The French pâtisserie carries a spread of sweets for your picking, but its made-to-order soufflés are reason enough to return. The Guanaja Chocolate option ($18.50) does no wrong – it’s decadent but retains the texture of a good soufflé, with gently bitter notes to cut through any cloyingness. Crack the top of your soufflé, drizzle a little sauce into its aerated centre, then tuck into mouthfuls of the warm chocolatey stuff.
Inspired by the sakura petals that fall every spring in Japan, the Cassis Plum ($24) is one of dessert queen Janice Wong’s signatures. The heart of the multi-textural treat is a sphere made with aerated blackcurrant and white chocolate, filled with elderflower choya shiso foam. The tart dessert isn’t too sweet, and is expertly balanced. So it’s easy to see why this dish was selected as a pressure test for contestants of MasterChef Australia – it’s cooking at its finest.
After numbing your palate with the Sichuan pepper-infused dishes at Birds of a Feather, soothe your taste buds with a refreshing spoonful of poached pear ($12). The light dessert is a modern twist on the humble cheng tng, and is served with white fungus, dried longans and orange caramel espuma in a clear, sweet broth. The star is the whole poached pear that sits in the middle of the dish. Soft enough to be cut with a spoon, it melts into a puddle of bliss upon touching the tongue.
Art, food and nature, housed within the same space? Epiphyte does exactly that with works on proud display around its indoor vertical garden, set with planters and mini terrariums – the café’s even got an edible one built from chocolate soil, rum sponge and mint custard ($12). But it’s the Twilight Galaxy Cake ($12) we’re here for: it’s a marbled, gleaming dome within which sits chocolate mousse that’s creamier than it is chocolatey, zesty Cointreau orange curd and a fine layer of chocolate sponge.
For a taste of celebrity chef Tetsuya Wakuda’s one-Michelin-starred Waku Ghin – well, sort of – try the Ghin Cheesecake ($12) at his patisserie arm in Marina Bay Sands’ RISE Lounge. Here, executive pastry chef Yasushi Ishino churns out a daily selection of ten to 18 petite sweets for your picking. The cheesecake’s a textural winner, and delicate at that: the typically dense dessert is impossibly light and fluffy, with whispers of lemon curd and a crisp, buttery base that’s so addictive, it’s strictly not for sharing.
Every durian connoisseur knows the pain of having to wait for the next season to get a fix. Wait no more, as you can get CreatureS’ Mao Shang Wang durian cake ($12) all year round. Creamy, pulpy blankets of durian purée are layered between fluffy slices of sponge cake before they’re spread with a light layer of Chantilly cream. It’s guaranteed to hit the spot and tide you over ’til you get your hands on the real stuff in June.
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