Desserts

A whole 500g of burnt cheesecake for only $30.80, and if you use the discount code for takeaways, it's only $23.10 nett.
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This is really soft cream cheese lifted by distinctive lemon zest, on a base of crunchy digestive biscuits. The icing on the cake is a smoky thin crisp on the top burnt layer, adding a touch of bitterness to the light sweetness of the cake. It's deceptively light and addictive, so eat in moderation, and share it with your family living with you.
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Delivery is complimentary with orders of SGD100 and above. Otherwise, pick up and drive-through is conveniently located at the hotel's main entrance driveaway.

Ending off the Greek dinner here with Meditteranean must-haves, the Honey Parfait topped with green apple compote, and dressed with forest fruits and raspberry sauce. It's very, very sweet, but was too good to pass up. The touch of aromatic honey was what made the difference.
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This dessert ends of my dinner at Summerlong, which comprises of cuisine from Greece and the Mediterranean, with a focus on plant-based and seafood dishes.

Ending the 4 course Surf and Turf dinner on a high note with this light Mirabelle Plum Mousse Génoise.
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Made with mirabelle plum purée, the jelly is encased within mirabelle plum mousse and set on a base of genoise (an Italian sponge cake). It is then served with Chocolate Ice Cream and Berry Ragout. And the chocolate ice cream is as addictive as the airy light plum mousse cake.
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Swipe to see the other courses in this menu, and my ig story highlights for what I ate that evening. This menu is available till 30 Jun only.
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[Tasting]

This restaurant at the 4th floor of Tangs serves very good Malay-Indo food, and this is recognized as their main restaurant in KL received multiple awards. Definitely, order the dancing fish here, as well as the satay and the buntut belado enak (oxtail, said to be Dr Mahathir's favorite dish here). They are not strong in desserts, but I happen to like this mushy sweet banana split served with ice cream. Simple satisfaction.
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[Tasting]

Thin crisp flaky pastry filled with pistachio and banana fragrance, with vanilla ice cream providing a nice temperature contrast. Let it melt and mix it up, absolutely delightful.

This dish exemplifies the outcome of the new restriction imposed on the 3 young chefs. For this month, they are only allowed to use a maximum of 3 ingredients per dish. And this dessert uses only one. It's all roselle, in different textures, and it's really good.
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My second visit here, ever since my first visit on their opening day on 2 May. This is the cosy restaurant at Portsdown, helmed by 3 hardworking young local chefs @abelslc @markerpenn and @dzzfizz, led by Ken Loon @kenloon, under the stewardship of Gabriel @gabesterzz.
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Here, expect innovative fishes created with lots of thought and heart, using house-grown produce and top quality ingredients sourced from the same suppliers as @nakedfinn.
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But this is only for a limited time, because the last day for Magic Square is some time in end April. After that, there'll likely be a Magic Square v2, but it won't be these 3 chefs anymore.

This yummy dessert made of white chocolate encasing a light citrus core is only available in the most premium 7 course menu at Madame Fan.
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You starts with a prosperity yusheng that came with the light fragrance of yuzu, followed by Bird's Nest with Crab Meat and Crab Roe in Supreme Stock, then a whole South African abalone with tofu. We then move on to a steamed red spot garoupa, charcoal grilled wagyu with foie gras, and braised king prawn with ee fu noodles, before ending with this pretty Mandarin orange dessert. You may refer to my IG story highlights "Madame Fan" for every dish included in this menu.
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Other menu are also available - set lunch menus start from SGD 78++ per person, while dinner starts from $128++ per person. Their festive menu is available from today till‪ 19 February 2019‬.
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[Tasting]

Something new's smoking at Monti, and it's not just this smoked Tiramisu. They've a new ala carte menu featuring the Florentina Experience, with flaming T-bones using premium Angus and wagyu beef. I would love to share about their beef with you really soon, while we first look at this unique Tiramisu from Chef Felix.
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Instead of lady fingers sponge in the usual tiramisu, pistachio and coffee crumbs is used instead. The dominant taste in this Tiramisu is still coffee, and espresso caviar is used to enhance the coffee flavour. The mascarpone cheese was infused with Frangelico, a liqueur that lends this Tiramisu a nutty flavour, before being smoked with oak chips.
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Monti at 1- Pavilion
82 Collyer Quay
Singapore 049327
📨 reservations@monti.sg
📞 6535 0724
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[Hosted]

Chef Raymond @raymondtan_wf was serious about the truffle menu, when even our dessert came with a truffle option.
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This in-house batch-made black truffle ice-cream came with a savoury edge and strong earthy notes. It's served with Japanese popped rice for texture. It's really very special. If I were to draw a parallel to something we are familiar with, then the taste of this shared some similarities with mushroom soup.
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[Tasting]

This is Chef de Cuisine Benjamin Halat's creation during Curate's 12th collaboration with celebrity chefs from overseas, and it was with Chef Bee Satongun, of one Michelin–starred Paste.
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And this collaboration sees Chef Benjamin integrating flavours with Chef Bee, creating this dessert with Thai flavours. We were worried at first, but the flavours worked very, very well. I wish more 4 Hands collaboration could feature tight integration in each dishes such as this.
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[Invite]

This continues from my post (posted on 9 Dec) of the starters, soup, and the Christmas Table filled with traditional Roast Turkey, Honey Roasted Bone-in Ham, 100 Hour Mayura Wagyu Brisket, and Salt Baked Snapper (posted on 18 Dec).
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This spiced pear dessert ends the dinner at the beautiful Garden Dome under the moonlit sky. This Spiced Poached Pear is served with Pistachio Phyllo Pastry, Honey Ice Cream and Honeycomb Crisp, providing a beautiful textural contrasts as you eat it together with the bed of crisps. Otherwise, you can also choose to have a selection of Mons Artisanal Cheeses with Muscatels, Quince, Rustic Breads and Crackers.
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[Tasting]

Award-winning modern Japanese cuisine, Akira Back, will be serving up a special 8-course set dinner menus available on Christmas Eve, Christmas Day and New Year’s Eve.
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Known for their inventive Japanese cuisines with Korean accents, their set dinners would feature specially curated pairings of Japanese favourites and Korean accents such as
* Soul Mate – amaebi, hokkaido uni, tosa gelle;
* Grilled Trout with kabocha puree and honey oats; and
* Iberico Secreto – endive kimchee and ssamjang.