Sweets!

And so when I was told that Fang Patisserie would refresh their cake menu periodically, one of the flavours that I wish they would not change would be Summer (S$8.50).

As with their other cakes with tropical fruit elements that were nice, this one was much pleasing with a light yogurt mousse filling and a pineapple curd and compote centre. The flavour kind of resembled a yogurt drink, but most importantly I would be very willing to have another bite from start to end.

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The low-calorie gelato from Goodlato was quite amazing considering that the creaminess was reduced for a healthier dessert, but it also turned out that the gelato was still relatively a good treat.

Among the many flavours that were available, I was most impressed with their Ube gelato (S$5.70), as I was able to identify the slight graininess coming from the root vegetable most likely. It was inevitable that the frozen dessert would melt quicker because of the lack of cream, but on the whole the gelato still held well until the last bite.

At an additional S$1.00, the store also offered ice cream cones instead of the usual paper cups. But I must comment that the Ube flavour probably did not go as nicely with wafer cones as compared to their Caramel Butter Crumble. Whichever the case, I would still come back for their Ube gelato when I would appear at the vicinity.

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Many might question why a circular croissant or “croll”, or in Yeast Side’s case — swirl — would cost S$10.00 per piece.

In my opinion, the Vanilla Pistachio Swirl was just very nicely executed, with a “ thousand layer” buttery croissant pastry in the shape of a wheel, and with pistachio vanilla custard filling inside and some fancy rose petals on the surface. Just all that nutty goodness and the texture from the exterior made my tea break feel so upscale.

When we checked with the restaurant manager on what he would recommend for desserts, he pointed us to the Lychee Ice Cream (S$6.00) which was decorated with osmanthus flowers, a soaked lychee and a mix of lychee caviar and tadpole jellies.

In the sweetness of the ice cream, I thought this was a light sweet ending to our delicious meal.

Xi Yan at Maxwell mainly offered contemporary Chinese dishes with some culinary hacks to give the meals a more elevated feel. And so as the place was on the quiet side, this might be a perfect place for some upscaled Zi Char in a more private setting!

Taking alcohol in the form of ice cream, the Kahlua Cheesecake was like a alcohol-pronounced Tiramisu less the cocoa powder. For those who would want to feel young but go adventurous with alcoholic flavours, this might be a good flavour to start off.

Prices of a scoop of ice cream would go from S$4.90 onwards, with Premium and Double Premium flavours available at an top-up of S$1.00 and S$2.00 respectively.

While it was true that their Sticky Date Pudding would be a very safe choice for a sweet ending to the meal, I would say that I had enjoyed their Warm Cookie Dough (S$14.00) because I dig chewy texture desserts that were executed well. With a scoop of vanilla ice cream atop the warm dessert, the melted cream added a new dimension of sweetness which was like having a nice parfait or trifle after a thumbs-up meal.

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This Strawberry Cream Cheese Mochi Menbo Bites was their only bite-sized item that was meant as a dessert or a sweet treat.

To be eaten while hot, the crispiness of the toast was a nice contrast with the mochi fillings and eased out a bit of the sweetness from the strawberry jam and cream cheese. If this would be something you fancy, why not go for their Variety Box which comprised a sandwich and three of these bite-sized delights?

Like a mango sticky rice with shaved ice in a bowl, Your Mango Treasure (S$12.90) was marked as a popular item in the store.

Although the sliced mangoes were not as sweet as compared to my previous visit, I still felt that there was sufficient sugar and satisfaction coming from this dessert, especially from the shaved ice and the mango ice cream.

The S$13.00 Pecan Tart had a drizzle of caramel bourbon sauce and a scoop of ice cream to go with it. Legend said that their previous version came with a whisky gelato, so one could get an unknown high after tasting a few mouthful of the dessert. I supposed changing it to vanilla gelato might just make this a little more friendly to the folks on the other side?

I thought this was an aesthetic way of presenting the traditional Red Bean Pancake, which was a pan-fried pastry with red bean fillings and sesame seed sprinkled over the pastry skin.

But in this S$14.80 version, the pastry skin was not as flaky as most of those that other restaurants would serve. To make up for that, there was a scoop of caramel ice cream with icing sugar, edible flowers and honey drizzle to elevate the dish.

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Chef Jay did not spare his creativity in the desserts section, as this Parfait, though plated, was impressive!

The main ingredients comprised porcini mushrooms, Miso, sesame and pear. Imagine the savoury and earthy notes in a dessert, yet balanced with the sweetness from the ice cream and the thinly-sliced pear.

One would not end the meal with a flat, sweet note. Instead, this could still be the ticket to another glass of white wine, if I might suggest.

Other than fresh fruit cakes, I was really surprised that Châteraisé also offered this Caramel Pudding Cake, made with layers of sponge cake and cream, with a layer of egg pudding and a beautiful coating of caramel on top.

Enough said about their cream cakes which was light yet decadent. What was beautiful about this cake was the perfect notes of mild bitterness from the caramel layer. Fancy an egg pudding in the form of a cake? This might be the answer, and it was quite affordable as well!