A Durian Lover’s Pick for Christmas Gatherings



With Christmas just around the corner, I’ve been thinking about what to bring to family gatherings this year; something indulgent, but still comforting and familiar. I ended up getting a couple of durian desserts from The Durian Bakery, and they turned out to be such a lovely surprise.



I went with the Classic Mao Shan Wang (MSW) Durian Cake and the D24 Durian Mochi, both beautifully done in their own ways.

Classic MSW Durian Cake 


The Classic MSW Durian Cake (S$78) was the highlight for me. It’s packed with lots of real Mao Shan Wang durian purée, not durian-flavoured cream, so you can really taste the fruit’s richness in every bite. 

Between the layers of soft, fluffy sponge was a light and fresh layer of whipped cream that tied everything together perfectly. The combination felt rich yet airy, full of that unmistakable MSW aroma without being too heavy or sweet. It’s the kind of cake you keep going back to, slice after slice. I can honestly say it’s one of the best durian cakes in Singapore I’ve had so far.

D24 Durian Mochi


The D24 Durian Mochi (S$18) was another pleasant find. Each piece has that soft, chewy texture with smooth D24 durian purée inside. Creamy, fragrant, and satisfying without being cloying. I liked them best chilled; they make such a refreshing, bite-sized treat after a meal.

What I really enjoyed about both desserts is how they celebrate durian’s natural flavour without overdoing it. There’s a nice balance between indulgence and freshness, something I think everyone at a festive gathering can appreciate.

MSW Durian Log Cake: A New Christmas Favourite


Available from 1st December 2025, the Mao Shan Wang Durian Log Cake (S$88) brings together tradition and indulgence in the most festive way. Wrapped in a soft charcoal sponge with a thick core of 100% pure MSW durian purée, it’s finished with light vanilla cream and elegant touches of white chocolate, raspberries, and gold shimmer,  a stunning centrepiece that captures the spirit of Christmas with a durian twist.


If you’re planning your Christmas menu and want to add a little local flair, these are worth considering. They definitely made my dessert table feel a bit more special this year.



This article is a collaboration with The Durian Bakery. All views are mine unless otherwise stated.

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[Madrid, Spain] Deessa: A Two Michelin-Starred Dining Journey You Won't Forget


Setting the Scene: Belle-Époque Grandeur


During my recent trip to Madrid, Spain, I had the pleasure of dining at Deessa, a two-Michelin-starred restaurant helmed by Chef Quique Dacosta, located within the majestic Mandarin Oriental Ritz. 


Nestled in the palatial Alfonso XIII room, with its gilded ceilings, sparkling chandeliers, and sweeping views of the lush garden terrace, the space exudes timeless Belle-Époque elegance. Yet despite the grandeur, the atmosphere remains warm and gracious. Simply a perfect setting for an unforgettable lunch.


The Chronos Menu: A Journey Through Time and Taste


I opted for the Chronos Menu, a tasting menu that reflects the themes of time, memory, and nature.


The journey began with a comforting Pork Broth, poured tableside over delicate shavings of pork loin. Clear and golden, the broth carried deep, savoury notes - the essence of slow-cooked pork, subtly perfumed with herbs. Overall, the broth warmed created a layered first impression that was both refined and deeply comforting.


A Playful Beginning: The Almond Fragile



Next came the star-shaped Almond Fragile - crisp, delicate and lightly sweet, broke apart with a gentle snap. It was really pretty, Instagram-worthy, imaginative amuse-bouche.


Savoury Highlights: A Harmonious Trio


The savoury courses that followed showcased a balance between tradition and innovation:



1) Crème Brûlée with Roasted Onions, Toasted Pork Chops and Seasonal Mushrooms: A savoury take on a classic dessert, this dish offered a caramelised, slightly crisp top layer giving way to a velvety, deeply umami custard. The roasted onions brought a natural sweetness, while the pork and mushrooms grounded the dish with earthiness and a touch of rustic comfort. 


2) Sole with Beurre Blanc and Aged Sake: The sole was expertly cooked — tender, moist, and almost translucent in its delicacy. The beurre blanc was smooth and luxurious, with a buttery richness lifted by the faint complexity of the aged sake. It felt like a quiet whisper of the sea, restrained and elegant.



3) Roasted Veal Sweetbread: This course leaned into boldness. The sweetbread was perfectly crisp on the outside, yielding to a creamy interior. Accompanied by a silky purée and a reduction that hinted at Madeira or sherry, it delivered richness without overwhelming — a thoughtful expression of nose-to-tail cooking.


The Crescendo: A Forest-Inspired Dessert


The dessert, The Pine, was the crescendo - both visually and emotionally. Inspired by Mediterranean forests, it arrived as a textured dome, plated with artistic restraint. 

Aromas of pine rose gently from the dish, evoking fresh forest air. Within, layers of hazelnut gianduja, smooth chocolate, and herbal undertones unfolded slowly on the palate. Each bite felt like a moment of stillness - earthy, nostalgic, and quietly powerful. It wasn’t just dessert; it was a sensory memory, beautifully told.


A Final Whisper: The Petite Four


To end, a Petite Four trio:


Cheesecake with Pudding: Light and creamy, it had just enough tang to awaken the palate.


Ruby Camembert: Mildly savoury with a gentle fruitiness, it was a cross between a cheese and confection.


Hazelnut Brandy: Smooth and warm, it was like a final toast to the experience.



These closing bites were playful, elegant, and deeply satisfying. A quiet finale that echoed the menu’s sense of grace.


Final Reflections


What lingered wasn’t just the precision of each course, but the way the meal unfolded like a story. From the serene grandeur of the dining room to the pacing, textures, and careful contrasts on each plate, lunch at Deessa felt like much more than a meal. It was an invitation to pause - to taste, to feel, to remember.


If you're in Madrid and want to experience gastronomy that speaks to both the senses and the soul, Deessa is well worth the reservation. A lunch that lingers long after the last bite, and stays with you like a beautiful dream.


Watch My Reel, if You Can't Head There Yet!

Plaza de La Lealtad, 5,
28014, Madrid, Spain

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Strawberry Compote/ Drizzle Recipe using Honey (No Sugar!)


This strawberry compote is a naturally sweet and versatile topping that celebrates the fresh, vibrant flavours of strawberries. I like how this recipe swaps refined sugar for honey, creating a healthier, all-natural delight that perfectly balances sweetness and tartness.

Whether it is served over yogurt, pancakes or cakes, you can drizzle this honey-sweetened compote to add a touch of summer while retaining the wholesome goodness of the fresh fruit. 

Feel free to use other berries/ fruits and tweak this recipe to your liking!


Recipe: Strawberry Compote/ Drizzle
Makes 150g

Ingredients
  • 300g fresh/ frozen strawberries - if using frozen berries, don't need to thaw beforehand.
  • 15g honey
  • 1 teaspoon vanilla extract (optional)
  • Pinch of salt

Instructions
1. Cook
In a medium saucepan, mix all the ingredients together. Stir over medium heat for 5-7 minutes, until the strawberries start to break down and release their juices.

If using frozen strawberries (like me), this process will take another 10 minutes more.

Tips: Don't stop stirring, else it may burn!
2. Thicken
Lower the heat. Continue to cook for another 15 minutes until the compote is reduced to about half - or reaches your desired thickness.

For a smoother consistency, you can mash the strawberries with a fork.
3. Cool
Remove from heat and cool at room temperature. The compote will thicken as it cools.

4. Enjoy
Serve the strawberry compote over cakes, pancakes, waffles, yogurt, ice cream or even as a jam. Enjoy!
To store, keep the compote in an airtight container and refrigerate for up to a week!

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Kam Wah Cafe: A Must-Visit Culinary Gem in Hong Kong



Tucked away in the lively streets of Mong Kok, Kam Wah Cafe & Bakery (金華冰廳) is a true icon of Hong Kong’s dining scene. Established in 1960, this vibrant cha chaan teng has been delighting locals and travelers alike with its mouthwatering offerings.


The Star Attraction: Pineapple Bun
When you visit Kam Wah, you must order their pineapple bun (bo lo bao). Despite the name, it doesn’t contain pineapple; it’s named for its crust which looks like a pineapple's skin.

Served warm and fresh, my pineapple bun was crispy on the outside and fluffy-soft on the inside. So good! I chose to skip the butter for health reasons, but you should definitely try it to fully experience Hong Kong's rich culinary history.



More Delicious Options
Beyond the famous bun, Kam Wah serves up a fantastic array of quaintessantial HK dishes. Sip on their creamy milk tea, indulge in flaky egg tarts or enjoy a comforting bowl of instant noodles with luncheon meat. Each bite is a taste of Hong Kong’s rich culinary culture.



The Experience
Dining at Kam Wah is an experience in itself. The buzzing atmosphere and delightful aromas make it a place you’ll want to linger. Be prepared for a bustling vibe (with impatient servers), especially on weekends!

There is a minimum spending for dine-in, so I would highly encourage you to order their milk tea to go with the pineapple bun.




Why You Should Go
For a true taste of Hong Kong, Kam Wah Cafe is a must-visit. Do a take-away of their traditional pineapple buns, egg tarts and even the cocktail buns to savour the flavors long after you leave. 



📍Kam Wah Cafe & Bakery 金華冰廳
45-47 Bute St, Mong Kok, Hong Kong
(King Edward MTR Station, Exit B2)
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[Recipe] Pineapple Almond Cake


This delightful pineapple cake, made with almond flour, is a tropical twist on a classic dessert. I like how moist it is, and it is overall very easy to bake. It's a no-fail recipe!

After baking, let it cool before serving, and consider serving it with some Dole pineapple juice or topping it with a light coconut cream for an extra touch of tropical bliss! Enjoy every bite! 


Recipe: Makes 1 loaf cake (6.5 X 3 X 3 inches)

Ingredients

(A) Dry ingredients
90g almond flour
40g cake flour/ top flour
1/2 tsp baking powder

(B) Wet ingredients
100g butter, softened
65g caster sugar
2 eggs

(C) Pineapple slices 

Recipe

1) Preheat oven at 180 degrees C for 5 min.

2) Sieve almond flour.


3) In the same container, add the sieved top flour.

4) Add baking powder and mix all dry ingredients well.

5) In another bowl, add sugar to the melted butter. (Tips: Do in 3 batches!)


6) Add eggs in. Mix well.

7) Prepare the pineapple slices.

8) Make a well for the dry ingredients. Add the wet ingredients and combine well.


9) Pour the batter into 2 trays and place pineapple slices on the top.



10) Bake at 180 degrees C for 30min, till golden brown.



Enjoy the cake with a glass of Dole pineapple juice!


For more cake recipes, click here.

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[Recipe] Pineapple Osmanthus Tart Recipe Using Oven

 


Pineapple Osmanthus Tart Recipe Using Oven

Yields: 28 pieces, each 40g

Ingredients

Tart crust
(A)
280g plain flour
4 tbs corn flour
4 tbs icing sugar
40g custard powder (see photo below)
a pinch of salt
200g butter, cold and unsalted
4 tbs dried osmanthus flowers

(B)
2 egg yolk, beaten
4 tsp cold water/ milk

(C) Egg wash
1 egg yolk, beaten
1 tsp milk
1/4 tsp oil

Filling
500g pineapple jam, ready-made
7 tsp dried osmanthus flowers

Directions

1. Sieve all the ingredients in (A), except the butter, into a cold mixing bowl.

Tips: I usually use a metallic mixing bowl to keep the bowl cold for a longer time.

2. Add the cold butter and gently rub the butter onto the flour until the texture become like fine breadcrumbs. Take care not to overwork the dough.

Tips #1: This is called the rubbing-in method and a crucial point is to keep the batter cold during the process. As such, do use plastic gloves while rubbing so that less heat from your hands is transferred. Use the tips of your fingers too.

Tips #2: Also, use butter that is cut into small pieces so that you can finish the rubbing process faster while keeping the mixture cold.

3. Add the egg yolk and gently knead to form the dough. To bind the dough, add a little cold water/ milk (bit by bit) until you get the desired texture.

4. Divide the dough into 2 portions. Wrap in 2 cling-wrap batches and chill for at least 30 min till they become firm.

5. Meanwhile, prepare the pineapple jam. Taking out the required amount from the ready-made pack, roll the pineapple jam into balls of 16g each.

6. Preheat the oven at 160 degrees for 5 min.

7. By now, the dough should be firm enough and ready. Roll into balls of 24g each.

8. Roll each ball out flat and wrap the the pineapple jam balls inside.


9. Put into the mould.


10. Brush a layer of egg wash.


11. Bake the pineapple tarts on oven at 160 degrees for 15 min. If you like it more golden-brown, continue for another 5 min.


12. Cool the pineapple tarts well before storing in an airtight container. Enjoy!

Tips: You can store them for up to a week at room temperature, but I would recommend that you put them in the fridge as there are no preservatives. Enjoy!


Want to try our other Chinese New Year recipes? Have fun here.

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