Strawberry and pistachio
The strawberry was brilliant, it's either the lightest sponge I've ever had or the most cake-like cream I've had
Pistachio flavour was there as well, and both weren't too strong so they came tgt nicely, surprisingly
Matcha doesn't come thru much
Yuzu and goma were strong. In fact the yuzu was so strong it covered up the goma at first, the goma comes thru at the end.
As someone w sensitive taste buds the flavours clashed a lot and didn't mesh but my dining partner highlighted to me that not everyone perceives it the same way.
She's right because this is a bestseller here, their signature and so it must be that most ppl find it strong but harmonious enough to like it
Heard all about the new KKI x Yusuke Shimura concept that will be running within the space of KKI at their Seah Street location from 31 May 2023 to 10 September 2023 — Yusuke Shimura being an artist from Japan and the current collaboration is named the Dreaming Dreaming pop-up. The theme, as claimed on KKI’s website, attempts to “evoke memories for everyone and creates new dreams with children” — the start date of the pop-up nicely coinciding with the June school holidays as well. With the Dreaming Dreaming pop-up, KKI is taking a pause from the reservation of their usual mousse cakes during the entire run of the pop-up; instead, they will be serving a whole new line-up of Mille-Feuille Sando; a new creation which is launched just for the Dreaming Dreaming pop-up. While the initial launch sees the introduction of three new Sweet Mille-Feuille Sandos, there are plans to release a further line-up of savoury ones in the coming months before the Dreaming Dreaming pop-up comes to an end. It is also noted that with the Dreaming Dreaming pop-up, KKI is now open for dine-in and takeaways without reservations needed — a more casual collaboration as compared to what they have had in the past. For beverages, patrons can choose between various bottled brews sourced from Old Hen Coffee Bar (yes, the same one at Rangoon Road / Owen Road), as well as sparkling teas from Gryphon Tea Company
There are only three Sweet Mille-Feuille Sando to choose from when we had visited the KKI x Yusuke Shimura on the very first day of operations. One of the Sweet Mille-Feuille Sando that really stood out amongst the various flavours available would be the Earl Grey Pear Sweet Mille-Feuille Sando — a variant of the Sweet Mille-Feuille Sando that can be said of a rather safe flavour combination. The Mille-Feuille Sando can be said as a dessert which features two layers of Mille-Feuille pastries sandwiching a thick layer of pastry cream within. In the case of the Earl Grey Pear Sweet Mille-Feuille Sando, the pastry cream would be that of an Earl Grey pastry cream coupled with diced cubes of pears within. Think of the Mille-Feuille pastries as something similar to that of Japanese biscuits; crisp and flaky pastry that reveals layers of lamination within — these were also lightly glazed on the exterior and comes with a bit of dusting of icing sugar over the top. The Earl Grey pastry cream here is absolutely on-point; smooth and creamy, bearing a distinct aroma of the tea, while the nibs of pear provide a soft crunch and a bit of sweetness to provide some contrast to the entire dessert. Overall, a rather simple creation, though it does require some skill to achieve the right consistency here especially for the Mille-Feuille pastry; the balance of flavours achieved here also is something with commending. Looking forward to the launch of their savoury Mille-Feuille Sando soon!
J ($14.50 ++) (Black Sesame | Yuzu | Matcha)
I reallly appreciated that the effort from the shop owner's idea and input on each cake even though people just copied the way he do. That's why he got brainstorm on each cake design and flavour to make own speciality. Each cake got own different design and flavour to choose from the reservation. But the reservation required the customer to order minimum 1 cake per 1 pax to avoid food wastage. Good efforts on the reservation to guage how many cake to make each day so that they don't need to waste the food daily basis. Let me to do introduction for "J" like born new seedling grow from the roots. Everything from "J" can be edible and can be made realistic cake. I just eat "J" on first try but got sweet and sour aftertaste due to strong combination of black sesame and yuzu. I cut through the cake, the "soil" just drop down from the top of "J" and taste like the chocolate powder. For me, I felt that "J" taste slightly creamy and milky inside "J" and also got crunchy matcha "pebbles" inside "J" taste like mild bitter.
Rooibos Tea ($6 ++)
non-caffeine tea but really taste like sweet aftertaste. not a good tea to pair with "J" tbh and probably need to be green or oolong tea instead.
Back at Kki Sweets!
Nothing much changed, the staff are still superbly friendly & the desserts are 🤌🏻
I ordered the “J” for myself! Why choose when you can have all your favourite flavours in one cute cake?“J” consists of Black Sesame, Yuzu & Matchaaa. This was such a fun dessert to have! A combi of manyyyy textures!! Personally felt that “J” was the cutest & most artistic cake amongst all that I’ve ordered, even my sis couldn’t take her eyes off “J”
“Teh” had a super creamy, milky & perfumed layer of light yet airy earl grey mousse. At the centre, there’s chunks of thickly coated sweet & soft pears. Really liked that crunch from the thin toasted hazelnuts crisps.
If you’re looking for a slightly boozy sweet treat, you can try @kki “Fromage”. A classy combi of cushiony-soft & creamy-rich cheesiness, along with rum infused fruits, pairing well with the fluffy cheesecake at the bottom ; It’s topped with toasty cubes of kinako streusel, cubes of cheese blocks, cambozola (blue cheese), almond flakes and a touch of a dripping honeyed sauce!
“Nao” was so soft that it just melts in your mouth. Flavours went so well together too cause you can never go wrong with strawberry & pistachio.
Last but not least, we got “Marronnier”!! It contains chestnut, red fruits as well as cassis;))
Amazing desserts with a fine dining experience!
To go with the cakes, is a small selection of teas by a Japanese brand Lupicia & champagnes if you’d like!
Featuring 📸
~ TEH $11.50
~ NAO $12.50
~ Fromage $13.50
Not featured
~ J $13.50
~ Marronnier $9.50
~ Hot Tea (Green), (Oolong) & (Rooibos) $6 each
Truly an experience! Taking a break from the heatic world & just enjoying the cakes in a peaceful, calm & cosy space.
[NOTE: @kki only accepts reservations via their website!;))) Walk-ins not guaranteed!]
Fromage: Cambozola cheese, Rum fruits, kinaki streusel
Marronnier: Chestnut, Red fruits, Cassis
Very enjoyable desserts as they have many diff layers of tast to explore
When the love of art and food comes together at KKI Sweets!
A limited-time-only collaboration with maker-artist, Genevieve Ang; the Me: Time set ($85+ includes a pot of tea) was a real feast (for both the eyes and the palate). Showcasing @gellyvieve ceramic installation titled ‘In Space, A Sign’, the dining journey kicks off with the various sculptures placed on the table but I was truly drawn to the pastries and the adorable custom-made ceramic-ware that they came on.
Setting the curated line-up in motion was the Champagne Mousse | White Peach. A fruity and refreshing number, the one-bite mousse cake held subtle alcohol notes and delicately soft sweetness.
Sandwiched between two crisp buttery sables, the Corn & Lychee Mousse kept the ball rolling with its moreish flavour combination. Moulded into the cutest corn on the cob shape, it was like the real deal - having the sweetness of the corn mousse come through at the start. And as you bite more into it, the surprise centre of the lychee mousse was a lovely and aromatic touch.
Hitting all the punchy notes, the Truffle Potato | Mushrooms | Parmigiano-Reggiano was the unanimous favourite. The strong, savoury, earthy truffle taste providing a brief pause from the sweet items. Though familiar, the flavour profile is a classic done right - fool-proof and well-executed.
Then, mellow down with their Matcha White Bean | Grapefruit. Mild for matcha lovers, the bittersweetness of the cream is rather subtle and even more so as it is balanced with the distinct taste of white beans. Yet the tangy pop from the grapefruit layered in between was interesting, and vibrant - adding a fun element.
Following the bright sweet flavours of the previous pastry, the Creme Cheese | Pineapple | Coconut was like a tropical, summer-y treat or a little like our quintessential new year goodie. The creamy cheese coating working well with the jammy pineapple filling and bits of coconut flakes.
Next up, flaky, umami, and salty, the Anchovy Pastry served as a nice savoury break.
Last but not least, the Dark Chocolate | Red Fruits was a decadent finale. The slightly chewy and dense brownie-esque base is topped with a sweet-tart mixed berry filling hidden within the smooth chocolate mousse.
*Available till 21 Nov
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FROMAGE - $13.5
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Kki Sweets is known for their creative cakes, which are really popular despite the pricing. For cheese lover, FROMAGE is a great pick. Crafted with numerous different cheese + rum fruits in the middle + kinako streusel at the top. Blue cheese is also incorporated but toned down to a very pleasant level. There different flavours and textures at different section. Will be back to try other varieties of cakes
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Kki Sweets
@kkisweets
I loved the combination of black sesame and yuzu, though the yuzu was quite overpowering and prevented my uncultured tastebuds from tasting any matcha bits.
And I almost couldn’t bear to eat this one! This dessert is definitely a work of art. Coming to Kki Sweets is definitely a unique dining experience - it’s definitely worth the hassle to reserve and pre-order.
It took some nudging by a friend to visit Kki. I’m the biggest advocate for desserts, especially those that look like a work of art and “taste the part” but the reservation policy at Kki and excuse of a busy schedule were deterrences.
Thankfully the nudging resulted in an cake experience by a self taught chef that creates exquisite cakes. Some were required an acquired tastebud to appreciate for example the Nero had a strong truffle paste that will set my palate back each bite. Next Koide (above) paired mint and grapefruit together with other sweeter fruits (peach and lychee) - the tiny yet potent mint leaves with grapefruit pulp was either love or hate beside the other subtle flavours.
The friendlier cakes we had were J’s and the crowd favourite Yona. Half the time I was just enamoured by the presentation and wondered what sort of dessert techniques allowed for the mousse/curd to hold so well together yet was smooth and so easy on the palate.
Overall everyone should visit Kki at least once- an invitation to pause from a world of visual clutter and taste what’s been plated (as per written on the unique menu) 😚
It took some nudging by a friend to visit Kki. I’m the biggest advocate for desserts, especially those that look like a work of art and “taste the part” but the reservation policy at Kki and excuse of a busy schedule were deterrences.
Thankfully the nudging resulted in an cake experience by a self taught chef that creates exquisite cakes. Some were required an acquired tastebud to appreciate for example the Nero had a strong truffle paste that will set my palate back each bite. Next Koide (above) paired mint and grapefruit together with other sweeter fruits (peach and lychee) - the tiny yet potent mint leaves with grapefruit pulp was either love or hate beside the other subtle flavours.
The friendlier cakes we had were J’s and the crowd favourite Yona. Half the time I was just enamoured by the presentation and wondered what sort of dessert techniques allowed for the mousse/curd to hold so well together yet was smooth and so easy on the palate.
Overall everyone should visit Kki at least once- an invitation to pause from a world of visual clutter and taste what’s been plated (as per written on the unique menu) 😚
It took some nudging by a friend to visit Kki. I’m the biggest advocate for desserts, especially those that look like a work of art and “taste the part” but the reservation policy at Kki and excuse of a busy schedule were deterrences.
Thankfully the nudging resulted in an cake experience by a self taught chef that creates exquisite cakes. Some were required an acquired tastebud to appreciate for example the Nero had a strong truffle paste that will set my palate back each bite. Next Koide (above) paired mint and grapefruit together with other sweeter fruits (peach and lychee) - the tiny yet potent mint leaves with grapefruit pulp was either love or hate beside the other subtle flavours.
The friendlier cakes we had were J’s and the crowd favourite Yona. Half the time I was just enamoured by the presentation and wondered what sort of dessert techniques allowed for the mousse/curd to hold so well together yet was smooth and so easy on the palate.
Overall everyone should visit Kki at least once- an invitation to pause from a world of visual clutter and taste what’s been plated (as per written on the unique menu) 😚
From Ann Siang Hill in 2009 to SOTA, @kkisweets is finally back again🎉 with their beautifully😍 plated desserts, located at the ground level of @raffleshotelsingapore. Works on a reservation-only basis, walk-ins might not be welcomed🚷 due to limited seats and desserts per day. Since it’s our first time here, we decided to go for their more popular creations (based on IG).
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👉”J” - SGD13.50
black sesame, yuzu, matcha
👉TEH - SGD9.50
earl grey, pear, hazelnut
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Does anyone know why this cute little concrete plant pot is called “J”🤔? Aesthetically pleasing to the eyes👀, the black sesame pot is layered with matcha rice krispies, yuzu cremeux, and chocolate soil on the top. Just as good as it looks, each spoonful was a symphony🎶 of textures and flavours😋. However, it’s quite a pity that the flavour of matcha was muted down, thanks to the robust yuzu cremeux.
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As for TEH, it’s an earl grey mousse cake with sweet pear chunks as its core, and finally decorated with toasted hazelnut crunch. Being the cheapest🤑 dessert on their menu, all the elements did come together in perfect harmony, leaving me craving🤤 for more.
Rating: ⭐️⭐️⭐️⭐️
Their cakes are full of surprises. Drop by here last min without reservation and I am lucky enough to get a seat.
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This time trying their Nero ($12.50) Dark chocolate, black truffle. Love it
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Location : @kkisweets, 3 Seah St, #01-01, Singapore,188379.
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#kkisweets #burpple #burpplesg
So try my luck and decided to go Kki sweets without make any reservations
And so happy that they have available slot and can try cake out of menu aka New item.
Feature YoNa (Banana Yogurt), its so light, refreshing and I can eat it myself even im so full 😆.
💰$12.5.
📍KKi Sweets.
3 Seah Street,#01-01.
Feature Teh, Combination of Earl Grey, Pear and Hazelnut.
Its light, refreshing, and the combination is balance and not overwhelming.
💰$9.5.
Don't forget to make reservation in advance and its quite tricky find this place due to small sign on the door.
📍Kki Sweets.
3 Seah Street, #01-01.
There is probably only a small sticker at their door front which coincidentally is of a similar shade to their curtains, hence it might not be as visible at all unless you look carefully. All that aside, Kki Sweets probably has one of the most aesthetically pleasing cakes and plated desserts that you can find these days. So much so that their menu doesn’t come with any pictures, but a colour palette to “let your imagination guide your taste buds” – as quoted in their menu. With a minimum order of one cake or plated dessert per guest, and since there are three of us, we got three of their available cakes that day. Between the “J” ($13.50), Marronnier ($9.50) and Teh ($9.50), my favourite has got to be the latter. And not to frame any sorts of precedence, you should make a reservation and try it yourself so that you can let your imagination and taste buds run wild. All we can reveal is that the Teh is a dessert of earl grey, pear and hazelnut while the “J” is black sesame, yuzu and matcha, while the Marronnier contains chestnut, red fruits and cassis.
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✨ Kki Sweets
📍 3 Seah Street, Unit 01-01, Singapore 188379
🍴 [Not Sponsored]
One of the most visually stunning dessert on the menu! The details are so intricate I’ve seen people mistake it for a real pot. Scooping from it, instead of cutting through it.
The flavors are on point! I really love the crunchy matcha pebbles!
Monster loves the attention to detail and the intricacies of this!
It was supposedly one of the more popular jappy cake place famed for their delicate lil’ cakes. However, kinda overrated? Too mild and wasn’t impressionable. Extra points for the presentation - looks pretty on the outside
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will always remember them as the atas cake shop at the corner of ann siang hill during our dating days, that one time i saw kenneth using a ruler to space the cakes out on display and that they respect their cakes so much they rejected my order once because the cake will be out for more than 2 hours. .
thank you @kkisweets for making the daintiest and most ethereal mousse cakes i ever eaten. you will be greatly missed but this is not goodbye. is the start of 2017, is a start of a new journey. i know one day i will have a kinabaru again.
