Fang Pâtisserie (Leisure Park Kallang)

Hidden behind cold storage - it’s a little pastry shop that has really nice tarts/cakes!

We tried the matcha, royale, dwayne, and lady! All of them were yummy and not too sweet. Lady was the best in my opinion as it’s unique, little tangy.

Tea came with free refill of hot water as well.

It’s a really small place with about 2 tables to fit 8 ppl, but it doesn’t get too crowded as most ppl do takeaway. It’s right at the checkout counters of cold storage, so it isn’t very quiet.

I really loved how the raspberry and sesame went so well together. There was sesame mousse, sponge, raspberry paste and a biscuit at the bottom of this pastry. The ratio of raspberry to sesame was just right, with the sourness from the raspberry helping to complement the sweet sesame parts. Sesame parts had roasted and earthy notes while having a strong sesame flavor. I really enjoyed the different textures and flavors of this cake. Would return for the unique pastries that aren’t too sweet and so creamy and delicious!

As for a more rich topical hit, it would be the Mango ($8.80). Putting aside the relatively thick white chocolate shell exterior, the slightly gelatinous mousse tasted just like mango pudding (in a good way)- very fragrant, sweet (not cloying though) and summer-y. Encased within were also a delightful layer of mango sponge and a vibrant fresh mango compote.

For the black sesame lovers, the Dwayne ($8.50) really ‘rocked’ me with its surprise raspberry centre. Not enough to make one’s lips pucker, the tangy-sweet raspberry jelly packed a nice punch. The black sesame joconde sponge, mousse and black sesame crumble base were amazingly earthy and aromatic too. A little odd at first but the combination grew on me with more bites.

Light on the palate, the Summer ($8.50), shaped like a pineapple, would serve as a lovely after-meal treat. The slight tanginess from the soft yogurt mousse worked superbly with the sweetened pineapple curd and compote. A very delicate number as the textures were kept light and the flavours mild.

Their take on a traditional kueh, the Ondeh ($8.80) featured a charming but classic mix with coconut mousse, gula melaka custard core and a pandan chiffon base which was later dipped in chocolate and wrapped in a layer of pandan mochi. Dusted with desiccated coconut, the soft mochi was so fun to eat as was the thin crisp chocolate shell. The center was fabulously soft, almost melty.