"With its delicate piped frosting and soft pastel colours, it's almost too pretty to eat. The combination of rose and longan could have been overwhelming, but they've nailed the balance of flavours."
Ms Stephanie Ang, 24, public relations officer
Get it from: Flor Pattisserie, basement 2, Takashimaya Department Store, 391A Orchard Road; open: 10am to 9.30pm daily; tel: 6737-1789; www.cakeflor.com.sg
"The Apple Beignets of Paulaner Brauhaus is a traditional German dessert using sliced apples, deep-fried and coated in sugar and cinnamon. I love how it's light so it does not make you feel stuffed at the end of the meal."
Ms Frances Ang, 34, food and travel blogger
Get it from: Paulaner Brauhaus, 01-01 Millenia Walk, 9 Raffles Boulevard; open: noon to 2.30pm (Mondays to Fridays), 11.30am to 2.30pm (Sundays), 6.30 to 10.30pm (Mondays to Sundays); tel: 6883-2572; www.paulaner-brauhaus- singapore.com
"I love the surprises from Burnt Ends. This cornbread tasted like real barbecued corn and it's the perfect new addition to the menu."
Mr Darren Farr, 53, chef
Get it from: Burnt Ends, 20 Teck Lim Road; open: 11.45am to 2pm (Wednesdays to Saturdays), 6pm to late (Tuesdays to Saturdays), closed on Sundays and Mondays; tel: 6224-3933; www.burntends.com.sg
"The laksa is well-flavoured from freshly squeezed coconut milk and freshly blended spices."
Mr Jimmy Cheang, 59, manager
Get it from: Roxy Laksa & Prawn Noodles, 01-17 Timbre+, 73A Ayer Rajah Crescent; , open: 9am to 6pm (Mondays to Saturdays), closed on Sundays; tel: 9630-2321
"I really enjoyed the thin housemade chips and the briny goodness of the ikura and tobiko. The dish was an exceptional starter as the silky smooth egg custard was flavourful and light."
Ms Vanessa Kou, 23, bank administrator
Get it from: The Masses, 01-02, 85 Beach Road; open: noon to 9.30pm daily; tel: 6266-0061; www.facebook.com/themassessg/ Price: $9
•Share your food photos with readers. Hashtag your photos with #STFoodTrending or e-mail your high-resolution photos to stlife@ sph.com.sg, together with your contact details and "Food Trending" in the subject header. The Sunday Times will feature the best ones here each week.