This is the best dessert crepe in Singapore for me right now.
Delicate, soft and slightly cushiony to the bite, the warm crepe tastes absolutely divine with the pat of salted Bordier Butter and lashings of burnt caramel sauce. Speaking of the caramel, I found out that it is made from scratch in-house. Head Chef Clarence Tan and his team deliberately cook the liquid to the point where it turns a deep mahogany in colour and developes a smoky aroma coupled with a “burnt” taste. A couple of seconds more would mean its ruin. But wow, what a sexy, sexy thing it is.

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