Bread

Although Keong Saik was the first to bring this trend to Singapore, I don't find their version particularly memorable. The buns are croissants, sliced in half, filled with custard, then topped with a generous helping of chocolate/matcha flavoured white chocolate and cocoa powder/matcha powder. While the chocolate one had a rich and deep chocolate flavour without being too bitter or overly sweet, I was rather disappointed that the croissants themselves seemed soggy and lacked butteriness and flakiness. The matcha flavour also was a bit too sweet and did not really have the deep matcha flavour that matcha lovers would love. I wasn't really a fan of the generic custard filling and how it was sliced in half to be filled. It did seem like the easy way out. Although KSB was the first to jump on the 脏脏包 trend here, other bakeries have done better and at more competitive prices.

On a 脏脏包 rampage! At $2.20, this one from Swee Heng is a steal. I get 脏脏包 is a cute name but this would be more aptly named 巧克力火山爆炸. Rich, thick, gooey chocolate inside. Not too bitter, and not too sweet, all whole carrying a deep and rich chocolate flavour. This is ten times more chocolate than I expected so definitely need some teamwork here to finish it! So rich and chocolate-y until tak boleh tahan.