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Sweet Treats

Sweet Treats

Featuring 108 Matcha Saro (Suntec City), HOLLIN (Toa Payoh), Acai Beach Club, Camaca, All The Batter - Avocado & Natural Foods (Adelphi Park)
Michelle ๐ŸŒธ
Michelle ๐ŸŒธ

Mochi is very pillowy with a nice non-stick chewiness, and this slight textural deviation makes for a pleasant introduction to the mochi world.

These are available in 3 different powders - matcha, soybean and sesame. Tried the matcha dusted choice which had the piquant umami of seaweed.

Exclusive to Hollin are their Rock Salt Macchiato series (RSM) and handmade boba of flavors rotated daily. Hollinโ€™s milk foams are creamy with a hint of salt that intensifies over the course of drinking.

Matcha RSM (25% sugar, paired with matcha boba) had strong vegetal notes and was on the bitter end of bittersweet, as warned by the staff for 0-25% sugar levels.

Black Tea RSM (25% sugar, paired with honey boba) had a delicate dark and malty tea fragrance, sweetened by notes of honey.

Bobas were chewy and enhanced the drinks with delicate flavors.

Located next to Thomson Plaza is this cosy avocado themed cafe serving up avocado spins on mains to low glycemic index dessert. The signature Avocado Rhapsody Slide ($6.50) layered moist cocoa sponge and light cream cheese with chunks of avocado in-between. Popular choice Avocado Nutty Galore ($8.90) was a thick milkshake blend of delicate flavored avocado with strong roasted nuttiness. Owners were friendly and kept flavor profiles of their creations true to the superfood - rich and buttery, with ingenious complements.

The signature Shiok Bowl serves a very hearty portion of assorted fruits, crunch, chia pudding and acai blend; drizzled with a complementary honey or almond butter sauce. The acai blend was smooth and creamy, with slight iciness. Scooped with the sweet and sour tropical fruits and textural crunch from granola, seeds and nuts made for medley of goodness in every mouthful.

Camaca is a hidden gem at King Albert Park specialising in sugar-free desserts. Gelatos here are encapsulated in giant macaronesque shells and required a special machine to process for serving. The Royal Earl Grey gelato was light yet creamy with a lingering floral aftertaste, and the Hot Mocha smooth with a bitter undertone. Flavors were well-balanced and a healthy alternative to decadent food.

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