2am : dessertbar

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Known for her innovative take on desserts and her ever-evolving creations at 2am:dessertbar in Holland Village, Chef Janice Wong continually strives to better herself and her creations through her tireless passion for innovation and creativity.

21a Lorong Liput
Singapore 277733

(open in Google Maps)

11:00am - 02:00am

11:00am - 02:00am


03:00pm - 02:00am

03:00pm - 02:00am

03:00pm - 02:00am

03:00pm - 02:00am

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From the Burpple community

Forgot the name of this one but it was sOOOO GOOOD. Definitely worth the extra calories. Satisfied my chocolate cravings with its deep velvety chocolate flavour

Spring 5-Course Degustation Menu

A milk chocolate financier acted as a centerpiece for torched meringue, lemon cream and ginger spiced sorbet. Sprinkled around was spice-infused jelly cubes and toasted tiger nuts. A ginger ribbon tuile was delicately balanced on top. It was paired with my favorite wine pairing of the night, Antech Semi Sweet Sparkling, a mellow, sweet champagne. And champagne is always fun.

This was a close second favorite among the five courses. The refreshing lemon flavor threaded through all the elements of the dessert, balanced out the richness of the financier. Yet there was a subtle undertone of spice in the jelly cubes, meringue and tuile that was not too overpowering. The nuts and tuile added amazing texture and crunch to the dish. It was a wonderful end to the degustation menu.

1 Like

Spring 5-Course Degustation Menu

Kinkan is the Japanese name for kumquat, which I have never tried before. In this Japanese-inspired dessert the fruit was paired with pistachio crumble, osmanthus tea gel and shungiku ice cream. Smoked cream, olive oil marinaded pomelo and sprinklings of yuzu powder finished off the dish. It was paired with a glass of Gramona Gewurztraminer, a delicious, sweet white wine. I am thoroughly impressed by the fact that none of the alcoholic drinks had that characteristic bitter aftertaste that comes from cheap alcohol.

The dessert itself was reminiscent of an apple crumble. The pistachio's earthy flavor contrasted perfectly with the natural citrusy sweetness of the kinkan and the tea-like taste of the shinjuku ice cream. It was absolutely delicious and nostalgic.

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Spring 5-Course Degustation Menu

This unassuming block of chocolate cake turned out to be my favorite in the 5 courses. I adore chocolate so I was so excited when this arrived.

It was triple layered; pandan sponge cake and Orelys ganache sandwiched Japanese black sugar parfait. The stack was then dipped in a dark chocolate coating. The Orelys ganache totally blew me away. Made from blond chocolate and containing dark muscovado sugar, it was rich, creamy and had surprise bits of fresh grape that popped in my mouth and helped cut through the richness of the dessert. I couldn't stop eating it. I only wished it was larger, it was so good.

Spring 5-Course Degustation Menu

A kaffir lime leaf parfait topped with raspberries and draped in a delicate juniper berry sheet, drizzled with rose gel and completed with sanshou pepper, Fromage blanc cream and olive oil caviar. It was paired with a traditional Japanese shochu, the Koi Shiso.

This was a really complex dessert. I am not a big fan of intensely floral flavors so this wasn't my favorite among the five courses, but my dining partner really enjoyed this one. I loved the melt in my mouth cream which helped blend all the flavors together. The contrasting texture provided by the popping caviar and soft chewy jelly was absolutely divine.

And the way it was presented on a shiny silver platter made it look even more beautiful and delicate.

Spring 5-Course Degustation Menu

The first dish of this 5 course dessert menu consisted of a soursop sorbet with herb-marinated fresh kiwi, fresh pink grape fruit, garden grapefruit foam, micros lemon balm, lime peel and spritzes of bergamot spray. It was paired with the Marenco Brachetto, a delicate sparkling red wine.

It was a delightfully refreshing and playful start to the menu. The slight sourness of the soursop with the bitterness of the grapefruit and the heady, flowery aftertaste of the citrus, bergamot and herbs danced on my tongue. While I am really not the biggest fan of soursop, this was something I really enjoyed.

I must add that all the dishes were so sexy. I don't even know what it means to describe a dessert that way but if any guys out there want to impress a date, take them to a place which plates desserts as intricately and meticulously as 2am. Of course the alcohol and the contemporary, sleek, dim-lit restaurant played a part as well.

1 Like