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Desert Desserts? Never!

Desert Desserts? Never!

Mostly raves, plus a couple of rants about the assortment of sweet treats I have tried.
Veronica Phua
Veronica Phua

I am not usually a fan of “Kueh Salat” but this beauty has got to be the best I‘ve had.
The most striking thing about it is the kaya. Unlike the bright to deep green shade found in many others, this one by Executive Chef-owner Malcolm Lee of One MICHELIN Starred Candlenut Peranakan restaurant is a pale green, and is ultra silky soft and smooth. As mild as the kaya custard looks, it wields surprisingly enormous fragrance, richness and flavour as it’s made from freshly-squeezed coconut milk and pandan juice. Married perfectly with it is steamed “pulut” or glutinous rice that hits the right notes in ratio, moisture and texture. Together, they are formidable enough to have well-meaning diet plans and iron-clad resolutions melt away like butter on a hot pan. My mum will be the first to vouch for that 😂.

If you are keen to try this Kueh Salat (and I recommend you do), please visit Candlenut‘s website to place your order.

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This pretty dessert is ideal for those with a sweet tooth as the light-as-air meringue is served with some Crème Anglaise, roasted almonds and crowned with a piece of spun sugar art. I spotted it on nearly every table when I was there which is proof of its popularity.

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There are double desserts in the Tasting Menu. One‘s a Durian Chendol, which I am sure will please those who are fans of the “king of fruit”, while the other is warm, freshly made Apom which comes with two kinds of Pengat - a banana and a durian. Soft and cushiony, the butterfly pea flower-tinged Apom has a lovely tang from fermented rice flour. Oddly enough, I enjoyed it most with the durian pengat although I am not fond of durians per se.
Another thing about the Tasting Menu that I appreciate is its inclusion of tea or coffee. Who doesn’t like to end their meal with a cuppa, right? 😄

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Delicate, soft and slightly cushiony to the bite, the warm crepe tastes absolutely divine with the pat of salted Bordier Butter and lashings of burnt caramel sauce. Speaking of the caramel, I found out that it is made from scratch in-house. Head Chef Clarence Tan and his team deliberately cook the liquid to the point where it turns a deep mahogany in colour and developes a smoky aroma coupled with a “burnt” taste. A couple of seconds more would mean its ruin. But wow, what a sexy, sexy thing it is.

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We were surprised by this dessert at the end of our family lunch yesterday. Reuben, one of the co-owners of Yun Nans in Singapore had sent over their festive treat of chilled Milo Christmas Pudding.

We loved it! My niece especially, as she is a fan of cold creations using Milo. Unbelievably soft and wobbly, I thought the pudding was simple and done really well. It brought our meal to a wonderful end.

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Dessert was a sight to behold as the team marched out, each bearing a different one or part of one.
Our group enjoyed the Valrhona Chocolate Soufflé, cut open and filled with creme fraiche cream and gianduja chocolate gelato (never seen a soufflé plated that before till that night when Chef de Cuisine Brandon did it table-side). Also the Praline Mascarpone Bar and platter of Assorted Sorbets and Ice-creams. It was however, the Warm Butterscotch Apple Crumble and Kaya Baked Alaska, that bowled the dessert-lovers amongst us over. Served warm, the former was, and I am not exaggerating when I say this, pitch perfect in every way. The latter, an inspired take of Singapore’s favourite “kaya toast set” was stunning albeit being on the sweeter side. Composed of coconut cake, pandan ice-cream and coconut sorbet clad in meringue, it was plated with coffee crumble and egg sabayon.

All desserts at CUT are priced at $24++ each.

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G I F T E D
My family and I were gobsmacked by this indulgent treat from @ladymsg.
Famed for their mille crêpe cakes, it looks like they have pulled out all stops with this seasonal creation.
In between the immaculate layers of delicate crepes is strawberry-scented cream that is fragrant and light. Spread across the top in a thick layer are jelly “crystals” made from pure French champagne so distinctly potent, we all could taste the alcohol in them.
If you are looking for a cake this festive season—be it a gift, or to take along to a potluck gathering, or to spoil yourself with—I highly recommend this beautiful mille crêpe creation. It applies the eternally chic “strawberry and champagne” combination in a very divine and very delectable style.

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H O S T E D
Whatever you do, don’t skip desserts at Kimme. Head Chef Louis’ style of “Progressive Korean” cuisine has him channeling his heritage all the way through the menu, so you will have sure-win choices for happy endings to your meal.
If you have space for something a little more substantial, his reinterpreted Hotteok is an excellent choice. The traditional Korean sweet pancake is very popular in the winter for obvious reasons. Chef Louis presents it piping hot with some gula melaka, a scoop of housemade walnut ice-cream and mixed seeds. They come together to complement the Hotteok’s chewy texture—similar to that of a slightly dense mochi—very nicely. My friend Annette and I were stuffed as it was the last of the three desserts to arrive. Yet we inhaled it, which pretty much tells you exactly how good this was.

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Made with Rwanda Superior Coffee, the Tiramisu comes in a cup and is very thick and full-bodied in texture. It is not the “wet” kind but firm-ish, extremely creamy and on the heavy side. So it can be filling but you won’t care because you’ll be too busy savouring its heady aroma and scrumptiousness.

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The moment I saw Chef Fiona Ting post about the new popsicles she had created for Andaz Singapore, I was dying to have them. As luck would have it, I had received an invitation to try the new Mala dishes at “Auntie’s Wok & Steam” which is part of the same hotel too. So yes, dessert was pretty much sorted and it couldn’t be more perfect as they helped me to cool down after all the spiciness.
I thought both popsicles were really good in their own way.
The Pulut Hitam flavour, inspired by our local dessert of black glutinous rice, is the slightly heavier one. What I think is particularly clever is the touch of salt in the coconut ice-cream within. Its savouriness pairs deliciously with the layer of sweetish, slightly chewy pulut hitam and gula melaka. Chef Fiona shared that the chocolate used to create the crisp shell coating was chosen because it tastes a little like coconut. Wow - talk about paying attention to the details.
Served with honeycomb from Iran, the Honey Passionfruit flavoured popsicle has osmanthus as well as a layer of compressed pineapple within the passionfruit ice-cream. If you find yourself yearning for something sweet, tart and fruity, this would be the ideal choice.

Fiona Ting who is a fellow Burppler, works as a Pastry Chef at Andaz Singapore and being the very generous soul that she is, insisted on treating Gail and I to some desserts after we had finished our dinner at “Auntie’s Wok & Steam” (we were there for an invited tasting of their new Mala menu). This Pandan Mousse Cake was one of those. It had been recommended to Gail by a friend of hers who said it’s the best pandan cake she has eaten, so naturally, we had to give it a try. We shared the medium size version and enjoyed it very much. Coated in a thin gelatin layer, the core of chiffon cake was surrounded by an airy-light mousse, so every bite was multi-textural and infused through and through with the perfume of pandan.
There are a total of four flavour options for the Pandan Mousse Cake. We had the Original but you can choose to have it in Chocolate, Coconut or Bandung (a traditional concoction of rose syrup and evaporated milk).

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Choosing one dessert here is nigh impossible because everything in the menu sounds like
something I would enjoy. However, I did eventually decide on the “Fragola e Pistachio alla Napoletana” and boy did it make me happy!
The pistachio ice-cream itself was extremely full-bodied, creamy and intense in pistachio-ness, and the plentiful strawberries tasted sweet like nobody’s business. Highly recommended to end your meal with this.

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Can't cook to save my life but boy, can I eat! 😄 (I pay for all my meals unless otherwise stated)

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