4204 Wishlisted
Nesuto, translating to “nest” in Japanese, symbolises home and family. It aims to bring the feeling of comfort, peace, and rest to every customers who step into its doors. Helmed by Head Pastry Chef Alicia Wong, Nesuto serves cakes and entremet made using quality and premium ingredients directly imported from France and Japan.

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From the Burpple community

Poire - $9.20
Pear compote enveloped by vanilla mousse. Hazelnut chocolate sponge and chocolate sablé as base. Taste is more towards the elegant side. Add on a cup of tea for the best complement

I'm sold at the first bite. The Yuzu Raspberry cake consists of 4 important layers with the top layer as Ruby Milk Ganache adorn with dollops of cream at its side. Vanilla Souffle Sponge made up the cake in alternating layers with light Yuzu Mousse and Raspberry Bits. This combination makes the cake refreshing indeed. The Menu had suggested it best paired well with either Sakari Yuzu Sake or Peach Oolong and I had the latter.

Beautiful and delicious!
The flavours were all interesting and well balanced.
It’s a bit pricey, but ok for a special occasion!


After this visit to @dear.nesuto, I've tried almost all their cake flavours. We had Praline Noisette Gateau, Konnichiwa Hojicha and a Tiramisu. Konnichiwa Hojicha was an unanimous favourite with its fluffy sponge and fragrant hojicha flavour. I would have liked the praline noisette gateau if there was a more pronounced hazelnut flavour but it was still ok and not too sweet. Overall, Konnichiwa Hojicha is still my favourite flavour and it was nice having it after a long time 😋

Can never go wrong with their cakes
We ordered the
Queen Ispahan: a subtle blend of Rose, Raspberries, and Lychee, I’m not typically a fan of lychee/rose flavours but I enjoyed this.
Konichiawa Hojicha: consists of Hōjicha Ganache and Hōjicha Chantilly in between layers of Hōjicha Soufflé Chiffon Sponge and Hōjicha Tea Specks for finishing touch.

Nothing like a couple of entremets to chase the Monday blues away. I've always heard of @dear.nesuto, not to mention that I've constantly head to Tras Street - hence it's such a wonder why it took me so long to finally try their gorgeous desserts!

I headed there on a quiet Friday afternoon and thanked my lucky stars how I managed to score the last Queen Ispahan. While they do have sliced cakes as well, I stuck to their pretty entremet range:

◾Queen Ispahan [$9+]
A valrhona inspiration raspberry bavaroise with lychee compote, rose opalys namelaka and raspberry sablée, this was one of my favourites from Nesuto. You can't go wrong with the delicious combination of raspberry, rose and lychee. Delicately soft and sweet, it literally melted in my mouth with each bite.

◾Poire [$9.2]
An entremet consisting of vanilla light mousse, pear compote, Amaretto namelaka, hazelnut chocolate sponge and chocolate sablée. Another highlight from Nesuto is the Poire. Subtle fruity hints paired with vanilla and a slight tang from the Amaretto makes this a winner in my book. I even ordered it twice - though it was because I attempted to lift it off the cake and failed miserably, ruining the first one in the process. (Ah what I do for the gram.)

◾Summer Passion [$10.2]
With coconut meringue, passionfruit bavaroise, banana compote, coconut "Malibu" creme and coconut sablée - this is sure to invoke the passion of Summer. I found the flavour combination of passionfruit, banana and coconut quite intriguing and refreshing. Sure, passionfruit and coconut are a matchmake in Heaven but the inclusion of banana made it quite unique - in a good way for sure!

There's still quite a number of entremets and even sliced cakes that I'm itching to try over at Nesuto! Their desserts are superb and I do wanna thank them for being so chill with my photography antics while at their cafe!

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