Mango bingsu from Snowy Village. Compared to the erect confidence of the towering bingsus from most other Korean joints, this contender looked majorly flaccid and lethargic. The mangoes tasted like they have led rather fruitful long lives, while the milk ice positively showered me with unadulterated love from Mummy Cow’s…
Mango bingsu. The mangoes were fresh and sweet, whilst the mango ice cream was delightful, with dried sticky mango bits within. The shaved milk melted with more haste than the 6.30pm Raffles Place crowd into MRT trains and thus it would be inaccurate to regard this as a bingsu in…
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…
Ondeh Ondeh pancake from Collective Brewers – traditional buttermilk pancakes infused with aromatic pandan and stacked on shredded coconut and melted palm sugar coating, served with vanilla ice cream. The pancakes were extremely aromatic and rather buttery, and reminded me of the fragrance and texture of a slightly uncooked waffle…
Passionfruit meringue tart from Cream & Custard. The meringue tastes like a dense and slightly sweet marshmallow and the tart crust struggles a bit before crumbling when subject to the vertical fork test. Elsewhere, the curd itself is well-balanced in its sour and sweet properties (although I could easily do…
Mango bingsu with soft serve at Snowman Desserts. The soft serve was like McDonald’s ice cream, but with the cow’s mammary glands on hyper super-milky overdrive. The mango chunks were massive, soft and sweet, but somehow the milk snow here was less snowy and more icy than I expected, and…
Snow White in the Blackforest from Halia (Singapore Botanic Gardens) – fresh red apple sorbet in a white chocolate casing, kirsch marinated cherries, dark choux branch, chocolate crumble, whipped cream and castor sugar soil. So jawdroppingly, show-stoppingly gorgeous a concept that the food could have been shit and all would…
The Ginger Garden from Halia (Singapore Botanic Gardens) – ginger flower sherbet, banana fritter goreng pisang, young root ginger crumble, edible flowers. The sherbet tasted like a floral Sprite soda, while both the chewy biscuit and candy had the sharp, distinct taste of ginger. The goreng pisang had a most…