Desert

Here it is the Signature Scoop #cake 🍰 from Dulcet & Studio! Simple Beauty is the word!

Just wanna wish this girl a very happy birthday! All the best in uni and continue to bake more awesome stuff! Thanks for being such an awesome friends and passing me your bakes in the last. Really appreciate it! 生日快乐! See you real soon ☺️😉. @sophiensyy

L'Atelier TiramiᐧSu (The Central at Clarke Quay B1-09) The workshop sells nothing else but just tiramisu. And of course beverages, such as coffee and tea are available.

The owners only specialize in one cake, because they want to perfect the optimal dessert to it's audience, by also bringing in different flavours other than the classic Tiramisù cake.
Featured in this photo, is the Classico ($6.80/slice) which was light, but still moist and the mascarpone was smooth and creamy with the liqueur aftertaste. Claimed by famed food bloggers that L'Atelier TiramiᐧSu the best in Singapore! You will probably know when you find out yourself.

Pan fried chewy Korean pancakes with banana foster and vanilla ice cream

Pretty normal. Dont think its worth the wait at all. I'd rather q for llaollao anyday! Milk cow in korea is much better!

And my quest for banana cakes continues.... This was the one I had at Wheeler's Yard. Its less conventional sliced cake shape surprised me but boy, did it taste good! That thick layer of rich dark chocolate was an absolute delight - a perfect complement to the moist banana cake.

Some might felt that they were over priced (including myself). After trying them, I understood why. "All were made with love" from the owner. Every single step was handmade and kept under a well maintain fridge. The owner reminded us to eat ASAP because they will start to fall apart.
The balance of flavor and sweet was prefect. How can we end at one? So we ended up ordered six!

Kki + Kki Home
1 Zubir Said Drive, 02-01 School of the Arts SOTA (Dhoby Ghaut MRT)
Tel: +65 6225 6650
Opening Hours: 1130H to 2030H

I've found what I believe to be the best bread & butter pudding in Singapore. This one has crisp-edged cubes of brioche and lots of custard; it hits my sweet spot without being overly saccharine. The texture is stodgy but not mushy - a good thing for this particular dish. Finished with strawberries and ice cream, I'm a happy, happy girl.

Vietnamese dessert beverage with Pandan jelly and red beans in coconut milk. Somewhat similar to the local version of Chendol.