Pastries 🥐🥖🥞🍰

The champagne truffle snow-skin mooncake was first hand-crafted by the hotel’s chefs in the 1990s and features delicate truffles made with white chocolate shells filled with champagne-infused cream. Each truffle is sheathed with a premium white lotus seed paste, then blanketed in an ivory-toned glutinous rice skin 》$78/8pcs

Wu Liang Ye Truffle
Cream,Wu Liang Ye Liquor, Fairtrade Couverture

Black Sesame and Walnut Truffle
Cream, Milk Couverture, Black Sesame Paste, Walnut Compound, Dark Couverture

Mellow Apple Calvados Truffle
Cream, Apple Calvados Liquor, White Couverture

Champagne Truffle
Cream, Brandy, Cognac, White Couverture

Acai Berry Truffle
Cream, Acai Berry Puree, Citric Acid, Cassis, Calvados, Elderberry Compound, White Couverture 

Lychee Martini Truffle
Cream, Lychee Syrup, Citric Acid, Vodka, Lychee Essence, White Couverture

Peanut Butter, Sea Salt Truffle
Peanut Butter, Almond Cream, Peanuts, Salt, Milk Couverture

Strawberry, Lime Margarita Truffle Liquor
Cream, Citric Acid, Strawberry Couverture, Strawberry Compound, Tequila, White Couverture

Thanks The Spot for the memorbale, warm and nice gesture. The surprise was well coordinated. Looking forward to visit them again for a chill out session 🥳

*My name always get spelt wrongly 😎

They incorporate beer brewing elements even in their desserts. The spent grain crust was buttery and crumbly and the rich stout-infused ganache filling has strawberry jam that result in a refreshing and slight sour taste. It was good without being cloying 》$15

Thankful the the birthday celebration. The little gestures do make a difference. It would be perfect if there was no typo error (not the first time). Afterall, it's the thoughts that counts 🥳

Most dishes from LeVeL33 contain some beer elements. The complimentary sourdough is made with beer malt and served with yeast beer butter.

This shop serves really old school, fluffy and soft swiss rolls. Each roll is about 30cm in length. My all time favourite has got to be their kaya swiss rolls with very gao kaya fillings. Another favourite would be the mango swiss roll that comes with light cream and fresh mango cubes. It’s also my first time trying their red velvet swiss roll with cream cheese frosting and it turns out not being too sweet which is light on the palette.

Skip the queue and pre-order online (facebook) before heading down to collect. This can also help to avoid disappointment when flavours run out very fast.

Kaya Swiss Roll 》$10
Red Velvet Swiss Roll 》$10

Chou pastry, pecan praline light cream, crunchy pecan praline heart 》$15

A classic of French pastry. An important attention was given to the textures, thanks to the choux craquelin, the adding of crunchy caramelised hazelnuts and a delicious hazelnut crunch.

Chou pastry, dark chocolate cream filling, dark chocolate icing 》$12

An éclair that reveals all the intense aromas of chocolate, worked in both the cream filling and the icing. A creation for true chocolate lovers!

Meringue, light whipped cream, chestnut cream vermicelli 》$15

The signature pastry of Angelina. Crispy and dry French meringue under a smooth creamy dome of light whipped cream, covered by chestnut vermicelli. Its shape was apparently inspired by the trending women hairstyle at the time: the sleek short square bob.

I also tried the Angelina's special flavoured tea that contains Oolong tea together with exotic fruit flavours, pineapple pieces, marigold and carthamus petals 》$9.50

Layered crepes with smooth cream and topped with fresh fruits 》$9.60

The crepes from Henri Charpentier are pillowy soft and delicious. The cream between layers was light and it comes with a light sponge cake base, giving it more texture and flavour to it.

Rich mousse made from cream cheese, white chocolate and a refreshing orange flavour 》$9

Two layers of cheese for that rich flavour 》$7.50

Comes with 3 layers with cheesecake baked with cream cheese at the bottom. Followed by a layer of no bake cheesecake made with mascarpone cheese and fresh cream then topped with a layer of Sablé crumbs for the extra texture. It’s creamy yet not overly cheesy that even a non cheesecake lover like me loves this!