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Chalk Farm (Paragon)

290 Wishlisted
*Whole cakes have to be ordered four days in advance

290 Orchard Road
#B1-K24 Paragon
Singapore 238859

(open in Google Maps)

10:00am - 09:00pm

10:00am - 09:00pm

10:00am - 09:00pm

10:00am - 09:00pm

10:00am - 09:00pm

10:00am - 09:00pm

10:00am - 09:00pm

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File this away for when you're on the hunt for impressive whole cakes (best to order 4 days in advance). Try their popular Kueh Salat ($5.30 per slice, $72 for whole cake), or be wowed by their version of the strawberry spongecake, Summer Berry ($80 for whole cake) featuring four, fine feathery vanilla sponges doused in fresh cream and berries. Otherwise, indulge in the super addictive Dark Chocolate Olive Oil Cake ($60 for whole cake) or their experimental Guinness Chocolate Cake ($7.80 per slice) that proved to be a delicious success!
Photo by Burppler Vanessa Sng


See how thick the top chocolate layer is? It’s quite possibly a layer of pure dark chocolate as it’s very solid. You do have to take the cake out of the refrigerator at least an hour before serving, but if you’re in an air conditioned room I suggest at least two hours, or else use a metal knife to do the slicing as it’s challenging with the thin plastic knife. The moist chocolate cake below is crumbly but super delicious. You won’t be able to help yourself from picking up all the crumbs!

Bagged a gorgeous, decadent whole chocolate cake (1kg) from Chalk Farm for $60. They do sell them by the slice too for $8 per slice. I think it’s a slightly healthier version made with olive oil instead of butter but it’s definitely one of the most awesome chocolate cakes I’ve ever had!

The intricately decorated top layer is quite possibly pure dark chocolate. I was very impressed by how well it held up without refrigeration (almost 4 hours the previous night at ambient or air conditioned room temperature) and the precise swirls weren’t even sweating or the least bit messed up. Placed it into the refrigerator overnight and took it out an hour before serving and it was actually hard to cut through the solid thick top layer with the plastic knife provided! The dark chocolate is rich, luscious, slightly bittersweet, and oh so delicious. The moist chocolate sponge cake below is also so damn addictive. I love that this cake never comes across as too sweet, and although it is luxuriant, it’s never too overwhelming or jelak.

A true chocolate lover’s dream.

Love how soft and smooth the pandan custard is - melts in your mouth! Butterfly pea rice is soft and has a chewy texture to it. Rice is NOT clumpy at all! Amazing.

See more at @satisfyingbellies on instagram!


After reading a review of Chalk Farm’s kueh salat, i couldn’t resist to stop by and bought their Kueh Salat. For those who don’t know Kueh Salat, it is a peranakan sweet snack/dessert with sticky rice as base and the classic one is with coconut pandan custard. Chalk Farm sells the classic Pandan, Gula Melaka version and Durian Kueh Salat with MSW durian. I tasted the Classic Kueh Salat, the pandan custard was so creamy melt in your mouth soft. But i have to specially mention their Gula Melaka Kueh Salat, the sticky rice is so soft with hint of black sticky rice flavour which is mixed in, and the gula melaka custard is to die for!

Always a fan of Chalk Farm’s Kueh Salat — totally stoked when they launched this new Gula Melaka version of their stellar Salat series (which includes the Durian Salat). Unlike the creamy curd that comes with the Kueh Salat and Durian Salat, the Gula Melaka Salat comes with the texture similar to egg pudding; aptly sweet with a toffee-like flavour typical of Gula Melaka. The Gula Melaka later sits atop the glutinous rice layer, which comes with a slight hint of saltiness just like any other Kueh Salat that gives it a slight contrast. A good change from the usual, but the Kueh Salat here always has a special place in my heart.

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