Charcoal waffle with pistachio ice cream from Claude’s. The whipped cream was as necessary as the adjectives “frozen” and “free” when using the words ice and gifts respectively (these are examples of “tautology” – English Language Editor) but the pistachio ice cream was deeply roasty, the waffle as soft as…
Charcoal waffle with salted egg yolk sauce and added Famous Amos and Thai Red Tea ice cream from Twenty Grammes. The charcoal waffle itself was soft and bread-like, whilst the gooey salted egg yolk sauce had the grace and refinement of an Orchard Towers performance artiste. Elsewhere, the Famous Amos…
Tira Miss U from KINS Restaurant – mascarpone cheese cream mix with coffee dipped finger sponge and Kahlua liquor. Very, very wet, and the difference in coffee they use – here it’s Nanyang coffee – is instantly noticeable. 3.8/5 KINS Restaurant 2 Jalan Klapa Singapore 199314
Green tea bingsu from Nunsaram Korean Dessert Café. The choice of whipped cream to collar the bingsu was rather bizarre, but once said collar was scrapped off the mountain the green tea dessert was quite the hot weather delight, with the combination of sauce and ice cream somehow lasting long…
Apple Tortilla Tower from KINS Restaurant – deep fried tortilla skin towered with cinnamon apple and crumble, served with mixed fruits and vanilla ice cream. Essentially your usual apple crumble dessert, only deconstructed and reconstructed. The tortilla was like a cross between curry puff and Chinese baked pastry, and elsewhere…
Amaretto cacao mousse with blackcurrant granita and fresh berries from Roots Kitchen & Bar. Essentially a thick sweet chocolate mousse in mid-embrace with a squirmingly-sour Ribena glacier, with the resulting combination of extreme taste profiles being a clash of Titanic proportions. 3/5 Roots Kitchen & Bar 30 Dickson Road Singapore…
Chocolate croquette from The Disgruntled Chef – coffee jelly, Sumatra coffee cream, Kahlua. Essentially an epic cinematic romance interpreted as a classy dessert – you have the aromatic and potent Kahlua cream as well as the arrestingly gao liquorice-esque bitter coffee jelly setting a decidedly adult tone, the dessert is symbolically…
Gianduja Parfait from Karafuru Desserts – hazelnut soufflé, chocolate pudding, hazelnut and orange crisp, dark chocolate curd, candied orange, curaçao sauce. In contrast to the sketchy cultural appropriation of the Matchazuke, this parfait understands the orange/chocolate dynamic and plays up their chemistry well without unnecessary pandering. The orange elements fare considerably better…
Aquarium Japone from Henri Charpentier – matcha, chocolate, white chocolate and yuzu mousse. The chocolate cap over the aquarium – wherein honeycomb, crumble and green tea sponge reside – disintegrates dramatically when hot chocolate is poured over it, and the dessert eventually segues into a green tea take on Eton’s…