2021 is the year of the bomboloni
Peishan Lee of Sixth Sense PR in Singapore is already reminiscing about the sweet treats she’s had, and we don’t blame her
At least for Peishan Lee it was. I’ll believe her: As a senior manager at Sixth Sense PR – a leading agency in Singapore that offers media and social media management services to clients in the F&B, lifestyle, hospitality and arts industries – she’s usually one of the first to know (and taste!) the newest and best desserts in Singapore.
(By the way, bomboloni is an Italian filled donut. I’ve seen it spelled as bombolone, bombolini and bombellini.)
“I remember a number of brands coming out with their own renditions, though I still prefer the classic versions with chocolate or hazelnut pralines,” Peishan says. No wonder she’s found herself gravitating towards it throughout the year.
“I had my fair share of bombolonis, as I really like the combination of the soft and fluffy fried buns and rich, creamy fillings,” she recalls.
“One stellar example would definitely be the bomboloni at the new Lino at Forum. They’re house-made, from the buns to the nutty hazelnut and feuilletine filling.
“As they’re sold at a restaurant, I can sit down and enjoy them properly, which helps to avoid the mess I’d probably make if I were to purchase from a takeaway-only bakery and enjoy them on the go!”
It’s that time of the year
Yes, that time when I look back at the desserts I have had and drooled over, and asked someone to do the same. It’s the whole point of this post.
The thing is, I have a hard time doing it, but I’m glad other people – like Peishan – don’t. Or they do, but they manage to come up with their list because I tell them it’s too fun not to.
What else about 2021 stands out to her, sweets-wise? “I noticed that Asian-inspired sweets, which provided some nostalgia and familiarity, were pretty popular. These stood out to me as they usually reminded me of the snacks I had in my childhood.”
Did she miss or crave anything in particular? “Iced desserts like Korean bingsu and local ice kacang!” she answers. “With the dining restrictions, it was challenging to head out to enjoy these treats. These are also desserts that do not travel well enough for delivery.”
Which desserts did she have for the first time? “I had the opportunity to try Japanese fruit-based sorbets for the first time at Sen-ryo,” she relates. “These Japanese sorbets are made with fresh fruits such as yuzu and peach, and served in the actual fruit. This means that they are not only visually appealing and tasty. And for the peach sorbet, you can actually consume the entire dessert – from the sorbet to its container!”
And her top observations and takeaways about the Singapore dessert scene in 2021? “As people are getting used to dining restrictions, they seem to gravitate towards pastries (cakes, breads, donuts, etc), since they usually travel well and there are plenty of commercial brands and home-based businesses to choose from,” she says.
“This therefore resulted in strong competition, and a variety of interesting flavours that were concocted. Celeb-backed brands were also all the rage this year – with (Singaporean actresses) Jeanette Aw and Fann Wong, for example, starting their own patisserie or pastry business.”
Let’s get personal
I just realised that I jumped ahead and asked for a lot of Peishan’s impressions and memorable dessert experiences for the year. (Too excited, sorry.)
But maybe we should see how she is as a diner first, especially when it comes to all things sweet. Let’s check if your – and our – tastes match. (But even if they do or they don’t, as someone with a sweet tooth, her suggestions already sound appealing.)
“Generally, I would say I’m a little picky – the balance of flavours and textures, as well as the occasion, are very important to me,” she admits.
“In terms of the occasion, for example, I have different preferences. If it’s meant to be a snack or afternoon treat, it should be a rich indulgence that satisfies my cravings. For desserts, on the other hand, I prefer those that are light and not too cloying to round up the meal.”
Still with us? Good, because we’ve come to the part where Peishan reveals her top five favourite sweet treats in 2021. In no particular order:
#1 Bombolonis at Lino at Forum
Peishan believes it bears repeating. “They’re not chewy like the typical bomboloni, and the house-made hazelnut praline filling is rich, velvety and satisfying without being overly sweet or cloying,” she describes.
“These are great as an afternoon snack with coffee, yet still light enough to have after a meal. (They’re also on the small side, so they don’t fill you up!)”
Peishan’s tip: “To share, cut the bombolonis in half right in the middle, at the portion where the filling was piped. This will ensure that the fillings don’t get squeezed out too much when cutting, and each side will have equal amounts of praline.”
#2 Cat & the Fiddle’s Milo Dinosaur Soft Serve
“I tried this at their café in Woods Square when it first opened,” Peishan narrates.
“The soft serve is actually cheesecake-flavoured, which was delicately sweet with a hint of cream cheese. The Milo Dinosaur version had Milo powder layered throughout the soft serve, and was topped with Milo cereal and chocolate syrup.
“I love how velvety the soft serve is, and the hint of savoury from the cheese made the whole treat well-balanced and really addictive.”
Peishan’s tip: “The soft serve melts really fast, so I would recommend enjoying it ASAP.”
#3 Old Seng Choong’s Black Truffle Red Lotus Paste Bakwa Mooncake
“This festive creation was unique to me as I find that sweet and savoury mooncakes are rare, and good ones are even harder to find,” she says.
“The meaty bak kwa and the subtle fragrance of the black truffle work really well together, and was a refreshing change from the usual sweet mooncakes.”
#4 Sen-ryo’s seasonal Momo Sorbet
Like Lino’s bombolonis, Sen-ryo’s sorbets deserve another mention. “This limited-edition dessert was available a few months back as part of Sen-ryo’s seasonal special. I love how everything can be eaten, from the sorbet to the fruit encasing the treat.”
#5 AN Hard Seltzer’s Son of a Peach
“A new launch from Amber Nectar, this hard seltzer is light, refreshing, subtly sweet and only 99 calories. What’s not to like?
“The peach flavour really reminded me of peach-flavoured Pink Dolphin, which I used to drink a lot when I was younger. This is just an adult version spiked with alcohol!”
Peishan’s tip: “Enjoy it when it’s really cold for the best experience.”
Coincidentally, Peishan became partial to peach-flavoured sweets this year. “I got reacquainted with them. It wasn’t usually my top choice, but the really good peach treats I tried this year got me addicted!”
If this is what the dessert scene looked like in 2021, it’s not a stretch to think that it’ll be just as good, or even better, next year. (How could it not? Seeing the variety and abundance of desserts people showed off online is proof.) As a parting shot, what are Peishan’s “sweet” predictions for 2022?
“I think people might look for comforting and satisfying desserts next year, after all the crazy flavours we’ve been seeing over the last two years, with familiar and nostalgic flavours trending again,” she maintains.
I’m up for that.