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

When almost every set of diners here had ordered the Pancakes with Warm Maple Butter (S$20.00), it was hard not to follow suit.

Indeed, before the appearance of soufflé pancakes, pancakes like these were much sought after for having a fluffy texture, especially when the maple syrup and butter were combined to become a drizzle. And as I was not keen on blueberries today, I chose the banana walnut option and it was quite awesome too.

Though I would have really wished for a lot more maple butter, one could ask for more of those at an additional cost of S$2.00. And for those who would love some meat to go with the pancakes, perhaps ordering some Sugar-cured Bacon at S$7.00 could satisfy.

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Other than getting some cakes to go, Flor Patisserie actually offered a pretty peaceful dine-in area for those who wanted some quiet moments to appreciate their exquisite pastries.

The Waguri Millefeuille (S$8.50) comprised custard cream and chestnut cream covering the puff pastry and sponge cakes within. Having the creamy texture like a Mont Blanc cake, this pastry also provided additional texture with Japanese chestnuts atop the pastry, giving a more Japanese feel to the treat.

And because they also offered a beverage list, I was pleasantly surprised when I noticed that they had a cake set that came with a hot beverage, at only S$14.00. You bet that this would be a perfect place for a hideout or a small-group gathering if cake was something you could not resist.


Hattendo might have boosted their popularity through their cream buns and melon buns at their pop-up stalls, but today I realised that their Pistachio Soft Serve (S$8.00) was also worth the calories.

Made with 100% Hokkaido fresh milk and Italy-imported pistachios, the soft serve packed a dense flavour of roasted pistachio with velvety cream. Other than the sprinkle of ground almond nut for the texture, make sure that you finish up all the cookie crumble at the bottom as they had probably soaked up whichever amounts of melted ice cream.

I loved the roasted nut aftertaste that lingered in my mouth, to be honest.



Chinatown might not be bustling with activities with the restriction of incoming leisure travellers, but it might also not be so easy to find a less crowded place to sip tea and relax over cakes and snacks.

Over at the junction of Temple Street and Trengganu Street, existed a pitstop called Sweetea Caffe which was located at the second and third storey of the gazetted shophouse. It was not only air-conditioned, but also offered a nice view especially from the third floor.

Although they had brought in their cakes from their own supplier, I was pleased with the Durian Lava Cake (S$7.80), which was rich in real durian flavours. They were also thoughtful to plate some fruits by the side to add a bit of acidity to balance the desserts a little bit.

Some diners might debate that durians should not be eaten warm, so the café did not nuke their cakes by too much. However, it was always possible to specify that you want the cake more chilled or runny, whichever your preference might be.

Wife Cakes from Hang Heung used to be my favourite goodies my friends would bring back from Hong Kong, with the little red box bundled with red raffia string. And as like many brands that expanded their market overseas, there was no longer a need to fly to Yuen Lang to buy them, as they opened their first Singapore branch at ION Orchard.

Each box would pack 6 pieces of freshly-baked pastries at S$15.00, though one could also get individual pieces of Wife Cake at S$2.80 each. And as far as I was concerned, these Wife Cakes were awesome, with very thin flaky pastry crust and a soft, mochi-like winter melon paste filling that was tastefully sweet for me.

Queue lines were said to be long to get your hands on a box of this, but the game plan was really to visit them during off-peak hours for the transaction to be quick and smooth. Just wondering how long it would take for the purchase limit of two boxes per customer would be lifted for this one.

A surprise less noticed in my visits to TWG Tea Salon for my tea sessions, this Rum Baba (S$13.00) was listed on the desserts menu but was easily overlooked since I would normally go for their afternoon tea selections.

Comprising a cake soaked with rum and decorated with Chantilly cream, rum jelly and a scoop of Vanilla Bourbon Tea ice cream, this was like a light version of a liqueur dessert thanks to the alcoholic content from the cake and the jelly. However, it was well-balanced with the richness of the ice cream, making this a desirable dessert for two.

Where a tea pairing is concerned, try it with the Geisha Blossom Tea, as the fragrance from the cherry blossom and fruity notes could complement the dessert quite beautifully.

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Selling at S$6.00 per bowl, this durian dessert came with durian puree blended with some dairy and ice to create that mousse texture, and topped with two scoops of durian puree. Short of drizzling some Gula Melaka to become a Durian Pengat, yet this dessert was highly likely the top favourite of the dessert shop, as proven by the strong fragrance of durians even at the ground floor of the shophouse.

With the safety regulations in place, dine-in patrons would be required to drop an SMS to the designated number to collect a queue e-ticket. And you would surely understand why the crowd downstairs appeared like an assembly area for a fire drill at 8.00pm on a Friday night. Something must have been done right to deserve this dessert-hungry crowd.


We all knew how textured and tasteless Thai durians can be, but with a touch of local and regional produces, the MSW Durian Sticky Rice (S$13.00) was a lot tastier, thanks to the richness and creaminess of the durian puree.

The sticky rice was probably cooked with natural butterfly pea flower dye to give the yellow flesh a contrast in colour, but the drizzle of coconut milk and the sesame seeds also gave the texture and taste a little uplift. As always, one would always ask why the cup was so small when the dessert was such a hit.


Back in season once again was their Minion-themed specials at McDonald’s. Following their recent successes on dual-filling dessert pies, the Yuzu Cream Cheese Pie (S$1.80) seemed like a likable item for those who would enjoy yuzu-anything.

Served hot, the cream cheese would be in a slightly lava state, giving out a lightly-creamy texture to the fillings. Paired with it was the yuzu jam that was not overpowered with sweetness, so that overall experience was citrusy without an immediate risk of sugar rush. However, it might not really be considered as refreshing for me because of the cheese cream aftertaste, but if one would interpret this as a “cheesecake in a puff pastry” idea then this was actually considered quite successful.

Again, best consumed hot or very warm.

It was no surprise that every layer of Lady M’s mille crepe cakes are so thin, even and nicely coated with buttercream. However, I tried their Salted Caramel Mille Crepe (S$10.00) and I found another new love here.

Because the salted caramel glaze at the top had this burnt bitterness to it, there was actually a different form of sweetness that made the cake so aromatic in the mouth. Whether one had it with water or a pot of tea (strongly recommended), the flavours were refreshing from the default sweetness that the other cakes in the menu would present.

I also enjoyed the service from the staff there. They were prompt and friendly despite operating at full capacity. Now that tops up the niceness to this experience altogether.

Peanut butter and jelly might be more commonly found with bread, but I would surely not mind if it came in the form of a cake.

As with this Peanut Butter & Jam Cake (S$9.00) the spreads were layered between alternating butter and chocolate sponges. Although the jam was incredibly sweet, the peanut butter maintained some balance of flavours with that subtle savoury finish.

The funny part about this cake was that halfway through the enjoyment, it suddenly dawned on me that the cake tasted like a Hiro Chocolate Cake (go Google it if you had never come across this snack before). It might not be a flattering association, but that moment of nostalgia was quite an amazing experience.

Rich & Good Swiss Rolls impressed upon me as affordable and quality. With fluffy cake sponge and flavourful Kaya cream, the petite cake would be the perfect snack or breakfast when paired with a cup of coffee or tea.

Very often, the Kaya and Durian flavours would be sold out fast, so if they were still available I would usually pick up a box or two every time I visit Jewel Changi Airport.

Siming T

Level 8 Burppler · 972 Reviews

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

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