AIR @ Dempsey Hill - A Sustainable Dining Experience that Pushes the Boundaries of Culinary Innovation While Rooted in Environmental Consciousness

AIR, an acronym for Awareness, Impact, and Responsibility, represents more than just a restaurant — it's a sprawling 40,000-square-foot oasis at Dempsey Hill. Conceived by Chefs Matthew Orlando and Will Goldfarb, alongside entrepreneur Ronald Akili, this establishment serves as a hub for sustainability, featuring a circular campus encompassing a restaurant, cooking school, research space, and garden farm.

Fermented Cassava Flatbread 3/5

Our dinner commenced with the Fermented Cassava Flatbread ($16), accompanied by whipped mushroom "XO" butter. While the bread exuded a strong, yeasty flavour that didn't quite resonate with my palate, the savoury richness of the mushroom "XO" butter provided a redeeming quality. However, the price tag seemed a tad steep, considering its standard complimentary nature in most establishments.

Crispy Oyster Mushrooms 3.5/5

Next, the Crispy Oyster Mushrooms ($30) emerged from the kitchen. They boasted a delightful interplay of textures and flavours heightened by Sarawak pepper emulsion and pickled chillies. Despite their satisfying crispy exterior and vibrant taste profile, the pricing seemed disproportionate for what essentially amounted to deep-fried mushrooms.

White Fish Ceviche 4/5

A refreshing interlude arrived in the form of White Fish Ceviche ($29) featuring green mango and Kenari nut milk. The dish offered a light and revitalising experience, complemented by the satisfying crunch of emping crisps — an unexpected but welcome addition reminiscent of nachos.

The Whole Coral Grouper For Two 4.2/5

The Whole Coral Grouper For Two ($58) took centre stage for the main course. It is filleted, and confit bathed in a pool of green onion and black garlic vinaigrette sauce. While the fish was excellently prepared, it was the accompanying Smoked Fish Rillette with Fish Bone and Garlic Lavash stole the show, adding depth and complexity to the dish.

Re-Incarnated "Chocolate" 4/5

The Re-Incarnated "Chocolate" ($18) exemplifies the ethos of AIR, showcasing its commitment to sustainability and innovation. Crafted from by-products of common processes—cocoa husks, cascara, and coconut flesh—the dessert undergoes roasting and grinding with cocoa butter and sugar. The result? Luxurious chocolate bars boasting a rich, roasty flavour with subtle coconut undertones. This ingenious approach mirrors traditional chocolate-making methods yet eschews cocoa beans, epitomising AIR's dedication to creative, eco-conscious cuisine.

The Whole Papaya 3.5/5

The Whole Papaya ($18) dessert represents a creative and inventive approach to utilising the entire fruit. This intriguing creation incorporates not only the papaya fruit itself but also features papaya skin granite and uses papaya seeds to impart a peppery note to the dish. While I admire the innovation behind this dessert, I feel somewhat awkward encountering the papaya seeds during consumption. Nonetheless, it's a commendable effort to reimagine traditional ingredients and minimise waste in culinary creations.

In summary, AIR at Dempsey Hill offers a sustainable dining experience that pushes the boundaries of culinary innovation while remaining rooted in environmental consciousness. While some dishes may fall short of expectations, the overarching commitment to sustainability and responsible dining shines through, making it a noteworthy destination for eco-conscious gastronomes.

Note: This is an invited tasting.


AIR
Dempsey Hill
25B Dempsey Road
Singapore 249670
Tel: +65 8228 1528
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Nearest MRT: Napier (TE Line)

Opening Hours:
Wed-Sun: 530pm - 11pm

Direction:
1) Alight at Napier MRT station. Take Exit 2. Walk to bus stop at Napier Station (Stop ID 13011). Take bus number 7, 75, 77, 105, 106, 123 or 174. Alight 2 stops later. Take the stairs up to Dempsey Road. Turn left and walk to the open air carpark. Walk all the way to the end of the carpark to the entrance of AIR. Walk to destination. Journey time about 8 minutes. [Map]

Bochinche @ Club Street - Indulge In Wet-aged Argentine Steaks and In-house Dry-aged Grain-fed Cuts.

Bochinche, located on Club Street, has always been known for its fine curation of different types of meats and cuts from Argentina, Australia, USA, and Europe. Its wet-aged Argentine steaks and in-house dry-aged Grain Fed cuts grilled using Asado techniques over the Jarrah wood-fired griller are particularly noteworthy. The Argentinian starters and sides here are exceptional as well. For a quick lunch experience, its Lunch Menu offers its signature wet-aged steaks with a choice of add-on sides or desserts at an affordable price.

Classic Provoleta 4/5

Canasta De Pan 4.5/5

Classic Provoleta ($24) is a traditional Argentinian melted provolone cheese, served hot from the BBQ or oven, with a variety of toppings. We had a bubbling hot provolone cheese in cast iron, served with fermented Medley Tomato and a drizzle of honey. To get the full experience of this dish, eat it hot with Canasta De Pan ($12), a board of housemade Rosemary Focaccia, and "Pan De Queso", a South American cheese roll. Both breads were delightful and airy, complementing the rich melted cheese.

Tropical “Leche De Tigre” Ceviche 5/5

Next, we had Tropical "Leche De Tigre" Ceviche ($24) featuring red snapper, dragon fruit, mango, papaya and pineapple tossed in for a refreshing fruity zest and zing. There were kaffir lime leaves mixed in as well, adding a layer of citrusy and earthy undertone.

Argentina Empanadas Hand Cut Beef and Grilled Organic Corn (2pc) 3.5/5

'Black Label' Ribeye 5/5

I tried the 250g 'Black Label' Ribeye ($35) for mains, featuring a grass-fed Buenos Aires steak, 28 Days Wet-Aged. Its great taste didn't just lie with its origin and the fact that it had been wet-aged for 28 days, but also with the skilful grilling on the wood fire to achieve that desired doneness. For an additional $10, you can either add on Hand-cut Beef and Grilled Organic Corn Argentina Empanadas (2pc) or Dessert. I had the Empanadas. The Grilled Organic Corn Empanadas was mouthwatering with aromatic creamy corn filling, contrasted with a flaky empanadas pastry.

Argentinian Doughnut 4.8/5

For desserts, Argentinian Doughnut ($19) was a joy. It is light, airy and delicious with butteriness and an eggy flavour. They were served warm with contrasting velvety vanilla ice cream and Dulce De Leche. The sprinkle of toasted hazelnut added a good nutty flavour and a textural crunch to complete the dish.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Bochinche
27 Club Street
Singapore 069413
Tel: +65 6235 4990
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Nearest MRT: Telok Ayer (DT Line), Maxwell (TE Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 6pm - 11pm
Sat: 1130am - 3pm, 6pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Club Street. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 1. Walk down South Bridge Road towards Ann Siang Road. Turn right onto Ann Siang Road. Walk down Ann Siang Road. Turn left onto Club Street. Walk to destination. Journey time about 6 minutes. [Map]

Ginkyo by Kinki @ One Holland Village - Redefining Japanese Dining with a Festival of Flavours

Nestled in the heart of One Holland Village, Ginkyo by Kinki emerges as a vibrant social haven, weaving a tapestry of contemporary creativity into the fabric of traditional Japanese dining. Drawing inspiration from the Icho Matsuri 'Ginkgo Festival' in Tokyo, this modern Japanese bistro is the brainchild of the visionaries behind Kinki Restaurant + Bar at Customs House. Ginkyo doesn't just offer a meal; it orchestrates an experience, blending authenticity with a touch of avant-garde flair.

Truffle Fat Wings 4.2/5

We first sampled the Truffle Fat Wings ($19) - a delightful symphony of textures and flavours. Deboned wings, generously stuffed with Niigata Koshihikari rice infused with truffle paste, edamame, and sea kelp. Charcoal-grilled to perfection and glazed with housemade yakitori sauce, these wings transcend the ordinary. The oil from the chicken skin elevates the dish, and a squeeze of lemon adds the perfect zing.

Uni, Caviar, Ikura 4.2/5

The Uni, Caviar, Ikura dish ($22) is a visual and gustatory masterpiece. Resembling sushi, the rice is seasoned with kombu, shaped, and pressed overnight. Tempura-battered and deep-fried for a crispy texture, it's adorned with negitoro, Tokujo grade uni, Magnum ops, Oscietra caviar, Kita-sanriku ikura, sliced cucumber, and gold flakes. A symphony of flavours unfolds with each bite—a perfect harmony of the sea and land.

Kimchi Onigiri Arancini 3.8/5

Ginkyo's playful creativity shines in the Kimchi Onigiri Arancini ($14). A Japanese twist on Italian arancini, deep-fried kimchi rice filled with gorgonzola is wrapped in seaweed and served with kimchi aioli. The result is a tantalising explosion of spicy and savoury notes, redefining the boundaries of fusion cuisine.

Swordfish Ceviche 4/5

The Peruvian Swordfish Ceviche ($19) is a journey to South America and Japan on a single plate. Diced swordfish marinated in fig-infused Japanese rice vinegar and lime juice meets a medley of citrus, tomato, avocado, Japanese cucumber, shallots, pickled green chilli, and spicy mayo. Enjoy it on crispy rice crackers for a burst of textures and flavours — a delightful wrap of freshness.

Hamburg Wagyu 4.2/5

For a carnivorous indulgence, the Hamburg Wagyu ($36) steals the spotlight. Kagoshima A4 wagyu, minced and seasoned to perfection, graces a bed of crispy rice. Topped with a hot egg bath, burdock chips, and oba tempura, this dish is an orchestra of flavours and textures — grilled elegance that unfolds with every bite. There is also the option of topping up $15 for foie gras.

Okonomi-Rosti 4.5/5

The Okonomi-Rosti ($30) offers a quirky take on the traditional okonomiyaki. Grated potatoes seared to a crisp form the base, adorned with cabbage, bacon, Hokkaido scallops, bonito flakes, mentaiko sauce, and shredded nori. Each bite is a dance of flavours — a perfect fusion of Japanese and European influences.

Ginkyo by Kinki is more than a restaurant; it's a culinary overture that celebrates the fusion of tradition and innovation. The menu is a curated symphony, with each dish a note in the harmonious composition of Japanese flavours and global influences. As you step into Ginkyo, prepare for a gastronomic journey that transcends boundaries, guided by the expert hands of culinary maestros.

Note: This is an invited tasting.


Ginkyo by Kinki
One Holland Village
7 Holland Village Way
#03-01 to 04
Singapore 275748
Tel: +65 9337 7451
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Nearest MRT: Holland Village (CC Line)

Opening Hours:
Mon-Thu: 1130am - 230pm, 5pm - 10pm
Fri-Sat: 1130am - 230pm, 5pm - 1030pm
Sun: 5pm - 10pm

Direction:
1) Alight at Holland Village MRT station. Take Exit B. Turn left and walk to Lorong Liput. Turn right onto Lorong Liput. Walk down Lorong Liput. Walk to destination. Journey time about 5 minutes. [Map]

The Kongsee @ Genmill Lane - Mod-Sin Izakaya Conceptualised by Chef Willin Low

The Kongsee on Genmill Lane is conceptualised as a mod-sin izakaya with the vibe of an underground lounge, with Chef Willin Low as the food consultant.

Barramundi Ceviche 3.5/5

Barramundi Ceviche ($22) is a dish that was conceived against the backdrop of our local food history and culture. The Barramundi is locally sourced, treated and presented as a Latin American dish with a Southeast Asia flair. It is accompanied by some cold and warm elements for flavour and textural contrast - Pickle Onions, Fried capers, Fried Diced Eggplant, Savoury Ice Cream and mini Papadams, which serve as a vessel to bring it all together. While the concept was good, the flavours of the various elements didn't quite come together.

Kongsee Crab Cake 4/5

As our fondness for Thai food has also shaped our local food scene, the menu also offers a few Thai-inspired dishes, such as the Kongsee Crab Cake ($28), made with Wild Caught Crab in Tom Kha Kai. The flavour of the Crab Cake was reminiscent of the Thai Fish Cake, which was in harmony with the coconut soup. The soup, delectably infused with lemongrass and aromatic kaffir lime oil, added to the cohesiveness of the dish.

Iberico Satay 4.8/5

Salted Egg Prawn 4.2/5

We tried 2 of the Skewers (minimum 2 skewers) that spotlight the quality of the respective ingredients - Iberico Satay ($8) and Salted Egg Prawn ($7). The iberico secreto was grilled to perfection over binchotan, rendering its fats and attaining the right amount of char on the exterior, which fully developed the iberico's tantalising flavours. The accompanying Javanese Peanut Sauce and Pineapple Salsa showcase the restaurant's attention to detail in bringing you the dish's essence. The latter was well executed too. I could taste the Tiger Prawn's sweetness enhanced by the contrasting Salted Egg sauce. It also had a delectable firm, and meaty texture.

Ngoh Hiong Dumplings 3.5/5

Ngoh Hiong Dumplings ($8) is a rendition of our traditional Ngoh Hiong, made with a Crab and Pork mixture wrapped with Bean Curd Skin and finished with a dash of Vinegar. While the mixture was considerably juicy and the flavour was good, it lacked the crunch and sweetness in the absence of prawns and water chestnut.

Roxy Crab Laksa 4/5

Roxy Crab Laksa ($12) is a highly anticipated dish cooked with Chef Willin's Secret Recipe Laksa Broth. The broth undoubtedly captivated me with its robustness. It was pleasantly spicy with a well-balanced of flavours. Though switching prawns with Wild wild-caught crab elevates the finesse of the dish, the comfort and satisfaction of a laksa are missing.

Lamb Kut Teh 4.8/5

Lamb Kut Teh ($32) is by far the best Lamb dish I had in a long time. Whether or not you are a lamb lover, you should give it a try. The soup carried a good amount of heat lent from White Peppercorn, permeated with just a faint gaminess from the lamb. The Lamb Denver Ribs had been grilled over binchotan before serving, which elevated its succulent texture with a contrasting, slightly charred exterior. The smoky nuance inherited by ribs from the binchotan had also made them even more moreish.

Churro Waffle with Kaya Ice-Cream 4.5/5

Rounding off our mod-sin journey was a memorable Churro Waffle with Kaya Ice Cream ($12). Given that the churro was skinner than usual and bore more ridges, it had an excellent balance of crispy golden crust and a chewy, dense, but airy interior. The Homemade Kaya Ice Cream that was nestled perfectly on the churros was on point with our familiar taste of kaya and the right amount of sweetness. The Coconut Cream salted with Shio Kombu enriched the mouthfeel of the dessert and counterbalanced its overall sweetness.

Words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


[CLOSED]
The Kongsee
10 & 12 Gemmill Lane
Singapore 069252
Tel: +65 8828 7664
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Nearest MRT: Telok Ayer (DT Line), Chinatown (DT, NE Line)

Opening Hours:
Mon-Wed: 530pm - 1030pm
Thu: 1130am - 3pm, 5pm - 1030pm
Fri-Sat: 1130am - 3pm, 5pm till late
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street towards Amoy Street. Turn left onto Amoy Street and then right onto Gemmill Lane. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Chinatown MRT station. Take Exit A. Walk straight down Pagoda Street. Cross the road and walk to Mohd Ali Lane. Walk to the end of Mohd Ali Lane to Club Street. Turn left onto Club Street. Walk to Gemmill Lane. Turn right onto Gemmill Lane. Walk to destination. Journey time about 8 minutes. [Map]

Ms. Maria & Mr. Singh @ Craig Road - A Revamped Space with Newly Launched Degustation Menus

Ms. Maria & Mr. Singh, located at Craig Road, has recently revamped their menu, now offering a Degustation-style dining experience. The eight-course dinner menu includes new dishes imported from its renowned Bangkok outlet. To bring you the full experience, the space has also been refreshed with new furnishing and plate ware imported from Bangkok.

Papdi Chat 4.5/5

The new Degustation menu starts with Papdi Chat, inspired by a traditional Indian street snack and Chef Gaggan's signature dish, "Yogurt Explosion". A single bite into the yoghurt sphere releases a good amount of punchy and aromatic flavours of chaat masala, which were further amped up with tangy Tamarind Chutney and herbaceous Green Chutney. The Papdi Cracker holding the yoghurt sphere and the pomegranate garnish gave this bite a delightful textural contrast.

Golgappa with Vedita Shots 4/5

Continuing in the same vein is the Golgappa with Vedita Shots. This rendition features a Japanese touch with Hokkaido white corn puree and topped with Uni (available in $138 Menu). Cap the dish with a shot of senses -waking tequila-based green verdita cocktail.

Guacamole Ikura 4/5

The next course was Blue Corn Tortilla & Papadum served alongside Guacamole Ikura of creamy and herbaceous avocado guac made savoury with fresh ikura. The guac was bright with the right amount of acidity and added a burst of savouriness from the ikura.

Ceviche 3.8/5

The next course is the Ceviche which surprised us with piquant and robust chipotle leches that lay the foundation for the succulent diced Hamachi, Prawns and Octopus cured with Leche de Tigre milk. As for the Prawn Fritters, while they provided a texture element to the dish, they detracted from the freshness of the dish.

Scallop Tostada 4/5

Next up was Scallop Tostada with Romesco, Salsa Macha and Basil Aioli - an elevated rendition of the classic taco. Thin slices of raw scallops were delicately arranged atop avocado slices, resting on a crispy fried tortilla spread with Salsa Matcha. The creamy avocado and the sweet scallops melded together into one beautiful buttery bite in each mouthful, flavoured with the fruity sweet notes with a spicy kick from the Salsa Matcha spread, alongside romesco and Mexican chillies oil.

Mole Madre and Pipian 4/5

The next course is Mole Madre and Pipian, where root vegetables are slow-cooked in a Mexican sauce of coconut milk, pumpkin seeds, sesame seeds and chillies. Two moles of contrasting flavours were used for this dish - a dark, bold and umami Mole Negro (Black Mole) against a vibrant and herbaceous Mole Verde with Pipian (Green Mole with Pumpkin Seeds). Purple tortillas are served for us to DIY our own tacos. The surface of the lotus root was slightly charred, imparted a delectable caramelised sweetness and a smoky note into the taco, adding to that overall deep umami flavour profile. The softened root vegetable retained a pleasing level of structure that provided a satisfying bite.

Pork Vindaloo Tacos 4.8/5

The next dish drew inspiration from the curry dish in the Goa Pork Vindaloo Tacos. It was a scrumptious combination of slow-cooked pulled pork collar marinated in a vindaloo-based sauce, enlivened with zesty pineapple salsa and smoky roasted pineapple.

Chicken Tikka Masala 4.5/5

South Indian Coconut Rice 5/5

Our main was Chicken Tikka Masala, featuring chunky pieces of chicken marinated in a tomato cream base curry filled with spices, nuts, and yoghurt. The cream base curry itself was moreish and indulgent. While the chicken was delicious, with tender meat and tantalising charred edges, it was the exceptional South Indian Coconut Rice that stole the show. The fluffy rice was rich with coconut taste and fragrance, elevated with fresh shredded coconut and lentils, adding a dimension to the overall texture.

Gaggan’s Crab Curry 4.5/5

We also get to try a signature dish of Chef Gaggan since 2016/2017 - Gaggan's Crab Curry, a South Indian curry base crafted with a blend of coconut, Garam masala, raw mango and tomato. The resulting curry packed a punch and had a tangy undertone that harmonised with the natural sweetness of the chunky crab meat.

Churros 3/5

Dessert was Churros with Toasted Sticky Rice Ice Cream drizzled with a cardamom-flavoured dulce de leche. While the sticky texture of the ice cream was interesting, with a nice coconut flavour, the sweetness was slightly cloying.

The new Degustation menus will be updated every quarter. They are priced at $48 for a 5-course lunch and $78 for an 8-course dinner. A $138 option for dinner is available as well.

There are new additions to the beverage lineup, including Indian-Mexican cocktails and margarita slushies with flavours such as the classic Lime, Kyoho Grape, or Mango. Opt for a flight of three different flavours ($25++) or bottomless (1.5hrs) for just $58++.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Ms. Maria & Mr. Singh
43 Craig Road
Singapore 089691
Tel: +65 96544351
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Nearest MRT: Tanjong Pagar (EW Line), Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Wed-Thu: 6pm - 1030pm
Fri-Sun: 12pm - 230pm, 6pm - 1030pm
(Closed on Mon, Tue)

Direction:
1) Alight at Tanjong Pagar MRT station. Walk to Tanjong Pagar Road. Cross the road. Walk to Craig Road. Turn left and walk down Craig Road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Outram Park MRT station. Take Exit 4. Walk to Duxton Plain Park. Turn right and walk to Neil Road. Cross the road using the underpass. Take the staircase and walk to Craig Road. Walk to destination. Journey time about 5 minutes. [Map]

3) Aloght at Maxwell MRT station. Take Exit 3. Walk down Neil Road. Cross the road at the junction of Craig Road and Neil Road. Turn left onto Craig Road. Walk to destination. Journey time about 5 minutes. [Map]

Alice Boulangerie @ Icon Village (Tanjong Pagar) - More Than Just Your Artisan French Bakery with Classic French Patisserie and Viennoiseries

Nestled within Tanjong Pagar Icon Village, artisan cafe Alice Boulangerie offers a variety of bread, cakes, croissants, and French pastries freshly baked in-house on display. They have generated quite a buzz with their bi-coloured croissants since their launch in 2021, and fast forward years later, they have expanded to include a decadent range of breakfast, sides, and dinner mains in a full-fledged modern-euro menu.

Matcha Cream Latte 4.2/5, Ruby Oolong 4/5, Fruity Mojito 4/5

To kickstart the meal, we tried a few of their signature speciality drinks, such as the Matcha Cream Latte ($7.50), which features a smooth unsweetened matcha drink with a dollop of Chantilly cream atop, which added some sweetness to the drink. The result is a smooth and light matcha drink with a nice balance of bittersweetness and not too sweet. The Ruby Oolong ($7.50) consists of a mixture of strawberries, lychee and oolong tea which makes for an enjoyable light fruity tea. At the same time, the Fruity Mojito ($8.50) has a more tangy flavour profile with the addition of orange and lime and is extremely refreshing.

Scallop Ceviche 4/5

The Scallop Ceviche ($19) is paired with fresh Hokkaido scallops and refreshing yuzu gel, finished with a sweet and tangy ponzu sauce, the perfect bright starter to welcome your dinner with.

Charred Broccoli with Tobiko 3.8/5

The Charred Broccoli with Tobiko ($15) is flavoured with yuzu mayo and comes topped with pickled beetroot, bonito flakes and tobiko. However, the broccoli was a tad overly charred which lent a sharp bitterness to the vegetable and masked any other flavours in the dish.

Tiger Prawn Capellini 4.5/5

We tried the Tiger Prawn Capellini ($28), which features capellini topped with baked mentaiko tiger prawns. The pasta is nicely cooked to an al dente texture and has a robust prawn fragrance, having been cooked in a rich prawn broth, prawn oil and garlic. Notably, one of their most popular dishes in the restaurant, it has been a mainstay on their menu since day one.

Wagyu Beef Cheek Risotto 4/5

The Wagyu Beef Cheek Risotto ($36) consists of soft and fork-tender braised wagyu beef cheek in a creamy and fragrant butternut squash risotto. The pumpkin seeds and pistachio added a crunchy texture. However, we prefer it without the nuts for the dish to be more coherent - a soft, creamy, buttery dish that we will most definitely enjoy!

Yuzu Apple Tart 4/5, “Mushroom” 4.5/5, “Acorn” 4.2/5

Finally, we ended the meal on a sweet note with a signature trio of desserts. If you're a sour, fruity desserts fan, you will fall in love with the Apple Yuzu Tart. It features a homemade sweet tart filled with a tangy lemon Madeline, and hazelnut praline. It is topped with a juicy glazed yuzu and Granny Smith compote and finished with a refreshing Swiss meringue.

The "Mushroom" consists of a classic choux puff piped with gula Melaka Chantilly cream and coconut diplomat cream, complemented with chewy gula Melaka caramel. We enjoyed the smooth Gula Melaka cream that is not too sweet, encased in a light, crisp choux puff exterior.

The “Acorn” features a green chocolate shell with 32% white chocolate that reveals a layer of forage mousse, pistachio dacquoise, pistachio crunch with soft pistachio praline, and a homemade red fruit compote finished with pistachio mousse for differing textures and complimenting flavours.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Alice Boulangerie
Icon Village
12 Gopeng Street
#01-05/11
Singapore 078877
Tel: +65 8874 3300
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Sun-Thu: 8am - 6pm
Fri-Sat: 8am - 9pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn left and walk down Peck Seah Street. Walk to destination. Journey time about 5 minutes. [Map]