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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
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On a sweltering day like today, something cold would be perfect. And right at this moment, I would love to dig into one of Apiary’s freshly-made waffle topped with their housemade ice-cream.
My visit to this popular spot had been long overdue but thanks to my god-daughter and her cousins in tow. Only then did I understand why Apiary is always packed.
With exciting flavours that can’t help but trigger many sampling requests (think “Blue Milk”, “Despicable” and “Ferrero Rocher” to name a few) and an exceedingly creamy, smooth texture, the ice-cream here is a definite winner. I was especially pleased by how luxuriously indulgent it felt in my mouth. When the icy-cold richness was combined with the piping hot and crunchy, airy-light waffles (they make them with brown sugar), I thought the result was even better.
The friendly owner Travis Goh was kind enough to show me around his kitchen where his pastry chef was busy with a fresh-out-of-the-machine batch of pistachio ice-cream. I got a taste of it and was blown away by its insane intensity. It made me instantly wish I had ordered that instead (of course you know what I’ll be getting on my next visit).
Coincidentally, pistachio turns out to be Travis’ personal favourite and it is the one he zeroes in on wherever he has ice-cream. According to him, it is the flavour that also serves as a barometer of product quality at any ice-cream joint. Because in order to produce a really tasty pistachio ice-cream, there’s heavier investment required.

H O S T E D
Head Chef Eugene See drew his inspiration for the heavenly “Ice2 Baby” from his trips to Chengdu where he saw many locals enjoying shaved ice with jelly to cool themselves down. Of course, his rendition is infinitely more splendid with an “ice jelly” (this 冰粉 is made from the “ice powder tree”) served with different kinds of seasonal fruit, crushed peanuts, burnt slices of compressed and dill-marinated cucumber and a granita made from Chinese “Lao Zao” wine. It is lightly sweetened with a complex caramel of brown and red sugar with gula melaka.
I highly recommend getting this dessert, especially if you are planning to order the “Sweating Mussels”, one of their popular dishes. There is no better way to cool down after indulging in that pain-is-pleasure, tongue-numbing, lips-tingling experience.

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Of course it would be Bjorn Shen, the irrepressible chef-owner of “Artichoke” to think of coming up with his own take on a certain fast food brand’s seasonal specials. Even though it may be an ongoing insider joke with his team, it doesn’t mean any less attention is given to making these creations taste scrumptious. This Chocolate Salty Pie is proof of that.
My hubby TH was right on the money when he likened it to our local hawker snack - the “hum cheem peng”. This large piece of deepfried pastry really did taste similar. But with the blanket of chocolate powder and filling of dark chocolate cream, it was transformed into pure decadence, the stuff of a chocoholic’s dirty fantasy.
Good by itself, but better with the housemade Burnt Honey soft serve ($6++).

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I N V I T E D
In celebration of Singapore’s 53rd birthday, Cold Stone Creamery has launched two new flavours that will be available from now until 31st August 2018.
Shown above is the “Nasi Lemak” which, as crazy as it sounds, tastes very shiok!
It starts off with a coconut-flavoured ice cream base that has spicy chilli sambal with ikan bilis and peanuts hand-mixed in. This is shaped into a ball that goes into a pandan-flavoured waffle bowl. Crispy ikan bilis, rice puffs and two pieces of cucumber are then added. I love the resulting beautifully lemak (rich) ice-cream dessert with its appetising blend of sweet and savoury.
What I initially thought would be off-putting, that is the ikan bilis with ice-cream, turned out to be addictive. I was poking around in the bowl to make sure I didn’t miss any.
Cold Stone Creamery definitely succeeded in translating everything that makes a good Nasi Lemak into dessert form. I think they ought to keep it on the menu because it’s something to be proud of 😄

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I N V I T E D
The “Pulut Hitam” is the more straightforward of the two locally-inspired creations by Cold Stone Creamery to celebrate Singapore’s 53rd birthday (you can read about the other, the “Nasi Lemak”, in an earlier post).
Already popular as a dessert, the version of “pulut hitam” here is wonderfully indulgent as the rich and creamy “pulut hitam” flavoured ice-cream is joined by a generous helping of black glutinous rice. Carefully folded in, the soft and chewy grains add a very pleasant chewiness to every spoonful. Another plus point about this is the well-controlled level of sweetness.

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It had been ages since I was last here. So I decided to join my niece and her friends when she asked me along.
It’s cool to see the place looking exactly the same, and full with customers on a Saturday afternoon too. After a quick deliberation, we decided on the “Apple Cinnamon Pie” ($7) and the “Earl Grey Burst with Soft Serve” (shown above).
We picked the salted caramel soft serve and found it a delicious fit with the earl grey flavoured lava stuffed in those large, chewy mochi-like balls. I was glad the molten filling was calibrated nicely as well, so it’s fragrant but not overpowering.

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Available between 2.30pm and 6pm at the Bar and Lounge area of Spago are these Kulfi Pops.
Essentially an Indian style of ice-cream, they are a little denser and creamier than the typical popsicle. Made from scratch (but of course), the flavours change with the season. And right now, it’s an Orange Vanilla and a Chocolate with Cherry that rule. Trust me when I say they are both deliciously formidable in flavour.
Another thing I love about these frozen delights is that they come in the most inviting of sizes: big enough for some proper satisfaction but small enough not to trigger the guilt police.

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Deconstructed desserts can go either way - very right or very wrong. This take on the cheesecake is firmly the former.
Anchoring its encore-worthy performance is a full-bodied cream cheese flavored ice-cream. Its thick, luxurious richness has the most fabulous company of fresh raspberries, a bracing raspberry sorbet, coarsely-crunchy biscuit base, fresh cream and sticks of delicately sweet raspberry meringue. My friends and I were too eager to wipe that plate clean.
No wonder this dessert is Executive Chef Dwayne Emuang’s personal favourite.

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Like a chic LBD (little black dress), this dessert has an understated appearance. But once you take a bite, its true fabulousness surfaces.
On its own, the “Chocolate Terrine” is decadently rich and smooth, but not heavy. With a little nudge from the kelp oil drizzled over, it seems to glide over the tastebuds.
If you are looking for a pleasurable ending to your meal here, this should more than qualify.

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H O S T E D
With 2018 being a milestone 90th anniversary for the iconic Fullerton building, Executive Pastry Chef Siddharth Prabhu has refreshed the well-known “Chocolate Buffet” at “The Courtyard in Fullerton Hotel” as part of their year-long celebration.
There’s now a small selection of savoury items (that still contain chocolate!) of Cocoa and Spice-rubbed Baby Back Pork Ribs, Lime Risotto and Bittersweet Chocolate Arancini, Empanadas stuffed with Wagyu Beef, Peruvian Chocolate and Poblano Chilli, as well as a Quiche with Trout with White Chocolate. These are nice when you want a break from rampaging through the rest of the sweetness.
Besides the spread of exquisite desserts from cakes to tarts to handmade fine chocolates (the matcha pralines are to-die-for), you can visit the new “live nitro station” to pick up a plated multi-textural dessert centered around a chocolate sphere, flash-frozen crushed meringue, sponge crumble and espuma. My dining partner-in-chocolate-crime, Burpple Tastemaker Vanessa Koh, liked this a lot.
For drinks, they offer cocktails, hot chocolate (pick from white, milk or dark and it’ll be boiled on the spot with your preferred seasoning) and their commemorative special, the “Milo Zero”. It got its name from the Fullerton building being “Point Zero” for measuring road distances in the past.
This buffet takes place every Friday and Saturday from 8pm to 11pm. The price for an adult is $45++ but they have higher tiers with different kinds of alcohol so do ask when you are there. Kids between 6 and 11 years can indulge for only $22++.

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If you want to end your meal on a light and refreshing note, the “Pina Colada” would be the effortless choice.
In the glass bowl, you’ll find an elegant sheet of white chocolate, passion fruit sherbet, rum-infused pineapple, coconut yogurt ice-cream, baby meringues and a dusting of kaffir lime zest.
All too easy to polish off even if you have consumed your weight in tapas and paella.

H O S T E D
This isn’t a strawberry tart. This is love and childhood memories captured in edible form.
When he was a child, CURATE’s Resident Head Chef Benjamin grandmother use to bake him “omis erdbeerkuchen“ (literal translation: granny’s strawberry cake) as a treat. This dessert on his Spring/Summer menu is his tribute to her and the boundless love she has for him.
You would never mistake it as a fancy-schmancy thing. And that simplicity only seems to highlight his need to capture the purity of those elusive memories.
With just in-season wild strawberries, custard and pastry crust at play, there is a sense of comfort in every delicious bite. Because earnestly taking the juicy burst of sweet fruit, voluptuous creaminess of custard and crisp buttery crust to a higher plane is the one ingredient you can’t buy: this chef’s deepest emotions.

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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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