Non Entrée Desserts, which has made quite a splash in the local food scene with its intriguing creations, just announced its impending closure on social media. Oct 20 will be the four-year-old cafe’s last day, which means we’ve got about two months to bid it goodbye.
In a Facebook post yesterday, the team said they were proud that they kept to their philosophy of making quality desserts at affordable prices, even though it was a challenge to balance “originality and commercial viability.”
“We cannot give enough gratitude to all who had given us love and support over the years,” they said, thanking their loyal customers, their business and media partners, and their team for all the hard work.
No word on the reason behind the shut down, but netizens were unified in their well wishes for the team, lamenting the loss of a solid, reliable dessert spot.
Made famous by its desserts that are not what they seem, the brand is known for creating sweet flavors out of savory-looking dishes. Its “bak chor mee,” for example, isn’t a plate of noodles and minced meat. Instead, the vermicelli strands are made of mango, the chili sauce is a raspberry reduction, sea coconut replaces the mushrooms, coconut parfait forms the fishball, and so on.
Some of the cafe’s other recognizable treats include the kaya parfait toast with coconut panna cotta “egg” and gula melaka “soy sauce”, an ang ku kueh lookalike consisting of strawberry jelly and shortbread, and gem biscuits made with milk chocolate mousse, apricot compote, and almond biscuit.
Even ordinary desserts get a creative spin, like the chocolate or Horlicks “avalanche” that sees the lava cake’s molten core spill out onto the bed of ice cream and chocolate “soil” below.
All that to say, eating at Non Entrée Desserts is an experience — one you’ll miss out on if you don’t make it there before it’s too late.
This article, Popular experimental cafe Non Entree Desserts to close on Oct 20 after 4 years, originally appeared on Coconuts, Asia's leading alternative media company. Want more Coconuts? Sign up for our newsletters!