Simply Sweet

Simply Sweet

From the classics to the twist of old favourites and impressive showstoppers, turn your stressed to desserts.
Jessica Chew
Jessica Chew

The Pistachio Tiramisu has layers of creamy coffee mascarpone cream, intertwined with nutty pistachio flavour. It is topped with crushed pistachios to give it an added crunch and a pretty finish.

Red Ruby Coconut was delightfully delicious. The red rubies had a nice gel covering the crunchy water chestnuts. Served with creamy coconut ice cream that contained coconut bits, it was refreshing, creamy and satisfying.

My personal fav - the Nara Sake Kasu is an ice cream made from sake lees. It was floral, fragrant and refreshing, and punctuated with mellow, peppery tones from the black pepper.

The housemade cheesecake has a smooth creamy texture enriched by a lovely boozy tang of the red wine sauce.

The shell of the Cannoli was light, airy and incredibly crispy, and piped with a creamy ricotta cheese filling. A delicate dessert, the Cannoli was sweet, slightly zesty and nutty with the crunch from the pistachios. The Soufflé Tart with 70% dark chocolate was our next pick. Compared to usual tarts, the souffle tart had a mellow and airy mousse that was chocolatey rich and set on a crunchy sable base.

The Waffle was fluffy with a crispy exterior and we had two scoops with it - Hazelnut and Yogurt Biscoff. The Hazelnut reminded me of Kinder Bueno as it was creamy, choco-nutty and had waffle biscuit bits in it. As for Yogurt Biscoff, it didn't suit my tastebuds as the yogurt taste was overpowering. Some biscoff bits would have been nice for texture.

The Earl Grey Butterscotch Ice Cream Parfait was elegantly presented on a place mat by Bynd Artisan with an inspirational quote inscribed on it. It was visually stunning from the way it was constructed and its vibrant colours. Stacked with scoops of Earl Grey Lavender and Butterscotch Almond ice-cream with strawberry compote, fresh strawberries, toasted almond flakes, earl grey crumbles and earl grey pudding, the combination created an earthy and aromatic bouquet of flavours and textures.

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Sai-Mai Toast is a Thai style cotton candy toast. Visually attractive, the webs of cotton candy added a sticky texture and made the already-sugary dessert over-cloyingly sweet. The toast was missing the crisp though. And though the Thai milk tea ice-cream had a nice balanced sweetness and milkiness with a nice tea fragrant, the black tea flavour could be more prominent.

The Tiramisu was visually simple but indulgently luscious with its creamy texture and rich flavours. Lightly sweetened and generously dusted with cocoa powder, it was heavenly moist with a nice balance of the aromatic espresso and alcohol taste.

For those who like tropical flavours, the bright yellow dome-shaped entrement is sweet, coconutty and tangy. It features layers of mango crémeux, passionfruit jelly and a coconutty base for added texture. Personally the coconut could be played down as it overshadowed the sweet and tanginess profile of the mango and passionfruit.

One of its signature, this delicate entrement has a rose-spiked cream and pistachio praline middle that is sandwiched between two multi-layered mille-feuille that were thin and crisp. The flavours were subtle with sweet, nutty and floral notes.

Priding itself in canelés, the cafe's version is alcohol-free and takes on modern flavours such as Matcha and Raspberry Truffle; both priced at $6 each. The Original goes for $4 a piece. The canelés had a crispy dark-brown crust that tasted a bit burnt and a slightly dry sponge under the crust. The Matcha canelé was piped and crowned with a tea-infused cream, and had a mellow scent and taste of the tea. On the other hand, the Raspberry version was lighter with subtle hint of the raspberry.

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Celebrating tastebuds. Follow me on IG @wheretastebudsspeak for more reviews.

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