Traditional Dessert With A Twist?

Puffy texture with a chocolatey filling. Simple but tastisfying.

Best eaten first before the cotton ice desserts, as their stronger flavours can mask this light, smooth, and clear nourishing option. The snow pear was beautifully cut, with the core removed for easy eating. Includes wolfberries, red date, white fungus, and peach gum, ingredients you’d find in a classic peach gum series tang shui. Refreshing and good for health.

A twist on the classic mango pomelo sago, served over mango‑flavoured cotton shaved ice. Sweet mango flavour with moderately sweet mango chunks and a drizzle of mango syrup. Topped with mini rice balls, sago, and pomelo. A sweet‑tangy dessert suitable for all ages.

I ate this years ago and loved it, so I ordered it again. Still as good as ever, though the sweetness feels slightly toned down. Yet it remains the winner among the desserts I tried today, even better than their mango ice or maybe I’m just biased since I love strawberry. That distinct sweetness from strawberry and milk is unmistakable. Shaved ice was as cotton‑soft as ever, melting easily in the mouth. Strawberries were semi‑sweet and slightly tart. Truly a mouth that melts the heart.

Strawberry Ice ($8.90)
I ate this years ago and loved it, so I ordered it again. Still as good as ever, though the sweetness feels slightly toned down. Yet it remains the winner among the desserts I tried today, even better than their mango ice or maybe I’m just biased since I love strawberry. That distinct sweetness from strawberry and milk is unmistakable. Shaved ice was as cotton‑soft as ever, melting easily in the mouth. Strawberries were semi‑sweet and slightly tart. Truly a mouth that melts the heart.

Mango Pomelo Sago Ice ($8.90)
A twist on the classic mango pomelo sago, served over mango‑flavoured cotton shaved ice. Sweet mango flavour with moderately sweet mango chunks and a drizzle of mango syrup. Topped with mini rice balls, sago, and pomelo. A sweet‑tangy dessert suitable for all ages.

Pear with Peach Gum Fungus ($6.90)
Best eaten first before the cotton ice desserts, as their stronger flavours can mask this light, smooth, and clear nourishing option. The snow pear was beautifully cut, with the core removed for easy eating. Includes wolfberries, red date, white fungus, and peach gum, ingredients you’d find in a classic peach gum series tang shui. Refreshing and good for health.

Chocolate Egglet ($1.50)
Puffy texture with a chocolatey filling. Simple but tastisfying.
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🚩Yang Xiao Xian Mango Milk Ice 杨小贤 (芒果绵绵冰), 277 Orchard Rd, B1-12 Gateway, Orchard, Singapore 238858
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Frozen pistachio puree topped with small taro balls, pistachio nuts, osmanthus jelly, dragon fruit taro balls, lychee popping boba, and vanilla ice cream. The puree has an icy texture, but the pistachio flavour is muted by the toppings. Still a sweet and enjoyable dessert, though a stronger pistachio taste would elevate it further.

Served chilled. Thick, creamy, and semi-solid black glutinous rice laced with coconut milk, topped with ice cream for extra sweetness. The rice is properly cooked, not burnt, and handled with care. You can feel the al dente bite. Comforting to the mouth. They really know how to cook up traditional dessert.

Served hot. Do check availability before dining in, as this item has limited stock daily. It’s delicious, pure pistachio with crushed nuts. The flavour is strong and nutty, and the texture is semi-liquid with a moderate viscosity. They use traditional methods like pestle and mortar to grind the pistachios into paste before slow-cooking it. Rare to see the younger generation preserving old-school techniques when modern tools are so readily available.

Signature Pistachio Paste ($7.50)
Served hot. Do check availability before dining in, as this item has limited stock daily. It’s delicious, pure pistachio with crushed nuts. The flavour is strong and nutty, and the texture is semi-liquid with a moderate viscosity. They use traditional methods like pestle and mortar to grind the pistachios into paste before slow-cooking it. Rare to see the younger generation preserving old-school techniques when modern tools are so readily available.

Black Glutinous Rice with Coconut Milk & Ice Cream ($6)
Served chilled. Thick, creamy, and semi-solid black glutinous rice laced with coconut milk, topped with ice cream for extra sweetness. The rice is properly cooked, not burnt, and handled with care. You can feel the al dente bite. Comforting to the mouth. They really know how to cook up traditional dessert.

Iced Pistachio with Dragon Fruit Taro & Ice Cream ($7.80)
Frozen pistachio puree topped with small taro balls, pistachio nuts, osmanthus jelly, dragon fruit taro balls, lychee popping boba, and vanilla ice cream. The puree has an icy texture, but the pistachio flavour is muted by the toppings. Still a sweet and enjoyable dessert, though a stronger pistachio taste would elevate it further.
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🚩SweetDots.. 甜心点点, 100 Tras St, 03-16, Singapore 079027
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#mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sgeats #desserts #甜心点点 #SweetDots #traditionaldesserts #handcrafteddesserts #pistachiopaste #blackglutinousrice #icedpistachio #开心果露 #dessertcafe #sgcafe #cafesg #甜点 #甜品

A rich and filling chilled dessert. The thick, creamy, and sticky black rice carries a natural sweetness, elevated by a drizzle of coconut milk that enhances its flavour profile. Topped with a scoop of vanilla ice cream, it adds extra chill and sweetness. While this dish is typically enjoyed hot, the cold version was surprisingly better. The rice starches thicken when chilled, creating a more pudding-like texture as the solidification brings out a richer, deeper mouthfeel that lingers pleasantly.

A classic dessert featuring finely shaved ice topped with green pandan jelly and red beans, then generously drenched in creamy coconut milk and rich gula melaka. The green jelly was well-made, with a smooth and slightly chewy texture, while the red beans were sweet and sticky. The coconut milk was ladled on liberally, and the palm sugar added a deep, natural sweetness. There was also an unexpected savoury note that made the dessert even more appetising, possibly from salted caramel, which gave the overall flavour profile more depth and appeal.

A trio of mini bowls, Black Sesame Paste, Walnut Paste, and Almond Cream, makes this set a good option for sampling multiple desserts in smaller portions. The Black Sesame Paste was light and smooth, slightly watery, with a moderately nutty and earthy flavour. We were hoping for a richer, more intense profile. The Walnut Paste had a thicker consistency but still felt somewhat watered down; the nuttiness was present, though a subtle sour note threw the balance off. Neither was quite to our liking, but the Almond Cream redeemed the set. It was thick, creamy, and pleasantly sweet.