Desserts

This is one of my favorite places to go for Malay-Indo food, and it's conveniently located on Tangs Level 4, after taking over the space by Dulukala Restaurant, which was formerly Island Cafe. They have the same modern interior with marble tables and lots of natural light perfect for food and ootd photos.
🔸
We ended our meal with a chendol dessert, after having cumi cumi bakar, bebek goreng, chicken satay, and their signature dancing fish. Food were all good, but if you've only space for a couple of dishes, I'll recommend the chicken satay, bebek goreng, and of course their dancing fish.
🔸
[Tasting]

You must order this dessert when you're here. It's like a chocolate lava cake, but the molten chocolate within is uber thick and delectable. What came with this is also an ice cream with black pepper, served with sesame crisp.
🔸
And this dessert rounds off my lovely dinner here :)

The final course for this dinner brought out the child in me. I love desserts, and this time there are SIX of them.
🔸
We have an egg surprise with the burnt scent of mildly sweet caramel well infused throughout the interior of the egg, which fills a surprise core of chocolate; a light citrusy mango with coriander; a chocolate cake with strong scent of coffee; the pretty strawberry cheesecake on a meringue base; a light and almost ice-cream-like lychee with yoghurt; and strong zesty passionfruit with scent of shiso on a bed of well-separarated sticky rice.
🔸
And this concludes our meal, and all my posts for this dinner at the classy Brasserie Les Saveurs. To sum up the experience, the food was one that had all the intricacies of fine food, set in an elegant restaurant in the opulence of St Regis, but filled with the warmth of sharing and regional ingredients familiar to us.
*
*
[Hosted]

Chendol is my favourite local dessert, and the Thai version is different in a few ways. Most notably, gula melaka is absent, but this came with red rubies and other fresh fruits as well. Besides the red rubies which are boiled water chestnuts coated with tapioca flour, what's most delectable here is the scoop of coconut sorbet.
🔸
[Tasting]

This is the dish that I liked here. The centre of attention here would be the rich Dulcey peanut ganache (chocolate and peanut butter is totally my kind of thing), littered with Jivara cake and honeycomb around it. And what made this better is the bed of pulut hitam beneath all these.

Nude Grill serves 3 different desserts - one traditional, one local, and this one that's pictured is modern.
🔸
I know many matcha-lovers, perhaps equally matched by the number of pistachio-lovers. And this is a lovely marriage of matcha and pistachio, served with different textures abd variations of apple.
🔸
[Tasting]

I've been to the Dark Gallery 4 times, ever since a media tasting for this new outlet.
🔸
I usually order the Soiree, but I also like their brownie - freshly baked dark chocolate brownie, sitting on a base of chocolate sauce and topped with vanilla tuile. Of course, I needed an extra scoop of their dark chocolate ice cream, there were just too many types of chocolate ice cream I wanted to try.

Only one week left for this menu, which includes Foley's Scallops in bacon kombu dashi, Maple Leaf Duck Breast with Okinawa sweet potato, an A5 Miyazaki Rib Cap with black garlic puree, and this Caramel Popcorn Sundae with cookies and cream ice cream, nuts and caramel sauce (pictured in cover). If you opt for the wine pairing option, then you'll also get 5 glasses of wine from Veuve Clicquot, Cloudy Bay, Terrazas, and Ao Yun.
🔸
This menu is only available till 25 October, and RSVP is required:
Email: skirt.singapore@whotels.com
Call: +65 6808 7278
🔸
[Tasting]

The menu at Nude Grill has been evolving rapidly, and I'm constantly amazed by the creativity of the culinary team. It's driven by passion I believe, and owner Junchen has said the team kept coming up with new stuff for him to shoot. And we understand this, cos we all love food.
🔸
This coconut came with different textures - in the form of a sorbet, jelly, and the flesh. It's filled with sago, decorated by tuile at the top and sweetened by palm sugar. And the choice of palm sugar and sago with coconut gives this strikingly modern-looking dessert a localized flavour, one that evokes warm childhood memories.
🔸
[Tasting]

I always order Dark Gallery's Ice Cream Soiree, which could be customized with any 3 ice cream flavours of my choice. It was served with dark chocolate sauce, caramelised almonds, chocolate tuile and almond tuile on a bed of almond crumbles.
🔸
This is a beautiful cafe serving rich, creamy chocolate ice cream of varying intensity. Really good chocolate ice cream here!

I've finally came here after hearing about all the good things about the gelato here. And it's true, the gelato here is very good.
🔸
The ice cream here is smooth and soft, with a slight chewy mouthfeel. And that's exactly how I love my gelato to be like. The texture is really outstanding, and owner and creator Leonard said he R&D it himself, and all gelato were made in house.
🔸
And for a very limited time specially for Mid Autumn, they're serving durian ice cream mixed with lotus paste! It's like eating durian mooncake in a gelato form. And nice balance of flavours here, the use of D24 instead of MSW in calibrated quantity ensures that the durian flavour wasn't too strong to overpower the flavour of the lotus paste.

🔸
Joining the acclaimed chef line-up for the first time this year at The GREAT Food Festival 2018 is veteran Japanese Chef Masayasu Yonemura of TEPPAN. Besides this dessert, you will also be one of the first in the world to sample his proprietary shabu shabu concept featuring his exciting "Wagyu Sirloin Shabu Shabu" dish.
🔸
TGFF2018 made a comeback this year after a successful run in 2017, and will be held at RWS from 27 to 30 September. Ticket sales have already started.