Think of the fancy desserts at the end of a tasting menu.
Imagine if they were the entire concept of a restaurant, one that has nothing else other than desserts. Some call it a dessert omakase.
Such places are few and far between in Singapore, but Catkin by Huishan may change that for the better. If you have a sweet tooth, rejoice.
The pastry chef, Soh Hui Shan, is the sole mind behind Catkin. With years of pastry-making experience under her belt, Hui Shan was most recently known for being the head pastry chef at contemporary Asian restaurant Willow.
Opening Catkin seems like a natural next step in her culinary journey and a dream come true.
Finding Catkin first involves locating Twenty Eight Café down at Wilkie Road. Catkin does not occupy a premise on its own, but it takes up a space within the latter.
In fact, Twenty Eight Café was refurbished and reorganised to accommodate the setting up of Catkin.
The building it resides in has a colonial-style architecture, which is very appealing from the outset.
Inside, Catkin gets the center stage. Diners take a seat along an oval-shaped booth, which wraps around an island where the chef works.
Basically, when you dine at Catkin, you enjoy a clear view of your dessert being prepared.
Choosing a dessert is not difficult at all. There are just three a la carte signatures to choose from at the moment, and each of them is a replication of a local classic.
There is a tasting menu, the Catkin Experience ($48), which includes all three signatures and comes with a pairing of tea.
One of them is Muah Chee ($16), which has more to it than it seems. At its base, there is a scoop of peanut gelato and crushed peanuts, topped with a sheet of thin mochi.
Another is Sour Plum Guava ($16), which invokes the pairing of guava fruit with sour plum powder. It has a tangy sweet sour plum guava sorbet scooped in a satisfying rocher, set on mascarpone, calamansi, and thin slices of guava.
Last on the list is Kueh Tutu ($14). This is perhaps the dessert representative of Catkin, which even the menu recommends.
The dessert is served in a hollowed-out coconut shell. White pandan gelato and an espuma (foam) of rice line the bottom to create a fluffy and purely white aesthetic.
Note that their dessert menu changes seasonally.
As far as unique new restaurants go, Catkin by Huishan injects much needed creativity into the foodie scene and deserves a visit for dessert lovers.
Catkin By Huishan
28 Wilkie Road, #01-06, Singapore 228051
Opening Hours: 12pm – 4pm (Wed – Fri), 12pm – 7pm (Sat – Sun), Closed Mon, Tues
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* Written by Daniel Ang and Dean Ang. Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.
