Love anything strawberry, and this one is particularly delicious: a fluffy, spherical yeast cake sitting in a pool of citrus vanilla syrup spiked with dark rum, crowned with creme Chantilly and crumble, and served with kirsch macerated strawberries.
First time trying the green tea crepe cake and found it pretty dope with a strong but not terribly bitter matcha-infused cream. That said, the dreamy stack in the background with a simple cream and golden-brown caramelised top is still my pick at Lady M.
How cute and quirky is this gathering of crunchy, caramelised green apples, crumble, vanilla bean ice cream and chewy jumbo-sized macaron shell? Red currants decorate this assembly and the macaron shell is coloured orange, but both are subject to change according to the chef's whim.
Meant for two to share, this comes with a coconut panna cotta, apple crumble, chocolate mousse (unexpectedly airy!), cheesecake and my favourite – yuzu sorbet with dehydrated raspberries.
Such a clever use of salted egg in a dessert! These one-bite sugared donuts are fun and not too messy to eat, though the dunking sauce could have used a tad more salted egg to amp up the savoury factor.
There's something for all taste buds and seriously, all the desserts here are good – they're made by the people behind the acclaimed Windowsill Pies, so I'm not surprised. My personal favourite is the Passionfruit, Mango & Coconut Chiffon Cake, so light, refreshing and incredibly light that it had me diving back in again and again and again.
Chocolate fanatics can OD on the Cacao Barry Chocolate Truffle Cake, which is insanely Rich (emphasis on capitalised R); those who like surprises will adore the Butterscotch Arabica Choux, a crusty pastry with a core of comforting butterscotch and chocolate, topped with coffee cream; the Strawberry Pistachio Rose Tart is just so unique and well-balanced with each of the three components blatantly present in flavour; the Twice-baked Sourcream Cheesecake is a nice compromise between the rich New York bakes and cotton-light Japanese variety.
By "my", I actually mean award-winning Chef Jason Tan, who has elevated our humble local breakfast into an utterly delightful dessert of rich gula melaka and pandan ice cream wedged between crumbly sable biscuits and accompanied by melt-away shavings of dehydrated coconut. A quenelle of acidic yuzu sorbet cuts through and lifts the intensity of the dominant palm sugar, making this altogether a really well-balanced yet flavourful dessert.
I just love that earthy, mellow, and slightly savoury quality that roasted pistachios have, so that even though the soft serve is airily light, it packs so much robust flavour – definitely my favourite here so far (I've yet to try the highly raved Earl grey lavender). But while the fluffy cubes of Japanese cheesecake were well-done, I can't help being appalled that the cost of this addition works out to 50 cents per tiny cube (each is hardly bigger than a blueberry!).
Pretty darn good with sweet caramelised pears and vanilla ice cream oozing over a steaming pudding studded with nuts and raisins. It's been a high-strung week so tonight, I'm hoping that the coming one will be kinder to me.
Utter decadence with a zip of sour raspberry to keep it from getting too serious.
The unexpected hero here is this humble dessert of peach slivers buried under debris of granola, evenly toasted so it's got an almost nutty crunch. Now, I'm just wondering if a touch of salted caramel would help temper the sweetness of the ripe fruit.
Sold the moment I saw this on the dessert menu – a hybrid of dense New York cheesecake and fudgey brownie with peanut butter crumble, bananas, honeycomb and caramel. Incredibly rich, satiating and highly recommended for those with a sweet tooth.
