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TRENDING

Modern desserts meet with local flavours that take

you on a trip down memory lane

TIMELESS

RECREATIONS

WORDS JOLENE KLASSEN

G

rowing up in Singapore almost

guarantees that no matter where in

the world you roam, you’ll somehow

find yourself returning for the local

dishes and treats you grew up with—

ones that take you back to happy moments shared

with family and loved ones over a meal or snack.

From the box of fresh ondeh ondeh and ang ku

kueh, to a spread of fragrant kaya with fresh toast

and cream crackers, the mix of flavours and even

ingredients that come together make them almost

impossible to find anywhere else in the world.

Gladly, these local treats and flavours are far from

disappearing as eateries, bakeries and cafes here

continue to bring new life to familiar favourites with

their own modern renditions.

Inspired by how traditional kuehs, cakes and

ice cream flavours have remained a timeless staple,

the team at Two Bakers pays homage to these local

favourites with its nostalgia series. Presenting a

selection of local desserts, such as ming jian kueh,

ondeh ondeh and paddle pop, among others, they

hope to bring diners on a nostalgic trip down

memory lane.

“The whole idea behind this series is to

incorporate all these flavours we enjoyed eating

growing up. We hoped to bring the customers who

try these desserts to a happy childhood memory.

After all, doesn’t every child love their sweet treats?”

says Erica Yap, pastry chef-owner of Two Bakers.

At The Tiramisu Hero, which offers diners a classic

Italian favourite with a local twist, flavours of milo, kaya

and even durian, steal the show.

“We at The Tiramisu Hero are crazy about our local

flavours and local delights, so it is both fascinating and

fun for us to inject a bit of a local element into otherwise

classic desserts,” says Peggy Chang, co-owner of The

Tiramisu Hero.

With adventurous, albeit discerning, Singaporean

taste buds to cater to, creating desserts with local

flavours is not without its challenges.

Yet, capturing the essence of a local dessert and

combining it with other flavours is one feat that these

homegrown talents seem to have accomplished over

time.

“Our main challenge was trying to stay true to the

original flavours, deciding what makes it so well loved.

At the same time, we had to decide how to combine

French flavours with our local one. For example, in

our version of ming jian kueh, we incorporated salted

caramel into our Chantilly cream which serves to

balance out the nuttiness of peanut butter on delicate

crepe layers,” explains Erica.

Peggy too recognises that in order to do justice to

local flavours in desserts, like the durian tiramisu, means

having to create something that “tastes as good as or

more interesting than the actual fruit”.

Going by this commitment to creating treats with

authentic homely flavours, it’s safe to say that these new-

old local desserts will continue to stand the test of time.