SweetSpot - Chic Place to hang out at

SweetSpot is like this cafe that is on my watch list for the longest time, but I never have the time to trudge down to MBS to check it out. I finally did, and I must say that this is a chic place to hang out at, due to modern ambience, completed with bar top style tables and high chairs.

Chocolate Paradigm is all about chocolate. Imagine many types of chocolate incorporated into this mousse cake, this will sure please many chocolate lovers. Though I am someone who likes my cake to have that extra dimension in taste, so I cannot say I got bowled over by this cake.

Mille Feuille is consisted of generous dollops of mildly sweet fresh vanilla cream sandwiched between layers of puff pastries. I like the vanilla cream a lot since it is full of creamy goodness with just the right sweetness. But the cake on the whole is not exactly mind-blowing since the cake is all about the cream only.

I love the service here. The young lady staff immediately came up to me when I went in to browse at the cakes. She is very friendly and engaged in casual chat with me while packing my orders.

The packaging is very impressive due to use of the clear plastic box. This makes the cake a perfect cute little gift for someone.

I will come here if I want to chill out or get a cake as gift.

My Thoughts: Pretty Good

Nearest car park: Marina Bay Sands' car park

Nearest MRT: Bayfront

Marina Bay Sands Tower 3

10 Bayfront Avenue

Singapore

Contact No: 66888588

Waku Ghin Patisserie Platine - Luxurious Treats

That lunch at Waku Ghin has always one of the defining moments of my gastronomic journey. European cuisine prepared with Japanese philosophy: simplicity and use best premium ingredients. While Ghin cheesecake did not blow me away at that time, I was still very excited when Waku Ghin launched Patisserie Platine to cater to dessert lovers' whims. Thus I went to Rise lounge of MBS with high expectations to try out Platine's offerings.

I shall chronicle the experience instead of writing about the cakes in order of preference.

As it had been a long time since I tasted Ghin cheesecake, I did not have a defined idea on how the Black Forest will taste like when first tucking into it. I am pleased by the first mouthful. The taste of cherry is distinct to add subtle kick and dimension to compete with the dark chocolate base for attention but not too strong to overwhelm the delicate flavours of the pistachio mousse. It is quite interesting but not mind-blowing. Things are taken up a notch when I pop in the liquor-infused cherry and eat the main part of the cake with the roll of milk chocolate mousse on top. I love liquor in cakes, for it just makes the experience of savouring the cakes exciting and decadent, so this definitely get thumbs-up from me. If only there are more of these cherries.... The creamy, rich chocolatey flavour and slight bitterness in the mousse roll on top adds extra variation to the overall taste that makes it so much better. This cake definitely hints at a promising start of the journey.

Coconut Mousse with Mango and Passion Fruit looks absolutely pretty, with those lovingly carved dainty round mango slices. The second I set my eyes on it and read the description, I wanted to try it. I want so much to fall in love with it. However, it does not match up to my expectations. While the texture is perfect, the molten mango centre is a tad bit too sour and too sharp in taste, eclipsing the delicate taste of coconut. I was hoping that this creation will be like Mad about Sucre's Coco Citron where lemon and coconut can amazingly be matched together without either taste overwhelming another, or K ki's Antoinette whose mango heart is blissfully sweet, complementing the white chocolate wonderfully. Alas, it is not. Though for those who love some zest in their confectionaries, this is a good choice.

Strawberry Cheesecake is the last cake I chose from the dazzling array of beautiful cakes. I did not expect much from it after Coconut Mousse cake and my initial thought was, it's just another cheesecake. Oh boy, I was so wrong about this cake. The cheese mousse is a league above its competitions due to the slightly salty and distinctive nutty flavour of premium cheese. And when it is eaten with the mildly tart strawberry mousse, I truly understand why strawberry is the best fruit to incorporate into cheesecake. This is a match made in heaven. And given the perfect gossamer texture that is typical of Platine's cakes, I find no fault with this creation. I personally feel this is better than Ghin Cheesecake. But this is entirely my personal opinion. So is this the best Strawberry Cheesecake I ever had? Yes, yes, yes, for now.

The service is great. I am impressed. They are full of smiles, promptly respond to my requests and fill up my warm water. Sometimes they even make the effort to enquire on whether I need anything. Though take note that I go at a time where the crowd is not in yet. I like the casual, semi-alfresco, with the benefit of air-conditioning, environment—perfect for lounging with friends or reading a book while indulging in the wonderful cakes.

So will I go back for another round of indulgence in desserts? Of course, especially for the Strawberry Cheesecake, and I am hyped to try other cakes in the repertoire.

My Thoughts: Amazing!

Nearest car park: Marina Bay Sands' car park

Nearest MRT: Bayfront

RISE Lounge

Marina Bay Sands Tower 1

10 Bayfront Avenue

Singapore

Contact No: 66885568

BAKE Cheese Tart - A Puff of Cheese Goodness

Closed

Usually I don't queue to try out any food. But since I love Hakodate Cheesecake from Hokkaido, and BAKE cheese tarts happen to have Hakodate cream cheese as one of their ingredients, I decided to take the plunge and check out the famed cheese tarts. I had waited for thirty minutes, which is my limit and is not that bad as compared to those two hours queue or even three.

Talking about the cheese filling first, when I bite into the cheese mousse, I feel like I am savouring a light puff of cloud saturated with the goodness of cheese. It is far lighter than the cream based mousse in mousse cakes. The taste of the blend of Japanese and French cheeses is subtle and milky yet distinct and exotic. The addictive taste plus the uniqueness of the texture and flavour make it worthwhile to try at least once.

The bowl of the buttery pastry shell has soft, crumbly texture that goes perfectly well with the incredibly light mousse. But the rim of the shell is harder, which hardly meshes well with the mousse. Though I find that munching on the rim is akin to eating a sweet butter cookie, not a bad start as a prelude to chomping the cheese tart down in a few bites. So my suggestion is to nibble up the entire rim, then move on to eat the mousse with the rest of the pastry shell.

So is it worth the wait? For thirty minutes, quite. For more than an hour, not really. While I like the taste of the mousse, I find the feelings of eating it to be fleeting and transient. It does not induce that solid, filling type of feelings that I want when tucking into any kinds of food. For a quick thrill, it is a great bite to indulge in.

My Thoughts: Sweet Bliss!

This outlet is no longer in operation.

Ay Chiwawa Óle Guacamóle (Avocado Spread)

A look at the list of ingredients: Organic avocado, jalapeños, cilantro, sea salt, lime, tomatoes, and I know this is good stuff. I am proven right, of course.

This mix of ingredients yield subtly flavourful and exotic-tasting spread. The jalapeños pack a punch in fiery power, with the avocado to balance the overall taste.

Good, healthy alternative to butter, and it goes well with meat or ham.

Country of origin: Mexico

Where to buy this: Cold Storage

Loacker Gardena Fingers

It is hard to go wrong with coconut added into food. So Loacker Gardena coconut fingers hit the right notes. The rich nutty flavour of coconut makes this an enjoyable treat.

Country of origin: Italy

Where to buy this: All major supermarkets

Hansik Korean Family Restaurant - Surprisingly Good Heartland Restaurant

This restaurant is no longer in operation 

I don't write a lot about Korean restaurants because quite a number I had visited did not inspire me enough to do so. So this says a lot about Hansik, in which I share my thoughts on this place.

I like the side dishes here since they taste refreshing—exactly how appetizers should be like, to refresh one's palates for the mains and complement the grilled items. The kimchi is not too spicy, which is how I like it.

The chargrilled chicken is fresh, succulent with hints of the burnt aroma of grilled meat. The mushrooms that come with the chicken pack lots of moisture under the grilled surface. Dip the chucks of meats or mushrooms into the sea salt sauce, the result is grill goodness.

The seafood pancake is quite a disappointment as compared to the side dishes and chargrilled chicken. Too much flour, too little seafood, I feel like I am eating mouthfuls of slightly flavoured cooked dough. This can be given a miss.

Since this restaurant has ala carte menu instead of going buffet style, the air there is fresher, with none of the smell and grease that hang in the air of lots of Korean restaurants. I actually prefer this kind of dining environment. The service is okay lah. No highlight and no lowlight.

I definitely look forward to go back to check out other dishes on the menu.

My Thoughts: Nice!

Tung Lok Heen - Luxurious Chinese Cuisine with a Twist

Ah, Tung Lok Heen. I had always passed by this place when going to Robuchon, Osia or Syun. The last time I wanted to try the food there, the restaurant was full, and after that, I stuck to my old favourites in Sentosa after that since my guy and I love the food there, and it helps that the service staffs there know us. Anyway, try to make reservations beforehand to ensure a seat. This time round, the resourceful manager managed to secure a table for us, so kudos to him.

I find that the dishes here are more of Chinese-Thai fusion rather than traditional Cantonese fare. Anyway, onto the individual dishes.

The trio Amuse Bouche hints at a promising start. Beautifully presented and looking exotic, the taste is just as exotic. The steamed shrimp dumpling in chilli oil is reminiscent of the Szechuan wanton in chilli oil. The crisp-fried beancurd skin stuffed with shrimp and crispy siew mai are prepared in such a way that yields texture unlike the traditional ones. With the zesty sauces drizzled on top, we have some pretty unique dim sum that taste pretty good.

As for the braised fish maw and abalone in noble "tanfu" broth, it is filled to the brim with luxurious ingredients, and the taste is testament to this. However, the abalones are pretty tasteless on their own, and the broth is too thick to the point that it feels like a film is left on the palates.

I love the grilled ocean barramundi in chef's specialty sauce. The fish is exceedingly fresh and being cooked to perfection. The flesh is smooth with slight firmness, a delight to bit into. The sauce is tangy and simulating. The only issue I have with this dish is that the sauce does not soaked into the fish. The two are like two separate entities on the menu.

I give thumbs-up to the braised Boston lobster tail with homemade ramen in xo sauce. The lobster meat is very well-prepared, having a firm but chewable texture and the flavours have thoroughly soaked into the meat. Given that it is not easy to prepare lobster meat, which is tougher and plainer in taste as compared to prawns, I am impressed with skills of the chefs in Tung Lok Heen. The xo sauce gives an extra kick to the ramen that is done al dente, kind of.

Chilled cream of pumpkin and purple rice topped with coconut sherbet is an excellent dessert to round up the meal. Among Chinese restaurants, this place serves one of the best desserts. This is comparable to Royal China's Japanese pumpkin puree. The addition of purple rice in Tung Lok Heen's one adds an extra dimension to the texture and taste. Though the pumpkin here lacks the inherent sweetness and aroma of the Japanese pumpkin used in Royal China. It will be perfect if premium quality pumpkin is used.

The settings of this restaurant tends more towards the posh western style than the family-friendly Chinese one. It is actually pretty great for dates.

Service wise, no hiccups reported. But I'm not impressed either. As expected of a Chinese restaurant, the staff is more interested in getting the job done over providing exceptional dining experiences. And the one serving us looks pretty sulky. The standard of service does not exactly matches the price range of the food here.

Basically, the dishes are well-executed, but the service has room for improvement. And until this area is improved, I will only put this restaurant under Recommend, not The Best. By the way, if there is 1-for-1 promotion for Invites members, don't wait, charge for it.

My Thoughts: Nice!

Nearest car park: Resort World Sentosa's car park

Nearest MRT: Habourfront

Resorts World Sentosa

Hotel Michael

26 Sentosa Gateway

#02-142/143

Singapore

Contact No: 68847888