dessert

A good deal with burpple’s 1 for 1 single scoop ice cream. Paid around $4.30 for 2 huge scoops of ice cream. I had the black sesame flavour that had bits of sesame seeds inside with a very rich and creamy sesame taste, without it being too sweet. The milo dinosaur was less impressive and was quite sweet.

Worth it with burpple beyond! Had the Pango tart which was a passionfruit and mango tart! There was some passionfruit purée in the centre of the mango mousse which was very thick and strong in flavor but didn’t overpower the mango flavor. The mango mousse was a good complement with the passionfruit purée, and was soft and creamy. The tart was slightly hard, but still enjoyable with the pango filling. I also got the Quattro Matcha cake which was a very strong matcha cake, perfect for matcha lovers who don’t like their cake too sweet! The four layers of matcha into a cake was impressive!

I really loved how the raspberry and sesame went so well together. There was sesame mousse, sponge, raspberry paste and a biscuit at the bottom of this pastry. The ratio of raspberry to sesame was just right, with the sourness from the raspberry helping to complement the sweet sesame parts. Sesame parts had roasted and earthy notes while having a strong sesame flavor. I really enjoyed the different textures and flavors of this cake. Would return for the unique pastries that aren’t too sweet and so creamy and delicious!

Another favorite of mine was the Blossom dessert, which literally combined 2 of my favourite flavors together. The first flavour you get from the first bite is the strong tangy yuzu with a little sourness, followed by the slight bitter and roasted matcha flavor from the mousse. The yuzu cream was encapsulated in inner layer of the matcha mousse, and the ratio was great, allowing the balance of both flavors to come together well, with the bitterness from the matcha balancing the sweet and tangy yuzu. The texture of the mousse was soft and creamy which I really enjoyed, with a thin layer of biscuit base at the bottom that added texture to the pastry.

One of my favorite dessert from Fang Patisserie was this chocolate mousse tart that was topped with hazelnuts, had a crunchy biscuit bottom, chocolate filling and chocolate mousse. Overall, it wasn’t too sweet, had a good balance of hazelnut and chocolate flavor, and had a complex texture from the crunchy biscuit bottom, soft and creamy mousse and creamy and rich chocolate inner layer.

Not your typical ice cream waffle, this waffle was sourdough based, served with fresh fruits like strawberry and blueberries, crunchy granola, espresso caramel syrup, whipped cream and vanilla ice cream. The waffle was crispy outside and soft inside, and went well with all the toppings. The espresso caramel syrup surprised me pleasantly, as it was not too sweet due to the caramel or too strong of a coffee flavor. The balance was just right and went well with the waffles. The granola was especially crunchy and delicious.

Had a really enjoyable time here, as the food, service and ambience were great. I thoroughly enjoyed the choc cherry tart, as it was rich and creamy and chocolate-y, and not too sweet and used dark chocolate. The texture was complex, with the tart shell, soft mousse and crunchy top bits. The flavor of the cherry was a nice complement to the chocolate as you could get bits of sourness from the cherry bits. It even came with a small scoop of chocolate sorbet at the side and some cherry sauce. The citrus tart was also good, but I personally preferred the chocolate one. The citrus tart had a fresh and refreshing citrus flavor, and a layer of almond cake in between. It came with olive oil sorbet which was quite unique but I prefer the classic chocolate. The iced latte was refreshing, flavor was nutty, dark and chocolate-y. It was a good complement to the desserts.

Small and cute tart! The pistachio layer was within the citrus mousse, where there were small pistachio nuts and pistachio butter, within the lemon-y soft creamy mousse. There was lots of mousse compared to pistachio layer though I hoped there was more pistachio. Overall the flavor of citrus was strong but the balance between the pistachio and citrus taste was great and complementary.

One of the best chocolate tarts I have had!! The chocolate was rich and dark, not too sweet, and was in the form of a smooth and creamy mousse. The tart was chocolate-y and like a cookie-base, and the chocolate tart was more dark than the mousse, balancing the sweetness from the mousse. There was even a small little macaron topped on the tart, which was a perfect chocolate macaron!

All desserts were really good! The croffles were fragrant and crispy due to the danish croissant base, topped with salted caramel ice cream and a caramelised banana. The mandarin chrysanthemum tart flavor was subtle but a good pairing of tea with cirtrus with a tart shell that was good too. The banoffee was chocolately with a chocolate tart shell, filled with banana and salted caramel sauce, then topped with whipped cream. The banana was soft and sweet and complemented the chocolate biscuit-y tart.

Wasn’t expecting much from a chain I have never heard before but it was surprisingly delightful! 2 thick fluffy pancakes were served in generous cream and matcha sauce and powder, topped with 2 mochi balls and red bean paste. The pancakes were buttery and eggy, hence very fragrant, while fluffy and soft. It went really well with the sweet cream and bitter matcha. The mochi balls were not sweet at all, chewy and had a nice bite to it. It went really well with the sweet red bean paste.

For sponge cake lovers, as the cake was 90% sponge, with a chocolate sponge and melted chocolate between two layers of plain sponge. The sponge cake was pretty dense but slightly sweetened, not too sweet when eaten together with the cream layered outside.