Eleven new sweet treats have made it to the menu at Tiong Bahru Bakery. Remember its oh-so-popular lemon tart ($6.50)? Well, the tangy dessert now comes in three sour levels to cater to different palates.
“Ele-CITRUS-fying” level one is a smooth and creamy blend of sweet and tart that leans a little more towards the former. Level two is probably what you’re more used to: there’s a noticeable kick of citrus, and the ratio of sweet to sour is neatly balanced. For those who enjoy a sharp jolt in every bite, level three is what you’re looking for. It works as a refreshing wake-up call from your sluggish after-lunch food coma.
To indulge your cocoa cravings, the bakery is rolling out four new items. There’s the chocolate tart ($7.50) of dark chocolate truffle on crispy feuilletine, chocolate ganache and a sugary crust; a dark chocolate brownie ($6) topped with toasted pecans; the chocolate eclair ($6.50) filled with dark chocolate cream and ganache; and the chocolate loaf cake ($3.50/slice, $19/loaf), a pound cake served with chocolate sauce and vanilla ice cream.
Other desserts include the berries tart ($8.50), a concoction of homemade mixed berry jam, pistachio mousse and raspberries atop a crunchy biscuit base, as well as coffee and vanilla eclairs and an orange loaf cake.
We don’t know ’bout you, but our determination to eat clean for the week has just gone down the drain.
Tiong Bahru Bakery has three outlets at #01-70, 56 Eng Hoon St, #B1-11/12 Raffles City, and #1-16B Tangs Orchard.
