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2am : dessertbar

631 Wishlisted
~$20/pax
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)

Wednesday:
03:00pm - 02:00am

Thursday:
03:00pm - 02:00am

Friday:
03:00pm - 02:00am

Saturday:
11:00am - 02:00am

Sunday:
11:00am - 02:00am

Monday:
Closed

Tuesday:
03:00pm - 02:00am

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Reviews

From the Burpple community

Pictured: dessert with brownies and pop rocks! The pop rocks add such a novel sensation in your mouth, the fizz, fudgy brownie and cold ice cream pair so well. Definitely recommend.

1 Like

Waffle with blood orange sorbet. Gorgeously balanced, with the sweet chocolate sauce and the tart and fragrant blood orange sorbet. Really nice atmosphere as well.

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.

1 Like

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.

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