Queic by Olivia

The blue cheese layer is strong, it tastes a lot like Roquefort. Then there's the milk chocolate exterior escapsulating rather mild cream

Again it's more experimental than anything you really will naturally love. Without the blue cheese piece it's really just a mildly salty hardly sweet cheese cream which wasn't too special honestly, but again the jam worked well

It's a strawberry jam and it's sweeter than the overly tart nonsense I had the first time around, no wonder it pairs much better

Overall it's alright, but too ex

This was intense. It's just basically cheese cream inside, and again it's hardly a dessert. There's barely any sweetness, just intense funk without much body. The rather light, creamy texture was a joy, and then the brilliance of the jam shows. I hated the jam before but its sharpness counters the funk perfectly and creates a lovely overall dish. On top of the strong funk, there's a bit of sourness

Worth a try if you have money to throw.

This ain't some highbrow creation. This is really basic yet really good, the apple jam layer was pleasant and it combined well w the mild cheese, and the cereal? crust was absolutely lovely

Recommended, if you've tried their signatures already

PSA avoid weekends, people just sit around for ages and the dining area is so small, so you have to wait outside when it's really hot.

I don't think they had this last time

This is goat cheese and parm, the flavour is good, its got more edge and body than the usual ones with cream cheese. But it's not mindblowing, it can have a more melty centre.

Pretty good, they have another basque burnt made w idiazabal so please clarify(they look the same)

Honestly it's been a while since I had it so I can't rmb how it tasted

But the edge of the blue cheese comes thru in that luxurious creamy centre. Not much funk tho

The slice is better than the small tart cos the ratio of the cream to the centre is better. Still good as ever, and very unique

Have been following Queic and trying their various offerings for quite a while by now — for those whom are unaware of the origins of Queic; Queic is a concept by the same folks behind Olivia Restaurant & Lounge that is located at the not-too-distant Keong Saik Road. Queic is located at Kreta Ayer Road, and is a concept that is spun off after how Olivia Restaurant & Lounge’s Olivia’s Creamy Homemade Cheesecake had pretty much gained popularity in the local food scene. Having opened its doors in 2021, Queic is pretty much an extension of the Olivia Restaurant & Lounge brand; itself seemingly being more focused on dessert offerings with a core emphasis on cheese — think various forms of cheesecake styled differently, sometimes to replicate the type of cheese that the cake comes with.

Just as we thought that they had been pretty fixed with what they have to offer since there had not been much of a significant change in its menu for quite a while, we ourselves intrigued enough to actually head down to Queic after noticing how they are offering a Triple Cheese Waffle on the menu. Queic’s Triple Cheese Waffle comes in two portion sizes — a half-sized waffle, as well as a full-sized waffle; the former coming at a price tag of $8.50, while the latter is priced at $16. For our order, we went for the half-sized waffles. While the menu at Queic does not describe the elements that the Triple Cheese Waffle comprises of, it is noted from the post on their social media account that the Triple Cheese Waffle comes with camembert, mozzarella and 18-month-aged Mimolette. It also comes with a caramalised berry sauce to go along as well.

One thing particularly known about Queic’s offerings is the cheeses used in their cheese-centric dessert offerings are often on the heavier side; there is usually the use of some form of pungent cheese, but the flavours have been “softened” to accommodate with the local taste buds here. Served as a savoury waffle, the half portion of the Triple Cheese Waffle sees two quarters of a waffle stacked into one. Slicing the waffle apart, one will be able to find a layer of the triple-cheese mix sandwiched in the middle — all beautifully melted which gives a stringy cheese-pull especially when it cools down a little. The waffle can be said to be one that is plush; it doesn’t really come crisp and it does seem to be intentionally so — this brings the texture of the waffle closer to the soft cheese that is sandwiched in between. That being said, one can still detect the fragrance of the buttery waffles while at it. As one would have expected, the triple cheese mix sandwiched in between comes with a pungent hint of cheese – something that is closer towards stronger cheeses like blue cheese (likely from the Mimolette, giving the Triple Cheese Waffle much of the flavour apart from the slight savouriness that can be attributed to the mozzarella. We were told to have the berry sauce together with the waffles; we found that to provide a good zing and tang that also introduces a bit of sweetness to the Triple Cheese Waffle, though what remains the most intriguing would be the addition of chili flakes that tingles the tastebuds — not that fiery, but certainly detectable for those whom have lower tolerance to spiciness. Overall, a pretty well-designed item that is still very Queic in execution and in flavour; probably not that much of a star item as what the Olivia’s Creamy Homemade Cheesecake is, but still something noteworthy nonetheless.