Do you like Nonya kuih? If you’re a fan of Nonya kuih or Eurasian cakes just like I am, keep reading and find out more. Think Kuih Kosui, Kuih Bingka and Sugee Cake. I’m not particularly a fan of Kuih Kosui in general but Restaurant Kin’s version blew me over. Pictured here’s the dessert sampler ($24++).

Kuih Kosui (Individual portion $10++). What’s Kuih Kosui? A kuih made from tapioca starch and rice flour that’s mixed with gula melaka (palm sugar) before steaming. It’s then served with grated coconut for texture and flavour. A good kuih kosui will be soft, bouncy and wobbly. Kin’s version hits all these notes and melts in your mouth. I can fathom why people can’t stop asking for more.

Kuih Bengkah/ Bingka (Individual portion $10++). I like kuih bingka in general. But Kin’s version is mind blowing and has kept me yearning for more. Served warm unlike many other places, And I think that’s partially cause it’s served warm. The top is crusty while the tapioca custard is soft, moist and fragrant.

Sugee Cake (Individual portion $12++). A Eurasian classic that’s served during Christmas. It’s made from semolina flour, chopped almonds, butter and egg yolks. Taste wise - rich, dense and buttery.

Kedondong & Coconut Sorbet (Individual portion $12++). With all the rich and sweet treats, this refreshing frozen treat was much needed. Creamy yet distinctively tropical with fruity nuances from the kedondong fruit. Add a bit of gula melaka for additional sweetness.

The camera always eats first. Instagram: @eaterries

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