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Featuring Wheeler's Yard, Dapper Coffee, Ding Dong, Dessert Bowl, All The Batter - Avocado & Natural Foods (Adelphi Park), Lady M (One Fullerton), P.Osh (Dhoby Ghaut)
Neta B
Neta B

Signature avocado cake made with fresh avocado, cream cheese and avocado cocoa cake. Since there are many health benefits of consuming avocado, I guess this cake is healthier and not as sinful? #selfdenial
#allthebatter #jasmineroad #upperthomson #avocado #avocadocake

Om Nom Nom Brownie contains oreo, milo and nutella, with an oreo cookie presented on top of the brownie.

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Finally got to try this instagram-worthy cake that tastes as good as it looks! The cake was moist and spongy, while the salted egg glaze added just a touch of savouriness which really brought out the flavour of the whole cake. Would have preferred if the salted egg flavour was a little stronger, but really not a bad attempt at melding the two flavours together!

Went to try out the highly rave Durian Mousse (double shot $6) from Dessert Bowl which recommended by bestie who often patronise the stall at Serangoon Garden (near myvillage and chomp chomp)
We had the creamy double shot D24 durian pulps serve with icey mousse together with Jackfruit Sago ($4.50). Indeed the durian pulp is good but mousse wise nothing special on it. #cuisineparadiseeatout #sgfood #dessert #burpple #durian #foodie #whatieat

All of us at the table went gaga for this modern interpretation of a chendol by Assistant Head Chef Miller. It was cleverly done with coconut snow (all hail the magic of nitrogen freeze-drying), crisp coconut meringue and pandan jelly noodles. Bringing smooth creaminess to the party in the bowl was a rich gula melaka ice-cream. The finishing touch? A drizzle of fragrant gula melaka syrup (swipe to see it being poured on).
I have to say, I do love the fact that everything is made in-house too.

The mains at Wheeler's Yard seems to be more of their forte than the desserts; the Yuzu Creme Brûlée came strangely with Matcha ice-cream and Azuki Beans over the top. The Creme Brûlée came with a thin, crackling layer of sugar over the top which was decent enough though much of the Creme Brûlée is flavoured by the zippy flavours of Yuzu. Sadly, most of the flavours get overwhelmed by the Azuki red beans and the Matcha ice-cream adds a whole lot of confusion in terms of flavour to the Yuzu Creme Brûlée. Perhaps this would be better if the Yuzu Creme Brûlée is left alone with candied Yuzu bits over the top for a simpler concept.

Looks better than it tastes. The cake was not fresh. Kinda disappointing

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