{"id":279342,"date":"2023-08-17T18:13:11","date_gmt":"2023-08-17T10:13:11","guid":{"rendered":"https:\/\/thehoneycombers.com\/singapore\/?p=279342"},"modified":"2024-12-11T14:51:26","modified_gmt":"2024-12-11T06:51:26","slug":"chefs-favourite-local-desserts-singapore","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/singapore\/chefs-favourite-local-desserts-singapore\/","title":{"rendered":"You\u2019re my sugar rush: Dessert chefs in Singapore reveal their favourite local sweet treats"},"content":{"rendered":"

Everyone knows Singapore is a foodie paradise. Nasi lemak<\/a>, chicken rice<\/a>, roti prata<\/a>, kaya toast<\/a>\u2026 with so many options, it\u2019s no surprise we can\u2019t decide on our \u201cnational dish\u201d. That said, we shouldn\u2019t disregard our local desserts. There are plenty of sweet treats available on our sunny island; we can\u2019t choose just one to spotlight. So we spoke with seven chefs who shared their favourite local desserts, where they usually get them, and whether they\u2019d put their own spin on their chosen sweets.<\/p>\n

Chefs recommend their favourite local desserts in Singapore<\/h2>\n

Joy Chiam, co-founder of Patisserie Cl\u00e9<\/h3>\n
\"Chef
Photography: Chef Joy Chiam<\/figcaption><\/figure>\n

Her interest in pastries started during high school, when she\u2019d spend countless hours in the kitchen instead of hitting the books. This eventually led to her enrolling in the internationally renowned Ferrandi Paris in 2016. Chef Joy cut her professional teeth creating desserts for one Michelin-starred Restaurant Le Bauledaire in Paris and Joel Robuchon Restaurant in Singapore before co-founding Patisserie Cl\u00e9<\/a> in 2018.<\/p>\n

Favourite local dessert:<\/strong> Orh nee (yam paste). \u201cIt was a must-have on any special occasion. I vividly remember my grandmother spending hours in the kitchen preparing orh nee for the whole family to enjoy,\u201d chef Joy tells us. Her grandmother\u2019s version is fried with lard and topped with fried shallots and ginkgo nuts for a sweet and savoury finish.<\/p>\n

Where to get it:<\/strong> \u201c\u200b\u200bTo be honest, I seldom eat this outside of home! My grandmother\u2019s version will always be that source of warm, yammy comfort that I\u2019ll never get elsewhere.\u201d<\/p>\n

We asked chef Joy if she\u2019ll put a spin on her favourite local dessert \u2013 and she has! Her creation, the Orh Blanc Tart, combines mont blanc, a beloved French pastry, and orh nee. \u201cIt has a buttery, crisp tart<\/a> crust baked with coconut cream, layered with fresh yam and coconut paste, vanilla chantilly cream, and candied ginkgo nuts,\u201d she shares.<\/p>\n

The tart debuted in France<\/a> in 2017, when the Singapore Embassy requested a locally-inspired dessert for an event. It\u2019s now a mainstay at Patisserie Cl\u00e9.<\/p>\n

Mohamed Al-Matin, founder of Le Matin Patisserie<\/h3>\n
\"Chef
Photography: Chef Matin<\/figcaption><\/figure>\n

Chef Matin\u2019s always had a sweet tooth. His dream was to open a quaint cafe; with his family\u2019s blessings, he started Le Matin Patisserie<\/a> after completing his mandatory National Service<\/a>. He aims to showcase his favourite food from around the world in Singapore and bring something different to the food scene here.<\/p>\n

Favourite local dessert:<\/strong> Cheng tng, a clear soup with nutritious ingredients such as pearl barley, dried longan, and red dates. \u201cIt can be enjoyed hot or cold, depending on your mood. Plus, it\u2019s not overly sweet, all thanks to the ingredients and the way it\u2019s made. You can say it\u2019s a healthy dessert!\u201d<\/p>\n

Where to get it:<\/strong> He used to get his cheng tng from Bedok Corner since it\u2019s near his army camp. Nowadays, chef Matin frequents Teck Kee Hot & Cold Dessert at Adam Road Food Centre.<\/p>\n

At this year\u2019s Singapore Food Festival<\/a>, chef Matin launched a mangosteen and lychee granita; the offering is now available at the patisserie\u2019s outlet in Ion Orchard. The dessert comprises refreshing mangosteen sorbet with mangosteen and lychee segments, white fungus simmered in ginger syrup, and topped with an icy lychee granita and lemongrass scented bubbles.<\/p>\n

\u201cWhile it\u2019s not a rendition of cheng tng, the use of local fruits and white fungus is one of the rare occasions I came up with an Asian-inspired dessert,\u201d chef Matin explains.<\/p>\n

Nursyazanna Syaira, co-founder of Fluff Bakery<\/h3>\n
\"Nursyazanna
Photography: Nursyazanna Syaira<\/figcaption><\/figure>\n

Everyone knows Fluff Bakery<\/a>\u2019s story: it started as a home-based business to raise money for co-founder Nursyazanna Syaira\u2019s wedding in 2013. The business became so popular that Syaira and her husband (and co-founder) decided to open a physical store in Jalan Pisang to meet the demands. The bakery is now located at North Bridge Road and serves more than just cupcakes<\/a>. Not bad for someone who\u2019s not formally trained in making pastries!<\/p>\n

Favourite local dessert:<\/strong> Kuih jongkong, a steamed dessert consisting of pandan custard, sugar, and coconut milk. What makes this kuih so amazing, according to Syaira, is its texture. \u201cIt\u2019s steamed just right that it melts in your mouth. The contrast between the coconut milk and pandan custards and the gula melaka syrup is so comforting!\u201d Syaira doesn’t eat it often, but when she does, she finishes it in one sitting.<\/p>\n

Where to get it:<\/strong> She orders hers from Kuih Muih Daun Pisang<\/a>.<\/p>\n

Even though Fluff Bakery has yet to produce a kuih jongkong goodie, the closest alternative is the putri salat cupcake \u2013 a vanilla cake filled with pandan custard, piped with coconut milk frosting, and topped with squares of steamed glutinous rice. Sounds delish!<\/p>\n

Johnathan Chew, MasterChef Singapore Season 3 winner<\/h3>\n
\"Johnathan
Photography: Johnathan Chew<\/figcaption><\/figure>\n

This \u201cbattered boy\u201d (that\u2019s the name of Johnathan\u2019s defunct home-based business) auditioned for MasterChef Singapore because it \u201cfelt like something [he] had to do\u201d. Who would\u2019ve thought Johnathan would go on to clinch the title? Certainly not him. \u201cI feel super honoured to have won my season and welcome any cool opportunities that come along,\u201d he says. Now in his final year of dental school, Johnathan hopes to open his ice cream shop in 2025.<\/p>\n

Favourite local desserts:<\/strong> Kueh salat, a two-layer mini cake with pandan-flavoured coconut egg custard on top and sticky glutinous rice at the bottom. He loves the traditional dessert<\/a> because of the contrast between the salted rice and sweet kaya custard layers. \u201cOne of the best kuehs I\u2019ve had was at Rempapa. You can literally taste the fresh coconuts!\u201d His second favourite dessert is soy beancurd.<\/p>\n

Where to get it:<\/strong> Bengawan Solo<\/a>. For soy beancurd, Johnathan’s go-to is Selegie Soyabean<\/a>.<\/p>\n

Once Johnathan opens his ice cream parlour, he plans to conceptualise renditions of his favourite local desserts, including kueh salat. He’s made kueh salat multiple times and even created a pumpkin version. \u201cIt wasn’t perfect though, so there’s that!\u201d he sheepishly admits.<\/p>\n

Maxine Ngooi, founder of Tigerlily Patisserie<\/h3>\n
\"Chef
Photography: Chef Maxine Ngooi<\/figcaption><\/figure>\n

Prior to Tigerlily Patisserie<\/a>, chef Maxine was a home baker who learned by research and experimentation. As she worked her way through fine dining restaurants<\/a> and high-end pastry shops, the self-taught patissier discovered her passion for culinary arts and pastries grew stronger. When the opportunity to start her own business came about, she immediately seized it \u2013 and that\u2019s how Tigerlily Patisserie was born.<\/p>\n

Favourite local desserts:<\/strong> Putu piring, a round steamed rice flour cake filled with gula melaka, and kueh dadar, rolled pandan crepes filled with grated coconut and gula melaka.<\/p>\n

Where to get them:<\/strong> \u201cI used to get them from a Malay coffee shop on my way home from school, but unfortunately, they\u2019re no longer there,\u201d she says. These days, chef Maxine buys from Haig Road Market and Geylang<\/a> Serai.<\/p>\n

Although it\u2019s not on the cards now, she\u2019d love to create a putu piring-inspired cake that \u201chits all the right spots\u201d once she finds the best gula melaka. Ooh, we can\u2019t wait to try it!<\/p>\n

Vincent Tay, co-founder of Wunderfolks<\/h3>\n
\"Chef
Photography: Chef Vincent Tay<\/figcaption><\/figure>\n

Chef Vincent has always been passionate about baking. After a few years in the navy, he pursued his interest by attending a course at At-Sunrice GlobalChef Academy. It\u2019d be a few years later \u2013 specifically during the Covid-19 pandemic \u2013 before he co-founded Wunderfolks<\/a>. \u201cWhen people ask how and why we started Wunderfolks, we always say it was by chance,\u201d he says.<\/p>\n

Favourite local dessert:<\/strong> Mooncake, particularly the traditional version with lotus paste, which \u201chits differently\u201d. Biting into the lightly baked skin and velvety smooth white lotus paste brings him back to his childhood.<\/p>\n

Where to get it:<\/strong> \u201cPeople expect me to go for some well-known, high-end mooncake. But truth be told? I prefer the kind you can find in convenience stores,\u201d he shares. Chef Vincent typically grabs a pack or two every few weeks.<\/p>\n

Will Wunderfolks come up with a dessert inspired by the mooncake<\/a>? \u201cYes, of course!\u201d he enthuses. \u201cWhen we eventually come up with our own version, you can be sure we\u2019ll let you know!\u201d<\/p>\n

Genevieve Tan, Sommer\u2019s pastry sous chef<\/h3>\n
\"Chef
Photography: Chef Genevieve Tan<\/figcaption><\/figure>\n

The first time chef Genevieve made a strawberry cheesecake<\/a>, it was a disaster. \u201cThat\u2019s why I decided to become a pastry chef \u2013 so that I can learn how to do it better,\u201d she reveals. In 2021, she joined Sommer<\/a> after coming across its dishes on social media. Even though she initially had no intention of working at a fine dining establishment, she felt that it would challenge her to be a \u201cmore thoughtful chef\u201d.<\/p>\n

Favourite local desserts:<\/strong> \u201cI really like kuehs, especially kueh salat and kueh lapis, a multilayered cake originating from Indonesia,\u201d she tells us.<\/p>\n

Where to get them:<\/strong> She loves the \u201creally awesome kuehs\u201d by Alan Goh<\/a> and Catkin by Huishan<\/a>\u2019s kueh bangkit gelato.<\/p>\n

Sadly, kuehs don\u2019t fit into Sommer\u2019s menu. Regardless, chef Genevieve enjoys making all kinds of variations for staff dessert.<\/p>\n

Craving something sweet now? Try these chefs\u2019 favourite local desserts.<\/p>\n","protected":false},"excerpt":{"rendered":"

Everyone knows Singapore is a foodie paradise. Nasi lemak, chicken rice, roti prata, kaya toast\u2026 with so many options, it\u2019s no surprise we can\u2019t decide on our \u201cnational dish\u201d. That said, we shouldn\u2019t disregard our local desserts. There are plenty of sweet treats available on our sunny island; we can\u2019t choose just one to spotlight. […]<\/p>\n","protected":false},"author":107587,"featured_media":279353,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false},"categories":[4,66593],"tags":[142427],"acf":[],"yoast_head":"\n7 chefs share their favourite local desserts in Singapore | Honeycombers<\/title>\n<meta name=\"description\" content=\"From traditional kuehs to seasonal specials, seven chefs in Singapore share their favourite local desserts and where they get them.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thehoneycombers.com\/singapore\/chefs-favourite-local-desserts-singapore\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"You\u2019re my sugar rush: Dessert chefs in Singapore reveal their favourite local sweet treats\" \/>\n<meta property=\"og:description\" content=\"Everyone knows Singapore is a foodie paradise. Nasi lemak, chicken rice, roti prata, kaya toast\u2026 with so many options, it\u2019s no surprise we can\u2019t decide on\" \/>\n<meta property=\"og:url\" content=\"https:\/\/thehoneycombers.com\/singapore\/chefs-favourite-local-desserts-singapore\/\" \/>\n<meta property=\"og:site_name\" content=\"Honeycombers Singapore\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/thehoneycombers\/\" \/>\n<meta property=\"article:published_time\" content=\"2023-08-17T10:13:11+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-12-11T06:51:26+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2023\/08\/chefs-fave-local-desserts-honeycombers.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1400\" \/>\n\t<meta property=\"og:image:height\" content=\"1000\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Sufyan Saad\" 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