Three to try: A bubbly brunch, an unusual croissant, and tangy lemon tarts

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Three to try: A bubbly brunch, an unusual croissant, and tangy lemon tarts
Our shortlist of the latest eats and treats in town

Sour power
Lemon tarts are one of those sweet treats that nobody can quite agree on. While some like it sweeter, others prefer the tart, lemony flavour to hit their palate with every bite. As part of Tiong Bahru Bakery's latest dessert offerings, the chefs have rolled out three lemon tarts in varying degrees of tartness to please even the fussiest palates. Here, you'll find crisp, sugar dough pastry shells cradling a creamy tangy lemon curd filling while a more intense option includes lemon filling given a keener dose of citrusy brighteness. Finally, there's the lip-puckering lemon tart for those who really enjoy their afternoon treat with a large helping of lemony zing. 
Available at Tiong Bahru Bakery outlets islandwide

tiong bahru bakery lemon tart

A bubbly brunch
This Sunday, The Clifford Pier's Odyssey Brunch returns for its fourth edition — one brimming with seafood, meats, cheese, and desserts in Bacchanalian proportions. Expect to tuck into Cognac-flamed Lobster Bisque, Chilled Alaskan King Crab Legs, and generous slices of hearty roast meats over at the carving station. Needless to say, there's plenty of champagne – opt for the free flow of Ruinart Blanc de Blanc or Dom Perignon — to fuel your stamina as you make your way around the buffet. 
10 April 2016. 12.30pm to 3.30pm. Odyssey Brunch at The Clifford Pier

Clifford Pier

Rise and shine
A French pastry chef might not stand for a croissant to be anything but layers of crisp, buttery perfection, but Chef Pang Kok Keong has no qualms breaking the rules — and with delicious results to boot. Following the wildly popular debut of his chili crab and salted egg yolk croissants, Pang's latest twist on this iconic French treat sees kaya — a familiar Singaporean breakfast spread — nestled within the croissant's buttery folds. Here, Pang has taken the pains to make his own kaya, turning to coconut cream and pure pandan juice to bolster this rich, creamy spread. 
Available at Antoinette's Penhas outlet from today and the Mandarin Gallery outlet from 11 April

kaya croissant antoinette

Text: Denise Kok

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