Top 10 'Heritage-meets-Hipster' Desserts to order for a Taste of Modern Nostalgia in Singapore - Goh Ling Yong
In a city that hurtles towards the future, there's a delicious counter-movement happening in our kitchens and cafes. It's a culinary renaissance where the flavours of our childhood—the fragrant pandan, the smoky Gula Melaka, the malty Milo—are being lovingly remixed, reimagined, and reborn. This isn't just about food; it's about a feeling. It's the taste of modern nostalgia.
This trend sees our beloved traditional desserts shedding their humble skins to don chic, contemporary outfits. The humble kueh is now a layered cake, the comforting orh nee is nestled in a buttery tart, and the refreshing chendol is swirled into a cone of artisanal ice cream. It's a beautiful collision of worlds, where heritage recipes meet hipster aesthetics, creating something entirely new yet wonderfully familiar.
Here on the Goh Ling Yong blog, we're passionate about uncovering the stories that shape our culture, and the evolution of our local food scene tells a powerful one. So, grab a spoon (and your phone for that perfect Instagram shot) as we dive into the top 10 'heritage-meets-hipster' desserts you absolutely have to order for a taste of modern nostalgia in Singapore.
1. The Deconstructed Dream: Ondeh Ondeh Cake
The quintessential 'gateway' dessert into the world of modern nostalgia has to be the Ondeh Ondeh Cake. It takes everything we love about the chewy, explosive Nyonya kueh—the pandan, the coconut, the molten Gula Melaka core—and masterfully deconstructs it into a sophisticated, multi-layered cake.
Imagine a soft, fluffy pandan-infused sponge, light as a cloud and fragrant with the scent of freshly squeezed pandan juice. Between these green-hued layers, you'll find a rich buttercream or fresh cream, often studded with crunchy bits of Gula Melaka and desiccated coconut. The 'explosion' of the original kueh is transformed into a delightful textural contrast, a sweet surprise in every bite. It’s a brilliant reinterpretation that honours the original while offering a whole new experience.
Pro-Tip: Many bakeries offer this, but the quality varies. Look for ones that use real pandan juice (not essence) for a more authentic fragrance. Some, like Sinpopo Brand or Chalk Farm, are famed for their versions. If you're buying a whole cake for a celebration, it's a guaranteed crowd-pleaser that appeals to both the young and the young-at-heart.
2. The Teochew Treasure: Orh Nee Tarts & Gâteaux
Orh Nee, or yam paste, is a traditional Teochew dessert that holds a special place in the hearts of many. Traditionally a warm, comforting, and sometimes heavy paste served with ginkgo nuts and shallot oil, its modern makeover is nothing short of breathtaking. Today's patissiers have transformed it into an elegant filling for French-inspired pastries.
Picture a delicate, buttery tart shell filled to the brim with a velvety-smooth, light-as-air yam paste. The best versions retain that authentic orh nee flavour, subtly sweet and earthy, sometimes with the traditional ginkgo nuts and a whisper of fried shallot oil for that unmistakable savoury note. You can also find it in mille-feuille, Swiss rolls, and even choux puffs, each offering a different textural journey. It's the perfect example of how local flavours can be elevated with classic pastry techniques.
Pro-Tip: Keong Saik Bakery and Patisserie Clé are renowned for their modern orh nee creations. Don't be afraid of the shallot oil component; it's what gives the dessert its authentic character, cutting through the sweetness and adding a beautiful aromatic depth.
3. The Icy Icon: Chendol Soft Serve & Bingsu
On a sweltering Singapore afternoon, nothing hits the spot quite like a bowl of chendol. The modern twist? Churning all those iconic components—the pandan jelly 'worms', red beans, coconut milk, and Gula Melaka—into a glorious swirl of soft-serve ice cream or a towering Korean-style bingsu.
This isn't just a gimmick; it's a stroke of genius. The creamy, milky base of the soft serve or the fluffy, snow-like ice of the bingsu becomes the perfect canvas for the smoky, caramel notes of Gula Melaka syrup. The pandan jelly and tender red beans are added as toppings, ensuring you get all the familiar textures and flavours in one incredibly refreshing, Instagram-worthy dessert.
Pro-Tip: Overrun is a famous spot for its Chendol Soft Serve, often drawing long queues. For a bingsu version, look out for seasonal specials at dessert cafes. The best part is the drizzle—be sure to ask for extra Gula Melaka syrup for that ultimate shiok factor.
4. The Hearty Classic Remixed: Pulut Hitam Pudding
Pulut Hitam, a warm porridge of black glutinous rice simmered with pandan leaves and served with a swirl of coconut cream (santan), is the ultimate comfort food. Its hipster evolution takes this humble dessert and places it firmly in the chic cafe scene, often as a panna cotta, a sticky date-style pudding, or even a cake.
The modern versions capture the earthy, nutty, and slightly chewy essence of the black glutinous rice, balancing it with the creamy richness of coconut. Imagine a warm Pulut Hitam cake served with a scoop of coconut ice cream, or a chilled Pulut Hitam panna cotta that jiggles delicately on the plate. These creations maintain the soulful, comforting core of the original while presenting it in a more refined form.
Pro-Tip: This dessert is a staple at restaurants that specialize in modern Singaporean or Malay cuisine, like The Malayan Council. It pairs beautifully with a strong Kopi O (black coffee) to cut through the richness.
5. The National Drink Goes Gourmet: Milo Tiramisu
If Singapore had a national drink, Milo would be a top contender. This malty chocolate beverage is a childhood staple, and its "Godzilla" form (topped with more Milo powder and ice cream) is legendary. Now, this beloved flavour has infiltrated one of Italy's most famous desserts: the Tiramisu.
Instead of coffee-soaked ladyfingers, you get Milo-soaked sponge cake. Instead of a dusting of cocoa powder, you get a heaping, generous pile of undissolved Milo powder that provides that signature malty crunch. The layers of light mascarpone cheese provide a creamy, tangy counterpoint to the rich, chocolatey Milo. It's a playful, indulgent, and deeply satisfying dessert that screams "Singaporean childhood."
Pro-Tip: Look for versions that aren't shy with the Milo powder on top—that's where the magic is! Some cafes also create Milo lava cakes and cheesecakes, which are equally worth a try for any die-hard fan.
6. The Nyonya Queen's Makeover: Kueh Salat Entremets
Kueh Salat is the undisputed queen of Nyonya kuehs. With its perfectly steamed glutinous rice base (seasoned with coconut milk) and a silky smooth, fragrant pandan custard layer (seri kaya), it’s a masterpiece of texture and flavour. In its modern form, it becomes an exquisite French entremet or mousse cake.
Pastry chefs meticulously separate the two iconic elements. The pandan custard is transformed into a light, airy mousse, while the glutinous rice component might become a chewy dacquoise base or a crunchy feuilletine layer. The result is a dessert that looks like it belongs in a Parisian patisserie but tastes unmistakably of Southeast Asia. It’s a sophisticated tribute to a Peranakan classic.
Pro-Tip: These are often found at high-end patisseries as they require significant skill to create. Because of their delicate nature, they are perfect for special occasions or as an elegant afternoon tea treat.
7. The Hipster Pastry's Local Twist: Gula Melaka Sourdoughnuts
Sourdoughnuts and bomboloni (Italian filled doughnuts) are the darlings of the modern bakery scene. It was only a matter of time before they were infused with one of our most treasured local ingredients: Gula Melaka. The result is a match made in heaven.
The slight tang from the sourdough base of the doughnut provides a beautiful contrast to the deep, complex sweetness of the Gula Melaka. You'll find it either as a sticky, smoky glaze on top or as a luscious, molten filling that oozes out when you take a bite. Some bakeries even add a sprinkle of sea salt to further enhance the caramel-like notes of the palm sugar.
Pro-Tip: These are best eaten fresh on the day they are made to fully appreciate the pillowy texture of the doughnut. Pair it with a simple black coffee to let the Gula Melaka flavour shine.
8. The Pink Floral Fantasy: Bandung Soufflé Pancakes
Who can forget the floral, milky-sweet flavour of bandung? This rose syrup and milk drink is another nostalgic favourite, and its vibrant pink hue makes it a perfect candidate for a modern dessert makeover. Enter the Bandung Soufflé Pancake.
Fluffy, jiggly, cloud-like Japanese soufflé pancakes are infused with the delicate flavour of rose syrup, giving them a beautiful pink tint and a subtle floral aroma. They are often served with a drizzle of condensed milk, fresh berries, or even lychees, which complement the rose flavour perfectly. Each bite is airy, light, and melts in your mouth—a truly dreamy experience.
Pro-Tip: Soufflé pancakes are notoriously difficult to make at home, so this is a treat worth seeking out. Be prepared to wait, as they are almost always made to order to ensure maximum fluffiness.
9. The Street Snack Elevated: Apam Balik Waffles
Apam Balik, or the turnover pancake, is a beloved street-side snack, famous for its crispy edges and its generous filling of crushed peanuts, sugar, and creamy sweet corn. The modern cafe interpretation takes this concept and applies it to the ever-popular buttermilk waffle.
Imagine a crispy, golden waffle, perhaps even one made with a pandan-infused batter, topped generously with all the classic Apam Balik fixings. The combination of the crunchy peanuts, the juicy pops of sweet corn, and the warm, fluffy waffle is simply divine. It’s often served with a scoop of coconut or Gula Melaka ice cream, taking the indulgence to a whole new level.
Pro-Tip: This is a less common creation, so if you spot it on a menu, don't hesitate to try it. It’s a fantastic savoury-sweet combination that works surprisingly well.
10. The Dessert You Can Drink: Pandan Lattes
Finally, we have a dessert you can sip. The third-wave coffee scene in Singapore is booming, and inventive baristas are now infusing their brews with local flavours. The Pandan Latte is a standout creation, combining the rich bitterness of espresso with the fragrant, vanilla-like sweetness of pandan.
Cafes create their own pandan syrup, often by slowly simmering pandan leaves to extract their natural essence. This syrup is then mixed with espresso and steamed milk, creating a comforting, aromatic, and uniquely Singaporean coffee beverage. It’s like having your kopi and kueh all in one cup. The subtle sweetness and comforting aroma make it the perfect pick-me-up. My colleague, Goh Ling Yong, swears by the iced version as the ultimate antidote to a humid afternoon.
Pro-Tip: Many speciality coffee shops now offer their own versions. Ask the barista if they make their syrup in-house for the most authentic flavour. Coconut-infused lattes are also gaining popularity and are just as delicious.
From cakes to coffees, these ten treats are more than just delicious desserts; they are edible stories. They represent a new generation of Singaporean chefs and bakers who are looking to their own heritage for inspiration, proving that our local flavours are just as complex, sophisticated, and exciting as any other.
So the next time you're craving something sweet, why not embark on a nostalgic flavour trip? Rediscover the tastes of your childhood, presented in a way you've never seen before.
What are your favourite 'heritage-meets-hipster' desserts in Singapore? Are there any hidden gems we missed? Share your recommendations in the comments below—we’d love to hear from you
About the Author
Goh Ling Yong is a content creator and digital strategist sharing insights across various topics. Connect and follow for more content:
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