Desserts

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

We finish off our 4-course lunch on a high note with this cheeky play on Australia's favourite ice cream bar. I'm not one for deconstructed anything - it just smacks of laziness to me most of the time - but this was so well-thought out, tasty and most importantly, reminded me of that iconic Ozzie ice cream with each mouthful.
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Artfully plated, a delicate honeycomb lattice is perched atop a quenelle of rich and smooth toffee ice cream, itself sat upon an umami olive crumb. A companion piece of dark chocolate-coated white chocolate completes the core ensemble, with carefully tweezered in place mint and edible flowers rounding off the composition. Take a little of each in your spoon for that perfect bite.

Taste: 3.5/5

Sat in the center of a pool of treacly sweet toffee sauce studded with walnuts was a moist and crumbly cake crowned with a huge scoop of vanilla ice cream. Some might argue this was too sweet, but I say that's just the way a sticky date pudding is meant to be and I loved it.

Taste: 3.5/5

While Tiger Lily draws the crowds down the road in Joo Chiat, Windowsill whips out yet another understated stunner with the Banana Almond Brittle Pie. Equal parts fluffy cognac cream and sweet banana parfait, this is blissful indulgence that’s worth every calorie.

Taste: 3.5/5

Chalk Farm is famous for their gorgeous (and expensive) cakes, but this sponge cake literally takes take the cake when it comes to price. What you get in an admittedly generous slice, is a moist, fluffy sponge cake stained through with sweetness of jammy raspberry and an undertone of pleasing bitterness from the Campari. The cream frosting is indulgent yet light, and the garnish of forest berries and rosemary sprigs add a layer of freshness that's quite welcome.

Taste: 3.5/5