Desserts

Desserts

Featuring Sunday Folks (Chip Bee Gardens), Lola's Cafe (Simon Road), The Populus Coffee & Food Co., Tiong Bahru Bakery Diner (Raffles City), Clinton Street Baking Company, Patisserie G (Millenia Walk), Tarte by Cheryl Koh (Shaw House), Lady M (Orchard Central), Creamery Boutique Ice Creams, Beast & Butterflies
Gladys Tan
Gladys Tan

Last but not least, dinner ended with 𝗢𝗿𝗵 𝗡𝗲𝗲 (my favourite wedding dinner dessert!) and the combination of sweet yam paste, ginkgo nuts and coconut milk is the bomb. A wonderful conclusion to this satisfying Teochew dinner!

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For desserts, we ordered a dessert platter which came with homemade Sicilian cannoli shells filled with mascarpone-ricotta cheese and rolled in pistachio and vanilla ice cream. I don’t have a sweet tooth but this is so delicious!

Recently, I tried some of the Mid Autumn specials from Skinny Cakes. The Pulut Hitam Mochi Snowskin ($14.50) is unexpectedly delicious - the black glutinous rice filling is smooth and aromatic, and the mochi snowskin is super soft and Q. I can see myself getting this for the next Mid Autumn Festival🥺!

I also tried the White Lotus Tart ($8.50) which is a French pâte sucrée tart with white lotus mousse, salted egg yolk creme and pistachio cream. While the white lotus mousse is quite light and not too sweet, I felt that the salted egg yolk and pistachio flavours could have been more prominent to make this tart more interesting.

Overall, the Mid Autumn specials are quite enjoyable and the creativity is on point!

Lychee Rose Cheesecake ($10.50) features a lychee rose cheesecake with a crumble base and lychee jelly on top. The cheesecake is light and the texture of the chewy lychee jelly resembles the flesh of an actual lychee. This is not jelak and is pretty refreshing for a cheesecake.

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The Cherry Tart ($5.50) looks pretty ordinary but it is actually very good. The buttery and crumbly tart dough comes with a delicious almond filling that is topped with plump dark cherries and baked till golden brown. I love the fragrance of the almond, and how the different flavours and textures come together nicely. Surprisingly good I must say!

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The Citrus Lemon Tart is surprisingly good. It has just the right amount of acidity and sweetness, and the buttery tart shell goes well with the lemon curd and torched meringue.

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Cotta is a relatively new artisanal gelato cafe at Tanjong Pagar and the gelato flavours are pretty interesting. We tried the following flavours:
▪️80% Dark Chocolate French Rose ($5)
▪️Muscat Grape Sake ($6)
▪️Sicilian Pistachio ($6)
▪️White Truffle Oolong ($6)
▪️Dark Chocolate Baijiu & Applewood Smoked Logan ($6)

While the gelatos are packed with flavours, the flavours are very delicate and balanced, such as the light rose scent that comes after the dark chocolate. The pairing of flavours is very interesting as well - the earthy tones of white truffle work surprisingly well with the aromatic oolong tea.

My favourite is the Muscat Grape Sake, which tastes like a delightful and refreshing cross between champagne and QOO. Second to that is Sicilian Pistachio, which is one nutty creamy goodness.

This small cafe is located on the 2nd storey of a shophouse and seats are limited - what an unexpected find!

The different flavours of the Guava Strawberry Kaffir Lime Danish ($6) complemented one another and the taste is very sophisticated and enjoyable.

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We ended dinner with Pandan Panna Cotta ($12). The fragrant Pandan pudding is drizzled in Gula Melaka syrup, desiccated coconut and white chocolate shavings. This is enjoyable and not too sweet.

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I’m not a big fan of chocolate but we got Valrhona Chocolate Soufflé ($12) for desserts and I love it! The chocolate is aromatic and not too sweet. The soufflé is crisp on the outside, and warm, soft and fluffy on the inside - perfect with a cup of coffee to end the meal.

The Caramel Banana Cake ($8) is soft, moist and warm. The caramel sauce is not too sweet with a hint of salt to elevate it.

The Lemon Meringue Tart ($8) has a crisp and buttery tart and the tangy lemon curd complements the sweet meringue nicely.

Feed the yellowcarnivore @yellowcarnivoreeats

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