2am Dessert Bar

2am Dessert Bar
21A Lorong Liput

http://www.2amdessertbar.com/

2am Dessert Bar Artwork

Luxurious Modern Dessert Fine Dining

(Ratings: On a scale of 1 to 10, with 1 = Worst and 10 = Best)
Overall: 8
Ambience & Setting: 8
Food & Beverage: 8
Service: 9
Value for Money: 7
Spent about SGD $50 per person.

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Founded by award-winning, Singaporean celebrity pastry chef Janice Wong in September 2007, the 2am Dessert Bar is a modern, contemporary space, a fine dining dessert restaurant that pushes the culinary boundaries between sweet and savory with carefully researched, progressive dishes. Named for their daily closing time, each visit to the 2am Dessert Bar is a gastronomic experience, where each dish is a work of art in terms of taste, sight, smell, and colour, engaging all the senses. All this painstaking effort however, comes at a price, be prepared to splurge at 2am Dessert Bar.

Ambience at 2am Dessert Bar is modern contemporary, much like the dishes. There is an elegant refinement in the spotlit place, contrasts of light and shadows play across the sleek high stone tables and artistic booth tables. Decorative lamps hang from varying heights, while a long bar counter draws the eye. Comfortable, welcoming, and relaxing, well suited to the long, lingering meals you'll have here.

Service at 2am Dessert Bar is akin to most other fine dining establishments. Staff are courteous, polite, efficient, and professional. Guests are quickly greeted and seated upon entering, and bid farewell upon leaving. Staff are friendly and offer attentive service, they display good product knowledge on the menu, able to offer recommendations. They also introduce each dish when it's served, and share how best to consume it. I note they're quick to clear away empty / dirty tables when guests leave. Great.

Food at 2am Dessert Bar is focused on modern contemporary desserts, with a small savoury snack menu. Each dish is beautifully plated and presented, looking like a work of art. Each bite challenges the mind, complex and varied ingredients combined in intricate ways to create playful highlights of flavour, yet each dessert isn't too heavy. Part of the experience is to see how each component tastes against each other. Portions are large, designed for communal dining and sharing. Prices are naturally expensive, budget about SGD $50 per person for about 2 desserts here.

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2am Dessert Bar Signage

2am Dessert Bar Exterior

2am Dessert Bar Interior

2am Dessert Bar Facade

Seating High Table

Seating Booth

Decorative Table

Decorative Lights

Bar

The Beef Bombs (SGD $18) are little beef meat ball nuggets of bacon wrapped goodness. Tender in texture, with a savoury salty smoky flavour, these meaty treats sit on a base of sweet tangy zesty orange apricot marmalade and spicy aioli. Completed with crisp crunchy paprika spiced nacho chips, cheddar cheese, and creamy avocado cubes. Bite in, and a molten liquid salted egg squirts out, coating the palate in a wonderful eggy salty sweet flavour. So good. Highly recommended!

Beef Bombs (SGD $18)

Bacon Wrapped Beef Meat Balls, Nacho Chips

Avocado Cubes, Cheddar Cheese On Bowl

Spicy Aioli, Orange Apricot Marmalade

Liquid Salted Egg

The Pulled Pork Plum Slider (SGD $17) feature a duo of sliders, fluffy chewy mini burger buns stuffed with tender savoury but gamey pulled pork, along with a small dollop of pickled shiitake mushrooms that are earthy with a slight sour twang, and a refreshingly bright wasabi coleslaw that isn't too sharp. Not bad. However, the parsnip chips were disappointing, alternating between crisp and limp in texture. Wouldn't order this again.

Pulled Pork Plum Slider (SGD $17)

Pulled Pork Plum Slider, Parsnip Chips

Pickled Shiitake Mushrooms, Wasabi Slaw

The Monkey Shoulder Whisky Hot Chocolate With Churros (SGD $21) features a rich, thick, hot chocolate, luscious and easy to drink, infused with whisky, which lends a nice warming sensation to each mouthful. Love how it's served in a large stone bowl. A side of home made churros feature here, these are dusted in cinnamon sugar, have a slightly crisp exterior, while the interior is fluffy and warm. Taste is nicely sweet, and it's good enough to eat on its own, though it's also good if dipped in the hot chocolate. Highly recommended!

Monkey Shoulder Whisky Hot Chocolate With Churros (SGD $21)

Hot Chocolate Infused With Monkey Shoulder Whisky

Home Made Churros

Churros

Dipping

The Brie Gorgonzola Cheese Cake (SGD $24) is a feature of the Spring Menu 2016. The cheesecake, a blend of brie cheese and gorgonzola cheese, has a creamy smooth, soft texture, with flavours that are savoury, earthy, nutty, and buttery; capped with a slight pungent aroma. Topped with an earthy savoury kinako / soy bean flour ice cream that is smooth and rich, along with earthy sweet brown sugar crumble and a sharp parmesan cheese chip. The sweet taste in this dessert is provided by the lashings of chestnut honey, and the intense floral sweet candied figs. A sprinkling of edible flowers complete this plate. With stronger earthy savoury notes instead of sweet notes, this does call to mind the freshness of the spring season. Good!

Brie Gorgonzola Cheese Cake (SGD $24)

Cheese Cake With Kinako / Soy Bean Flour Ice Cream

Brown Sugar Crumble, Parmesan Cheese Chip

Chestnut Honey, Candied Figs, Edible Flowers

Within

The Cassis Plum (SGD $24) is a signature dessert creation of Chef Janice Wong, and was featured on MasterChef Australia as a challenge for its intricate execution requiring precise technical ability. A crème de cassis / blackcurrant liqueur infused bombe glacée is the star here, a frozen ice cream dessert shaped like a spherical cannonball. Texture is wafer-like, slightly crisp, yet yields easily when cut, and the taste is intensely sour with a hint of sweet. The hollow inside is filled with a creamy, floral sweet elderflower yoghurt foam, and crunchy rice crispies, capped off with a wobbly elderflower jelly. The sphere sits on a choya umeshu / ume plum liqueur infused granita, which is a semi-frozen sweet dessert. Decorated with sharp, sweet sour, refreshing yuzu pearls and yuzu rubies, as well as crunchy rice crispies. This strongly sour sweet dessert is intense, and looks so pretty. Good!

Cassis Plum (SGD $24)

Cassis Bombe Glacée, Choya Granita

Yuzu Pearls, Yuzu Rubies, Rice Crispies

Elderflower Yoghurt Foam, Elderflower Jelly

Cross-Section

The Wine Egon Müller Riesling QbA 2013 (SGD $18) is a white wine made from 100% riesling grapes, produced by Weingut Egon Müller, which is based in the Trier-Saarburg district in the Rhineland-Palatinate state of Germany. It has aromas of green apple, honeydew melon, basil leaves, and a hint of vanilla. Body is full with a light acidity, fruity sweet with a mineral backbone and a slight sour touch. Tastes of pear, peach, lime, and honey. Finish is off-dry and lingers for awhile. Complex yet nicely balanced, with good finesse.

Wine Egon Müller Riesling QbA 2013 (SGD $18)

The Wine Domaine Grand Veneur Chateauneuf Du Pape 2011 (SGD $23) is a red wine made from 50% grenache grapes, 20% shiraz grapes, and 30% mourvèdre grapes, produced by Vignobles Alain Jaume, which is based in the Chateauneuf-Du-Pape commune in the Provence-Alpes-Côte d'Azur region of France. It has aromas of cherry, roast coffee beans, vanilla, and peppermint. Body is medium yet rich, sweet and spicy with a woody backbone and a slight earthy touch. Tastes of chocolate, pepper, cloves, and blackberry. Finish is slight tannic and silky, with good length. Complex yet appealing, silky and good.

Wine Domaine Grand Veneur Chateauneuf Du Pape 2011 (SGD $23)

The Cocktail Umeshu Elderflower (SGD $19) is a blend of choya umeshu / ume plum liqueur and elderflower liqueur, topped with cotton candy floss. Taste is refreshing fruity sweet with a hint of sour. I detect no difference between eating the cotton candy floss separately, as compared to dunking it in the cocktail to dissolve. Pretty good beverage.