Sugar High

The portion used to be bigger and it's slightly less moist than I remember. But it's still a tasty, foolproof way to end a meal here on a sweet note.

The brownies and blondies here are my biggest weakness (perfect with the superb cuppa here). Spotted this on display and of course we ordered, but unfortunately the extra moisture from the rhubarb resulted in a too-moist-and gooey consistency.

There are hits and misses for the seasonal bakes here, so stick to the classics (hazelnut brownie and chocolate blondie) if you're not feeling adventurous.

llaollao is finally back! While I remain loyal to the faultless cookie sauce, the new pistachio sauce is a worthy rival. Comes with caramelised crunchy bits too for that extra texture.

Paying homage to this outlet's street name, this saga seed-inspired pastry features a sablé breton base (but isn't as dense as most shortbread biscuits) topped with a lightly vanilla cream, studded with fresh sweet raspberries and red currants, and raspberry confit dots. Pick this if you're looking for a light and fresh sweet finalé. Available till end July only.

Liked that this wasn't too sweet, but wished the tea kick was stronger to counter the milkiness.

I wanted to be adventurous, but after trying most of the flavours, I ended up with the Burpple community favourite. I like pistachio ice creams/gelatos that use well roasted pistachios and captures that toasty, nutty essence – just like the one here!

Swirls of smooth and creamy chendol ice cream topped with soft pandan jelly strands, grated coconut and lashes of gula Melaka syrup. This was yummy, but note that this is pretty massive and you'll need at least two people to share this with (my sweet-toothed companion and I really struggled to finish this).

Not sure why, but there was a strong whiff of coconut oil when I tried this. Checked with the staff but was told that there's no coconut oil used and could possibly be from the gula Melaka. Wish this was more moist though.

No petit fours here but you end off with this chocolate ganache tartlet with calamansi gel and candied nuts.

If you want a foolproof dessert, then this oozy and not too sweet lava cake is the way to go. It's served with a quenelle of vanilla ice cream on chocolate crumbs plus teenie tiny dots of calamansi gel underneath the microherb.

We thought we got the wrong dish after we heard the server's description, as the only gula Melaka element was a drizzle (we were hoping the brownie-like cakes were gula Melaka based, but were actually chocolatey and fudgey). Saw a post online with coconut gelato, so was surprised to find out this now comes with a dark chocolate gelato.

Ultimately, the hero element of this dessert was chocolate, while pandan played second fiddle (through the cream and powder sprinkled on the meringue sheet) instead of gula Melaka and coconut.

It was too similar to the lava cake profile wise, and had we known, we would have tried the panna cotta with granita instead.

This is the perfect treat if you're feeling a teenie weenie bit indulgent. Love cookies that have gooey chocolate chunks instead of tiny chips.