Caramelized apple mousse cake from Bakersfield – creme fraiche sponge, caramelized apples, caramel creamux, apple mousse and hazelnut crunch. The hazelnut crunch evokes memories of Ferraro Rocher, whilst the apple pie-esque chunks hidden within fulfil the apple requirements promised by its name. 3.6/5 Bakersfield 2 Fusionopolis Way #01-06 Innovis @…
Baked Pistachio Melt & Pandan Ice Cream from FYR Cycene Ond Drinc. The green rocky mountain unyields a salty, thick, gooey sea of nutty goodness (with more nuts floating around in case you need more nuts in your bag), and the pandan ice cream was on hand to provide leafy,…
The Black mille crepe cake from Champs Patisserie – a combination of vanilla, Oreo and chocolate flavours. While a vertical fork-dive reaps an uneasily but largely chocolate experience, the individual layers taste distinct from each other enough to indeed feel like you are having three different cakes. The value! 3.8/5 Champs…
Raspberry Earl Grey from SnackScape. If Q Bread and Rasapura Masters had a collaboration, their baby might turn out to be something like this. 2.8/5 Super Loco 27 West Coast Highway WestWay #01-01 Singapore 117867
Hummingbird from Mad About Sucre – African pecan nut, plantain, pineapple, lemon, lavender and honey. Despite possessing neither the SMU-esque professionally proficient attractiveness of the Luna De Miel nor the old school Hollywood glamour of the San Domingue, the Hummingbird proved itself to be, like an industrious and scholarly civil servant, competent…
Hokkaido chocolate milk mille crepe from Doi Chaang. The equivalent of ordering Lychee Green Tea at Share Tea, Chatime or similar and then finding out that it is actually lychee tea with added chlorophyll. 3.1/5 Doi Chaang 35 Rochester Drive #01-08 Rochester Mall Singapore 138639
Maple marshmallow and coffee cheesecakes from Cravings. The former wore its Canadian roots with flamboyance with little gooey marshmallows for accessories, while the latter tasted like strong, aromatic coffee with no sugar added. Despite being cheesecakes, the texture of both cakes was decidedly thick and jellymoussey, and I really liked…
La Camibi from Mad About Sucre – Corsica almonds creme, Algeria hazelnut crunch, Madagascar vanilla mousse, almond sponge cake topped with candied hazelnuts. Essentially an ice cream dream. The mousse has the texture of a light, classy ice cream, the sponge was lighter than a fairy’s wings, while the hazelnut…
Luna de Miel (Moon of the Honey) from Mad About Sucre – French spring honey mousse, blood orange and caviar, savore sponge, and short pastry. While the initial vertical fork dive delivered a seemingly singular blood orange message, samplings of the various individual components revealed their respective charms – the…