Fluffy yet creamy, packed with flavour yet surprisingly not overwhelming.
Fluffy yet creamy, packed with flavour yet surprisingly not overwhelming, the durian cheesecake at Shangri-la Hotel Singapore has the potential to be a hit. It’s one of three re-inventions of the hotel’s bestsellers since 1971, introduced to celebrate the re-opening of the hotel’s Tower Wing. A black forest tart created by Cheryl Koh of Tarte and sea salt gula melaka ice cream by Sunday Folks’ Audrey Wang complete the trio.
Available at Shophouse by Shangri-la, and The Lobby Lounge, Shangri-la Hotel.