Stressed Spelt Backwards Is Desserts

Stressed Spelt Backwards Is Desserts

Featuring Strictly Pancakes, St. Marc Café (Marina Square), April's Bakery (Tampines), Chicken Up (Tampines), A Spoonful of Sugar, Bunny and Pony, Din Tai Fung (Parkway Parade), 320 Below (Tampines 1), llaollao (Bedok Mall), Choc A Bloc
timtam_tum ✨
timtam_tum ✨

Sunday treats - really glad the jewel outlet has resumed operations!

To L’eclair I hope you never stop making these exquisite desserts - pastries

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Lady boss here stared at my mum in disbelief when mum queried if she had samples for the establishment’s cookies, she was very confident of her products we inferred.
I’d accede her behaviour for the beancurd tarts here remains just as good since I’ve had them more than a year ago. The silky smooth beancurd pudding on a Chinese tart base with a symmetrical thickness is quite an art. Still the best beancurd tarts I’ve had till date, at a price point for the masses.

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Light waffles with an icy cold scoop of ice cream- a new waffles place in the East that I might revisit thanks to Burpplebeyond

P.s: they serve maple syrup/ chocolate syrup out of a commercial aka store bought bottle, as a side. Do remember to select either one else you get what is given.

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One of the best carrot cakes I’ve had - choke full of carrot shreds and seasoned fruits, without being shy about the prime complementary ingredient of walnuts as well. But what really drew me in were the notes of spice in every bite, singing on the palate.

Sadly the cupcakes were less outstanding compared to what I remembered. Don’t get me wrong, they weren’t bad, they came with regular cupcake sponge that were not dry but not perfectly moist and dense either. The chocolate cupcake also clearly had more outstanding embellishers but suffered from a dry Graham biscuit base, maybe this was a one off thing.

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One of the best carrot cakes I’ve had - choke full of carrot shreds and seasoned fruits, without being shy about the prime complementary ingredient of walnuts as well. But what really drew me in were the notes of spice in every bite, singing on the palate.

Sadly the cupcakes were less outstanding compared to what I remembered. Don’t get me wrong, they weren’t bad, they came with regular cupcake sponge that were not dry but not perfectly moist and dense either. The chocolate cupcake also clearly had more outstanding embellishers but suffered from a dry Graham biscuit base, maybe this was a one off thing.

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One of the best cream puffs I’ve had; the (amazingly delicious) cream to puff ratio made me fall head over heels with this dessert!
Also the milk panna cotta base in most of their dessert jars is the smoothest you’ll find in the market. Made with Hokkaido BIEI jersey milk, the middle 2 words I’ve no clue how premium it’s meant to be but tastes great.

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Quickly becoming my go to place for a picturesque celebratory location without breaking the bank. Appreciate burppler and Andaz dessert chef- Fiona & her team’s artistic creations that complemented the birthday occasions I was celebrating. Delicious desserts like works of art are right up my alley, which are the ones here.

Bar Square also has some worth it happy hour that’s too good not to share about.

Mum’s favourite chain cafe for made upon order cafe waffles has gotten my stamp of approval 😬

100labs at Bugis cos the location isn’t showing up!

I loved the pleasantly stodgy waffles here more than the icy sweet ice cream at 100labs. The menu is simple, just like the facade here but well worth checking out because this was simple dessert waffles done right

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Snag the last Burpplebeyond (BB) deal at the Forage; while I am slight devastated that our favourite place for waffles in the East is not longer on the BB programme, let’s focus on what’s pictured.

The cakes here were nothing outlandishly novel or groundbreaking (pls pardon me for I’ve been consuming way too much of Netflix’s sugar rush); they were your home baked cakes that were nice to fork on in the East hood. Also, I found the white chocolate in the red velvet frosting delightful only for my childhood tastebud.

Detracting I’ve recently tasted quite a bit of cake incorporating white chocolate cleverly(? you decide) and subtly into cheesecake/ cream for example. This is new to my amateur baking radar.

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I had an involuntary ice cream ban on a Friday night, when the ice cream cookie & co tubs went perpetually OOS at all supermarkets in this part of SG. But come Saturday morning our dear family friends appeared in front of our door with handcrafted pintS of the Fat Cat ice cream.
We could not have asked for more but our couple friends included waffles and brownies in the delivery bag ; my favourites were the chewy buttermilk and charcoal waffles with in-house made chocolate and butterscotch sauces to be exact. Nicely chewy on its own, popping the waffles in the toaster for <1 min will give you the fresh off the griddle cafe waffles you desired, crisp on the outside and chewy inside.
As for the ice creams- I believe the fact that Fat Cat has been in business for years now, surviving the highly competitive SG ice cream scene speaks for itself. The Brand’s sweet ice creams use all natural ingredients i.e bites of durian flesh in our durian flavour, comforting grease with the taste of fermented wheat in the acquire taste of butter beer. If I may continue, cereal bites in my favourite flavor of cereal milk reminding me of Momofuku Chef Christina Tosi’s cereal milk bar phenomena I only watched and dream about on Chef’s Table. Then the fresh basil leaves for the strawberry basil flavour and shots of espresso that perks you up right away in the espresso ice cream.
Enough rambling and instead I should get my hands on more pints once the ones at home run out, free delivery in the East for orders $50 and above anyone?

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I do miss having chewy pretty looking waffles for weekend brunch as pictured. But I am glad that the number of cases dropped today ✨

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Eat to live, live to eat. Alternating between the 2 all day err day?

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