There has been quite a fair bit of talk about dignus amoris for a while now when they had opened their doors some time back at Pearl’s Hill Terrace — these folks had however recently made their move to larger premises at South Beach. Located in the shop unit situated in the corner of the entire complex near to War Memorial Park, dignus amoris had recently opened theirs doors at the same shop unit which was previously tenanted by Lady M before the brand had temporarily exited out of the Singapore market. It does seem that there has been quite a fair bit of work done by dignus amoris with the space especially considering how the layout of the shop unit had also changed; there is definitely an effort in incorporating a zen vibe amidst the clean and almost Japandi-esque decor that decks the entire space — the centrepiece here being the communal dining table with ornaments and plants lining up the middle of the table. Known for their cakes during their tenure at Pearl’s Hill Terrace, dignus amoris serves up sliced cakes, Coffee, Berry Soda and Apple Juice at their new location at South Beach space that is also designed for dine-in operations; a move that would be welcomed for those whom previously hoped to be able to enjoy their cakes on the spot whilst seated down comfortably in air-conditioned comfort.

dignus amoris describes their Yuenyeung Longan Slice to come with elements such as that of black tea, Bailey’s coffee and longan on its menu. The cake is presented pretty aesthetically in the way that it has been decorated, though the price tag of $15.80 before service charge does make it feel a little exorbitant nonetheless especially given how this is a sliced cake rather than that of an entremet. Digging into the cake, we did notice how the cake itself does come soft, moist and fluffy; nothing too try nor cloying while the cake carries a very light whiff of sweetness and the aroma of Hong Kong-style Yuan Yang — the combination of milk coffee and milk tea that subtly runs at the back of the tongue. The light chantilly cream that serves as the icing for the cake does carry evident notes of milk tea, though this was left unsweetened and seemed to focused more on the milkiness of milk tea to still be creamy enough to bind all of the elements together — the texture being consistent to the mouthfeel of the sponge cake as well. Much of the sweetness does seem to come from the longans atop and bits of longan in between the sponge cake layers; this does also add a bit of bite as one chews into the flesh of the longan, while releasing the sweetness of the fruit at the same time. The coffee jelly does add a soft and gelatinous texture to the entire cake; thought it could work better if the coffee jelly was sweetened however especially considering how the flavours of the coffee jelly felt particularly stark and jarring to the lighter flavours of the other elements included within.