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Desserts / Snacks in Singapore

Desserts / Snacks in Singapore

From cakes to pastries to ice cream, this list features everything you need to satisfy your sweet tooth!
Wan Ling Yeo
Wan Ling Yeo
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I still remember how bingsu was an 'in' thing when it first came to Singapore and people would flock Korean cafes just to have these atas ice kachang. While the hype has died down in recent years, I'm glad that there's still a steady stream of customers in these cafes in a bid to escape the heat with this ice-cold dessert.

Nunsongyee is one of my top few favourite bingsu cafes for its serene cafe ambience, fine shaved ice and generous toppings. And injeolmi bingsu is always my first option because it's less sweet (just soybean powder, almonds and mini rice cakes), less jelat (due to the absence of ice cream), more fragrant, and is one the cheaper flavours. However, if not for the hefty price tag, Nunsongyee's black sesame bingsu remains the top place in my heart for its fragrant black sesame 'mountain' topped with a GIANT scoop of red bean YUMS.

It's not often for me to travel east so when I finally did, I just have to buy more of these highly-raved Thailand pies (and because 70% of them are flavours that I really love so I just wanted to try everything 😍).

(left to right, top to bottom)
• Tokyo Banana - smells like it, taste like it. Has a slightly bouncy texture, much like a banana pudding encased in flaky pastry
• Coconut - crunchy coconut shreds in a mildly sweet, gooey coconut paste (McDonald's coconut pie would've been better received if the filling was like this)
• Red bean - just like your regular tau sar piah, but bigger and stickier
• Pumpkin (sugarless) - lacks flavour
• Yam - earthy & yammy, but a dash of coconut milk would probably bring out the flavour more and lighten up the texture
• Black sesame - thick and dense paste, and hence a little dry (but it's saved by the thin pastry). While I appreciate that it's not sweet, a little more sugar would probably give it more moisture and appeal to the general public
• Purple sweet potato (sugarless) - just like pumpkin, it's bland and hence it's crucial for sugarless flavours to get the ingredients when they're in season in order to get the maximum flavour and sweetness
• Matcha - subtle matcha taste yet not too mild, then comes a custardy fragrance at the back of your tongue

Priced at $2 per piece, these Thailand pies are huge and SUPER generous with the fillings. In general, the pies are very mildly sweet (which I love), but it'll still feel cloying if you eat one whole piece at one go. I suggest having different flavours of the pies in halves, accompanied with a cup of tea to balance out the richness of the fillings.

If you LOVE dark chocolate (and I mean really dark like > 75%), then this is definitely the place for you. Go for their signature 80% dark chocolate ice cream I must say, or their single origin series if you're feeling all refined, or even their milk and white chocolate so don't worry if you can't appreciate their darker soul mates.

As a dark chocolate lover (my favourite is 90% in fact), I knew I have to get their signature 80% to go with my waffles, and I paired it with pure vanilla to give an overall balance in taste (a bitter & rich with a sweet & light). The waffles came crispy on the outside, fluffy on the inside, topped with 2 big scoops of indulgence and caramelized almonds (which I hoped can be more, and the sugar-to-almond ratio can be improved). The dark chocolate and vanilla combination worked well, but I personally thought that the dark chocolate could've been more potent as it tasted a little flat, and the latter could be more fragrant.

If you're getting 2 scoops, I would not advise getting 2 strong flavours (e.g. both dark chocolate, or dark chocolate with matcha); rather, complementary flavours such as dark chocolate with vanilla or mint will give you a yummier experience 😊 Also, seating capacity is small so be prepared to wait or just get an ice-cream to-go!

Located along the bustling Sago street and beside the more-famous Tai Chong Kok (大中国饼家), this humble-looking and no-frills pastry shop offers just 6-7 types of Hong Kong pastries in small quantities. I know I did not take a flattering photo, but this just testify how flaky the pastry was 👍 I was impressed by the egg tarts because it's true to what they said about being less sweet, while still having sufficient egginess. The salted bean pastry was passable, though I would've preferred it to be more savoury.

Do give their other pastries a try, especially their signature lotus paste with salted egg yolk pastry! And they're definitely best eaten warm!

[Kueh Appreciation Day 2017]
Look at these BIG and FAT Ang Ku Kuehs that cost only $1 each! These are painstakingly made with an elegant thin coating, which means that the skin-to-filling ratio is 👍👍👍 considering how huge these are. Fillings range from the traditional flavours to modern renditions such as durian, but my boyfriend likes the yam best!

[Kueh Appreciation Day 2017]
It's sad to say that a good, artisanal nonya kueh is hard to come by in this era where the mass-production of food is dominating the human touch, but I'm glad that a few artisans like HarriAnns still persevere in making their kuehs by hand.

And for that, as much as this is a generic comment, all of the items showed here are really good. Just take a bite and you can immediately taste the fragrance from the fresh coconut and the handmade-quality that you cannot get from a machine-made kueh. I would just like to feature their Kueh Dadar - a pandan-flavoured crepe rolled with grated coconut that has been steeped in orange sugar - which was pleasantly sweet and juicy oh my I've never had a kueh dadar that actually spurts out juice when I bite into it. Kudos to HarriAnns!

[Kueh Appreciation Day 2017]
"Youngsters nowadays know how to appreciate this kind of kueh ah?" was a comment I heard while queueing for this haha.

This stall has been selling traditional Hainanese snacks for over 30 years and is renowned for their yi buah - a kueh filled with shredded coconut, sesame seeds and peanuts, and wrapped with a glutinous rice flour skin.

While the filling is nicely sweet, I feel that it could pack a greater punch with more sesame seeds. Also, I don't know if you can tell but the skin is wayyyy to thick (for me). Slightly disappointed with this because it would have been great if the skin-to-filling ratio is improved.

Have always been dying to try their tea-infused cream puffs whenever I walk past their store displaying these colourful 'balls' on the shelves and I finally tried it today. Each puff is piped generously with silky smooth, tea-infused cream and topped with a sweet & crackly pastry that's colour-coded to the flavour.

I loved that the tea aroma in the cream is distinct yet not overpowering, but I was slightly disappointed with the crackly topping which wasn't crunchy. It would have been perfect if there was a significant textural contrast between the filling and the topping.

Mr Bean's soy ice cream is probably my favourite healthier alternative to regular ice creams. And when you pair it with durian, that's probably a perfect matchmake in foodie heaven. For $2.80 per cup, this is a pretty awesome treat as the ice cream is perfectly balanced with both the fragrance of the soy and durian. Their ice cream cups come in the original, chocolate, and gula melaka flavours as well, but it's a pity that they're not sold in all outlets :(

Mr Bean please consider making them available nationwide because I really love it!

Get ready your plates and tissues because the filling inside each baguette (except the baguette tart) OOZES OUT LIKE A NEVER-ENDING RIVER with every bite. Ranging from $1.80 - $2 per lava baguette, this is a snack you'll love for its indulgent & luscious filling encased in a chewy bread bowl. With a variety of flavours to choose from, you'll surely find one you want to sink your teeth into.

Shown in picture (clockwise from top left): Baguette tart, cheese lava, hazelnut lava, red velvet lava, blueberry cheese lava, and chocolate lava.

Ask anyone for the best egg tarts in Singapore and they'll probably tell you Tong Heng's. Like diamonds (literally and figuratively), the egg tarts vanish from the display shelf in minutes as customers easily make purchases in boxes of 4/6. Sweet & fragrant custard held in a crispy & flaky crust, Tong Heng's egg tarts are a delightful snack to have for your afternoon.

And really, sometimes the classic, original flavours beat any other fancy add-ons, so this coconut version didn't win my heart (it was also too sweet for me).

The regular cream buns ($2.50 each) were so soft that I made an indentation just by holding them in my hands. Paired with the light yet luscious custard filling, the cream bun serve as a good snack for an afternoon treat. However, the bread itself has a strange margarine taste which I didn't like and for that hefty price tag, I would rather get a $1 custard bun from a neighbourhood bakery which can be more satisfying. BUT I must say that the melon buns ($3 each) were fantastic - filled with the same silky smooth custard and topped with a crisp cookie crust, this is something I would recommend spending your money on (though the bun is pretty small).