Super sweet treats that will have you bouncing off the walls with delight.
Super sweet treats that will have you bouncing off the walls with delight.
HOT IN HERE
Its name might not say much, but Ding Dong is evolving into quite the modern Southeast Asian restaurant. “Eclectic Oriental” best sums up its new rainbow-bright interiors, reflected in its menu of Asianinspired culinary creations that are far from predictable.
Think little flavour bombs of Hamachi sashimi wrapped in betel leaf, green mango and chilli relish; and pan-fried foie gras with kimchi, served on freshly toasted banana bread—you get warm and sweet, creamy and savoury, and pickled and spicy all in one sumptuous bite.
For bigger appetites, the ocean trout is cured overnight then grilled over charcoal for better and pickled and spicy all in one sumptuous the ocean trout is cured overnight then grill depth of flavour; best paired with an Um interpretation of the Bloody depth of flavour; best paired with an Umami, Ding Dong’s interpretation of the Bloody Mary with vodka, tomato, tam chilli, on tomato, tamarind, Sichuan pepper, chilli, onion and salt.
SUGAR RUSH
Patisserie Platine
Anyone who has dined at Waku Ghin will tell you that its 10-course omakase experience could change your life, and appreciation for Japanese gastronomy, forever.
The good news? Dessert fiends can now tuck into 16 types of intricate pastries and petit cakes by Waku Ghin’s chefs in a more walletfriendly environment—Patisserie Platine at RISE Lounge in the Marina Bay Sands Hotel.
If you have to pick just one, the Yuzu Tarte, with a crisp crust filled with olive oil sponge, smooth yuzu-infused curd, sweet meringue and candied yuzu, is to die for.
Artemis
Dining in an urban jungle doesn’t get better than at Artemis, the city’s only contemporary Mediterranean dining spot that’s nestled between the clouds and a 15,000sqft Sky Forest on the 40th floor of eco-skyscraper, CapitaGreen.
Best known for wood-fired meat and seafood, and organic vegetable dishes that arrive elegantly plated at the table, its dessert menu is highly recommended: Mouthfuls of the warm Apricot and Lavender Souffle drizzled with walnut crème anglaise make for an explosion of delicate, aromatic flavours; while the Chocolate Praline bursts with bitter orange jam and chocolate mousse goodness, and is served with olive oil ice cream for some green, fruity relief.
SHAKE IT OFF
Thick, luscious and absolutely over-the-top—with torched marshmallows, salty pretzels and ice cream cookie sandwiches— milkshakes are all the rage this season. Be like Kelis and go big to impress. These will defo bring the boys (and girls) to the yard.
Berry Bonanza with raspberriestrawberries, blueberries, marshmallows and lashings of smooth, rich chocolate at OverEasy.
Mint Condition Freakshake with mint chocolate semifreddo and chocolate cookie sandwich at Patissez Singapore.
Unicone with red velvet cake, cotton candy on a cone, and old fashioned vanilla ice cream at Cake Spade.
Boozy Salted Caramel with vanilla, salted caramel and a splash of sweetsmoky bourbon at Clinton Street Baking Co. & Restaurant.
