My love for K-ki started way back in 2009, when I was still a young food blogger who flet “touched” upon discovering this humble cake at Ann Siang Hill. Husband and wife pair Kenneth and Delphine gave up their daily jobs to set up this modest and characteristic café, and people became fans of their
Read More for original article
My love for K-ki started way back in 2009, when I was still a young food blogger who flet “touched” upon discovering this humble cake at Ann Siang Hill.
Husband and wife pair Kenneth and Delphine gave up their daily jobs to set up this modest and characteristic café, and people became fans of their cakes such as Kinabaru, Mont Blanc and Antoinette.
They moved from Ann Siang Hill to SOTA, closed that, then moved on to ad-hoc projects such as working with The Providore.
It has been a long wait, but Kki Sweets is FINALLY back again.
So almost quite immediately, I made a booking with anticipation.
This time it takes on a different form and style, located at Seah Street, the ground level of Raffles Hotel.
What remains is their persistence to the quality of cakes, and their Japanese style in curating and decorating the place – cream coloured walls, wooden furniture, in minimalist approach.
Be ready for a brand-new dessert experience, but I would tell that reservations are highly recommended.
Limited spaces are available on an hourly basis.
What’s available include delicate cakes and plated desserts.
The cakes have cute names, and you can make a guess of its components – Marronnier ($9.50), “J” ($13.50), Koide ($10.50), Arata ($10.50), Teh ($9.50), and Fromage ($13.50), all on a rotational basis.
My favourite was easily “J” ($13.50) coming like a dainty pot of plant.
Be careful about touching the ‘pot’ directly because it is actually a base of black sesame made of kantan jelly, filled with matcha, yuzu and chocolate soil.
The matcha and goma combination has always expectedly delectable, but what really worked was that excitement of various textures from the rich creamy layer (almost reminding me of cheesecake), crunchy soil, along with smooth covering.
I have had many delicate desserts from simple cake cafes to fine dining restaurant, but this “J” still brought that moment of surprise when I took the first spoonful.
The other cake I took pleasure in was the “Teh” ($9.50) coming with earl grey mousse with a core of pear, because there was a level of unexpectedness as well.
However, my dining partners did not fancy this as much due to the unlikely pairing. I could understand why, as the heavier-acidic pear fillings could distract from the delicate earl grey.
Moving on to the plated desserts, there were two choices of Japanese Tomato, Strawberry and Red Pepper ($24) – tomato strawberry sorbet, basil sugar tuile, red pepper and blood orange coulis; and Carrot, Orange & Ginger ($24), carrot mousse, orange sorbet, ginger panna cotta, confit carrots, orange meringue.
While both were considered experimental in Singapore’s context and had rather sweet-fruity takes (I would have wished for a more chocolate slanted dessert), I preferred the Carrot, Orange & Ginger better due to the better blend of textures.
For beverage pairings, available are Pourover Specialty Coffee ($6) with beans by Tiong Hoe or Hot Tea ($6) such as sencha with tea leaves by Lupicia.
3 Seah Street, #01-01, Singapore 188379
Tel: +65 9799 2668
Opening Hours: 11am – 6pm (Wed – Sat), 11am – 4pm (Sun), Closed Mon, Tues