The folks at Desert Dessert don’t seem to be resting on their laurels of the late especially after the opening of their brand new location at Siglap right after the closure of their founding outlet in Ang Mo Kio — it does seem that the brand is undergoing a revamp to progress towards the next phase. Their newest location is situated at HillV2 which is a short walking distance away from Hillview MRT Station — they had taken over the former premises of the now-defunct Kaijou on the ground level of the mall. This would be Desert Dessert’s largest location yet as compared to their locations at Ang Mo Kio, Lengkok Bahru and Hillview. In terms of the branding of their HillV2 location, this outlet is decked in a way that is more aligned towards the image that they have adopted since the opening of their Siglap location. With the opening of their HillV2 location, brunch dishes make a return to the menu at Desert Dessert at this outlet — the menu is split into sections dedicated to DD Signatures, Salads & Bowls, Egg & Toast and Sides & Extra; this would be on top of the range of cakes and gelato that its other locations serves up.

The Chili Crab Soft Scrambled Eggs on Toast is one of the dishes that had caught our attention whilst skinning through the menu; this is an item that is listed under the DD Signatures section of the menu, and is a dish that is described on the menu to come with elements such as soft scrambled eggs and pistachio milk bread. It is not difficult to notice from the menu at Desert Dessert that there does seem to be quite an emphasis on the use of Pistachio as a core ingredient in its various offerings, and that the pistachio milk bread itself is also an element that is widely used in their other brunch dishes as well. The pistachio milk bread from Desert Dessert does seem to bear a consistency that is slightly more similar to that of a Focaccia; a little more airy and spongey on the inside, though it does feel more moist and softer than a typical Focaccia at the same time. One could also note the swirls of green amidst the bread that comes from the use of pistachio in the making of the bread, though this doesn’t seem to add much to the bread flavour-wise and especially so considering how the drenching of the chili crab sauce pretty much made the bread even softer and also easily covered off most of the flavours of the bread itself. The scrambled eggs that comes atop the bread was soft and fluffy, while the chili crab sauce does come with a hint of sweetness, tanginess and light hint of spiciness that should be manageable for those whom are tolerable to lower levels of spiciness — replicates the flavours of the local favourite dish pretty well and even comes with wisps of egg white that gives it the correct look. There are some cherry tomatoes found atop the sauce that also helps add a refreshing, tangy burst to the Chili Crab Soft Scrambled Eggs on Toast.