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Sweet-Tooths and Small Bites

Sweet-Tooths and Small Bites

All things sweet or small for the after-meal satisfaction.
Xing Wei Chua
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From Hei Kim Cafe; a new lifestyle retail-cum-cafe concept situated at Changi Road few doors away from Huan’s Craving (formerly Collective Brewers) — the menu features a number of egg dishes, though currently unavailable during their soft launch phase; other items available include coffee and other beverages, while light bites consist of cakes and tarts.

The Frangipane Tart was pretty decent in the flavour department; nutty whilst not being too dry — the crust breaks off neatly without causing a mess but could be a tad stiff and hard to cut especially with the thin stainless steel forks provided. The raspberry provides a puckering tartness that cuts through the nuttiness, though could admittedly be moister to go better with the nut paste better texturally.

Did not really consider this option until my friend was actually keen to try this — this actually fits the non-chocolate lover in me better overall. The smooth mousse reveals a lingering caramalised banana sweetness that goes so well with the light hint tangy sweetness provided by the passionfruit gelee within which sits atop a layer of cake at the bottom; very delicious and delicate indeed!

Did not really consider this option until my friend was actually keen to try this — this actually fits the non-chocolate lover in me better overall. The smooth mousse reveals a lingering caramalised banana sweetness that goes so well with the light hint tangy sweetness provided by the passionfruit gelee within which sits atop a layer of cake at the bottom; very delicious and delicate indeed!

Having tried their cakes, we actually felt that Bearded Bella seems to be have a focus on their desserts rather than their mains. The Dark Chocolate Cake is a mousse cake that comes with raspberry gelee within; one that is significantly well-executed than most other similar cakes locally. For one, the mousse cake here does not carry that gelatinous mirror glazings that other similar cakes might have; the mousse itself being rich without being jelly-like and slightly more dense (though not bothersome) in texture. Here, the chocolate mousse is rich and luxurious; bittersweet without causing the throat to burn up with a consistent texture throughout — very elegant on its own, while seated atop a brownie layer at the bottom that could admittedly be slightly more fudgey (but that’s nitpicking a little too much). Inside, the raspberry gelee provides a light hint of tartness that cuts through the richness of the chocolate, adding a good contrast of flavour to the cake. Must say that Bearded Bella’s patisserie is certainly something I find that I would be glad to return for — quite looking forward to what they are able to come up with for the line-up of dainty cakes in the future if they do.

Because any trip made to this area of Toa Payoh is not complete without a visit to Creamier (or so, I feel).

Dropped by to grab a scoop; the Orange Milk Chocolate being a flavour that simply stood out to me today; probably festive enough for the CNY season. It’s rich without being overly sweet; consistently creamy as per the ice-creams that one would expect from Creamier, carrying notes of bittersweet flavour from the chocolate. There are nibs of soft marshmallow within for a chewy bite, while a hint of zesty orangey flavours can be detected within every bit of that ice-cream for a nice contrast that works for those who are into the chocolate and orange flavour combination.

Brother Bird is pretty known for their seasonal flavours when it comes to soft-serve, so it is no surprise that brotherbird milk + croissants does carry the seasonal soft-serve on the menu.

During our visit to brotherbird milk + croissant, the seasonal flavour was one of the classics back in the day; the Cookie Butter Soft Serve. Not sure was it an one-off but the cookie butter soft-serve lacked richness; wasn’t particularly creamy while the soft-serve melted pretty quickly forming a pool of liquid while we were halfway through it.

From brotherbird milk & croissants, a new pop-up store by the folks being Brother Bird that operates only during limited hours in the day serving up mochi croissants and soft-serve at CT Hub 2.

They offer quite a number of seasonal flavours in-lieu of Chinese New Year (think Hae Bee Hiam and Pineapple Tart flavours) but the Sticky Bun was the one that caught my attention. The pastry is crisp on the exterior but dense inside; the insides being chewy without being too bready considering it’s a mochi croissant — it is worth noting that it is still considerably buttery but not overly sweet. Pretty affordable at $3 considering that it’s actually quite a substantial eat.

Available as the limited edition flavour for February, the Mango Shuu looks like it’s totally ready for Chinese New Year with the yellow powder and glitter dusted atop the pastry for a shimmery look. Going past that crisp choux pastry, the cream puff comes packed with loads of Mango cream. Unlike the flavours that we have previously tried, the Mango is distinctively less creamier than the other offerings that they have; more custard-like in texture whilst carrying a brightly sweet yet lightly tart hint of mango — a rather refreshing take that is seemingly fruity that gives off that tropical dessert vibe.

Back at Takashimaya for their annual pop-up, the queues at Tsujiri-Honten seems to snake longer and longer every year for their soft-serve and other Matcha-related products.

Made my annual pilgrimage there again this year and went for the twist with both flavours; both soft-serves are still exceptionally rich in flavour with deep tones of matcha and houjicha with a lingering bitterness that would appeal to the true Matcha lover. Liked how the Houjicha soft-serve helps add contrast to the Uji Matcha soft-serve with its distinct earthy and roasty tones that makes this so good!

From Our Second Nature, a cafe-cum-store concept that sells female clothing on one side of the store (yes, I went in only wanting coffee; is there anything wrong?) and serves up coffee, cakes and cookies at the other.

Went for the Butter Cake with Lemon Glazing and it was a sheer pleasure; simple as it sounds, it’s moist, soft and fluffy with just a hint of buttery flavour that is well complimented with the zing from the lightly sweet sugar glazing that was drenched over the cake. Flat White was decent, medium-bodied with an earthy body though seemingly a little over-extracted. Still, a quiet spot at Chip Bee Gardens away from the crowds (it’s a few shops away from the ever-popular Sunday Folks and Baker & Cook) to park at to grab some coffee whilst doing shopping around the store (or for bored boyfriends to get some coffee whilst waiting for their partners to try on endless amounts of clothing; you decide!)

Had tried the previous release of flavours but this was one flavour that I probably hadn’t tried before — not sure if it’s actually a new item in their range of cream puffs.

Going past the crusty shell that was sufficiently moist yet crisp, the inside reveals a thick cream that carried light notes of peachiness whilst being complimented with the slight sweetness of passionfruit along with a tinge of aromatic tea flavours. Pretty decent overall.

From Bonheur Patisserie’s newest branch at Scotts Square; the shop is situated in a corner with the kitchen area separated from the small dine-in area — quite interesting to see how they have grown from the days being a small stall selling macarons at Pasarbella @ The Grand Stand.

Thought the Earl Grey Blueberry Slice was decently moist (surprisingly soft for a pound cake considering the textures were a little closer to Chiffon), comes with a light hint of tea aroma from the Earl Grey whilst coming with a tinge of zing from the blueberries that added a tart contrast to the overall flavours of the cake. While the Marc de Champagne Macaron lacked booziness and felt a tad heavy on buttercream, the Rose Macaron was pretty luxurious with its floral fragrance; a little resemblant to Bandung — the Macaron shells being crusty yet chewy with tiny feet around the bottom.

About Xing Wei Chua
Xing Wei Chua

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Up, down and everywhere around for food.

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