Thinking twice about asking for the dessert menu after a satisfying meal? Cut yourself some slack, these sweet treats are worth the calories
Not all of us have a separate stomach for desserts. For those who do, these chocolate cakes, cheesecakes, ice creams and tarts should be familiar favourites. But for those without a sweet tooth, we’re certain these treats will capture your hearts – you can thank us later.
Candlenut’s Buah Keluak ice cream
Mention ‘buah keluak’ and the staple dish of Peranakans in Singapore, chicken buah keluak, easily comes to mind. But for chef Malcom Lee, the ingredient also serves as a palate-cleanser in his one Michelin-starred restaurant, Candlenut. Lee’s buah keluak ice cream took approximately two years of planning to materialise, and has gained its own cult following. He pairs the ice cream with Valrhona chocolate and specks of chili, finishing it with a top coat of warm chocolate espuma. Expect nothing short of addictive, nutty flavours that leave you hankering for seconds.
Robb tip: Looking for something less rich and milky, but equally as satisfying? Try Candlenut’s Chendol, a cooling combination of shaved young coconut ice, freshly-extracted coconut milk, sago, pandan jelly and gula melaka. It’ll be your saving grace when you need to escape the wrath of Singapore’s sunny weather.
Tel: 1800 304 2288
La Strada’s Limoncello Tiramisu
No culinary journey at any Italian restaurant is complete without having tiramisu, and at La Strada we recommend the signature Limoncello tiramisu. The unique dessert is a tart, fruity version of your classic tiramisu – but instead of coffee the layers of sponge cake are spiked with Italian lemon liqueur, then further speckled with mascarpone cheese. In short, a delish, messy pile of citrus and cream that will get your taste buds crackling.
Robb tip: Of course, if you’re an absolute purist, the traditional tiramisu is an equally popular choice.
1 Scotts Rd
Tel: +65 6735 6656
Olivia Restaurant & Lounge’s Creamy Homemade Cheesecake
Recently, we got our hands on the most talked about cheesecake of the town – the one served at Olivia Restaurant & Lounge at Keong Saik Road. And it swept us off our feet. The dessert is the brainchild of sous-chef Celina Franco, and is reminiscent of her childhood in Catalonia, Spain. Her secret to making the perfect cheesecake? We’re told the cake is baked in a low-temperature oven, cooked long enough for the cheese to easily gush out when you pierce a knife into it (to our surprise, it was still slightly cold when served). We’re also fans of the crumbly crust base and burnt caramelised surface of the cheesecake.
Robb tip: Don’t start on desserts without trying the Homemade “Catalunya” Lobster-Avocado Roll. You’ll appreciate the chunks of lobster meat loaded in slippery slivers of avocado, and the topping of salty ikura, caviar and ponzu sauce collectively adds the perfect amount of punch to the dish.
Olivia Restaurant & Lounge
55 Keong Saik Road
Morton’s The Steakhouse’s Chocolate Layer Cake
For the ultimate chocolate fix, we’ve always vouched for Morton’s The Steakhouse’s Chocolate Layer Cake. The unpretentious four-layer chocolate cake may be slathered with rich-looking chocolate fudge, but it is in fact light, moist and not all that sweet, based on a tasting we did. The surprise factor here is the salted flakes hidden in between layers of the cake.
Robb tip: If the above still doesn’t cut it for you, knock yourself out with Morton’s Legendary Hot Chocolate Cake. You can never go wrong with smearing hot chocolate molten cake with refreshing vanilla ice cream, can you?
Morton’s The Steakhouse
Mandarin Oriental, Singapore
5 Raffles Ave
Tel: +65 6339 3740
If you have a serious sweet tooth, you’d probably have heard of chef Richard van Oostenbrugge’ signature Apple – a creation inspired by his famous dessert at his Bord’Eau restaurant in Amsterdam. The Apple is now served at his Singapore outpost, table65 at Resorts World Sentosa. The dessert scores top marks not only for creativity, but also for the refreshing sour green apple sorbet that sits within the transparent sugar glass dome. The sorbet delivers a smooth, frosty effect on your palate, with the sourness kicking in sharply within seconds.
Robb tip: Snag the bar stools facing the kitchen when you dine here. They are undoubtedly the best seats in the house, allowing for easy interaction with van Oostenbrugge and his army of chefs.
Resorts World Sentosa
26 Sentosa Gateway
Tel: +65 6577 7939
Violet Oon Singapore’s Pandan Gula Melaka Cake
If you haven’t had the chance to relish the sweet creations of dessert master Violet Oon, it’s high time you should. Start with the Pandan Gula Melaka Cake – a light sponge cake infused with fresh pandan juice, with layers of buttercream frosting and dessicated coconut tossed in gula melaka syrup. You’re getting the best of both sweet and creamy here, and the coconut shavings help mask the bold sweetness of the sugar syrup and frosting.
Robb tip: For maximum gratification, pair your cakes with Violet Oon’s iconic collection of local-inspired teas. The teas are hand-blended each season for the restaurant by the tea sommeliers of Singapore Tea & Coffee Company.