White chocolate souffle served with ice cream ($18) at The White Rabbit
The White Rabbit
What: The European restaurant, which is housed in a restored chapel, offers a velvety white chocolate souffle made with Valrhona Opalys; a white chocolate, served with triple chocolate ice cream ($18).
Where: 39C Harding Road
Open: Noon to 2.30pm, 6.30 to 10.30pm (Tuesdays to Fridays), 10am to 3pm, 6.30 to 10.30pm (Saturdays and Sundays), closed on Mondays
Info: Call 6473-9965 or go to www.thewhiterabbit.com.sg
|Morton’s The Steakhouse |
What: The souffle has been a hit with dinners since the steakhouse opened here in 1998. It is meant to be shared between two people. Diners can choose between four flavours: chocolate, Grand Marnier, lemon or raspberry ($37 a serving).
Where: Mandarin Oriental Singapore, Level 4, 5 Raffles Avenue,Marina Square
|db Bistro Moderne |
What: Executive chef Benjamin Siwek marries the King and Queen of fruit, with a South-east Asian inspired combination of a durian souffle and mangosteen sorbet. Called the Royale durian souffle (right), it was launched last month and costs $15.
Where: The Shoppes at Marina Bay Sands, B1-48, Galleria Level
Where: Hort Park, 33 Hyderabad Road, 02-02
|Bistro du Vin |
What: The Grand Marnier souffle with vanilla ice cream ($12) remains one of the most popular desserts at Bistro du Vin along with its chocolate fondant cake and creme brulee.
Where: Two outlets – Shaw Centre, 1 Scotts Rd, 02-12, and 56 Zion Road
|Wooloomooloo Steakhouse |
What: The steakhouse, which has outlets in Hong Kong, has 11 desserts on the menu. The souffle here comes in four flavours: chocolate, raspberry, passionfruit or Grand Marnier ($20).
Where: Swissotel The Stamford, 2 Stamford Road, Level 3
What: Celebrity chef Wolfgang Puck’s American steakhouse features a Valrhona chocolate souffle ($24) topped with creme fraiche, hazelnut praline and Nutella ice cream. The finishing touch is a drizzle of chocolate sauce.
Where: The Shoppes at Marina Bay Sands, B1-71, Galleria Level
Stellar and One Rochester
What: The restaurants offer a twice-baked gruyere souffle made with a combination of Swiss cheese, egg, milk, cream and spices such as nutmeg. At Stellar, it is priced at ($24), while at One Rochester, the dish costs ($16). The souffle has been executive chef Christopher Millar’s personal signature dish for the last 15 years.
Where: Stellar, One Raffles Place, 1 Raffles Place, 62-01; One Rochester, 1 Rochester Park
Open: Stellar – 11.30am to 2.30pm, 6.30pm to midnight (Mondays to Fridays), 6pm to midnight (Saturdays, Sundays and public holidays). One Rochester – 6 to 11pm (Mondays to Thursdays), 6 to 12.30am (Fridays, Saturdays and eve of public holiday)
Info: Call 6438-0410 (Stellar) or 6773-0070 (OneRochester). Go to www.1-altitude.com/#stellar or www.onerochester.com
What: Do not miss this cafe’s one dish wonder – the Fuwa Fuwa (fluffy) Hoshino souffle ($15.80, right). It is baked tomato rice with bacon and mushroom, topped with a fluffy bonnet of egg and cheese souffle. Other dessert souffle options are matcha souffle or vanilla souffle, $9.80 each.
Where: Plaza Singapura’s Atrium@Orchard, 03-84, 68 Orchard Road
Open: 11.30am to 9pm daily, closed from 5 to 6pm
Info: Call 6338-3277
This article was first run in The Straits Times newspaper on April 7, 2013. For similar stories, go to sph.straitstimes.com/premium/singapore. You will not be able to access the Premium section of The Straits Times website unless you are already a subscriber.