Desserts

I quite enjoyed all the pungency you’d expect from cempedak in the rich, velvety cream piped atop the slice of Min Jiang Kueh which was more akin in texture to Bika Ambon. The refreshing salted coconut ice cream also went brilliantly with the heavier elements, and all in all, this was quite the successful marriage of beloved local flavours. I’m very much looking forward to their next venture, whether it be a popup or more permanent spot.

Another gem at Tekka is the Old Amoy Chendol chain of stalls, where quality imported and housemade ingredients lend themselves to one of the better chendols out there.
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The Japanese adzuki beans stewed in Indonesian palm sugar are a cut above your normal red beans, being sweeter and softer, and the hand extruded pandan "jelly" worms have that reassuringly distinctive pale green colour that tells me its hand made. The shaved ice is powdery and fine, almost like snow, and when drenched in their charcoal-fired gula melaka and cold-pressed coconut milk, a refreshing balm against Singapore's warm weather.

Pardon the pun, but the desserts at @pilot.sg really take the cake. This plain jane surprised and delighted with its moist, yet lighy and spongy texture and rich, buttery flavour.
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The unlikely pairing of camembert ice cream and fried shallots with the cake was absolutely inspired, where the subtle, cheesy funk and onion-y crunch of the aforementioned components blurred the line between sweet and savoury in a thoroughly creative manner.

There was an attempt to encapsulate the flavour of CNY on this plate, and whilst certainly pleasing on the palate, I think the mark was slightly missed with the overly subtle taste of pineapple curd and non-presence of bak kwa in the ice cream.

This doesn't have the level of funk and gooeyness I crave for in a really good Basque cheesecake, but still pleases with it's mild taste and creaminess. Make no mistake, it's still rich and indulgent, and the quince ice cream exacerbates this feeling. The dessert would have worked just as well without it.
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Taste: 3/5

Pricey for what it is, this is nonetheless a well-crafted crepe - svelte, silky soft and chewy. The drizzles of subtly bitter burnt caramel , dusting of confectioner's sugar and a pat of artisanal Bordier butter - reputedly one of the best in the world - come together in a simple but most gratifying way. Enhance this experience with a shot of strong espresso.
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Taste: 3/5

Nestled deep in the suburbs of Siglap is newly opened hidden gem @lesmains.sg. The pastel-hued and minimalist interior belies the power of their patisseries. They specialise in artisan tarts, and their most popular is the signature Chocolate Whiskey Tart. This is ultra-rich Valhrona chocolate with the stinging bite of a single malt, ensconced in a delicate cocoa tart shell with a thin sheen of salted caramel. Certainly an intense one for the bold individual, or perhaps two to share. The force grows stronger in the East.
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Taste: 3.5/5

As good as cruffins come even though the fad may have died off years ago, what we have here is whorls of stretchy, golden pastry filled in the center with maple pecan cream, a classically delicious combination that never goes out of vogue.
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Taste: 3/5

Buttery, burnished and light, the viennoiserie square flakes into a thousand shards with each satisfying bite. Confit till sweet and tender, candy cane sticks of French rhubarb draw the eye and the tastebuds in with their bubblegum pink allure. Binding the rhubarb and pastry together is a layer of orange creme diplomat, adding a touch of citrusy creaminess that’s quite welcome.
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Taste: 3/5

It’s amazing how many new cafes and restaurants are popping out of the woodwork every other week in the neighbourhood. Truly we are living in the golden age of the East Coast Plan.
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Hello Arigato is a name that might be familiar to some. They bring their minimalist Scandinavian vibe and famed beef sandos from Thomson to the east in Joo Chiat with a new outlet that's already packed with punters even though they've just opened.
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By the time I had reached there at noon, their beef sandos were already sold out. Which was just as well since this delectable slice of cake was the perfect bite-sized appetiser before I feasted on Dickson Nasi Lemak 3 doors down. In terms of texture, it struck a perfect balance between moistness and crumbliness, with each soft bite melting easily in the mouth. The natural sweetness from the banana and umami nuttiness of miso melded in a harmoniously pleasant way that paired well with coffee.

Taste: 3.5/5

What a balm on a scorching afternoon - an icy mountain slaked in a thicker-than-usual coat of gula melaka, so much so that a pool of that ambrosial liquid had gathered at the bottom of the bowl. I appreciated the fact that they served a version simply adorned with pale green slivers of subtly scented pandan jelly sans the red beans, as it made for a light and refreshing dessert after lunch.

Taste: 3.5/5

Dreamily rich, the creamy soft chocolate tart was cradled in a crumbly and buttery short crust. And balance be damned, let's throw in a sinful streak of salted butter caramel to amp up the intensity as well. Reprieve came in the form of Amarena cherries, cutting through the heavy dessert with the lush, refreshing sweetness of syrup-soaked berries carrying a hint of bitterness.

Taste: 3/5