10 gorgeous new desserts to try this week in Singapore

There’s more to some of Singapore’s hottest restaurants than just great food, and no meal is complete without a droolsome dessert. These are some of the new ones that are worth the calories.



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This nose-to-tail restaurant whips up a great rendtion of the traditional Spanish dessert, torija, which resembles a cross between a bread pudding and French toast. 



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Head chef Dannel Krishnan serves up a modern version of the sugee cake, a traditional Eurasian dessert. This one has Mandarin pate de fruit, blood orange jelly, burnt orange segments, candied ginger and yoghurt.



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Besides specializing in small sharing plates of offal, the sister restaurant of Lolla also offers the delectable passionfruit tart with faises de bois.



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Pastry chef Tammy Mah’s take on the cheese cake is a modern yuzu-infused version encased with chocolate, and filled with a combination of white chocolate and wasabi mousse, popping candy, and black sesame sponge and yogurt. 



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Julien Royer’s new venture at the National Gallery has more than just fine French cuisine—order the Choconuts Gallery, a peanut and almond praline which features a dollop of tonka bean ice cream. 

Patisserie Platine by Waku Ghin


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Celebrity chef Tetsuya Wakuda expands on his glitzy outpost here with a dessert-focused bar at Marina Bay Sands’ Rise lounge. This blackforest cake with pistachio mousse and cherry liqueur sauce is just one of its many fancy creations. 

Roots Kitchen Bar


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This new gastrobar serves up European cusine in a casual setting—what better way to end a meal than with a reliable classic like the bread and butter pudding?



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Progressive Indian restaurant Saha dishes out molecular takes on traditional Indian cuisine, and this gulab jamun cheesecake, topped with saffron poached pears will blow many a purist’s mind.

Verre Modern Bistro & Wine Bar


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The Jasmine Tea Verrine is a refreshing and unusual combination of calamansi, Marmite and milk sherbet.



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Inspired by his wife, Annette, chef-owner Sam Aisbett creates the restaurant’s signature dessert—Black Gold. With Valrhona chocolate mousse, a white chocolate centre, orange jellies and chocolate pearls, this decadent treat is a must try.