When I last asked yāall lovely folks for kueh kosui recommendations, Chalk Farm came up so many times Iām like yo I have to get my hands on summa that. And my friends, thank you. Yāall are godsent. Cause this kueh kosui is THE MFKIN BOMB. That kueh itself OOOOOF itās an absolute dream come true. Melts in your mouth omg like literally, so smooth, so silky, sooo soft I mean see how bendy that is, and I can taste the mellow earthiness of the gula melaka. I wouldāve loved a more punchy hit of gula melaka, but this was acceptable for me. Unfortunately what I didnāt quite like was the shredded coconut. Theyāre very generous with it which I appreciate; but instead of the usual soft steamed grated coconut, Chalk Farm uses really really thick shavings of (Iām guessing) freshly toasted coconut flesh so it tastes like yknow old coconut flesh thatās really hard and tough and basically impossible to scrape off the husks? It wasnāt crunchy in a good way, overpowering the delicate kueh instead of complementing it. It was also more salty than sweet in a way that was rather jarring. That kueh though was so amazing, Iād forgo the coconut just to have it.
Aesthetic game SO. ON. POINT. That perfectly caramelised and flaky puff pastry, the Tahitian vanilla pastry cream of Pantlerās I adore so much, topped with daintily layered slices of tender and sweet European La France pears, then finished off with delicate creĢme dāIsigny. If you read between the lines, youād realise that all the other components in this dessert, while intricate, are rather mild and unassertive ā all so the star ingredient, the La France pear, can shine. The La France pear here is a seasonal fruit hailing from Higashine City of the Yamagata prefecture, known for its very subtle, mellow sorta sweetness, super smooth, creamy and juicy flesh with a melt-in-your-mouth texture thatās reminiscent of an overripe fruit (in an utterly good way). Take it from me that you really do get to taste the fruit in all itās glory here, complemented but not overshadowed by all the other delicious components š„° This seasonal dessertās only gonna be around for 2 weeks, so if youāve read this far and Iāve managed to pique your interest ā head down QUICK.
Iāve wanted to try Beverly Hills Cheesecake since they first opened but never got the chance to, so imagine my utter joy when I was sent their 6ā Salted Caramel Cheesecake. Here weāre looking at a caramel cheesecake and caramel mousse sitting on a blondie base, topped with a layer of salted caramel. To be completely honest (in true CEB fashion), I unfortunately didnāt exactly love this. Donāt get me wrong: the texture of the regular cheesecake layer was fabulous. Creamy, smooth, and rich. As a whole though I found the cheesecake way too sweet and cloying. I wouldāve appreciated a stronger hint of salt to balance out all the sugar, considering the multiple caramel components + the blondie.
Theyāve got their sanger buns, sourdough, doughnuts, and these beautiful cinnamon rolls. And I gotta tell ya, I like em buns and I cannot lie š„° How do you not like something thatās called Crackbuns man I mean, just the name itself begs to be loved. Itās soft, sticky, buttery, rich, aggressively sweet, but not achingly so ā basically itās everything good all rolled into a massive bun. Itās definitely a wee drier and tougher when you finally get it home and tuck in, but thatās nothing a quick blast in the microwave wonāt solve. Theyāve got raisins rolled right in which Iām not the biggest fan of, but Iām just nitpicking here you can easily pluck em out like I did. Now lemme just make some fresh cream cheese frosting to slather on these beauts š¤¤
With my massive sweet tooth I honestly didnāt think Nasty Cookieās utterly sinful cookies would be a problem; but unfortunately I gotta say it has completely bested me. I completely understand why theyād have fans out there. The texture of the cookie is amazing: great crisp crust on the edges, soft, cookie dough-like fudginess within, and strong assertive flavours ā I have to admit it is exceedingly tasty. However it is also extremely sweet, too much for L and I, and we pretty much gave up on half the cookie. Which was really heart wrenching cause this little monster cost me $4.90 š Iām glad I finally tried it, but I canāt say Iād go back for this.
W doesnāt even eat desserts aight, and he was licking the bowl clean (literally drinking the melted liquids from the bowl) ā this was THAT good. For $11.80++ you get a massive bowl of shaved ice, topped with nata de coco, pandan jelly, jackfruit, and a big saucer of gula melaka syrup. Sounds rather standard, even if the toppings and all are really fresh and tasty; but the actual game-changer hereās really their shaved āiceā. Instead of plain old water that leaves you searching for more syrup as you dig down further, Rumours freezes coconut water and shaves it down for the cendol ā which means every mouthful is bursting with the creamy, tropical sweetness of the fruit and youād NEVER have a boring, diluted, tasteless bite. Now how ingenious is that?! Itās like the cendol I never knew I loved, but now that Iāve found it thereās just no going back to the original š¤¤
Especially when youāve got some crunchy hazelnut praline crumbled over, and decent enough vanilla bean ice cream to go with. Ainch gonna say itās the best Iāve had or whatevs, as long as itās oozy and gooey and flowy Iām good.
Rather than not-so-subtly hinting at him to get this for me, when I saw Matchaya promoting this box of handcrafted chokoretos for Valentineās Day I was like ābitch please imma pamper myself.ā And Iām glad I did, cause these were so so delicious. Very reasonably priced at $18.90, this box of 16 comes with 4 different flavours of chocolate: matcha, houjicha, kinako, and raw cacao. Did I mention it includes free delivery as well, even on vday itself? Idea boys.
Coffeeās meh at best, but oh those dainty pastries š Gave their Tarte Tatin a shot that day and man gotta give it to them: one of the (if not THE) best tarte tatin Iāve had in Singapore. CrĆØme Caramelās pretty legit too with the generous layer of sticky chewy caramel. Not the biggest fan of their Madeleine and Financier which are a tad drier than Iād like (TWG still holds the reign on these ones), and the Pirus, though light and technically on point, has alcohol on it ā did I mention I donāt like alcohol in my desserts? But otherwise, cāest parfait šš»
A Bon Bonās, what this huge tower of layered dessertās called. A little off-kilter for me initially cause, aināt a bon bon thumb-sizes sweets or a teeny chocolate treat? š¤ Well one thingās for sure: small, this dessert aināt.
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In what looks like a cup larger than your typical Venti takeaway, theyāve jam-packed loads of fresh (and I mean really REALLY fresh) fruits sources from around the region, non-dairy cream straight from Korea, and fruit slushie freshly made to order.
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We tried the Blueberry and Grape ones, understanding these fruits are all seasonal and thus flavours will change according to whatās available at the mo; but whatever the fruit may be, I believe Iād still love it. Itās not often you see cafĆ©s being that generous with ingredients like fresh fruit (whose costing is way over the roof FYI), really straddling the thin line between attractive prices and securing quality produce. Cause of that this isnāt a cheap dessert Iāll be frank, but itās worth every buck your paying. So if youāre around town this weekend, pop by to show them some love!
Major sore throat that's been going on for a week, but that's not gonna stop me from coming for their August special flavours ā Syrup Limau and Horlicks Dinosaur. The first's basically a rose syrup and lime juice kopitiam drink now soft serve-ified. Just in case the colour's not enough of a persuasion to order it, it's actually really yummy with the rose fragrance hitting you strong while still staying pleasant. I'd say it's more akin to bandung than syrup limau, but hey no complaints there. Imma huge fan of malt though so not gonna deny that my favourite's the Horlicks Dinosaur. The familiar creaminess and maltiness of our childhood drink comes on strong enough to please hardcore fans like me, without being too intense and overpowering. And with that drizzle of milo sauce and crunch? C'est parfait.
While their dark chocolate ice cream on its own is pretty good, I'm guessing freezing it in this Frozen Smores could've been what caused it to turn out icy, way too hard, and not entirely as pleasant. The idea's pretty cool (which explains why I came back 4 times when they're always out of it!), but the chewy, dense torched marshmallows and stiff icy ice cream didn't gel that well with me. Perhaps a creamier and airier marshmallow fluff would've worked better, a crunch in this ā say the traditional graham cracker crumbled inside ā would have helped tons too.
Level 9 Burppler · 1134 Reviews
Spending all my time eating (and eating) cause what else is there to do in small šš Singapore?