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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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Easily one of the best icy thingies I’ve had in a while, this is the BlackBerry Yogurt Parfait by Como Cuisine’s Pastry Chef Tao (I hope I spelled his name right).
That semi-circle frozen block is pure, shock-to-the-heart-intense fruitiness which manages to hit Goldilocks’ “it’s just right” in terms of sweetness. The texture isn’t very crystalline either as the yogurt rounds things out beautifully.
What enhances this dessert further is the aromatic bergamot “snow”. This aromatic addition spells sophistication from the get-go.
Thank you Head Chef Tim Dare for arranging to send this over to my table even when you’re far away on holiday 😆

M E D I A T A S T I N G
Just when you thought you’ve had uni every which way, along it comes in a new incarnation - ice-cream.
Available at FISK during dinner, the uni element will either come across as a gentle breath or a blast, depending on whether you scoop up only the ice-cream or the ice-cream plus the uni paste that lies beneath.
Please don’t mistake the caramel tuiles as mere embellishments as they bring a crisp, sticky sweetness to the dessert. You’ll also find oat crackers, tart hawthorn berries and nori flakes doing their thing in here.

Milky sweet with a heat that sneaks up on tiptoe. Also prone to outbursts of earthy fruitiness.
That’s the scrumptious “White Chocolate Wasabi with Beetroot Purée”, one of the two petit fours presented to me as my lunch drew to a close. Took my time to nibble on this as it’s much too lovely to rush through. Best with a cup of long black.

It’s what happens when Reese’s peanut butter cups grow up. Haha.
Made in-house, these are a scrumptious way to wrap up any meal here.

I love, love, love the soufflés at Spago Singapore but Laurent Bernard Chocolatier is another place I have always counted on for good ones. There is a light crisp to the edges of theirs and is evenly airy the whole way through inside.
Besides the above chocolate flavoured soufflé that comes with vanilla sauce and ice-cream, they do a Grand Marnier that’s downright fabulous too.

I hauled ass to @matchayasg once I saw the latest “mystery flavour” revealed on their IG Story. You have to admit, there is something very appealing about the sound of a “Japanese Maple” soft serve, right? 😋 Anyway, this is one of the #AutumnInMatchaya flavours that’s being rolled out during this season 🍂🍁
I am convinced I made the best decision when I chose to have the mostly sweet, slightly savoury soft serve, in a parfait ($9.90). Reminiscent of sea-salt caramel ice-cream, albeit a subtler version, I found it tasted especially good with the soft warabi mochi, chewy shiratama, crunchy rice puffs, not-too-sweet but rich azuki and crisp langues de chat cookie. Each one seemed to bring out slightly different nuances in the Japanese Maple. And just to clarify, this isn’t a ready-made flavouring but one that’s concocted in-house from mirin, shoyu, water and sugar.

For the sweet of tooth, this is great for wrapping up (heehee - geddit, geddit? 😜) your meal here. The "pillow" is made from the same dough as their pizzas, so you can expect a really good crust.
To make it, Chef Matteo first spreads a generous amount of Nutella over the dough. He then adds almond slices, before fashioning it into a charming four-cornered form with some stretching and folding. After letting it bake in the oven for about 5 minutes, he takes it out, pops on a scoop of vanilla ice-cream and throws crumbled frozen raspberries, more almonds and fresh mint leaves all over. These, as you can imagine, go very well with the piping hot crunchy crust and melting gooey chocolate within.
Do take note that this is one huge ass dessert. So unless the Nutella Pillow is the ONLY thing you plan on eating at Atmastel, I recommend you order it to share. Of my party of four at lunch that day, two of us couldn't finish our quarter.

Pumpkin, let alone pumpkin seed, is something I don't automatically associate with ice-cream, let alone a sorbet. But that's exactly the dessert you'll get if you choose the lunch set menu at the spanking new Blackwattle restaurant.
For a sorbet, it was unexpectedly full, rich and smooth - creamy, almost. The mildly sweet bitters meringue and citrusy dried mandarins brought extra dimensions, elevating the pleasure of tucking into this.

On my way up to an appointment at my regular manicure place, I suddenly spotted the newly-opened aRoma Gelato located just below it. So in I went and bought some gelato I did. Not just the above cup with the pistachio flavour but a takeaway box crammed to the brim with a trio of hazelnut, more pistachio and a fascinating mascarpone with dates and walnuts as well. I couldn't stop myself once I had a taste of this Italian brand's gelato which is really thick and smooth, slightly sticky, and boasting serious intensity of flavour. There's also a few fruity choices for those who crave something refreshing rather than rich.
I was chatting to the friendly gentleman who served me and he shared that his boss is the master franchisee and they plan on opening a second outlet in Plaza Singapura soon.

I seem to be on a pistachio streak of late.
There's the Instagrammable and delicious pistachio ice-cream dessert from @bacchanaliasg, and the "best-use-of-nuts-in-chocolate" (my opinion) pistachio bar by #barreinfernale's from @hellochocolateasia. I also learned recently that @bopgelato's does an insanely good pistachio flavour. Then suddenly, just the other day, I stumbled upon this pistachio cake at @mooseheadkitchenbar too.
Baked in-house, it's fluffy and light in texture yet it contained a respectable amount of flavour. As creme fraiche, honey and lime zest were part of the squad, the taste of the pistachio did ebb and flow as I ate, depending on how much of these trimmings were scooped up by my fork. But I didn't mind that one bit because everything was very good!

Meet the chocolate that got me hyperventilating in excitement when I discovered it via Instagram Stories. I immediately visited www.hellochocolateasia to place an online order for French Master Chocolate Maker François Pralus' creation because I'm greedy like that 😂.
Pistachio, in whole and paste form, make up the bulk of the 160gm bar, while its exterior is covered in slinky dark 75% chocolate that's equally divine.
This piece of heaven doesn't come cheap at $35 a bar. However, I feel it's edible luxury worth splurging on if you love pistachios like I do.
Besides purchasing it online, you can also visit into their booth inside On Peddar on level 2 of Scotts Square.

A few days ago, I saw Chef @peeneysmalls' Instagram post about the Big Poppa Sundae that he'd created at Potato Head Folk. It triggered an instant craving in me which I'm happy to report, got satisfied today.
I have long been lamenting the lack of a good sundae in Singapore but this is qualified to fill that void.
In the tall glass was vanilla ice-cream (housemade, no less), espresso caramelised banana, hot salted butterscotch, banana jelly, roasted walnuts, coco nibs and chantilly cream. So it's a classic flavour with a twist. And can I just add: CHANTILLY CREAM IS LIFE ❤️

About Veronica Phua
Veronica Phua

Veronica Phua

5148 Reviews  89700 Followers

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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