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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

M E D I A T A S T I N G
We were served only one dessert from the new menu at Curious Palette that Chef Desmond Shen (previously of #magicsquaresg and #odetterestaurant) helped to develop, but it hit a home run with everyone around the table. What a revelation the seemingly ordinary “Kaya and Coffee Toast” was.
Sandwiched between the two pieces of bread was a fridge-cold, firm slab of coffee-flavoured butter and housemade kaya. The former was whipped so even though it’s meant to resemble the solid piece of butter you get in a properly done traditional kaya toast, there‘s an ice-cream-like quality. Its delightful coffee fragrance blended with the gula melaka-sweetened kaya in such a heavenly way too. Heightening the coffee element was a unique espresso shoyu sauce that was poured over the half-boiled egg when it was served. This was where we were to dip our kaya toast before chomping into it.
Playful, creative and absolutely scrumptious, I foresee this dessert becoming a hugely popular item here.

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Like Sir David Attenborough discovering a new sub-species of an animal, coming upon this cheesecake was just as intriguing for me. It defied existing categorisations of cheesecake that I knew of, and had me pondering in wonder as I gobbled bite after bite with gusto.
The filling, a secret blend of cheeses including blue, walked the fine line between two states of matter. Uncut, it behaved - cordoned neatly within the buttery crust (which tasted fine but had me wishing it was slightly less thick at the edges) but slicing unleashed it. Caramelised glaze notwithstanding, the brazenly creamy and pungent tide oozed its way to freedom, forcing hands to swift spooning action so nothing was wasted.

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Although their “ah balling” (also known as “tang yuan”) are not made in-house, we found them lovely too. Smooth and not too sticky, the round rice balls come in two choices of filling: peanut or black sesame. The latter was our pick. Each serving has four of the balls in a bowl of clear, lightly sweetened ginger soup.

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In our quest for dessert tonight, we stumbled upon “Le Tian Tian”, a little shop in the basement of Bukit Timah Plaza that serves very good black sesame paste.
Created from scratch in-house, the thick, smooth liquid has a delicate fragrance and isn’t too sweet.

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H O S T E D
It seems that the cannoli here was created by co-owner and head chef Aun’s own wife. Well, she is certainly a talented lady because this piece of dessert is one of the loveliest cannolis I’ve eaten in recent memory (the other was at Idlewild Bar).
For me, it has an ideal ratio of pastry shell to filling. I also love how the housemade citrus peel added to it brightens the flavour profile so beautifully.

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Hallelujah to Chef Wolfgang Puck’s grandmother for it is her recipe that is the inspiration behind the divine Kaiserschmarren we get to dive into at Spago Singapore today.
If you love soufflés and pancakes, this Austrian dessert is pretty much a hybrid of the two at my guesstimated ratio of 80:20.
It is baked fresh to order and arrives steaming hot to be served table-side. A plate with a lovely housemade strawberry ice-cream, warm strawberries in a sauce and crunchy caramelised almond flakes is set in front of each guest. And onto every plate is scooped a big cloud of the fabulous vanilla-scented, airy-light fluffiness. For ultimate enjoyment, make sure to get a bit of everything in a bite.
Honestly, I never tire of the Kaiserschmarren. In fact, I am pretty sure I have eaten it on every single one of my visits to Spago.

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Far from your typical French Toast, FOC does theirs with a Spanish flair.
The fat puffy oblongs are pumped full of custard and fried to a gorgeous golden-brown. They are then coated in fine sugar and cinnamon powder before being served with housemade vanilla bean ice-cream.
This is the kind of dessert that makes you think “oh, that’s too much” when you read about it in the menu but the moment you take a bite of it, something magical happens and in a matter of moments, you’ll find yourself staring at an empty plate.

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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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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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