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Because there’s always room for desserts.
Siming T
Siming T

The Chinese-style French Toast that marked the end of my meal was not bad at all. Given a price of S$9.50, there were nine blocks of toast that were stacked together, and the ice cream was just a temperature contrast to the dessert.

What I fancied about this dish though, was the toast were done to a point whereby the exterior was done to a slight crisp, whereas the internal part of them was still quite fluffy. Whether the condensed milk was drizzled or dipped, the French Toast maintained a balance of sweet and savoury flavours altogether.

Anyway, there were traces of crushed pistachio from the plating, so just watch out for any potential food allergies that might surface.


Indeed, the heartlanders should just walk in and have a go at their Kaya Roti ice cream, which tasted just like a smooth and creamy spread with a chance of bread bits within.
#food #foodphotography #foodstagram #desserts #sweets #waffles #icecream #sirstamfordwaffles #cafehoppingsg #burpple #burpplesg #foreverhungry

Just be warned that there’s a pretty sour core though.
#food #foodphotography #foodstagram #desserts #sweets #cake #antoinette_sg #burpple #burpplesg #foreverhungry

Tsujirihei Honten made its return to Takashimaya Food Hall with their range of Japanese sweets, but many foodies raved about their rich and delicious soft serve ice cream. Both the Matcha and Hojicha flavours were very “gao siew dai”, the kind of taste tea lovers would approve.

To put some sweetness into the dessert, I opted for the soft serve to go with their Uji Matcha Yamari Jelly. Costing S$14.00, the parfait came with the Yamari jelly, Azuki and two Shiratama. If this was not considered as decadence, nothing would be.

Good coffee must usually be paired with food, and I would say that my Haru Suke (Ethiopia) went well with their Orange Pound Cake (S$7.00). Kept dense and coated with orange glaze, I could even catch hints of the bitterness from the orange zest. For that, I pretty much enjoyed the combination of flavours coming from both.

One thing that I was not very pleased though, was that I found a couple of fruit flies inside the food display. I highlighted my concern to the staff on the spot, but all he did was to open the display door a little, limply hoping that the fruit flies will escape from the food. Well, I could only hope that those who had a more sensitive stomach would not be affected by the presence of fruit flies.


The Coffee Bean & Tea Leaf opened a new concept branch at Wisma Atria earlier this month, with a unique range of pastries and some special beverages, of which included the manual brewing options with specialty beans. It seemed like they were keeping up with their competitors, but this was definitely a win for them as well.

What was attractive to me was their Rainbow Cake (S$7.90) which was prominently displayed at the cake chiller, and it was essentially a cake with seven flavoured layers of sponge and finished with desiccated coconut on top. The cake was really moist on its own, and the flavouring and colouring were not an overkill for sure. It was nice for sharing, but just be careful that it might just collapse because the moistness could not handle the weight.

It was nice to have a chocolate-themed dessert café around the neighbourhood, for some would say that the chocolate is the best elixir for eternal happiness. It was definitely not a tall order here, given that all guests would be greeted with the ice cream freezer and the smell of waffles in the making.

While other ice cream flavours would give the Ice Cream Sandwich with Homemade Chocolat Cookie (S$6.00) more visual appeal, I went ahead to pair it with their signature Africa 85% Dark Chocolat ice cream. Although the cocoa content sounded really high, it did not taste bitter at all, so I assumed that it was a healthier option somewhat.

Back to the cookie that they had used. Much as the cookie was thick and had this chewy texture, I felt that I had a hard time figuring out how to enjoy them properly, because the whole dessert was definitely too big to fit into the mouth. In fact, I also had some trouble with breaking the cookie with cutleries without fearing that something would fly out of the plate. Hence, eating this dessert like two bruschetta might have made the most sense, but that would not sound like having a sandwich after all.


As much as I was sad over the exit of Ben & Jerry’s from VivoCity, that feeling transited quickly into curiosity of this new shop that sold ice cream in something. Was that a cone? A churros? A croissant?

Chimney cakes originated from Hungary, and the base was actually baked dough that had some similarities to a chewy bread but made to a “cone”. As for this Chimney Devil (S$7.50), the cone was filled with activated carbon frozen yoghurt and decorated with a dark chocolate coin and a pair of horns made of red fondant. The soft-serve itself was refreshing and not too sweet, but had a frosty texture. The cone was also coated with desiccated coconut, on top of its slightly savoury taste. As a result, the overall feel of this was item was like an afternoon snack to go with a stunning harbourfront view.

S$7.50 for this item might not be the most wallet-friendly deal, but an occasional indulgence like this was not anywhere close to a waste of money actually.

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When (almost) everything here at Hvala had something to do with tea, it made absolute sense to order something that was both tea and beautiful. I mean, the moment as I stepped into the restaurant, I was greeted by tea apparatus at their bar counter, igniting some kind of inner zen in me.

So the most attractive dessert in the display chiller was this Genmaicha Azuki cake-in-a-jar Matcha-misu (S$8.80), which was made of layers of Genmaicha mousse, sponge cake, Azuki paste, green tea crumbs and a sprinkle of roasted rice bits. Among all the layers, the Azuki paste was the most dominant flavour, followed by the roasted rice bits. Yet, the strong flavours were balanced out smoothly by the Genmaicha aftertaste, making this dessert less overwhelming, especially with a cup of hot brew tea to go along.


The Ruby Razz (S$10.50) was a dessert that was less chocolatey and with a more fruity body. The exterior of the cake was made of ruby raspberry mousse. Concealed within the mousse was a piece of Yuzu curd, sponge cake and a crispy praline base. Looking really pink, the mousse carried more of a berry sweetness, while the whitish curd gave the cake a refreshing citric tang. Putting both of them together, the cake was not too rich and heavy in flavours, which also made it a suitable sweet to go with coffee or tea.

To balance off the flavours a little bit more, try it with a small piece of the chocolate crisp that wrapped around the side of the cake.

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Traditionally, soft serve ice cream sundaes would go best with thick chocolate fudge. Bubble tea lovers would probably substitute the sauce with tapioca pearls, but the conventional pearls were chewy with little value-add to the taste.

Now, with the tapioca pearls cooked in brown sugar syrup, adding them into a cup of ice cream could easily make a bubble tea lover jump in joy. HEYTEA, other than selling their extensive menu of tea and other beverages, also offered this regular cup of Bobo Ice Cream at S$4.50. The base, because of its composition to become a soft-serve, was meant to be super creamy, so it’s like enjoying a cup of bubble tea in the form of ice cream.

As it was expected to be really sweet, just be prepared to reach out for some water or their Pure Tea selections with the least sugar to wash down the sugar rush.


Malaysia Boleh was one of those food courts that housed many stalls, selling hawker food that originated from Malaysia. While I would not want to comment on whether the tastes were indeed authentic, let’s just say that it would be an alternative for those who crave Malaysian street food, but could not cross the borders for them.

The Chendol (S$2.00) was something that one of my colleagues had recommended to get, but the first impression was that it had got to be damn good because it came in a ceramic rice bowl and the kidney beans were basically countable. I was quite satisfied eating my dessert because it was sweet enough, but I probably would not buy it again, because the “shiok” feeling was not quite there somehow.


First world problem: What to eat for the next meal?

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