Coconut Vodka Lime Pie. Essentially a lime tart with a curd that is sweet enough such that your mouth doesn’t violently react to the sour (but the lime is there if you crave for such pleasant oral torture), but then you discover the innocuous jelly cubes made from vodka shots…
Banana Flower Paap (pudding) – a light and creamy crossover between luscious banana pulp and soft spongey cake, topped with cookie crumbs in an ickle flower pot. 3.8/5 Banana Tree SG 26 Keong Saik Road Singapore 089133
Tart Au Citron with Onion Ice Cream. The onion ice cream proved to be a friendly paper tiger – on its own, it starts off slightly pungent but quickly peters out into an inoffensive buttery ice cream, which you can mix with the lemon curd for an interesting slightly savoury-tasting…
Strawberry sorbet served with prosecco. Essentially a valentine to the Rossini cocktail. The strawberry sorbet was sublime, and truly tasted like (icy) fresh puréed strawberries…or that could be what my rather buzzed mind was telling me, as the prosecco was as ruthlessly efficient as a ninja in accomplishing its mission to…
Mixed berries Bingsu. The equivalent of putting a naked panda and monitor lizard in bed and expecting lusty sparks to fly. Whilst the shaved milk ice remains undeniably velvety soft and the berries were legit, there was zero chemistry between the two, and I was left rather confused by it…
Bun Bun Bomb with espresso gelato. Essentially bitter and fragrant coffee gelato served sealed within a warm, unassuming bun. My main takeaway from this was dang, I sure miss the familiar smell and fluffiness of neighbourhood buns. 3.5/5 33SixtyEight 8 Jalan Batu #01-07 Di Tanjong Rhu Singapore 431008
Assorted macarons. The flavours are as follows (clockwise from top): Sea Salt Gula Melaka, Earl Grey Milk Chocolate, Dark Chocolate, Thai Iced Tea, Rose, Peppermint Milk Chocolate, Strawberry, Yuzu, Salted Caramel, Pistachio. The first thing that struck me was how tantalisingly fragrant they were. Your nose is not required to…
Black Gold – three layer truffle chocolate mousse, caramel, cocoa sorbet, basil, and hazelnut nougatine. Like a United Colours of Benetton concept in their bringing together of distinctly different-tasting (and contrastingly-coloured) elements. It’s a grassy/caramel/bitter chocolate ménage a trois that somehow works when you do a vertical fork-dive, yet the…
Chocolate molten lava cake, flambé with Sambuca and Grand Marnier and served with vanilla ice cream. The cake was fairly competent and the lava thick and oozy, but the alcohol – two separate glasses brought to the table and poured over the cake in a tragic flop of a pyrotechnic…