White Rabbit ($6.50)

Thinking about this White Rabbit Lava Cake I had last weekend from @outofthecakebox (Tampines Hub). Owner was tending the stall as her staff was ill. Had the opportunity to learn from her that this is her more upbeat take on our childhood love, the White Rabbit Candy. The lava here isn't exactly made from the well-loved candy but instead from white chocolate which successfully mimicked it. The sponge is a matcha sponge to help balance the sweetness and the black sesame brittle completed the cake to give it the aromatic crunch!

Homemade Russian Cake. The owner is using her own family's recipe and it taste so good and refreshing! 😍😍

How does a slice of this Black Forest Cake ($8.50) sounds? Spiked with alcohol (I suspect it's rum), the soaked maraschino cherries were bursting with an alcoholic punch as you bite into them. A balance between cherries, chocolate sponge cake, whipped cream and chocolate shavings make it a delightful after-meal dessert.
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Pantler
Address: 198, Telok Ayer Street, Singapore 068637 #yoursingapore #visitsingapore #singapore #burpproved #buzzfeast #buzzfeedfood #makansutra #sedapteam #cafehopping #cafesg #sgcafes #pantler #patisserie #bakery

Let's rewind a little to my time at Percolate. On top of their mains, I also tried one of the widely-recommended items, the Banana Date Loaf.

This comprises an unbelievably moist banana loaf that melts in your mouth into quite a divine sensation. It is veiled with a layer of almond butter and a dollop of mascarpone cream cheese. You might find it to be overwhelmingly rich at parts, but the permeating taste from the loaf and the lightness and the neutrality of the mascarpone brings everything together and make it bearable, if not really gratifying. Most importantly, it will have your palette dancing with flair. It's also worth mentioning that the berries were fresh and sweet.

Truly an jet-setting experience, this one! (8.5/10)

The crust is crispy and very crumbly, encasing really smooth and bittersweet matcha with that pleasant matcha fragrance. I'm a matcha lover, and this is real matcha done right.
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Photo taken during a tasting.

Get ready to be greeted by a strong smell of coffee brewing and a fair selection of pastries. Greedy as usual, we decided to get 2 tarts despite the 3 rounds of food we'd been through and no regret. At the price point, those tarts were satisfying. The lemon curd was sour enough for my liking while the miso cheese tart offered a more novel combination of sweet and savoury. Their coffee tasted rather mild with fruity after taste, and is currently using a single origin (Rwanda beans) from Nordic Approach. It was a nice place to chill and chit chat for tea-time (oh yes, they do have tea and chocolate drinks too!).

It's funny how I always end up ordering a bake when I initially ordered only coffee here — my eyes light up whenever something is served to another customer and I immediately ask for one even before knowing what exactly it is. Again, another bake that I wasn't disappointed with — buttery fragrance of the crust and nibs of raspberry for a little tartness that tickles the tastebuds; very good to go along a cup of Flat White indeed.

This was actually the reason why we headed to Niche Savoureuse for desserts — to try their Nyonya 3-Layered Kueh which seems to be served only on weekends.

Think of this as their twist to the Kueh Salat; the top layer is still Pandan Custard, while the middle lies a mix of tapioca, sweet corn, cream and coconut milk and the bottom is a layer of orange sweet potato kueh. The result was a pretty interesting twist; the top layer providing that familiar Pandan flavour without being overly sweet while the middle layer tasted pretty much of coconut milk though with a more fibrous texture due to the input of other ingredients. The bottom sweet potato adds a distinct sweetness to the Kueh which made it feel pretty natural as opposed to adding excessive amounts of sugar to the Pandan Custard layer. The only gripe was that the texture could be improved on; the Pandan Custard layer often fell off from the bottom two layers when cut, and the bottom layer could be a little bit more moist for a more coherent texture. Still, it is a very interesting twist to the Kueh Salat that works great if you are looking for something that is unlike the usual cake if in the area.

Pleasantly surprised by the quality of their desserts. The Lemon Curd Tart was mouth-puckeringly delicious and beautifully balanced, as was the moist Carrot Cake, slathered with citrusy cream cheese and generously studded with nuts and fruit.

But the one that excels them all, is none other than the Matcha Milk Pie. Its robust, earthy matcha fragrance instantly arrests your tastebuds when you sink your teeth into it, the pleasure further amplified by the buttery tart and creme fraiche. Matcha lovers, be sure not to miss this!

The tart base was curiously more sultana cake (!) than crust while the pistachio cream, instead of being overtly explicit with shoving its nuts all up our grill, was a fluffy whipped dream of a leader, gentleman and bilingual scholar of high integrity and robust character. 3.8/5

http://secretlifeoffatbacks.com/2015/07/pistachio-strawberry-tart-bakersfield/

One of the best lemon tart I've ever had. It's not too sour and the crust has a nice buttery taste to it.

Not too sweet fillings of red bean, with the mashed red beans having a gritty (in a good way) feel. Makes me feel much better than eating one of those way too processed baos. But my favourite bao here so far is still yam!