Cafes

Camp Symmetry Pie. By the geniuses at Windowsill Pie. This one is for sale, and everybody NEEDS to try this. It's a mindblowing combi of sweet and salty, with white chocolate, macerated raisins, white truffle cookie streusel, candied thyme, meringue "mushrooms" and WHITE TRUFFLE OIL in a perfect pie crust. Can't tell you how wide my eyes went when I took my first bite - the flavours and aroma just popped. You gotta taste this to believe it. #truffle #pie #chocolate #soil #meringue mushrooms #dessert #sweet #savoury #foodporn #foodart #sugarhigh #sgfood #ilovemyjob

Reuben Sandwich. So tasty, with homemade corned beef, sauerkraut, Swiss cheese and Russian dressing squished between perfectly toasted wholemeal bread. I love big flavours and this didn't disappoint! #reuben #sandwich #bread #beef #foodporn #sgfood #ilovemyjob

Candy Bar Pie. Saved the best for last tonight: crunchy Oreo base layered with gooey salted caramel, squidgy peanut butter nougat, and decadent chocolate ganache. So good I can't even...... #dessert #sugarhigh #happyfood #chocolate #caramel #peanutbutter #nougat #pie #tart #foodporn #sgfood

The three-tier set comes with five savouries, four sweets, and two scones - there's great variety and no two items are alike. Loved everything, but a standout was the mini creme brûlée with its silky, eggy vanilla bean custard resting beneath a thin, crisp shard of torched sugar. Items are changed on a weekly basis, but that's all the more reason to re-visit several times.

Soft, stodgy and eggy, with milk tea ice cream on the side. Hooray for local inspiration that works in a quirky dessert.

What a standout: a huge chunk of apple, so soft I thought it had been stewed, baked raw in croissant puff pastry. Every bite literally melted in the mouth as I chewed; I've had good croissants and good baguette before, but no apple turnover quite like this!

What tips these plush pancakes over the scale from great to alarmingly fabulous is that sticky puddle of salted gula melaka they're drenched in.

Nevermind the odd shape, this oversized scone is crusty on the outside, fluffy, moist and melt-in-the-mouth inside. Best consumed warm from the oven, of course.

I've got my eye on this promising two-month-old cakes and desserts shop, run by a single lady, Yvette. She's an ex-teacher with no professional culinary background, though she did spend four months at Michelin-starred molecular gastronomy outfit, Bo Innovation. What's mindblowing is her creativity paired with the technique to pull off her ideas. She actually took inspiration from the completely unappetizing smell of ignited joss sticks in Macau's temples, and turned it into this one-of-a-kind dessert of whipped milk pudding and fine biscuit crumble trapped with an aromatic puff of smoke from burning wood chips. Can someone say, genius?!