Gobi Desserts (South Bridge Road)

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One whole juicy pear at the center of the creme brûlée gave the boring dessert an total face lift of fruitiness. The zesty-ness from the orange failed to infuse into the desert but overall still considered as decent.

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Other than its non related name, it's plating was the scariest ever. Brownie shaped like a human body, melted vanilla ice cream at the center then finished with a squeeze of red sauce across. .
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The crushed nut and warm brownie tasted alright but they seriously need to rethink their presentation.

Essentially breakfast for grandfathers and grandmothers who are degenerate drunks. Whilst the white dragonfruit jam does not betray any overt signs of delinquency, the other elements should definitely be sent to detention – the orange-pear jam is essentially a tipsy citrusy jam, the pineapple shot is reminiscent of Japanese sake, whilst both the red dragonfruit jam and shot taste like kinky puréed berries. A startlingly novel and rather fantastic concept one should try at least once (on a Sunday morning for the full drunk-in-the-morning experience). 4/5

Featured on the Guide to 20 Alcoholic Desserts in Singapore for The Degenerate Drunk: http://secretlifeoffatbacks.com/2015/05/20-alcoholic-desserts-in-singapore-for-the-degenerate-drunk/

Essentially a simple, nice and warm chocolate cake hiding a rather delinquent and very wet rum surprise centre, topped with vanilla ice cream and nuts. 3.9/5

http://secretlifeoffatbacks.com/2015/04/spiral-gobi-desserts/

Whilst the red dragonfruit fruit enzyme (the naturally occurring alcoholic substance that I had previously raved about) is not as natural at donning Kylie disco hotpants, drunken headbops and inappropriate grinding at Butter Factory compared to the skankier orange-pear fruit enzyme, the crème brulee was still commendably rich, thick and creamy with a slight bitterness, and the pear was softer than a Shih Tzu’s tush. 3.8/5

http://secretlifeoffatbacks.com/2015/04/red-dragonfruit-fruit-enzyme-poire-william-gobi-desserts/

You get to choose if you want to heat up the pineapple pound cake, and I tried both the warm and normal versions. The truth of the matter is that the cake itself is irrelevant in this exercise – it’s entirely about the fruit enzyme, which tastes like a dead ringer for sake and gets you more buzzed than its alcoholic content suggests. While the normal cake simply stands there limply after being alcoholically peed on and you get blah pleasure from the proceedings, the warm cake heats up the fruit enzyme nicely and tasting the combo evoked happy memories of the hot sake that I adore from Fish Mart Sakuraya. Alcohol on warm cakes – why isn’t that more of a thing again? 4.1/5 (for the warm cake, of course)

http://secretlifeoffatbacks.com/2015/03/pineapple-pound-cake-with-fruit-enzyme-gobi-desserts/