Show Map
Sweet-Tooths and Small Bites

Sweet-Tooths and Small Bites

All things sweet or small for the after-meal satisfaction.
Xing Wei Chua
Xing Wei Chua Tastemakers badge
Share this list with your friends:

Tian Kee & Co makes a comeback at 46 Siglap Drive (it's near Flor Patisserie at Siglap and the now-defunct Coast & Company). The new space it's more of a takeaway concept but they do have ample seats around for dine-in; some of the items from the original Dakota Crescent branch can still be found in here (including the prized signboard) though the furniture isn't quite fully arranged during the visit. Currently serving familiar cakes such as the Rainbow Cheesecake and Ugly Nutella, they are also serving a new range of tea-inspired ice-creams and would also be bringing back the coffee machine sometime soon. Takeaway brunch is also planned to be launched in the near future as they head towards the actual launch.

While I am not a very much into the Ugly Nutella (it's my first try) for it's rather dry and crumbly and lacks chocolatey flavour at certain parts, the Ugly Nutella does come with a crisp layer atop the brownie that gives it an additional dimension of texture. That being said, it is certainly an item that brings back the nostalgia of the original Tian Kee & Co back at Dakota Crescent.

Found their range of tea-inspired ice-creams pretty interesting, though the ice-cream in general could have been a bit creamier; the texture is a little icy but the flavours still managed to pull through — my pick was the Gula Melaka Apple Cinnamon which carries a smoky and woody scent against the mellow sweetness of the apple. The Gula Melaka was intentionally made lighter here so as to not overwhelm the Apple Cinnamonn aspect.

Probably still not the best time to visit the new Tian Kee & Co now considering that the food variety is limited and the set-up is still not complete; that being said, it is a spot that would bring back some memories from the original Tian Kee & Co as a cafe once they go into full launch.

Was actually the item I wanted to try the most but it somehow fell short of what I was expecting — the Cheese Soft Serve does come creamy and slightly more dense than a typical milk soft serve. Otherwise, the soft serve felt pretty much like any milk soft serve; the cheesiness was rather light on its finish and too mild to detect especially for the first few spoonfuls — felt like it almost seemed to be missing the point due to how mellow the cheese was. Not sure if they are trying to play it safe here with the flavours tuned down to make it seem less intimidating that it sounds, but I guess it does sound fair if I would have wanted a richer and more intense cream cheese soft-serve if it was a Cheese Soft Serve that I am ordering?

We were contemplating if we should get the large one or the mini version for the Plain Cheese Tart until we saw that they carried slices for the Premium Cheese Tart which comes as a "Creme Brûlée" rendition of their Cheese Tart. While the crackling sugar layer was no doubt satisfying, the cheese tart somewhat felt like a lackluster cheesecake that was not exactly smooth; even a bit too crumbly. At $7.50 a slice, it seemed like the Pablo Mini Plain Cheese Tart might have been a better option given the better texture at almost half the price.

Thought the queue wasn't too long and joined in since a friend was interested to try — took us 25mins which was rather fair to be honest; have heard of waiting time that's worse. That being said, the cheese tart here was less cheesy than I had expected — it's rather light and airy, somewhat not as rich, smooth nor dense as the ones from BAKE Cheese Tart being a tad more milkier. Would probably still prefer BAKE's rendition more though.

Trying my first Martabak; an Indonesian-style Pancake that is similar to our local variant of the Min Jiang Kueh with different fillings. Opted for the Ondeh Ondeh version; not sure if the Martabak is meant to be served this way but it's actually pretty buttery — maybe even overly so, while the fibres of the coconut flesh despite being adequately sweetened by Gula Melaka, felt a little too coarse as I would like them to be. A little pricey considering it costs $8 just for an item that we usually pay just a mere dollar or slightly more for, though one can possibly argue about it's more substantial portion. That being said, it's probably something I am not likely to go for again.

Always stoked whenever Tsujiri-Honten makes a return to Takashimaya Food Hall for their yearly pop-up stint — apart from serving their soft-serve in cones, this year sees them offering a special where the Uji-Matcha soft-serve is served atop a Matcha Chiffon Cake at the same price of $7. The Uji-Matcha soft-serve is what I remember to me and enjoy every time they are in town; that intensely rich Matcha that's immensely bitter but aromatic while the Matcha Chiffon Cake compensates with its light, fluffy and subtly sweet cake that is smothered with a layer of a slightly more mellow tasting matcha cream in between.

Had always been not particularly into trying Matchaya's version of the Kakigori for its high price tag that they had since revised to make it less pricey, but I am glad that I actually finally managed to try it. Opted for the Houjicha which was indeed roasty and aromatic with a rather balanced tea aroma; I liked how the espuma does help to give a bit of depth with a creamier touch. What intrigued me the most however was the shaved ice that was made from Japanese spring water — its not just ice cold; it also seemed pretty refreshing and cooling at the same time while being really light in terms of texture. Inside hides a mound of Azuki that goes pretty well with the Kakigori itself; earthy and subtly sweet — adds a little bite to the icy treat. I wouldn't say I would go for this any day, but I guess I am good with it if a friend is in need of an ice-cold dessert and is willing to share the cost — the same way I feel about Bingsu.

Everything at Bee Bee's comes with a Peranakan touch, and the bruschetta is no exception — bread crisp that is topped with tomato and burratta seasoned with Peranakan spices. This was an amazingly refreshing light bite to munch on with the juicy diced tomatoes and a bit of zing that runs at the back of the tongue that helps to cut the richness of the burratta. Works especially well in between the stronger cocktails that they have.

Vanilla Bean ice-cream with Coffee Soil and Love Letter atop; the portion I had seemed to have the Love Letter replaced with a Marie Biscuit somehow though I wasn't informed about the change. That being said, the dessert felt more of a Vanilla Bean ice-cream with toppings; seemingly lacked integration and didn't really carry any resemblance to Kopi — the ice-cream was smooth and creamy while also aromatic while speckled with vanilla beans, but the coffee soil tasted nothing like coffee but more nutty and earthy (in fact, probably even similar to the "bittersweet matcha dust" in the Tetris Stack) and the Marie Biscuit just seemed to cheapen the overall look and feel of the dessert. An item that really needs to be more refined so as to bear a closer resemblance to what is being described on the menu.

Had to drop by since I am in the area — again, another flavour that hits the spot from Birds of Paradise Gelato; light hints of lychee with raspberry swirls that provides for a light hint of berry tartness. Think of it as their twist to the Raspberry Swirl ice-cream with a Lychee fusion; pretty appealing.

(PS: The Lemongrass Ginger flavour is actually one that would hit those with heavier palates — the sharper notes of ginger doesn't attempt to cloud your tastebuds; rather, it felt pretty refreshing and soothing especially with the lemongrass notes which struck a good balance between both flavours.)

Yet another decent flavour for those looking for something chocolatey. As always, the ice-cream is smooth and creamy; this flavour is adequately chocolatey, yet the cookies not only give a crunch, but also slight hint of saltines for another dimension of flavour.

One of the more popular cakes at Keong Saik Bakery, and for a really good reason too; the Gula Jawa Sticky Rice Cake would fit well for those who love the combination of coconut and Gula Melaka-esque flavours. Gula Jawa is another variant of Gula Melaka and Gula Aren — it is noted that Gula Jawa carries a lighter shade of brown than the former two and isn't necessarily made of palm sugar. That being said, the cake consists of elements such as Gula Jawa Glutinous Rice, Gula Jawa Genoise and Coconut Mousse — the cake boasts of light and refreshing coconut notes amidst all that Gula Melaka-esque sweetness from the Gula Jawa elements. What made this cake really interesting is the Gula Jawa Glutinous Rice especially — provides a sticky, chewy texture that doesn't stick to the teeth; very unique for a cake overall.

About Xing Wei Chua
Xing Wei Chua

Xing Wei Chua Tastemakers badge

7155 Reviews  90346 Followers

Up, down and everywhere around for food.

What To Read Next

Sweets
Cakes, Desserts, Cafes & Coffee Sweets 🍩🍮🍦🍨🍧🍰🍪🍫🍬🍭
Late Night Desserts Spots In Singapore
Supper, Cakes, Desserts, Cafes & Coffee Late Night Desserts Spots In Singapore Bring a sweet tooth, I always crave for cakes or waffle at unearthly hours. Thankfully there's a few cafes which open late especially weekends, up to 2am. Here's the list of cakes & snacks!

What To Read Next

People who like Sweet-Tooths and Small Bites also like these lists.
Sweets
Cakes, Desserts, Cafes & Coffee Sweets 🍩🍮🍦🍨🍧🍰🍪🍫🍬🍭
Late Night Desserts Spots In Singapore
Supper, Cakes, Desserts, Cafes & Coffee Late Night Desserts Spots In Singapore Bring a sweet tooth, I always crave for cakes or waffle at unearthly hours. Thankfully there's a few cafes which open late especially weekends, up to 2am. Here's the list of cakes & snacks!