Hand kneaded pumpkin doughnuts at new Tanjong Pagar dessert cafe
You’ve probably heard of Gyutan-Tan, which is known for its speciality grilled beef tongue, but have you heard of its newest sister concept? Koko Cafe and Patisserie is the most recent brainchild of the team behind the Japanese restaurant, serving up the prettiest Japanese pastries!
Koko Cafe and Patisserie is situated next to Gyutan-Tan’s Tras Street outlet, which was recently renovated to become an izakaya-style eatery.
Small, with a pleasant minimalist aesthetic, the cafe interior is made cosy enough for customers to enjoy their sweet treats. The baking team, led by a talented Japanese pastry chef, prepares all the desserts in-house.
Choose a drink to begin before diving into the desserts.
The Rose Matcha is picture-perfect. Whisked matcha with fresh milk, topped with ice and fragrant pink rose cream. Good quality matcha is smooth, without bitterness, and our cup met these requirements.
Meanwhile, the Blue Pea Caramel Latte could have better used its potential, aesthetics-wise. Since they poured the blue butterfly pea syrup before adding milk and espresso, the liquids mixed and created a greenish-brown concoction. Taste-wise, it’s your basic caramel-flavoured coffee.
Koko Cafe and Patisserie doesn’t play when it comes to their speciality doughnuts! Pumpkin is meticulously hand-kneaded into the dough. This results in a bun that is healthier, addictively chewy and, no, you can’t detect the pumpkin!
Our order, the signature Curry Doughnut, came with a crispy deep-fried breadcrumb exterior, filled with sweet Japanese curry (minced chicken and vegetables). It was yummy, but I wish they could’ve added more.
Their Choux Puffs are available in flavours like Matcha, Original and Chocolate. Matcha is a popular choice – the thick aromatic whipped cream, tender interior and crunchy shell go together wonderfully.
A range of desserts is also available for sweet tooths craving tarts or cakes.
Okinawan Rum Chocolate Sand is your way to go if you’re a dark chocolate lover. Strong Japanese rum is infused into the ganache, paired with hazelnut praline and sandwiched in a biscuit crust, creating a decadent combination. Personally, this one’s my favourite from KOKO Cafe and Patisserie.
Strawberry Shortcake is bound to win the hearts of those who go by “not so sweet” as the highest compliment. Fresh strawberries, fluffy cream and a soft sponge – a classic slice of delight.
For a more vanilla sweetness, the Yam Mont Blanc might be your taste. A mound of mixed berry puree-filled whipped cream topped with yam paste, placed on a crunchy meringue, it’s like a fancy, fruity orh nee.
Not fruity enough? Go for the Apricot Almond Mousse. Crack the delicate cacao butter shell and cut through the biscuit base to reveal the delight within. While the creamy almond mousse dominates your tastebuds, the puree in the centre is packed with refreshing apricot fragrance.
Koko Cafe and Patisserie holds great promise. Will you be trying this new dessert concept from Gyutan-Tan?
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