Head to these specialty establishments for life’s little pleasures—desserts, chocolate and coffee.
Contributed By Bernie Guan & Yong Yung Shin
TRUFFS (179A Telok Ayer Street, +65 9088 2736)
Famous for: Chocolate Truffles (S$25 for a box of nine pieces), which comes in 55, 66 or 70 percent dark chocolate varieties.
The story: Chocolatier and self-professed purist Teng Ei Liang abides by the traditional methods of truffle preparation from France—meaning only premium, preservative-free ingredients from France are used. Mechanically aided short-cuts are also eschewed in favor of handmade methods, which render a smoother end result. The result—every bite of truffle offers an intense explosion of cocoa flavor with hints of nuttiness, depending on which variety you choose. They recently launched a chocolate cake (S$85 for a 1.6kg, 7-inch cake) using the same ingredients used in their truffle—let’s just say it’s a chocoholic’s dream birthday cake.
ORIOLE CAFÉ & BAR (96 Somerset Road, #01-01 Pan Pacific Serviced Suites, +65 6238 8348)
Famous for: Its gourmet brews, made from single origin, self-roasted, freshly ground coffee beans.
The story: Set up by one of Singapore’s top baristas, Keith Loh, Oriole is the place for those who love a fine cuppa amid some industrial chic vibes. Its range of desserts make the perfect accompaniment to the coffee too.
Must-tries: Its coffee aside, pair the velvety-spicy aromas of the award-winning Chilli Chocolate Mocha (S$6) with the Chocolate Fudge Cake (S$6) made of rich ganache for a hearty, chocolate-y rush. For those with lighter palates, go for the Honey Crumble Affogato (S$7.50) which features chunks of honeycomb dunked in a shot of espresso and a single scoop of vanilla ice-cream, or the classic Sticky Date Pudding (S$9), drizzled in rum-and-raisin treacle and vanilla ice-cream.
The praline-crusted, non-baked Dark and White Chocolate Mousse (S$9) with kahlua liqueur and strawberries macerated in balsamic vinegar, is impossibly smooth and makes a scrummy treat. Its Valentine’s Day mains, such as the Grilled Australian Beef (S$23) and Seared Scottish Salmon Fillet (S$29) are also likely to excite your palate (available from Feb. 11 to 14).
FLOR PATTISERIE (#01-01, 2 Duxton Hill, +65 6223 8628)
Famous for: Ice Cheese Tarts (S$3.20). Comes in original, mango, caramel and orange flavors—served frozen or slightly chilled.
The story: This tiny Japanese-styled patisserie sits atop the Duxton Hill enclave, away from the urban hustle and bustle. Opened by pastry chef Yamashita Masataka who founded one of the top patisseries in Nara, Japan, it specializes in Japanese-inspired French pastries.
Must-tries: The lightly-textured Fromage Blanc (S$6.50) is so lovely, you almost can’t bear to eat it. A dollop of blueberry sauce is encased in a smooth rarecheese (chilled cheese mousse) infused with white wine and coated with a thin film of yoghurt sauce, set atop a fragrant citrus almond tart base. Those who love the subtle, astringent flavors of matcha will love The Vert (S$6.50), a creation where fresh vanilla cream is sandwiched between green tea sponge layers and topped with sweet Japanese chestnuts.
3 INCH SIN (501 Bukit Timah Road, Cluny Court #02-27, +65 6314 1217)
Famous for: Warm Chocolate Molten Cake (S$6), which comes with various fillings such as peanut butter, mint, white chocolate and coffee.
The story: This year-old dessert place opened by the brother-and-sister team of Kevin and Celine Yeo has cultivated a cult following for its three-inch, single-bite molten cakes. All cakes are baked with premium raw chocolate from French chocolate company Valrhona, a quality pledge from the owners.
Must-tries: New creations to the menu include The Dark Side (S$28), a 6-inch tart comprising a sweet pastry crust filled with creamy chocolate ganache, the Fudge And Smother (S$30 for 6 inches), a chocolate sponge cake slathered with thick chocolate fudge twice over, and Lost In The Black Forest (S$45 for a 6-inch cake), a chocolate sponge cake packed with kirsch-soaked cherries.
To heighten the experience, pair the cake(s) with black or white Gryphon Tea Company tea blends, creating desirable combinations that will leave you more than satisfied.
To commemorate its first anniversary, 3 Inch Sin is offering an S$80 bundle for a heart-shaped Fudge and Smother sponge cake, a bottle of wine and a tin of Grands Crus Guanaja dark chocolate from Valrhona in a limited edition cotton bag—perfect for a stay-home Valentine’s Day date!