dessert

Many components to this cake - choc pressed shortcrust was a nice crunchy element; morello cherries were sweet and tart, helped to cut through the richness of the praline hazelnut cremeux, cremeux was rich and distinctly hazelnutty, yet didn’t feel too heavy. The almond sponge which contributed to the layers encasing the shortcrust had a nutty taste, coarse crumb, kinda like a financier! 80% dark choc mousse was really nice and light, I liked how bittersweet it was!

Overall the layers were pretty nice together. It’s defo a v rich cake. Gets a bit much when u reach the ends where it’s all mousse. For us the optimal serving slice is 2 pleats. V shiok especially when its cold.

Vanilla cream was sweet but light and quite refreshing. Strawberry was ok, not spectacular. Tart base was fine but sides were wayyy too soggy. Eat immediately! Don’t keep it for a day.

Fresh Sollies Figs on almond frangipane & light vanilla cream

Fig was the nicest out of the 3 we got (Shine Muscat, Fig, Strawberry). There was both fig jam and fresh fig filling within. Loved the crunchiness and sweetness of the fig, and the different layers to it. Tart base was the best and v crunchy even after being fridged for a day! Frangipane was sweet they could give less but it’s still overall quite a balanced dessert. Can’t wait till they have this on rotation again!

Fresh Shine Muscat grapes on Yuja (yuzu) cream.

Yuzu cream was v nice! Flavour is distinct and delicate. Grapes were juicy and sweet. The tart crust held up better compared to the Strawberry one. This > strawberry!

The puff was exceptionally good that day, very crisp but not as dry/crispy as baristart (I prefer this over baristart), and the pistachio cream was nutty and luscious yet still pretty light. Yum!

Got this when it was their seasonal special in Aug! It was light and didn’t taste too artificial, reminded me of a peach yogurt. They were running a promo for National Day that week so I managed to get it slightly cheaper, at $2.80 per piece instead of ~$3.50.

Fragrant and sweet, with crunchy edges and big variety of filling. Found them not as spongy as SL II / choc and spice / bake of. Quite different from usual muffins - it has wokhei / a charred taste, it’s the same taste when you eat a San lou horfun full of wokhei at a zichar restaurant (yes oddly specific I know). I was initially confused but eventually I decided I liked it.

When I had it the next day it tasted more spongy and cakey. Ingredients are very generous, for every flavour.

Choc was quite crisp, and had a lot more charred flavour. There's choc on top + inside; was sweet. It’s nice but a bit too sweet.

Candied orange was nice and bitter, more refreshing than the rest. Peanut choc was nutty and crunchy. Almond apple was good - juicy tender apple, almonds paired well. Cranberry had a distinct flavour.

Oreo is p sweet. Raisin one had golden raisin, big and juicy but I prefer red raisins, this was q sweet, I don’t prefer these 2 flavours.

Overall thought they veered slightly on the sweet side. I generally liked them, and would queue for them again.

Toppings; Granola, Coconut flakes, Cacao nibs, Goji berries, Chia seeds, Bananas, Strawberries, Kiwi, Blueberries and Mangoes.

Thought their acai base was not bad - refreshing, not icy, not v sweet. Toppings were to my preference too - mostly fruits and crunchy toppings, no nut butter (don’t get me wrong, I like nut butter but I don’t rly think it goes well with acai, and once I had acai from s*mmer açai that was more nut butter than it was acai so I was quite scarred after). Opted for no kiwi bc my dining party is allergic!

Overall I liked it and would return, tho I still like project acai the best but this still satisfies the cravings!

Dark Chocolate Ganache, Caramel, Port Reduction, Orange

Dark choc ganache was smooth, shortbread was buttery and not too crumbly. Caramel was thick and sticky and sweet, not my favourite part of the dessert. I thought it was okay, but my friends enjoyed this dessert. We all weren’t too big fans of the port reduction tho, it had a cherry/blackberry taste that gave off cough syrup vibes.

Love beard papa’s cookie cream puff - there’s little crunchy bits on top of the puff! February‘s seasonal flavour was strawberry, which had a nice fresh strawberry taste, didn’t feel artificial! Wasn’t too sweet as well 👌🏼

Tiramisu was rather interesting as it has milky oolong + coffee chantilly, texture was nice and moist but not wet. But I still do prefer a classic tiramisu, complete with a coffee + alcoholic kick.

Jasmine ice cream, puff pastry, toasted buckwheat, pine nut, pumpkin seed, chamomile syrup.

One of my top 3 fav dishes here! Light, delicate and delish! Every component worked well together. Jasmine ice cream was great - why is it not a more common flavour? Had a pleasant floral fragrance, was p refreshing! The puff pastry was surprisingly not buttery (at all?) but still was really crisp, kinda like a thin plain wafer biscuit, and it worked in this dessert. Enjoyed the chamomile syrup, which was v lightly sweet - v different from say, maple syrup which is more saccharine. Loved the nutty flavours and crunchy texture that the buckwheat, pine nuts and pumpkin seeds brought.