Pineapple pound cake with a shot of orange pear fruit enzyme. You get to choose if you want to heat up the pineapple pound cake, and I tried both the warm and normal versions. The truth of the matter is that the cake itself is irrelevant in this exercise – it’s entirely about the fruit enzyme, which tastes like a dead ringer for sake and gets you more buzzed than its alcoholic content suggests. While the normal cake simply stands there limply after being alcoholically peed on and you get blah pleasure from the proceedings, the warm cake heats up the fruit enzyme nicely and tasting the combo evoked happy memories of the hot sake that I adore from Fish Mart Sakuraya. Alcohol on warm cakes – why isn’t that more of a thing again? 4.1/5 (for the warm cake, of course)
Gobi Desserts
350 Joo Chiat Road
Singapore 427598
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