Super Ducky from Non Entrée Desserts – crème fraiche pudding, fresh mango purée, sago, biscuit, frozen exotic cocktail ducky sat on a lemongrass cloud. Essentially a luscious mango duck soaking lazily in a luxurious lemongrass spa, using yogurt-tau huay body butter for suppler skin. 4/5 The Super Ducky is a…
TNT from Non Entrée Dessert Cafe. There is enough kinetic energy from all the fizziness from the raspberry poprocks and yuzu form to power a small fart, whilst elsewhere the pistachio sponge smells all masculinely nutty, the lychee sorbet and marinated strawberry basil lend a playful sweetness to the proceedings,…
Roasted Pears from Pollen – Chamomile, ginger, granola, yogurt. The warm titular pears were resiliently crunchy and very juicy and moist, adaptively bearing the distinctive spiciness of the ginger cake which, by the way, would cling onto your tongue like an overzealous yet adorable koala. Elsewhere, the yogurt was like…
Strawberry from Pollen Singapore – white peach, basil, bergamot. Rather precocious and precious a creation. The sugary and salty crumble had the rather mystical ability of soaking up the flavour essences of its surroundings, with the dry crumbs somehow harnessing the spirit of the classily restrained basil and the refreshingly…
Drunken Babe from Non Entrée Desserts – walnut brownie, whisky-infused milk chocolate whip, smoky bacon crisps on chocolate paper, caramel popcorn and raspberry sorbet. The proceedings felt a tad everything and the kitchen sink-esque, and the flavours at play were heavy-handed. The very spank-deserving whip wore its whisky breath with…
Cherry Pop from Non Entrée Desserts – cherry with Bols Kirsch & mascarpone form, earl grey jelly, chocolate soil, marinated cherry compote, flourless sponge and spicy cherry sorbet. Essentially a riotous sour carnival in your mouth – the wince-inducing and spicy cherry sorbet projects thousands of microscopic peppery pins onto…
The Soursop from Two Bakers – soursop cheesecake, Malibu infused vanilla cake, meringue, soursop gel, sable crumble and desiccated coconut. The soursop cheesecake ball must have done extensive meditation and ate a lot of almond/sesame dual paste at Hong Kong dessert cafes as it manages to achieve a harmonious yin-yang…
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…
Matchazuke from Karafuru Desserts – matcha soufflé, vanilla pudding, jasmine crème anglaise, mizu-yokan, dango, matcha langue de chat. The pound cake-esque matcha cake, intensely flavoured cat’s tongue (or long du shah if you’re all posh) and matcha sauce certainly put the matcha in this Matchazuke. However, the yogurt swirl (which…