Red Dragonfruit Fruit Enzyme Poire William - Gobi DessertsGobi Dessert’s signature Poire William – pear soaked in red dragonfruit fruit enzyme and baked with crème brulee. Whilst the red dragonfruit fruit enzyme (the naturally occurring alcoholic substance that I had previously raved about) is not as natural at donning Kylie disco hotpants,  drunken headbops and inappropriate grinding at Butter Factory compared to the skankier orange-pear fruit enzyme, the crème brulee was still commendably rich, thick and creamy with a slight bitterness, and the pear was softer than a Shih Tzu’s tush. 3.8/5

Gobi Desserts
350 Joo Chiat Road
Singapore 427598


Shawn is a full-time lawyer based in Singapore. Neither a professional critic, blogger nor photographer, Shawn is simply somebody who loves food and luxury hotels very much and (likes to think that he has) a quirky sense of humor. When Shawn is not premature ageing and turning his hair further grey due to stress and vicious deadlines, he is somewhere spending an exorbitant amount of money trying out new dining places and hotels.

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