Chalk Farm is famous for their gorgeous (and expensive) cakes, but this sponge cake literally takes take the cake when it comes to price. What you get in an admittedly generous slice, is a moist, fluffy sponge cake stained through with sweetness of jammy raspberry and an undertone of pleasing bitterness from the Campari. The cream frosting is indulgent yet light, and the garnish of forest berries and rosemary sprigs add a layer of freshness that's quite welcome.
Taste: 3.5/5
This is their chocolate cake. The pic looks ugly because I kept this cake overnight and dug it out to take a pic. But I gotta admit this cake is good. Even though it has been kept overnight, it's still so moist and rich. Really a treat but do be aware that is oily. Do share it with another person.
[backlog] The festive season celebrations at home happen to be a concurrent cake galore for my family. I mean 5 cakes in a span of less than a week is no small feat?
2 of which happened on the same day and were local flavours, Ondeh Ondeh and Durian Pengat ordered from the Malayan Council.
On another day mum got a massive salted Carmel red velvet from a trusted cake company we’ve familiarised ourselves with, post moving to the East. Chalk Farm did not disappoint with the dense red velvet sponge dyed in deep red beetroot colouring; layered with thick salted caramel cream, a great pairing in my opinion.
May the new year be of better food experience and delicious cake slices on treatyoself days✨
The most expensive Kueh Salat we have ever had, but along with its price tag came a level of finesse. While there were parts of the sticky rice that were uncooked, it was mostly cooked perfectly, soft yet retaining a level of chewiness and bite. The star of the show was the custard though: it was smooth, the coconut milk tasted extremely fresh, and the pandan super fragrant. Worth a try for sure if you’re a nyonya kueh fan, for a more sophisticated and elegant version of this dish.
Can Order👍
Not the first time here, it is as if chalk farm desserts are imbue with an assurance of taste & quality. We loved the softer than usual kueh with fresh ingredient i.e. grated coconut, no preservative etc- for a premium but worth it premium 🙃
P.S: pardon the “touched” Lapis
[Disclaimer: Pregnant and nursing mothers should avoid this as it contains dye from the butterfly pea flower]
It’s been awhile since I last bought myself anything from Chalk Farm. Their bakes always seem so enticing, but I always come across their shop after a heavy dinner, which dampens any motivation to get anything from them. 😂
My mum actually got their Gula Melaka Chiffon which I will discuss in another post, but they were kind enough to give her a complimentary slice of their Kueh Salaat, which includes a layer of glutinous rice beautifully imbued in a blue hue from dried Bunga Telang (aka butterfly pea flower). Anyone who’s grown up in a Malay or Peranakan household would be familiar with the putri salat as a dessert. And anyone who has witnessed the process of making this would know how painstaking and time-consuming it is.
Yet, the result is amazing - it’s this slightly jiggly kueh that is confident in holding its shape and boasts a gratifyingly smooth cross-section. Chalk Falm’s rendition cuts with an incredible amount of ease. You don’t need any sort of swagger or finesse to make an incision and make it look good. And the heart of this, its taste, was this sweet symphony of coconut milk, the eggy custard and a hint of vanilla. Personally, it screams nostalgia to me. I’ve never felt this lucky now that I realise that this is one item that is permanently associated with my culture.
The best part about this though was how the rice was devoid of an unpleasant stickiness that comes with all the putri salats I’ve had. It feels lighter and less guilt-inducing, yet has the characteristic taste in a prominent amount to back it up. As novice food writers would say - this is a must try! 🤗 (7.7/10)
This cake ($4.20) has a rich pulut hitam flavour and there are even black glutinous rice bits in it too! The texture was both fluffy and chewy at the same time and it wasn’t too sweet too.
This ($4.20) was really fluffy and fragrant with the gula melaka in both the sponge and the cream. I thought this was pretty good for such a unique flavour too!
Noticed that they have released a new Pandan variant of their Kueh Ko Swee. It's pretty similar to the Gula Melaka version without the sweetness; the Kueh itself pretty soft and bouncy while there is a light hint of Pandan flavour for the first few mouthfuls, though sadly it carried a rather weird alkaline aftertaste thereafter which wasn't too pleasant.
Those who know me well would know I am a big fan of Chalk Farm's Kueh Salat — had been eyeing on this seemingly new creation at Chalk Farm for a while and finally found some stomach space to try it.
I love how the Kueh Ko Swee comes all soft and jiggly; comes clean from the fork and melts in the mouth so there isn't much effort trying to chew through the Kueh. It's sweet, but mellow while at that — not overwhelming that it clouds your tastebuds with its flavour but extremely rich of Gula Melaka sweetness. With three pieces costing $4.50, it's going to be hard to decide between this and the Kueh Salat when I visit Chalk Farm again.
Weird but it works!! Could barely taste the wakame but it adds a savoury kick
Went by wanting to grab their Kueh Salat which I have been craving for the longest time, but when the guy behind the counter said "our signature flavours are Kueh Lapis and Kueh Salat", the inner Kueh Lapis lover went straight for the former instead. At $3.50, it might be pricey but you would probably get the biggest slice of Kueh Lapis from any shop/stall, coming in vibrant green and red stripes. Each layer was made thin, and sweet without being overpowering nor carries a sharp aftertaste from the sweetness. The Kueh was also surprisingly easy to down, without sticking and irritating the throat. Sure, this feels a tad overshadowed by the Kueh Salat for those who have had that before, but this is a serious must-try; perhaps you might find yourself an alternative to order so you have a variety to choose from while here!
With caramelised violet petals sprinkled on top. Packs a pretty strong coffee punch. Love this.
Macadamia & Salted Caramel cupcake & Red Velvet cupcake from Chalk Farm. I loved the smoky caramel flavour of the buttercream & the moist cupcake. It went so well with my cuppa Sakura & Berry Tea by @lupiciasg, I ate it all! I'm gonna try the Red Velvet next time with a cuppa Espresso. #yummy #foodporn #sgfood I'm also loving the teacups that I bought from Joanne's Vintage & how well they complement the plates I bought from @lovera_collections.
For frosting lovers, you'll be pleased to know they slather on that lusciously thick salted caramel frosting like it's going out of fashion. And yup, it is sweet but fortunately, the cake isn't, so they pair nicely together. The macadamia nuts were a scrumptious addition, lending a beautiful buttery bite.
PS. Do note that Chalk Farm is more of a takeaway place so there's only a couple of seats.
This was SUCH a lovely cake; the buttercream was thick and fluffy, full of flavour, and the sponge was airy and light. Also towers over your average layer cake, and such a treat. Chalk farm is now open at Parkway Parade!!
I mean 5 cakes in a span of less than a week is no small feat?
On one of the days mum got a massive Salted Carmel Red Velvet from a trusted cake company we’ve familiarised ourselves with, post moving to the East. Chalk Farm did not disappoint with the dense red velvet sponge dyed in deep red beetroot colouring; layered with thick salted caramel cream, a great pairing in my opinion.
May the new year be of better food experiences and delicious cake slices on treatyoself days✨ #cakes #burpple #cakesofinstagram #chalkfarm #foodstagram #dessert #saltedcaramel #redvelvet #redvelvetcake #singapore #singaporefood #burpplesg #party
Thanks to @blueskiescottonclouds I decided to try these yummy Nyonya delicacies. I had previously tried the kueh lapis but wasn't too wowed by it. This time I tried their kueh salat (which they are famous for) and kueh ko swee.
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The kueh salat was indeed very fragrant and delicious. The top layer of kaya had just the right consistency and flavour, not overly sweet as well. The combination of a rich and creamy top layer with a bottom layer of glutinous rice somehow works very well.
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If you thought the kueh salat was rich, the durian salat was even more sinful. The kaya was replaced with Mao Shan Wang durian. It was like a Nyonya kueh version of durian with sticky rice 😋.
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The kueh ko swee was yummy too. The green pandan version was less sweet but I actually preferred their original gula melaka (palm sugar) version. It was more fragrant and the subtle hint of caramel from the gula melaka made the kueh ko swee very addictive.
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I am now a convert. If I can afford the calories, I will definitely come back for these kuehs.
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#hgfoodie_sg #hgfoodie_chalkfarm #chalkfarmsg #sgfood #sgfoodie #sgfoodies #sgeats #singapore #burpple #food #eat #whati8 #foodies #igfood #igfoodie #igfoodies #instafood #foodstagram #yummy #delicious
Oh, pardon the unpretty smashed sides but still so yummy nonetheless! The closest to ondeh ondeh in a cake. #ondehondehcake #foodporn #burpple
This durian salat however checked all my boxes in a dessert - prettyful, delicious and my my my so addictive with that pungent melty smooth durian packed custard. GULP. #foodporn #burpple #duriansalat #chalkfarmsg
