At Catkin, desserts are not an afterthought. The intimate dessert bar is helmed by Soh Hui Shan, who at 27 years young, has already clocked in with local fine-dining giants such as the now-defunct Restaurant Andre and three-Michelin-starred Restaurant Zén. She also spent time at Le Matin Patisserie where she calls pastry chef maverick Mohamed Al-Matin her mentor.
Now, after being part of the opening team for the recently crowned one-Michelin-star Willow, she sets out on her own with her Singaporean-inspired desserts. Recreating familiar flavours that trigger nostalgia with each spoonful, Catkin is perhaps one of the more exciting and individualistic dessert spots you'll encounter. And while the menu churns out exquisite desserts a la carte, we encourage you to set aside time for the Catkin Experience ($48).
Dubbed as a dessert omakase, the three-course menu with tea pairings, all carry influences from her fondest childhood sweets. Think Kueh Tutu (steamed rice cakes), reinterpreted with rice foam and peanut sugar plated around an elegant white pandan gelato, or the Hawthorn flakes, presented as a bright pear and hibiscus sorbet contrasted with crisps of Granny Smith apples and a tart film of cranberry hibiscus jelly.
Though it is her elevated take on the iconic Muah Chee (glutinous rice balls) that best represents her knack for layering flavours and textures. Chewy mochi sets the base for a velvety peanut quenelle and a clever drizzle of homemade shallot oil. Each lick of the spoon is bound to take you back down memory lane. And don't sleep on the Gua Zi gelato which is redolent of melon seeds. We reckon it would even rival some of the best Sicilian pistachio gelato out there.
Take note though, if you're planning to visit on the weekend between 4pm to 7pm, reservations are required as the 12-seater dessert bar will not entertain any walk-ins. And nearest parking can be found at Wilkie Edge.
