Pettite France (French whisky, cream, honey, almond, spiced sable, almond crispy crepes, apricot, mascarpone) from Mad About Sucre’s newly-launched Autumn/Winter cake collection. The nutty and indulgently rich dome was a Tang Wei and Tony Leung-esque filthy romp between roasty, thick and creamy almond nougat and milky, unflinchingly drunken homemade French…
– lemon sablé breton, yuzu curd, mandarin orange reduction and yuzu sorbet. Suitably refreshing – save for the bodaciously wince-inducing sorbet (which probably had too much whisky the night before as it was served particularly soft instead of in its usual quenelle form), the other sour elements were restrained in…
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…
Passioné – passionfruit and a blend of cheeses on a sponge and coconut sable base, served with cocoa nibs. The cake was smooth and rich, with no bitchy upstaging drama going on – the passionfruit dominates for the first few seconds in your mouth but eventually cedes to the cheese…