Patisserie G (Millenia Walk)

We decided giving the Nebula series a try because these balls looked out of this world. I liked the vanilla chantilly, it wasn’t too sweet and went well with the white sponge. Unfortunately the taste of chestnut in the chestnut cream didn’t stand out in this pastry despite its name - I tasted more of the apple compote, making this taste more like an apple nebula - still delicious though. I guess chestnut is quite a mild, mellow taste in general.

The combination of the sweetness from the fruits and cream, accompanied by the saltiness from the chocolate sable base, was pretty good. I enjoyed this pastry, although I wish the taste of chestnut could be slightly stronger (or just don’t call it a chestnut nebula and get my hopes up).

Worth a try once in awhile, when you’re in the mood for good quality pastries and willing to fork out the extra money for it.

Loved the fragrant lychee jelly with lychee bits, delicate rose and contrasting rich cheesecake with light crumble base.

$8.50
Unique combination of flavour.
Fragrant, light and refreshingly. Almost as if you are eating perfume.

7/10

Poison Apple, Tarte Au Citron, I think Strawberry Shortcake, Black Forest and Chocolate Éclair. To me, nothing special.

This minimalistic cafe is perfect for decadent teatime meet-ups. Get their Tarte Au Citron ($7.50) for a zesty lemon curd treat. Otherwise, the St. Honore ($8) is a winner with puff pastry, luscious vanilla cream, a burnt caramel glaze and a buttery sable base. P.s. their Tiramisu ($8.80) with a sinful rum and mascarpone mousse is also great.
Photo by Burppler Xing Wei Chua

The Ruby Razz (S$10.50) was a dessert that was less chocolatey and with a more fruity body. The exterior of the cake was made of ruby raspberry mousse. Concealed within the mousse was a piece of Yuzu curd, sponge cake and a crispy praline base. Looking really pink, the mousse carried more of a berry sweetness, while the whitish curd gave the cake a refreshing citric tang. Putting both of them together, the cake was not too rich and heavy in flavours, which also made it a suitable sweet to go with coffee or tea.

To balance off the flavours a little bit more, try it with a small piece of the chocolate crisp that wrapped around the side of the cake.