While I’m not big on sweets, I never fail to gravitate toward plated desserts, especially for their fine details and craft. 

Catkin by Huishan is the latest space to launch its own line of locally-inspired desserts, led by ex-Willow head pastry chef, Soh Hui Shan. Situated within Twenty-Eight Cafe on Wilkie Road, Catkin appears to be a one-woman operation where you can watch your desserts assembled before you. 

Dessert omakase is pretty uncommon in Singapore, and it’s Chef Soh’s mission to break into this niche market, starting with a trio of mod Sin creations that evoke memories of our favourite childhood snacks. 

While individual servings range from $14 – $16++, you can sample all three of Catkin’s current offerings with the Catkin Experience ($48++). The experience runs for slightly over 30 – 45 minutes and includes two tea pairings. (There’s also a Caviar Experience for $88++.) 

Catkin by Huishan has already started gaining momentum among local foodies, with limited slots often taken up quickly and ala carte desserts marked as sold out on Twenty-Eight’s menu.

The Catkin Experiences kicks off with Kueh Tutu ($14++), a chilly amalgamation of white pandan gelato and espuma of rice, peanut or gula melaka coconut. Think of this as steamed tutu kueh you used to snack on as a child., in the form of ice cream. 

The dessert has a distinctly saccharine flavour profile, with the subtle, yet fragrant white pandan gelato contrasted by the distinctly airy espuma. If you do find the gula melaka too intense, though, the Rooibos Chamomile Honeybush Tea does help to offset some of that sweetness. 

Kueh Tutu – White Pandan Gelato, Espuma of Rice, Peanut or Gula Melaka Coconut ($14++)

The next play on childhood favourites is the Muah Chee ($16++). The mochi skin that encases the peanut gelato is incredibly chewy yet soft, just like the regular muah chee. And the gelato and peanut almost melt in your mouth. 

Muah Chee – Peanut Gelato, Mochi, Peanut ($16++)

The dessert portion of the Catkin Experience concludes with a Sour Plum Guava ($16++). It’s fairly refreshing with a citrus-forward flavour.

The muted notes of the plum guava sorbet and guava slices act as a palate cleanser before the more intense mascarpone and calamansai that forms the dessert’s base. With the contrast in colours, it’s also the prettiest out of the three. 

The tea pairing for this last “course” is a White Tea with Elderflower, another calming brew that resets your palate. 

Sour Plum Guava – Sour plum Guava Sorbet, Mascarpone, Calamansi ($16++)

While it’s on the pricey side, the Catkin Experience is a great way to… experience an elevated take on local desserts. It’s definitely something you should try if you’re looking to splurge on a unique foodie trip. I also love how Chef Soh also takes the time to explain each dessert to every customer at the table. There’s a Catkin Experience 2.0 coming up soon, that you can check out on both Catkin and Chef Soh’s socials! 

Address: 28 Wilkie Road, 01-06, Singapore 228051
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Nearest MRT: Bencoolen DT21 
Opening Hours: 
Wednesday and Thursday: 12 pm – 4pm
Friday to Sunday: 11am – 4pm
Closed on Monday and Tuesday
Dessert Omakase: Reserve here 
Contact: +65 9628 2829

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