Butcher Boy dessert

Butcher Boy

The ‘Sundaes & Sweet’ selection at newly launched Butcher Boy features two Asian-inspired desserts. The Coconut, Thai Rice Pudding, Mango is an icy remake of an Asian favourite – Thai mango with sticky rice. Stacked on a base of Thai rice pudding infused with notes of lemongrass, ginger and coconut, is coconut soft-serve, chunks of fresh mango, and Thai milk tea jelly cubes, topped with a refreshing touch of lychee granita and shredded holy basil. Butcher Boy’s Chocolate Textures, Salted Crackers, Matcha  is a decadent remake of a classic chocolate and matcha pairing, reminiscent of everyone’s (well almost) favourite local drink – Milo Dinosaur. Playing on varying chocolate textures, swirls of freshly churned milo chocolate soft-serve is served with a bed of chocolate fudge, topped with nitro-frozen chocolate crumbs, matcha parfait and crushed salted crackers.

Butcher Boy


At Nouri, chef-owner Ivan Brehm’s creation of banana and rum foam, Tahitian vanilla ice-cream, buckwheat shortbread crumble and calamansi jelly is refreshingly unique. The banana foam is made with salted caramel and banana puree which is caramelised over 48 hours before being blended with salted caramel and cream. According to Brehm, the milk, dark, roasty and malty flavours are dominant in this dessert and may resonate with some who are familiar with a sticky toffee pudding or even a Baba De Camelo (a Portuguese custard dessert).  Everybody is familiar with dishes that share an appreciation for this milky, dark caramel combination. Calamansi was chosen as Chef Ivan felt it was the best choice to add acidity and offset the sweetness of the dessert.


db Bistro & Oyster Bar

This Asian-inspired Coffee Napoleon from db Bistro & Oyster Bar is a spin on the traditional Napoleon – a pastry made of many layers of puff pastry filled with cream in alternating layers. Presented in a glass cup, DB Bistro’s version consists of various layers and textures of coffee praline, with dark chocolate cream, hazelnut and a local touch of gula Melaka ice cream. “I’ve always loved the smoky caramel flavour of gula Melaka and this creation is able to bring all the flavours together harmoniously, yet each component is pronounced and full flavoured. It is fun to incorporate a local ingredient so seamlessly into an otherwise classic French dessert,” executive pastry chef Mandy Pan

db Bistro

PS Café One Fullerton

PS Café is known for its casual fare and luscious cakes and puddings. The spacious new outlet at has introduced several new items in the menu including a chendol sundae. This dessert comprises coconut ice cream toped with a crunchy gula Melaka crumb, pandan flavoured chendol and lashings of gula melaka syrup.

PS Cafe One Fullerton

Related: 5 new restaurants in Singapore to try in September 2017