Non Entrée Desserts – Singaporean Style Desserts… SO CUTE!

It’s a shame how I never got the chance to explore Rangoon Road even though I used to work there. A few months ago, Mr Fong was sharing with me pictures of a rubber duckie dessert made with mango pudding/sorbet with sago with lemongrass foam. I was intrigued but didn’t have the chance to visit until last week when my friend Celes jio-ed me to Non Entrée Desserts for “soft boiled eggs”. I still couldn’t quite gel the idea together and thought I was going to have traditional kaya toast until I reached Non Entrée Desserts and I went like… “AH THIS IS THE ONE LAH!”

The cafe was super packed on a Friday afternoon. We were lucky enough to get a seat and wanted to try its 《Back to the Future: 那些年我们吃过的回忆》 dessert series. But we were disappointed because the Singapore Breakfast was sold out. If you were still thinking it was the typical kaya roti and kopi, then you are wrong. Presented like a traditional breakfast but it was actually coconut panna cotta “soft-boiled egg” with bursting exotic “yolk”, topped with Gula Melaka “soy sauce” & cinnamon “pepper powder” and kaya parfait toast on the side. Apparently, the server told us that the Singapore Breakfast was sold out within two hours. WIN LIAO LOR, looks like I must come back for another visit.

Okay but we did get to try another dessert done the Singaporean nostalgic way. And that’s Bak Chor Mee ($14.90), supposedly my favourite Singapore food. But hor, here is the sweet version and not the savoury kind. See the photo? It’s actually mango vermicelli “noodles”, mango pudding with aged balsamico “vinegar”, raspberry reduction “chilli”, sesame snow “minced meat”, peanut “lard”, sea coconut “mushrooms” and coconut “fishball” parfait. I have got to say, THIS CHEF REALLY CREATIVE! This kind of idea he can also think of it, #champion. As we tossed the “bak chor mee”, you get a refreshing touch from the mango vermicelli. But it was really sweet, perhaps because our “fishball” (coconut parfait) has melted. I thought we could do with more raspberry reduction to lift up the tanginess.

But it’s really good effort though, having desserts in our local food presentation. They also have an Ang Ku Kueh cake made with strawberry curd, strawberry jelly and shortbread; as well as the Tutu Kueh made of white coconut vanilla mousse, with coconut almond sponge cake and light brown gula melaka cream.

For something for classic, the Chocolate Avalanche ($13.90) is a good option. Made up of 70% Valrhona chocolate lava, chocolate soil, almond nougatine and orange infused vanilla ice cream, use a knife to slice open the lava cake, let it floooooow and eventually, push it down into the cup and enjoy the whole combination together. Another avalanche available is Horlicks Avalanche featuring horlicks white chocolate warm lava flowing onto peanut butter crumble, crunchy almond nougatine and milk gelato.

Drinks wise, we had Ice Kopi Cino ($6), Ribena Lemonade ($6.50) and Pineapple Ginger Fizz ($6.90). Note that it’s only Walk-in, so be there early if you want to be a greater dessert option!