

Pistachio Panna Cotta. Just seeing those words on the set lunch menu got me excited. The reality was even better.
As stuffed as I was by this point in our meal, there's no way I wouldn't clean up this magnificent mash-up of crunchy pistachio brittle and ultra-smooth, wobbly panna cotta. Not least because it's lit by the taste of sunshine from the orange gelée and orange gelato. All made in-house of course.

I love this! It tastes exactly as you would expect when you hear Husk's soft serve is made from the flesh of frozen young Thai coconuts.
Compared to other soft serves, this 99% dairy-free "froco" is less creamy but that's perfectly acceptable since its origins is a tropical fruit.
I chose to top my short serving of Husk ($3.80) with strips of fresh jackfruit for 80 cents more, and was really happy with the outcome.
Thanks @kattayiswhoiam for being my hand model ✌️😄

After throwing curve balls of unpredictable bursts of rain over the last week, suddenly the weather decided to stick to being hot and humid today. Hence, I tried to find some respite in this Milk Tea Ice.
I thought the shaved ice was a little on the sweet side but still pretty palatable. It came with two kinds of "pearls" - the black ones were firmer and had a bit of a grass jelly taste while the golden ones were much softer and burst easily, flooding my mouth with plum juice.
However, I won't encourage lingering over this dessert because it seems to melt rather quickly. So do keep chit-chat to a minimum if you don't fancy slurping up slush.

H O S T E D
An innovative form of a traditional Italian dessert, Atmastel's deconstructed Tiramisu was quite a revelation.
Its dramatic appearance was mostly due to the chocolate soil and the craggy, monolithic chunks of flash-frozen espresso with kahlua and rum. The latter, with its unusually cold yet dry finish, was brilliant. And interestingly, it didn't seem to melt as quickly as ordinary ice cream. Plated together with them were the classic components of every self-respecting tiramisu: mascarpone cheese, coffee and sponge fingers.
If you plan to have dessert, I highly recommend giving this a go.

【frozen espresso ball with warm milk】3 flavors to choose from: vanilla/macadamia/praline. The praline one was delicious despite my preference for unsweetened coffee

Could not resist ordering one for it's delectable #OTT appearance. We had the mini Matcha Black Sesame ($14.80) that came topped with matcha kitkat, pocky sticks, Oreo cookies (& soil!) and smores. I loved the luscious black sesame glaze that was artfully drizzled over the cake and the mousse-like matcha buttercream. However, the matcha sponge inside was unfortunately too dense and rather unpalatable to finish. #burpple #dessert #cafehopping #BurppleXChope

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