Finally, Great Places For Satisfying a Sweet Tooth

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By Sonia Kolesnikov-Jessop

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The most common criticism leveled at restaurants in Asia is that they offer a disappointing selection of desserts. But things are changing. In the past two years a number of dedicated dessert bars have opened in major cities around the region. In Hong Kong, the small Sift Dessert Bar (46 Graham Street) attracts a regular following for its confections, which include a sinfully rich concoction made of alternating layers of Valrhona chocolate sour-cream cake, jivara crémeux and praline crunch, and topped with a chocolate ganache. Patrons can linger over their dessert with a glass or two of wine—a concept that is also catching on in Singapore, with the recent opening of the 2am Dessert Bar (2amdessertbar.com). Though a tad overpriced, 2am suggests bold pairings such as sticky toffee pudding with a light and sweet Zagara Moscato d'Asti, and tiramisu with a rich Soul Growers Shiraz. For those who prefer sweets with a hot drink, Singapore's Canelé Pâtisserie Chocolaterie (canele.com.sg) offers tarte tatin and Black Forest cake with exotic teas like the tart Dry Dessert Lime or the enticing Bushmen Brew, made from a wild-honey-scented flowering bush. A treat for the eyes as well as the palate, the patisserie is whimsically decorated with macaroon lollipops and topiary trees.

At the recently launched Pastry Bar in Singapore's One Rochester restaurant, pastry chef Karen Carlotta prepares desserts with an alcoholic twist, giving new meaning to the term "sugar high." The chocolate soufflé comes with a pear poached in Rioja sangría, and the reimagined apple crumble includes chopped apples, schnapps and vodka. Now Asian diners can have their cake and drink it, too.

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