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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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Even though Pastry Chef Fiona Ting was away on holiday when I visited “665 Degrees Fahrenheit” with family, Head Chef Josephine made sure we got to indulge in Fiona’s latest creations when the time came for desserts.
There were three in total for the four of us to share, each thoughtfully executed to satisfy whatever mood we may have been in to end our meal on.
My niece and I were especially besotted with the marvellous Mille Feuille. Stacked tall with elegant dollops of the intoxicatingly fragrant Valrhona Strawberry Inspiration cremeux and pastry creme, it also had organic gooseberry jam and pop rocks smuggled away in there for more taste and textural dimension.
This is a must-order even if you are stuffed from all the food that preceded.

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H O S T E D
Newly opened on the ground floor of the Intercontinental Hotel in Bugis, this bar wins miles of smiles with its retro travel themed cocktails, old-world charm and a very smart and debonair “chief steward”, the one and only @theandygriffiths.
The food menu, also designed to tie in to different destinations around the world, is well thought out with portions crafted to pair neatly with drinks.
I enjoyed everything we had to be honest. There was no misstep in the menu but the mini crispy Cannoli by Pastry Head Chef Ben Goh of Intercontinental Hotel with ricotta cheese, candied peel and Sicilian pistachios were outstanding. They’re the best I’ve eaten in recent memory.

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An unconventional take on “Strawberries and Cream”, this dessert incorporates an extraordinary amount of lactic acid and sheets of gelatin. And that’s just to create the puff of smooth cloud that envelopes the Moutai (a brand of potent Chinese alcohol made from red sorghum) flavoured ice-cream within. Speckled on top for some white-on-white action are tiny bits of snowy meringue while beneath it is a bed of sweet strawberries marinated in the syrup of more strawberries.
This would be the dessert to choose from the Tasting Menu if you want something refreshingly fruity but with an edge of alcohol, to close to your meal.

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M E D I A D R O P
To commemorate the Les Amis Group’s 25th birthday, Executive Pastry Chef Cheryl Koh has created a kumquat tart. This fruit is significant to the company because a kumquat tree was their logo when they first started the business in 1994. With its golden ratio of silky custard, buttery crunch and juicy fresh fruit, it is as exquisite a tart as you would expect from the award-winning female Singaporean chef l.
I had a slice for dessert last night and might just have another for breakfast.

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A catch-up lunch with an F&B hospitality extraordinaire ended on a thoroughly indulgent note. Well, strictly speaking, the Triple Chocolate was his choice of dessert but I had no qualms helping myself to it. When a dark chocolate lava cake wafts with the perfume of earl grey the moment you cut into it, and is served with ivory whip and large nuggets of honeycomb, it’s understandable to need to make a lunge for it.

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H O S T E D
The two desserts by MasterChef runner-up Genevieve Lee that we got to try were a study in contrasts. Between them, I was more drawn to the charmingly named “Sunset In A Glass”.
A modern take on the traditional Thai dessert of sticky rice and fresh mango, this creation included not just those two components but a mango sorbet, kaffir lime meringue and a large, crunchy lemongrass wafer. It’s light, fruity and lovely.

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Miraculously, Alessia and I and our stuffed bellies, managed to get this dessert to go the way of the dodo. Then again, anyone would have done the same when faced with such a cleverly constructed orgiastic mess of hot crunchy crumble, sweet and tangy berries and a big scoop of vanilla ice-cream lashed with a berry sauce.
I am sure it would have paired well with a black coffee but the glass of housemade limoncello, compliments of Restaurant Manager Giorgio, was a divine and very refreshing alternative.

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A signature here, the Milo Tiramiso has a neat little twist on a beloved classic dessert.
Not only does it incorporate Milo, a familiar local favourite from our childhood but also carries a subtle savoury note from the addition of Shiro Miso, the “white” variety of the Japanese fermented soya bean paste that is known to be milder as well.
It’s not too alcoholic or mushy like some. Instead, it holds up quite well and despite being light, can be rather filling due to its fuller body. Because the serving is large, I would recommend sharing it.

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Are you like me and tend to make a beeline for the stunning fruit tarts here? Well, I suggest you expand your appetite’s repertoire because when I ventured beyond my usual, the pleasure of this heavenly creation, the “Caramel Cashew”, came crashing down on me like a tonne of the most scrumptious bricks.
The way everything—the thick caramel sauce, fragrant roasted cashew nuts, crunchy milk chocolate, an airily light cream and Chef Cheryl Koh’s signature crisp and buttery pastry—harmonised so smoothly had me exclaiming in rapturous delight from my first bite.
This tart was launched very recently for the Lunar New Year. Hence, I think you should not hesitate if you wish to give it a try because there is no telling how long it will be around for.

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Figs is one of those fruit that piques my immediate interest. And it is hard to resist when I know it comes with yogurt ice-cream, buckwheat crumble and a drizzle of honey. The salty facet, courtesy of the butter used for the crumble, gives this light dessert an extra tasty edge that I really enjoy.

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As we groaned our way through the last of the savoury courses, I was under the impression that desserts would be out of the question. How wrong I was.
Once the menu for the sweets was handed over, a miracle happened - suddenly, we all could find space in our stuffed bellies for Churros ($14++), a Chocolate Cake with Vanilla Ice-cream ($12++) and the Cold Whisky Cake ($16++) shown above.
Proving most popular at our table were the very light and crunchy Churros which we ended up getting double helpings of, and the Whisky Cake which my foodie friend Loo Lin proclaimed as his favourite. The latter’s thick middle of cream riddled me with guilt but didn’t stop me from going after every spoonful of the alcohol-dressed, toasted egg yolk and almond-covered creation like my life depended on it.

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Meta has desserts wonderful to the point of distraction, thanks to Pastry Chef Maira Yeo. Being able to sit at the counter and banter with the vivacious and confident young chef is a bonus. My foodie friend Szeliang and I did just that when we dined there last week. And we couldn’t resist shooting her a bunch of questions, to which she replied easily, breezily with a big dose of charm. None of this distracted her in any way from her craft. During the entire time, the desserts she prepared for us, as well as those for the other guests, were nothing short of perfect.
Because one dessert is too pedestrian (haha) for Szeliang and I, we ended up having two.
The first, something so new it wasn’t officially on the menu yet, was a dreamy off-white creation of compressed dashi pear, amazake cream, pear sorbet, sake ice-cream, a disc of pressed granita, finished with finely grated Buddha’s palm fruit. For me, it was love at first bite. The marriage of delicacy and depth in this was flawless.
Our second desserts differed.
For him, Chef Maira caramelised wedges of sweet, juicy Australian peach, then dressed it with pickled ginger, mint salsa, vanilla cream jelly and a quenelle of lemon ice-cream peppered with banana powder. Of course I stole a bite, and of course it was amazing.
For me, she served a favourite of Meta’s Chef-owner Sun Kim, the “Gochujang Choco”. Daring yet remarkably balanced, it was composed of chocolate ice-cream, wild rice puffs coated in the spicy Korean sauce, the fluffiest pillows of green tea sponge and
black sesame. Eating this dessert had my brain perplexed in the funnest way as it processed the unlikely flavour combinations but I enjoyed it very much.
The petit fours, also by Chef Maira, were a carrot cake madeleine and a mini Mont Blanc macaron. I found the former very fragrant with just the right amount of cinnamon and the latter, I considered one the most scrumptious to have ever passed between my lips.

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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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