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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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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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Swung by for Matchaya’s mystery-flavour-of-the-week, the “Double Chokoreto”.
If you are a fan of their Nama Chocolate, you will like this as it has double the intensity of that flavour. Decided to get it with their signature Matcha in a regular-sized twist, and with my favoured add-on, the very soft cubes of kinako-covered warabi mochi.

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It’s interesting that Chef-owner Woo Wai Leong lamented to my dining partner and I that his desserts had never been taken seriously when he was a participant in MasterChef Asia (he won by the way). Goodness knows why. The two we had as part of our 8-course dinner were beautiful and really delicious. I fancied this nearly all-white plate in particular as I felt he pushed the envelope more here by combining the unlikely elements of soya bean ice cream, fluffy sesame oil cake, almond foam, Sarawak pepper meringue and black sesame crumble together.
The dinner menu comes in 4 / 6 / 8 courses priced at $78 / $88 / $118 (before taxes). For those working in the North Canal Road area, it might interest you to know that they will kick off lunch service some time in mid May.

I love it when the pouring of the flaming rum seems to go on forever.
Seriously, all “Rum Babas” should be like the one at FOC Hongkong Street. Its scrumptious sponge has the ideal density to absorb as much of the warm alcohol as possible. And the chantilly ice-cream scooped on as the final touch, goes so nicely with everything.
A truly wonderful way to end a meal here.

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Next to the viviacious appearance of the “Burnt White Chocolate, Rosemary and Orange Tart”, the “Celery Custard with Buckwheat” was positively dowdy. I mean, look at it.
But that impression pivoted 180 degrees with the first mouthful.
It’s like I was seeing the truth for the first time. The last of the seven veils had been dropped and my tastebuds, exposed as they were to something stranger-than-fiction, did a double take at the spectacularly delicious union of celery and custard.
Heaven knows what Chef-owner Keirin Buck did but the love-it-or-hate-it vegetable had been coaxed into revealing a sweetness I don’t ever recall tasting before.
To top it off, there’s that pile of crunchy “brown dirt” of buckwheat. Its dry, toasted coarseness contrasted so shockingly with the juicy celery and creamy custard at first but a second bite confirmed the combination worked. And extremely well too.

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H O S T E D T A S T I N G
This beautiful soufflé appears 100% French but when you really get to know it, reveals a side that is Southeast Asian, for under that light-as-air pouffiness hides caramelised bananas swirled in rich brown “gula melaka”.
I suggest sharing this dessert as it is relatively big. However, if you don’t have a sweet tooth, then you might be better off choosing something else. Like the “Matcha & Red Bean Tiramisu” ($13++ for a big square block) which I found particularly appealing.

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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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