Feast for your tummy… and your eyes
Step aside, plain ol’ artificial cherry-topped chocolate cakes. Here are 5 cafes and cakeries bringing desserts to a whole new level. We’re in tiers!
1. Mad About Sucre
A bespoke French Cakery, Mad About Sucre knows the way to your heart: their desserts taste every bit as good as they look, and boy, do they look good.
The Piece Montée ($13.80) is a two-tier choux dessert made up of petite profiteroles – the top layer with matcha filling and the bottom with mascarpone vanilla cream filling – decadently and beautifully stacked and held together by glazed french caramel.
27 Teo Hong Rd, Singapore 088334
2. I Am
Haji Lane boasts a street of quirky, unique shops, at cafe I Am fits right in.
On the sweets front, expect the usual suspects such as Salted Caramel Chocolate, Red Velvet, and the like… But they’re anything but usual – they’re unbelievably supersized. Big on quantity, and quality too.
674 North Bridge Road #01-01, off Haji Lane, Singapore 188804
3. Non Entrée Desserts
Non Entrée Desserts’ Chocolate Avalanche ($18.90) is every bit deserving of its name – puncture the Valrhona 70% cocoa chocolate lava cake and witness the warm, molten goodness flow thickly onto the orange-infused vanilla ice cream. Their other dessert options are equally bombastic and one-of-a-kind.
204 Rangoon Rd, Singapore 218451
Pantler is a sexy restaurant with even sexier desserts. Their sweet treats boast a mix of unconventional, experimental flavours and textures that come together in unexpected ways that magically work. Think Cassis Mont Blanc ($8.50), Ruby Tart ($7.50, above) with pink grapefruit, almond cream, and pâte sucrée, and other unique creations.
198 Telok Ayer Street, Singapore 068637
5. Karafuru Desserts
A Japanese-inspired dessert cafe, Karafuru Desserts offer simple, light desserts with a touch of Japanese zen. Beautifully plated, you probably won’t be able to bear to take the first bite out of it, but once you do, you won’t be able to stop.
8 Jalan Klapa, Singapore 199320
By Pinky Chng, March 2016