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2am : dessertbar

636 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)

Saturday:
11:00am - 02:00am

Sunday:
11:00am - 02:00am

Monday:
Closed

Tuesday:
03:00pm - 02:00am

Wednesday:
03:00pm - 02:00am

Thursday:
03:00pm - 02:00am

Friday:
03:00pm - 02:00am

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Reviews

From the Burpple community

Wanted to celebrate my dad’s birthday but forgot to book a reservation. Luckily there was a small area for us. We ordered the Shades of Green, Oasis and Churros. The desserts were displayed like artworks and all the desserts had great flavours that compliment each other.
The staff also got to know that it was my Father’s birthday and gave us a delectable chocolate praline cake if I remember correctly. The chocolate was not too sweet and very rich. Overall a very good experience and will be back again.

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
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