These desserts will make you make room for dessert.
The fragrant flavour of fresh pandan is alluring, whether it is used in cakes, kueh (bite-sized snacks or dessert foods) or kaya (coconut, eggs and caramel jam) spreads. Tarte by Cheryl Koh’s Pandan Coconut Tart consists of luscious green curd made with freshly squeezed pandan juice and creme patissiere, and topped with toasted desiccated coconut and hand-piped kaya buttercream. Toasted coconut frangipane is added on top of the signature buttery pastry base for a sturdier tart shell.
Tarte, 1 Scotts Rd, Shaw Centre, #02-12, 228208
Mod-Sin restaurant Po’s dessert take on our local teh halia (hot tea with condensed milk, sugar and ginger) drink is the Teh Halia Panna Cotta. Chef Willin Low (of Wild Rocket resto fame) creates this luscious last course with a potent brew of ginger tea and fresh milk. The dessert showcases various textures: A ginger tea custard, coconut ginger crumble, an accompanying gelee made with old ginger for a spicier kick, and a gingerbread gelato. A perfect finale to a heavy dinner.
Po, The Warehouse Hotel, 320 Havelock Rd, 169628
It may boggle even the minds of Singaporeans but Cold Stone Creamery has made the impossible possible by making a Nasi Lemak Ice Cream. Why this is so unimaginable — nasi lemak is a Malay fragrant rice dish cooked in coconut milk and pandan leaf, and comes with fried anchovies, sliced cucumbers, some kind of chilli sauce or paste, and peanuts.
How the ice cream franchise turned this into a dessert — coconut ice cream doled out with roasted peanuts, sambal ikan bilis (anchovies fried in spicy chilli paste), rice puffs and cucumber slices, served in a Pandan waffle cup. Spicy, sweet, salty and everything-in-between, all in one dessert-sitting. But hurry, as this creation will only be available till 31 August 2018.
Visit www.coldstonecreamery.com.sg for locations
Singapore’s quintessential breakfast fare is a simple one: Crust-free bread toasted over charcoal, slathered with kaya (coconut, eggs and caramel jam) and butter, and served with a side of soft-boiled eggs.
In this dessert, Labyrinth’s chef Han Li Guang breaks down and reinterprets each flavour of the kaya toast. The kaya spread takes the form of ice cream, made with Indonesian palm sugar. A dollop of Kristal de Chine caviar and soya-cured egg yolk sauce add a salty contrast to the dish. The bread, sourced from old-school bakery Sing Hon Loong in Whampoa, is perfectly grilled.
Labyrinth, 8 Raffles Ave, Esplanade Mall, #02-23, 039802
At Asian-fusion restaurant CreatureS in Desker Road, desserts are often given a local touch: Think a Mao Shan Wang durian paste cake or a Jade Snowskin Durian Mooncake. One of its newer and loved creations is the Orh Nee Cake.
Based on the Teochew (a Chinese dialect) traditional dessert that’s made of yam paste with gingko nuts, the resto’s version is an entremet or dessert form of coconut mousse with gingko bits, homemade yam paste layered on a light genoise sponge base, and encased in a purple and white marble swirl mirror glace. So pretty, so yummy.
CreatureS, 120 Desker Rd, 209639
The crater of luscious sweet and salty egg lava cream complements the lighter flavours of the coconut sponge, salted peanut and sesame feuilletine, and pairs off well with the creamy white lotus seed mousse.
Visit www.antoinette.com.sg for locations
Chef Wilson Ang of mod-Asian restaurant Wine & Chef does a cross-cultural take on the local pulut hitam (creamy black glutinous rice porridge) dessert. Pistachio paste and coconut crumble top black starchy venere rice cooked with gula melaka (palm sugar) and pandan leaves. The simple combination of familiar tastes with new textures draws both nostalgia and intrigue. And to make it stand out a little more, a scoop of coconut gelato is added as a finishing touch.
Wine & Chef, 7 Keong Saik Rd, 089115
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