The spacious 144-seater restaurant offers a wide selection of antipasto, pastas, pizzas and a degustation menu that will not put a hole in your pocket.
Thee cookie-like cake base below which tastes subtly sweet, matched well in terms of taste and texture with the smooth and tart lemon curd mousse that opens the appetite. Strawberry jam in between comes with a real strawberey chunk to chew and to boost the jam with actual fruity flavour.
Jelly-like lemon curd was tart but on the verge of getting sour, with a well whipped meringue that was able to neutralise the sourness with its subtle sweetness. Tart-base keeps its shape well and does not crumble messily.
It is layers of cream + lady fingers cakes topped with strawberries and pineapples
After having hokkien mee and fish soup at Lorong 1, decided to have one of my favourite ice creams. Really love their salted gula melaka! It's not overly sweet and had a nice gula melaka flavour.
The sorbet is composed of fresh young coconut meat, coconut water and some flavouring. It then undergoes the all-important blast of liquid nitrogen to get it to freeze. As lovely as the icy coconut sorbet tastes, I like it even more topped with sweet, crunchy red rubies, chewy coconut mochi and toasted coconut flakes. What a refreshing treat this is.
Indeed one of the better rainbow cakes out there but not the best though. 🌈🍰
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The other day I was trying to decide which rainbow cake to choose (4 flavours) but this staff said 'it doesnt work that way', thinking I was counting the number of cake slices left to find out which one was the best seller. Apparently she wasn't jean from X-men 😪
Merely 3 days old, this little cafe at 20 Haji Lane has some of the most exquisite French style pastries I've come across in this part of town. And the pair above ($7 nett each) will surely steal the hearts of those who love their tarts zingy and zesty.
According to William who served me when I was there, the Lemon Meringue is their signature. It tasted fine and I can see it appealing to customers who like the sourness in their desserts tempered by some sweetness. For me, however, the Passion Fruit outshone it. Firstly, the passion fruit flavour was intense! Couple that with the thin buttery crust that had a medium crisp bite, it's simply ace. I would go so far as to to say this is as good, if not better than the one at Carpenter & Cook.
The best friend and I thoroughly enjoyed this. Chunks of sweet mangoes, with blueberry hidden beneath, topped with a very dense chunky cheesecake (which was ok but I could do without). And of course the fluffy milk flakes which melted real quick.
The Bingsu craze is raging in Singapore but I felt like revisiting our local shaved ice delights. Overall, this chendol was decent but the ice was still too coarse for my liking. I much prefer the snowy-soft type that disintegrates in my mouth.
