A new dessert shop has arrived in Jurong, just a stone’s throw from Jurong East Swimming Complex.

The shop entrance is nondescript and the minimalist shop is completed with floor-to-ceiling windows. Owner-baker Lee Yin Quan graduated with a diploma in French pastry at Ferrandi Paris and worked with many famous Michelin Star chefs such as Jean-François Piège and Nina Métayer.

The stars are the cakes which take a while to be served because each plate is individually plateed. Interestingly, all the desserts here have fun names such as PUCK and JIAO.

Inspired by the hexagonal beehive, the café’s Madu ($8) is a combination of honeycomb and salted caramel. Its decadent and not too sweet. Those who have a sweet tooth will probably appreciate this cake more than I did.

As a lover of lemon and lime desserts, I’m always on the lookout for cakes to satisfy my cravings. The Tart ($8) did not disappoint. No key lime tart is complete without a graham cracker crust. The buttery crust balances out the acidity of the pie and ensures that the tart is not overly sweet.

We love the Puff (S$7), a picture-perfect flaky puff that is filled with a luscious earl grey and kaya cream. Each mouthful was smooth and revealed the subtle earl grey flavour was lovely.

The Jiao (S$8), a banana caramel cake, is light and moist. It is coated with a thin film of white chocolate. The fluffy banana sponge cake sits on an oatmeal crust and is served with dots of salted caramel.

For something more decadent, go for the Puck (S$8). The dark chocolate cake is really rich and is complemented perfectly with sea salt. If you’re a huge fan of chocolate cake, you’ll definitely love this.

One of the most popular cakes is the Dale (S$8). The elegant matcha tart is composed of light matcha sponge, matcha mouse and passionfruit compote. It looks like a mini-floating island. The pillowy-soft matcha sponge, tangy passionfruit compote and buttery crispy crumble made a great combination but I wished that the matcha was more robust.

The cakes are thoughtfully built with flavours that complement each other. The coffee is brewed from beans from Tiong Hoe Specialty Coffee. A selection of Ette Tea brews is also available.

It takes awhile for the desserts to be plated individually, so be patient. Even though there are only a few tables and chairs in the small space, the turnover is relatively fast and the cafe is quiet even on weekends.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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