Durian Lab Cafe is one of those places which we do visit on and on-and-off basis every now and then; having tired most of their items previously, we had not been returning to Durian Lab Cafe for a while. That being said, Durian Lab Cafe is especially known to release a new item or two once in a while — and that is how we found ourselves returning to Durian Lab Cafe once more again. Yet another tie-up with Keong Saik Bakery (they also do operate their own space at Keong Saik Road — the location soon to be replaced by a new spot at Boon Keng, as well as another smaller outlet at Chip Bee Gardens in Holland Village), the latest product that is introduced at Durian Lab Cafe would be the MSW Chendol Cake. The item is described to be pretty high up on the intensity of durian flavours based on the Durian-O-Meter which they have included in the description card for all cakes and pastries that they serve — the MSW Chendol Cake, whilst not being an item rated on the extreme end of the Durian-O-Meter, is actually rated comfortably in between moderate and the extreme end of the scale.

Based on the description card of the cake that is displayed at the counter, the MSW Chendol Cake is said to have comprise of elements such as that of Chantilly Cream, Genoise Sponge, Gula Melaka Custard, MSW Durian purée and Pandan Jelly. Digging straight into the MSW Chendol Cake, the MSW Chendol Cake evokes vibes that are similar to that of a shortcake — probably from all of that Chantilly Cream that sits above all of the elements of the cake. The Genoise Sponge essentially refers to the sponge cake layers of the cake; this was light and fluffy — came with a light tinge of sweetness while the layers are separated with the Gula Melaka Custard that somewhat evokes that deep earthiness that one would experience with the mixture of Gula Melaka and coconut milk in an actual Chendol. Moving further down, the description card mentions the MSW Durian purée and Pandan Jelly as “MSW purée stuffed with Pandan Jelly” — this description is absolutely on-point, considering how the pandan jelly comes embedded within the MSW purée here; amidst that pungent buttery and sweet notes of the fibrous MSW purée, one could also taste that faint hint of Pandan that lingers at the back of the tongue from the Pandan jelly as well. It is also noted that the cake was stored at the right temperature as well — the pandan jelly retaining a bouncy texture without having been too chilled to the point that it has become frozen in other instances from similar Chendol-inspired items from other establishments. All in all, yet another creation from Durian Lab Cafe in collaboration with Keong Saik Bakery that is worthy of making the trip to check out!