Opposite Of Stressed? Desserts😫🍨

Opposite Of Stressed? Desserts😫🍨

Ice cream, waffles, tiramisu and everything post-meal that is of optimal sweetness🍦🍮🍰🧇Ratings take into consideration price of the dish, quality of the dish, and overall service and ambience of the location if applicable!🌟
Jaslyn T.
Jaslyn T.

While served piping hot and crispy, churros were not as light and fluffy as I’d like them to be. Decent but nothing mind blowing.

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RICH — the only word to describe the combination of these two flavours which was recommended by the staff. I don’t usually go for chocolate flavours because I am afraid its too sweet. But the 80% dark chocolate scoop was nothing like that, and in fact, made all the better with the mild tinge of rose flavour that helped to balance out any overwhelming chocolatiness.
I was obsessed with pistachio ice cream for a while a few years back, but stopped because I decided to appreciate it properly for what it was. Some pistachio flavours are way too nutty its jarring, giving you a very heaty aftermath (if anyone else can resonate). In contrast, some are way too mild. But this was a perfect blend of rich (but not overwhelming) pistachio and creaminess that was easily enjoyed. Would recommend getting there pistachio here!

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The kumquat vanilla has got to be one of my favourite flavours here. The kumquat vanilla scoop is creamy, yet pleasantly tangy and light with its citrus notes. I am a classic vanilla ice cream lover but I enjoy them being jazzed up when done right, and COTTA executes this so perfectly!
The Genmaicha with Azuki Red Bean was the mystery flavour of the day, and was recommended by the staff as a good complement to the kumquat vanilla. The Genmaicha had a nice roasted flavour that was more toasty than nutty. It had an apparent tea taste, but mild enough that it is light on your palate. Azuki red bean on top was a nice finish to the scoop!

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I am borderline obsessed with the ruby lava cookie from Kooks but I decided to try something new on my third visit there. Went for the matcha lava set, and was unfortunately not as impressed as I was with the pink ruby. Matcha lava was a tad bit watery, and the taste of matcha was just decent. I would’ve appreciated it if the matcha lava was much thicker and came through stronger, but that’s really just my personal preference. The blue chai Hokkaido milk is usually my go to flavour, but for some reason, it didn’t really complement as well with the cookie as I’d hope to. Ultimately, the matcha cookie still makes a decent choice, but I think my high expectations set from the pink ruby cookie would make me choose the latter over the former.

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Speculoos flavoured tiramisu was more of sponge cake with speculoos spread and mascarpone lathered around it. Speculoos flavour was decent, but could be stronger, especially also because the coffee essence which makes tiramisu tiramisu was missing. Then again, if I just take it simply as a speculoos cream cake, this fared pretty well!

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Original flavoured tiramisu but plus because they have 3 different types of alcohol according to the staff. Similar to the speculoos flavour, it was more sponge cake and cream. While admittedly there is a tinge of alcohol flavour in the cream, the tiramisu flavour wasn’t strong, which made this pretty underwhelming. It would have definitely been better if the taste of tiramisu came through more.

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Loved this on the first few bites, but got way too overwhelmed by its sweetness after. The milk mousse was thick, creamy, but also an acquired taste for the extremely sweet tooth. The passion mango compote attempted to neutralise the overt sweetness, but it confused my tastebuds for being way too sour, to the point it might feel unpalatable to some. That being said, I was pretty fond of the hazelnut dacquoise and hazelnut crispy at the bottom. The dacquoise gave a slight chew together with the hazelnut crispy, which gave a pretty interesting crunch — different from that of those usual biscuit bases. Nonetheless, I’d recommend getting this if you’re a huge fan of both hazelnut and sweet things. I wasn’t so much the latter, so I admit that I couldn’t enjoy this as much.

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While this was shaped in a perfect cube, it takes a bit of acquired taste to fully appreciate this. If you are a fan of the taste of gingerbread, you’ll probably be able to enjoy this more than me. Ginger spice in here was apparent, and was paired with cheese mousse which was.. too cheesy to my liking. The mousse outside was also a layer too thick in my opinion. The cassis cherry compote helped to neutralise the overwhelming cheesiness with its sourness a little, but I’d personally not come back for this.

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Truly ended the meal off with a petite four, a white chocolate truffle encasing a yuzu custard filling, a wonderful balance of sweet and sour. Overall, a wonderful dining experience with attentive staff and a cosy atmosphere.

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The dessert was an espresso fondente with a piedmont hazelnut piedmont praline cake, on top of a scoop of what I believe was hibiki ice cream. The multilayered cake was so luxurious, and while I am usually not the biggest fan of sweet things, I could not help but polish this off!

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It was probably to satisfy my need for aesthetics more than anything, but I was craving a scoop of ice cream on a pretty sprinkle cone. I had this exact combination from the Daily Scoop at sunset way 4 years ago, where I first tried the avocado flavour. I love how the taste is of an unadulterated creamy avocado flavour, and truth be told, it is not sweet at all. It’s mild, healthy tasting, and purely avocado — no gula melaka or the common shenanigans. The sprinkle cone is just colourful pretty, and it adds a scanty sweetness to the ice cream especially as it has an added layer of chocolate. I however, did think that the cone was a bit too thick to my liking.

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Get the raspberry honeycomb scoop if you’re craving something sourish-fruity yet want a slight sweet crunch in your ice cream. The flavours in this combination complemented one another well, I’d personally get it again. This is a premium flavour so you got to top up $1 for it!

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Food makes the world go round, and me grow round🍩 IG: @jayeatingfood

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