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Pandan chiffon cake may be all the rage, but that hasn't stopped pastry chef Eddy Yau and his team at Pacific Marketplace from putting their own twist on the fluffy treat. Their new Pandan Gula Melaka Chiffon Cake (S$12.50) is an all-natural, pandan-infused sponge with streaks of gula melaka syrup for contrast. If you have a sweeter tooth, little pipettes of syrup are stuck on top of the cake for you to add as much as you want. It's one of four recent creations, along with a Matcha Yuzu Lychee Entremet (S$58) made with a lychee curd, yuzu crème, and matcha mousse, a Strawberry Pistachio Shortcake (S$58) with fresh whipped cream, and a Araguani Hazelnut Royaltine Entremet (S$65) made with milk and dark chocolate, crunchy hazelnut crust and flourless sponge.
Visit pacificmarketplace.sg for more information.
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