Four five years ago, my country didn’t have a lot of cafes to boast like where it is now. Much less talk about fancy desserts like gelato, macarons and creme brulee. Those were only found in the menus of expensive restaurants and I simply could not afford back in my (secondary) schooling days.
Blame it on my parents for not giving me enough pocket money eh?
But when I managed find one (affordable) cafe that makes souffles, I just know I had to drag my friends to try. It was after dinner, a weekend if I recalled. We came and we waste no time for we know what we want – three piping hot puffed up souffles!“Those souffles better be worth our time walking down from Parkway.”
I vaguely remember someone amidst us feeling annoyed having to walk so far and I did felt very pressured since I was the one suggesting this place. Fortunately when our souffles came, all were impressed by their soft fluffed up cakes and my friends walked away trusting my taste buds a little more, always expecting me to bring them somewhere a little more… Well, fantastic if not exciting.
Since then, after another visit and I stopped coming back here again. You can’t blame me since there has been so many cafes spouting up plus I rarely travel to Katong area. (Not exactly an accessible place especially when you have no car.)Ohhh how blessed I felt when I received an invite from them. It’s been so years since I dropped by and still find their souffle very enjoyable. Do consider their dense and moist Chocolate Souffle ($14.00) but what I wished I could try would be their Bailey’s rendition. I wonder how souffles with whiff of alcohol would taste like. Anyone keen?
I was told their best seller was this: A chocolate mousse consisting of no less than nine layers of praline, ganache and sponge cake. Or also known as Chocolate Therapy ($7.50). Quite an exquisite cake but given the huge portion and how chocolaty it was, I say this is only good if you can share. Unless, you don’t mind being overwhelmed by chocolate alone.
Being a food blogger for so long now, I could visually tell you how certain styled food comes from a particular place. And I must say I’m quite good at it given the countless “tests” my friends always put me up.
I’ve long suspected that many cafes outsource their desserts from a particular place. That oreo cheesecake and matcha azuki has always been a familiar sight at quite a handful of cafes but I never really know whose the supplier behind.
Could it be some random factory mass producing cakes or someone powerful enough to dominate everyone’s dessert menu?
Let me hint you a little. They all come from here. The backward looking minimalist kitchen from Gobi that is. I have tried their cakes before at Orange Thimble and the now defunct Smitten Coffee Bar. I must say they were great and their various cheesecakes flavours does deserve some mentioning.
While I wouldn’t mind cafes outsourcing their menu outside their kitchen, it does makes it boring for cafehoppers to keep seeing the same old cakes again and again. Foodie like us just want something more than time tested recipe. We would prefer novelty or something we instantly think of when we think upon the mentioning of various cafe brands.
Like matcha lava cakes is to Together Cafe or rainbow cake is to W39 Bistro. Get what I mean?
I wasn’t disclosed about the 20 odd 30 cafes that sell their cakes but I was told that 80% of Robertson Quay hipster eateries have their cakes one flavour or another. While it doesn’t impact if they are selling the same thing in one small area but it does reflect Singapore’s cafe scene: A severe lack of novelty. While their souffles and creme brulee aren’t eggless, their cakes are and definitely a plus point to sweet tooth individuals that are egg intolerance.
Apart from souffles that they are known for, they also provide baby’s first month cakes and petit fours for wedding doorgifts too. Customisable and very impressionable for family and guests alike.Their macarons on the other hand does need some fine tuning. They were hollow on the insides. Just not they type I would declare as good macarons. Flavour wise, I quite like their pink strawberry and white matcha ones.
They have a new chef and I suspect they are revamping Gobi’s concept and brand. They have long crapped their main course menus, doing strictly only desserts.Personally, I think they are doing great focusing on catering cakes to cafes island wide but I just hope they don’t overdo it. Perhaps they should craft desserts uniquely to each themed cafe so as not to bore us food bloggers always looking out for something new.
Still, I think they have some of the better souffles in Singapore or at least, within the eastern side of town. And definitely a nice quiet white themed cafe to chill.
350 Joo Chiat Road, Singapore 427598
Tel: +65 6345 2127
>Tuesday – Thursdays: 12.00pm -9.00pm
Fridays – Sundays: 12.00pm – 10.00pm
Closed on Mondays
Bedok Point #03-34
399 New Upper Changi Road, Singapore 467351
Tel: +65 62424787
Mondays – Sundays : 12pm -10pm
Note: This is an invited media tasting.