Plain Vanilla

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This quaint bakery boasts beautiful outlets across the island, but our top picks for the most picturesque time would be their Tiong Bahru or East Coast location. With a selection of both indoor and alfresco seating, you get to choose the vibe you need for the date you’re going for!

With a wonderfully affordable spread of signature cupcakes, pastries and coffee, this is one of Singapore’s best brunch date spots for a cosily intimate time.

Tigerlily Patisserie

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If you’re looking to impress your date with something a bit more unique, there are very few desserts as visually striking as Tigerlily Patisserie’s Beehive Entremet! It’s a great way to end the night on a memorable note, and sure-fire Instagram fodder for sweet date pictures.

This is an especially delightful spot for nature lovers, with a botanical-inspired spread and setting that sets them apart from your usual dessert cafes.

La D’oro

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One of the most indulgent spots on the list, La D’Oro is a wonderful ‘special occasion’ option that definitely delivers the quality that you pay for. This Japanese-Italian ristorante features an impressive dinner menu that’s perfectly paired with one of our favourite romantic desserts – a boozey, almost deconstructed tiramisu that’s nothing like you’ve tried before!

The dim, intimate atmosphere and open kitchen areas, this dining experience is the one to chope for anniversaries and romantic celebrations of any kind!

For more on Singapore’s Top 50 Dessert Establishments that you need to take a bite from, give the Sweet Spots dessert guidebook a read – you might just find your new favourite spot!

The post Singapore’s Best Romantic Dessert Date Spots in 2023 appeared first on Sweet Spots.

1 SPOON

Fluff Stack

With desserts as light as buttery clouds, Fluff Stack is the go-to destination for affordable, high-quality soufflé pancakes.

Plain Vanilla

Plain Vanilla is a cherished brunch spot known for its chic alfresco seating, beautifully plated treats, and a smooth coffee selection.

Garden Pastry & Cake 嘉頓

The enticing aroma of neighbourhood bakeries holds a special place in every Singaporean’s heart, and Garden Pastry & Cake remains an enduring local favourite for the most toothsome bites.

Lady M

Renowned for their Mille Crêpe cakes, this iconic brand is a must-visit for those who appreciate refined confections.

Awfully Chocolate

For 25 years, Awfully Chocolate has been the premier destination for fine chocolate, satisfying chocoholics with accessible, delectable offerings.

Malaysia Boleh @ Jurong Point

Malaysia Boleh! offers a reliable hawker experience featuring a wide variety of Malaysian street cuisine, recognised fondly by Singaporeans as a close cousin to their own.

Nasty Cookie

For fans of gooey, chunky cookies, Nasty Cookie’s overloaded smorgasbord is a must-try, so good it’s almost ‘nasty’!

Tom’s Palette

Founded in 2005 out of a profound love for ice cream, Tom’s Palette has gained substantial experience in crafting unconventional treats in a wide variety of flavours.

La D’oro

Perfecting the fusion of Japanese-Italian cuisine, this fine dining experience hits the mark with style and taste.

Creamier

Hidden in one of Singapore’s oldest residential hubs, Creamier specialises in handcrafted, comforting ice cream treats made with top-quality ingredients.

Nesuto

Offering an array of picture-perfect confections, Nesuto Singapore seamlessly combines Japanese culinary techniques with well-executed French patisserie.

K’s Keria

Founded by a husband and wife duo, K’s Keria has garnered a loyal fanbase for their delicious, donut-like kueh keria.

White Marble

Chef Otto Weibel at White Marble delivers an exciting exploration of Mediterranean flavors with a keen focus on the region’s signature hospitality.

LUNA

LUNA’s sweet creations are a testament to the artful techniques that turn basic pastry ingredients into masterpieces.

The Deli at Goodwood Park Hotel

Amid the luxurious surroundings of Goodwood Park Hotel, The Deli offers a takeaway selection of baked goods and charming confections.

Smile Dessert Bugis

If you’ve strolled through Bugis, you’ve probably seen the vibrant 3-story Dessert Cafe adorned in pink. Smile Dessert is the go-to spot for quality desserts and Instagram-worthy photos.

Granny’s Pancake

Seeking a nostalgia trip? Look no further than Granny’s Pancake, known for their Asian-style pancakes, among the best in town.

75 Ah Balling Peanut Soup

With over 70 years of experience, 75 Ah Balling Peanut Soup is your best bet for a wholesome, traditional dessert that feels like a warm hug.

ADDA

Meaning “a gathering place for conversation” in Hindi, ADDA presents a captivating celebration of contemporary Indian street food.

Island Creamery

As Singapore’s first ice cream parlour producing premium, handcrafted ice cream, this iconic brand revolutionised the introduction of local flavours.

Fruit Paradise

A halal-certified Japanese-style patisserie, Fruit Paradise focuses on the revitalising qualities of fresh, unadulterated fruits in their simplest tarts.

Udders Ice Cream

Udders, a homegrown ice cream parlor, has garnered a loyal local fanbase with their sugar-light treats and inventive alcoholic scoops.

Yolé

Yolé is an acclaimed brand serving guilt-free, dairy-free frozen yogurt with 0% added sugar, offering a delightful introduction to delicious treats.

Four Seasons Cendol

Cendol, a Nusantara cuisine classic, is celebrated at this humble stall known for serving one of the best renditions in Singapore.

Ah Chew Desserts

Ah Chew Desserts, one of Singapore’s most well-known dessert joints, is famed for its extensive menu, making it a must-visit spot for every dessert enthusiast.

2 SPOONS

Holy Cow Creamery

Holy Cow Creamery is an ice cream wonderland offering a fascinating array of flavours, from popcorn to savoury rojak.

Ice Dessert at Old Airport Road

This iconic hawker stall is a nostalgic destination where generations of locals reminisce about Singapore’s early dessert culture and cool off with refreshing local treats.

Origin + Bloom

Tucked away in Marina Bay Sands, this patisserie is a hidden oasis, offering gourmet pastries and creative confections inspired by European craftsmanship. It’s a place for mouthwatering ‘gram-worthy shots.

Ji Xiang Ang Ku Kueh

Serving ornate desserts since 1988, Ji Xiang Ang Ku Kueh has blossomed from its humble beginnings as a home kitchen business.

Si Chuan Dou Hua

Specialising in Sichuan and Cantonese cuisine, this fine dining restaurant is renowned for its authentic flavours, including tea and dessert.

Honeybee

Located on iconic Haji Lane, Halal-certified Honeybee serves visually stunning parfaits loaded with on-brand ingredients in generous portions.

Hvala

A minimalist teahouse with a comprehensive menu of Japanese tea blends, perfect for discerning matcha and hojicha lovers seeking vegan-friendly options.

Tiong Bahru Bakery

A beloved fixture in Tiong Bahru, this iconic sweet spot is famous for its ambiance and vibrant viennoiserie.

Yhingthai Palace Restaurant

With six consecutive Michelin Bib Gourmand awards, this restaurant sets a sophisticated standard for Thai cuisine, promising satisfied appetites and contented bellies.

Pancake Cafe belle-ville at Bugis Junction

The first overseas branch of a popular Japanese franchise, Pancake Cafe Belle-Ville is celebrated for its thick, wobbly pancakes, signature tea, and cozy vibes.

Dessert Bowl 一碗甜品

A hidden gem cherished by die-hard fans across the island, Dessert Bowl beckons dessert lovers to enjoy frosty dessert bowls in the charming foodie hub of Serangoon Gardens.

Catkins by Huishan

Catkins by Huishan, led by Chef Hui Shan, takes dessert to a fine-dining level, setting a standard with a celebrated dessert omakase.

Cotta

Located in a loft above a Tanjong Pagar shophouse, Cotta offers a cozy atmosphere that perfectly complements its stylish menu.

Ji De Chi Dessert 记得吃 at Rivervale Mall

Ji De Chi is a famous spot among foodies, offering a multitude of local flavors and desserts to satisfy every palate.

Mei Heong Yuen Dessert

In the heart of Chinatown, Mei Heong Yuen Dessert has been crafting delightful dessert bowls to quench the thirst of sunny city locals for years.

3 SPOONS

Rempapa

Rempapa celebrates Singapore’s diversity with elevated heritage cuisine from Peranakan, Chinese, Malay, Indian, and Eurasian kitchens.

2:AM dessert bar

Created by the renowned Chef Janice Wong, 2am: dessertbar is the go-to spot for those who adore both sweet and savoury treats.

Dolcetto

Hiding in Conrad Hotel, Dolcetto is an artisanal pasticceria gem with a touch of alfresco charm. Their classic confections are a delight for the sweet tooth.

Yat Ka Yan Dessert 一家人

At Fortune Centre, Yat Ka Yan brings back old-school desserts, making it a local secret and the perfect introduction to traditional fare.

Sunday Folks Holland Village

Nestled in Holland Village, Sunday Folks is a charming ice cream haven known for its handcrafted desserts and irresistible coffee.

Birds of Paradise

This luxurious creamery is famed for its inventive ice cream offerings, catering to the Southeast Asian palate with classic and innovative flavours.

Tigerlily Patisserie

Tigerlily is a dream come true for floral foodies! Led by Chef Maxine, their nature-inspired menu is as beautiful as it is delicious.

Tarte by Cheryl Koh

Led by Chef Cheryl Koh, Asia’s Best Pastry Chef in 2016, this dessert store focuses on flavor over intricacy, showcasing precision and finesse.

Kind Kones

Hats off to this eco-conscious dessert brand, committed to plant-based ingredients and green practices without sacrificing quality.

Le Matin Patisserie

Le Matin Patisserie is the ultimate cafe for viennoiserie enthusiasts, offering French-inspired delights crafted with exquisite global ingredients.

The post This is Singapore’s Top 50 Dessert Establishments in 2023, as nominated by locals! appeared first on Sweet Spots.

This list spans the length and breadth of the island, so if you’re finding it hard to hit all the spots, you might be excited to hear that you can now try some of these iconic treats in one place!

For ONE DAY ONLY on 28th October 2023, Museum of Ice Cream Singapore will be hosting an exclusive event that sees five of the top spots takeover dessert stations in the museum! Ticket holders will be able to experience a vibrant wonderland of imaginative installations, unique playspaces, unlimited ice cream and five exclusive points to appreciate the craftsmanship and art of elite dessert-making. It’s going to be a day that celebrates the timeless wonder of culinary innovation, and here’s a sneak peek of the five dessert masters that will be gracing the sweetest spot in Dempsey!

ADDA

Meaning “a gathering place for conversation” in Hindi, ADDA presents a captivating celebration of contemporary Indian street-food. This loungey eatery has well-earned its Michelin Plates for its savoury spread, which is wonderfully topped off by its sweet offerings like their Gulab Jamun Cheesecake. 

Dessert highlight of the day: Gulab Jamun Cheesecake

Kind Kones

We take our hats off to this socially and environmentally-aware dessert brand, who owns an incredible commitment to plant-based ingredients and green practices without compromising on quality!

Dessert highlight of the day: Sweet Potato Brownies and Ice Cream

Rempapa

Rempapa is a celebration of Singapore’s signature diversity, with heritage cuisine hailing from Peranakan, Chinese, Malay, Indian and Eurasian kitchens. There are few spots that are as representative of Singapore’s culinary heritage, and elevates familiar flavours to refreshing heights!

Dessert highlight of the day: Kueh Kosui

Tigerlily Patisserie

Floral foodies will fall in love with this patisserie with a penchant for the botanical! Headed by Chef Maxine, Tigerlily’s nature-inspired menu is as gorgeous as it is delicious and a true delight for those that appreciate clean and bright flavours.

Dessert highlight of the day: Thai Lemon Basil Tart

White Marble

White Marble’s Chef Otto Weibel delivers an exciting exploration of the Mediterranean palate, with a keen focus on the region’s signature hospitality. While their savoury spread is immaculate, we have a deep appreciation for their incredible sweet treats

Dessert highlight of the day: Medjool Date Cake

This one-time event will be happening soon, so don’t wait to reserve your tickets! Slots are filling up fast, so if you want to cop your spot at this exclusive event, book your tickets here today!

If you’d like to find out more about the winners and their stunning culinary works, or even just plan for your next dessert run, check out the comprehensive Singapore’s Top 50 list here on Sweet Spots!

The post Experience award-winning desserts in Museum of Ice Cream Singapore! appeared first on Sweet Spots.

We’re excited to announce that it’s finally time to release the very first Sweet Spots guidebook! On 10th October 2023, Sweet Spots will be presenting awards to the Top 50 Dessert Establishments and debuting the official Sweet Spots guidebook at a gala dinner at Museum of Ice Cream Singapore.

The iconic establishments featured in the book have been invited to receive their awards at a celebratory event, where they will be honoured for their dedication and craftsmanship with commemorative awards.

Five culinary maestros in particular are going to take over ice cream stations in Museum of Ice Cream and showcase the art of their award-winning delights! Guests will be invited to wander through vibrant installations and discover the faces behind the enchanting desserts that locals have nominated as Singapore’s best.

With celebrity masters such as Chef Cheryl Koh and Chef Janice Wong in attendance, this will be the first time that so many of Singapore’s favourite dessert makers gather for a night of culinary excellence and foodie festivities!

Each featured Sweet Spot in this campaign was nominated by local sweet tooths, because we knew that the people know best when it comes to food! In April and May 2023, these nominated establishments were put through a round of rigorous evaluation by an undercover team of experts. Appraisal criteria included quality of taste, repeat visit factor, presentation and value for money, and from the resultant list was born Singapore’s first Sweet Spots guide. The entries are ranked between 1 Spoon to 3 Spoons, and features a variety of contemporary to traditional treats and high-end to hawker delights!

If you’d like to find out more about the winners and their stunning culinary works, or even just plan for your next dessert run, check out the Sweet Spots guide on this website on 10th October 2023.

The post We’re celebrating Singapore’s Top 50 Dessert Establishments with a Gala Dinner at MOIC! appeared first on Sweet Spots.

Strawberry jam and scones are definitely delightful, but this region likes something with a richer punch for a sweet and hearty breakfast! Kaya refers to a popular coconut and egg jam in many Southeast Asian countries, which fittingly means ‘rich’ in Malay. You can most commonly find this earthy green condiment slathered on buttered toast or pandan-flavoured waffles in local neighbourhoods across the island, and we’re pretty sure there isn’t a kopitiam (local open-air coffeeshop) without kaya toast!

Some believe that this sweet spread, well, spread from Chinese chefs in the ships of British traders docked in the region, who were tasked with satisfying the English appetite for jam and toast by adapting the local culinary customs.

Kaya by itself is a sweet yet nutty confection that immediately coats the mouth in a creamy hug. While its flavour isn’t particularly strong, kaya’s buttery consistency pairs well with its round-bodied coconut-y and caramel-y notes. In local bakeries you can often find kaya being incorporated in bread buns, cakes and tarts, which is often paired with pandan-based items because of their complementary flavour profiles and colours 

Kaya generally consists of coconut cream, eggs and palm sugar which is beaten, steeped with pandan leaves and caramelised slowly over low heat. You’re likely to find two fairly similar versions of kaya in Singapore; one that’s greener and one that’s a lil more brown – the difference is how deeply caramelised the sugar gets!

Kaya is reminiscent of breakfast for many Southeast Asians, and a favourite Singaporean set includes kaya spread over toast and thin slabs of butter, along with a small bowl of two soft boiled eggs and steaming cup of kopi (local coffee). A hot tip from locals is to dunk your toast into the mix of soft eggs, soy sauce and white pepper to savour the whole affair in a crispy-creamy, sweet-salty bite.

The post Southeast Asia’s Answer to Berry Jam appeared first on Sweet Spots.

Resembling a glossy jewel embossed with intricate designs and decorative panels, this traditional Chinese delicacy is a common sight across markets and treat shops across East and Southeast Asia. Literally translated from Hokkien Chinese as ‘red tortoise cake’, ang ku kueh is meant to look like an ornate tortoise shell that’s often steamed and served on a strip of banana leaf (in Southeast Asia!).

Like other phenomena that migrated through diverse cultures over the last few centuries, it’s hard to identify an exact origin for ang ku kueh. A common misconception is that this dessert is a Peranakan* recipe; culinary historians actually believe that this cake originated in Southern Fujian, China and was brought to Southeast Asia by migrant workers! The dessert was and continues to be gifted to people celebrating milestones or on special occasions, and featuring as vibrant offerings to Buddhist or Taoist deities during festivals.

Ang ku kueh consists of two primary components; the velvety or crumbly filling and the chewy skin. After the filling is balled up and wrapped in a thin layer of coloured glutinous rice dough, the portion is pressed into a wooden mold to shape it with its distinct tortoise shell motifs.

The types of filling you can find run the gamut, from velvety pastes to drier and more crumbly variations in a wide range of comforting flavours. The most traditional recipes use red bean, mung bean or lotus seed paste, all of which have bold, round flavours and a thick, jammy consistency. Other popular fillings include rich and roasty black sesame or peanut paste, and regional variants in Singapore often use yam or kaya.

Ang ku kueh waffles!

Singaporeans generally enjoy the variant with chewy skin that’s pretty similar to mochi and other Southeast Asian glutinous rice-based desserts. While ang ku kueh is most commonly a bright crimson, you can find jewel-toned orange, green and purple versions too! In Singapore, you can find plenty of kuih (sweet snack) stalls that stock a few flavours in hawker centres and food courts in neighbourhood malls. We even came across a cafe that serves a modern take that’s pressed in a waffle-maker, which gave the still-chewy treat a crisp waffle shell that paired perfectly with a side of ice cream!

*The term ‘Peranakan’ or ‘Baba-Nyonya’ refers to the ethnic group and culture that descended from unions between Chinese migrants and Nusantara (Malay Archipelago) natives.

The post Would you bite into this cute lil’ tortoise? appeared first on Sweet Spots.

This iconic traditional treat still holds the Malay Archipelago in a firm grip, and is absolutely ubiquitous in local markets and family feasts during festive occasions! The earliest record of ondeh ondeh or klepon can be traced back to the Majapahit Empire in the 12th century, and probably originated from the Indonesian island of Java. The earliest reference to the treat is from the Majapahit Empire in the 12th century Interestingly, you can find an adapted version sold in Dutch confectioneries, which arrived in the Netherlands during its colonisation of Indonesia.

This treat literally bursts with distinct Southeast Asian flavours, in a daring combination of pandan, coconut and palm sugar. and typically look like small, green, meatball-sized globes covered in grated coconut.  The chewy green skin is made from glutinous (sticky) rice flour that’s infused with pandan essence, which encases a gula melaka (palm sugar) centre – locals will warn you to eat it in one bite if you don’t want molten brown sugar all over yourself!

Ondeh ondeh isn’t always green, by the way! In Singapore and Malaysia, you can also find a Peranakan* iteration that mashes sweet potato into the rice flour, which makes for a warm orange skin. It’s a lil more toothsome than its pandan counterpart, so mochi-lovers will definitely be coming back for seconds!

You won’t have to look too far to find the ubiquitous sweet in Singapore, with hawker centres and large malls alike featuring at least one stall that stocks ondeh ondeh! These stalls usually serve up spreads of brightly-coloured kuih in an astounding variety of textures, flavours and culinary characters, and you’ll be able to find the most vibrant offerings during festive periods like Hari Raya Puasa and Chinese New Year.

*The term ‘Peranakan’ or ‘Baba-Nyonya’ refers to the ethnic group and culture that descended from unions between Chinese migrants and Nusantara (Malay Archipelago) natives.

The post The Literal Flavour Bombs of the Nunsantara Region appeared first on Sweet Spots.

You can find this mouthwatering snack across parts of South and Southeast Asia, and these deep-fried banana fritters should definitely be on your must-try list if you’re visiting. Usually preceded by the intoxicating smell of fried batter and ripe bananas, you can find banana-laden stalls peddling crispy flavour bombs to hungry sweet-lovers – and we definitely recommend eating these in the morning when they’re still fresh!

Many of these stalls don’t just sell banana fritters, and across the region you can find variants that include battered and fried cempedak (jackfruit), breadfruit, sweet potato and fermented cassava! Some believe that these fritters were first birthed from a mixing of European and local cuisines during colonisation. 

Most recipes involve a combination of flour (usually wheat, rice, tapioca or maida flour), eggs and sometimes coconut milk, in which skinned bananas are dunked and deep fried in ripping hot oil. The frying process creates an ultra crispy shell with an abundance of delightful crunchy crevices, which perfectly holds the somewhat jammy and warm banana centre.

Many locals enjoy this snack as a sweet morning or afternoon bite, and you can find these gorengan (fried snacks) in different malls, coffee shops and hawker stalls across Singapore! Try your luck at hawker centres like Maxwell Food Centre or Geylang Serai Market, as they typically host a variety of dessert stalls that include fried treats like these.

The post The Healthiest Unhealthiest Dessert – Deep Fried Fruit! appeared first on Sweet Spots.

While we definitely advise against eating while walking, there’s sometimes a place to be right now. This sucks if you’re feeling peckish for a sweet snack, so a mouthwatering dessert bun might be perfect for when you’re in a hurry!

Small bakeries are a super common sight in Singapore, with a strong presence in malls and neighbourhood centres – you can even find them in public transport interchanges! The last location is definitely appropriate, because these baked bites they sell are perfectly designed to be eaten on the go.

One of the most popular varieties is the red bean bun, which comes either fried or baked with a sprinkling of sesame seeds. The dough can be a crisp and chewy affair or fluffy and bready, and the red bean filling is a bewildering blend of sweet and umami notes with the consistency of sticky, coarse paste. Other fillings include black sesame paste, which has an addictively roasty and sharply nutty flavour that feels like fancy peanut butter, as well as chewy coconut floss or fragrant lotus seed paste!

Many Singaporeans would be familiar with reliable chain names like Swee Heng, BreadTalk and Four Leaves, which are scattered across residential neighbourhoods and large malls alike. Some hawker centres have baked goods stalls with a literal smorgasbord of doughy delights, and plenty of small bakeries are parked in bus or train interchanges for busy commuters! You won’t have to look far to find one, and this could just be the appetiser you need for a day of feasting in Singapore!

The post The Most Convenient Dessert For The Busy Sweet Tooth appeared first on Sweet Spots.

This beancurd dessert goes by many names; most commonly douhua across Mandarin-speaking China, tau huay or tahu in parts of Southeast Asia and doufunao, which translates as ‘tofu brains’ in Northern China!

We haven’t personally tried brains before, but if they’re delightfully jiggly, incredibly soft and filled with bracingly fresh flavour then the name might make sense! Beancurd is incredibly ancient, so it’s unsurprising that we see its use in a wide range of national cuisines and styles. In Singapore and most of Southeast Asia this ‘silken’ tofu is prepared as a dessert, with tender slices piled up in a cold or hot sugar syrup. 

It’s supremely satisfying to scoop a chunk out before slurping up the silky and smooth spoonful. The tau huay here makes for a sweet yet light bite, and it’s popular as a snack for any time of day (or night – the Southeast Asian supper culture runs strong in Singapore!).

You can find a few varieties of sweet tau huay in Singapore, with the most popular being the traditional curd and syrup style and the version without syrup, which has sweetness and additional flavours like almond or taro mixed into the tofu itself. Styles like this have been popularised by neighbourhood chains like Lao Ban Soya Beancurd, with bustling supper spots like Rochor Beancurd retaining the classic variety. 

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