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), Beast & Butterflies, Creamery Boutique Ice Creams
Gladys Tan
Gladys Tan

The Mango Passionfruit Tart ($11.50) which is fruity and refreshing - enjoyed this!

This is my first time trying the artisanal tarts from N'atisserie at Baker's X in Orchard Central and I love them!

Strawberry Pistachio Tart ($12.50) comes with fresh strawberry, pistachio mousseline, strawberry jam and pistachio frangipane. The tart is crisp and buttery, the strawberry and pistachio complemented each other and this is not too sweet. There is a generous amount of fresh strawberries and overall, this is such a delight.

The Coconut Milk Pancakes came with mixed berries, a dollop of cream cheese and maple syrup drizzle. I love the subtle whiff of coconut fragrance within the pancake and although the pancake is on the denser/thicker side, it is not dry.

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Finally checked Ri Ri Cha off my to-try list! We ordered the signature Nian Gao Waffle with 3 scoops of ice cream ($20.30) and I really like the waffle. The waffle is soft and chewy on the inside, and crisp and fragrant on the outside - so good!

The ice cream flavours are pretty interesting too - we chose Strawberry Chia Seeds, Osmanthus Oolong and Chrysanthemum Goji Berries. The flavours are on point and it is quite refreshing to have Chinese tea-infused ice cream apart from the more typical flavours like Earl Grey and Matcha. Glad to try this!

The Pistachio Raspberry Tart ($15) is rich and packed with nutty fragrance. There is a good balance of sweet, salty and citrusy notes. The tart is crisp and buttery. Although the tart is quite pricey, it is big enough to be shared. Not bad!

Goma Mont Noir ($9.90) is one of my favourite desserts from Hvala. The sesame chestnut cream goes well with the light cream in the middle, almond frangipane and crisp tart shell. This is nutty, fragrant and not too sweet - love it!

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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Feed the yellowcarnivore @yellowcarnivoreeats

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