Fun-sized treats

SINGAPORE — Desserts by nature are a delight. And the three young entrepreneurs behind Non Entree Dessert Cafe on Rangoon Road get a kick out of serving an unabashedly playful menu of sweet treats.

These modern takes on classic European desserts, pastries and freshly-made gelato, are also affordably priced. “Our concept is to offer fine-dining quality desserts to the mass market at affordable prices (from S$8.90 to S$16.90), served in a comfortable and casual cafe setting,” said Alex Toh, 31, who set up the quaint dessert stop last October with two of his former army mates — Goh Gim Chuan, also 31, and 32-year-old Francis Wong, the chef behind its desserts.

Wong cut his teeth at the likes of Basilico at Regent Singapore and Equinox at Swissotel The Stamford before stepping out on his own.

“Dessert, traditionally a complement to the meal, has evolved,” Toh told TODAY, affirming how it can now “carry its own weight” while comprising “an element of art that calls for an appreciation for the beauty of the product”.

Such novelties also reflect an aspect of dining out that has grown increasingly fashionable with consumers here, even if what inspired the three of them was the seeming lack of choices. “Even though the food and beverage industry was (and still is) saturated with establishments, the idea of serving gourmet desserts was being under-subscribed,” he shared.

“Furthermore, we felt that the local mass market was not yet exposed to certain concepts and creations already popular in the more developed culinary societies in Europe, and we wanted to be one of the first to introduce these locally.” Toh was alluding to works from the likes of acclaimed chefs Christophe Michalak and Heston Blumenthal, adding that the Wong’s creations are often inspired by the two master’s latest works. The young chef also seeks the advice of local patissiers, such as Alex Chong from Regent Singapore and Antoinette’s Pang Kok Keong.

“The show element is important as, firstly, it showcases the kitchen’s capability and, secondly, it helps entice people to give (the dessert) a try,” Toh explained, and the fact that the eating experience is also made “more fun”, he added, is a huge draw. He picked the Avalanche series of deserts and the Rubber Ducky as some of its most outrageously entertaining desserts, as they offer diners a unique “interaction point” and engage other senses.

He posited: “There has always been a market for sweets and pastries; having desserts and satisfying cravings is a joyful and fulfilling experience that cannot be easily replaced.

“And if we are talking about gourmet desserts, we certainly believe there is a market because (these represent) an even more comprehensive experience. Who wouldn’t like to get together and have something that looks beautiful and tastes equally splendid?”

He stressed how all of the cafe’s desserts look deceptively simple to make. “Our Avalanche is just a molten cake placed over a glass bowl with (a scoop of) ice cream inside, and our Rubber Ducky is just a sorbet moulded into the shape of a duck,” he said.

One of its latest from the Avalanche range features Horlicks-white chocolate “lava” flowing onto peanut butter crumble, crunchy almond nougatine and milk gelato.

“It is simple to make them but it is difficult to make them well, consistently,” he continued.

The latter is part of its Back To The Future range of cakes and desserts — a supplementary menu that pays homage to heritage foods — that was launched last week. It includes a Bak Chor Mee dessert and the Tutu Kueh. The former is a dessert disguised as Singapore’s favourite bowl of minced meat noodles (flaunting instead mango “noodles”, mango pudding with aged balsamico “vinegar”, raspberry reduction “chilli”, sesame snow “minced meat” and coconut “fishball” parfait), while the latter is essentially soft coconut-almond sponge cake paired with gula Melaka cream and coconut vanilla mousse.

“Novelties always fade because consumers are always looking for new experiences,” Toh mused, confident that it is just a matter of how soon. “We create novelties because they are fun and it is always a welcome side challenge for chef Francis to create the next ‘in’ thing that tastes superb as well.

“But at the end of the day, we stick to our philosophy of offering quality desserts at affordable prices. That is our real challenge, in order to retain our customers and build our legacy; and I believe many more will come to understand and appreciate what we are doing in time.”

More playful ways to savour dessert

1. Munch on Antoinette’s Macaron Burger (below) — A large chocolate macaron with a chocolate ganache “patty”, apricot “cheese” and white chocolate “lettuce”. (S$12)

2. Scoop up Eyescream and Friends’ 
shaved ice cream (below) — The idea behind this inspired version from Barcelona, Spain, is ridiculously simple yet effective — who doesn’t like candy eyes on their bowl of ice cream? (from S$4.90)

3. Marvel at Fat Cat Ice Cream Bar’s Reverse Smores — The idea seems straightforward enough, but the experience is anything but. The plated dessert of banana caramel sorbet encased in torched marshmallows is cold smoked at the table. (S$10)

4. Indulge in Cake Spade’s Cakeshakes — This mad concoction literally takes the cake — served atop a mug of your preferred shake, topped with a wild selection of sweet treats — think fairy floss and rainbow sprinkles for the Unicone Cakeshake, and marshmallows and popcorn in the Mudslide Cakeshake. (S$14.90)