Where to try them

Baked apple tatin perfumed with five-spice powder and Earl Grey ice cream.
Baked apple tatin perfumed with five-spice powder and Earl Grey ice cream.PHOTO: JIANG-NAN CHUN
Caramelised banana with gula melaka sauce.
Caramelised banana with gula melaka sauce.PHOTO: NEW UBIN SEAFOOD
 Longan pudding.
Longan pudding.PHOTO: EMPRESS
Red wine poached pear.
Red wine poached pear.PHOTO: COVE99
Green tea cheesecake topped with sesame nougatine and Japanese red bean paste.
Green tea cheesecake topped with sesame nougatine and Japanese red bean paste.PHOTO: CHOW FUN
Dynasty.
Dynasty.PHOTO: THE EAST BUREAU

JIANG-NAN CHUN

This classic Cantonese restaurant gets adventurous with its dessert offerings, with Western ones such as a baked apple tatin perfumed with five-spice powder and Earl Grey ice cream ($15) and fusion creations such as a Sichuan pepper-infused Manjari chocolate tart with kumquat compote ($14) and avocado cream with coconut sorbet, osmanthus jelly and cocoa nibs ($14). Hot desserts include crispy puff pastry with almond cream ($12).

Where: Four Seasons Hotel Singapore, 190 Orchard Boulevard, Level 2

Open: 11.30am to 2.30pm, 6 to 10.30pm daily

Info: Call 6831-7220 or go to www.fourseasons.com/singapore/dining/restaurants/jiang_nan_chun


NEW UBIN SEAFOOD

Conclude your meal at this popular family-run zi char restaurant with the Chocolate Alexander ($5), a molten chocolate lava cake with vanilla ice cream, or caramelised banana with gula melaka sauce ($5). The eatery also organises wine or whisky pairing dinners (from $78++ a person) once a month. Whisky-infused chocolate ganache or chocolates with a whisky centre are offered for dessert.

Where: Block 27 Sin Ming Road, Sin Ming Industrial Estate Sector A, 01-174

Open: 11.30am to 2pm, 5.30 to 10.30pm daily (closed for lunch on Monday)

Info: Call 6466-9558 or go to ubinseafood.com


EMPRESS

The innovative East-meets-West desserts here have been creating a buzz. For a refreshing finish to a meal, go for the jasmine tea-poached pear ($13) served on a bed of cheng tng-flavoured ice, red dates, longan and black sago pearls. The signature sticky date and longan pudding ($13) is drenched in gula melaka butterscotch and accompanied by wolfberry-swirled vanilla ice cream and walnuts. Another favourite is the Triple Layer Stack ($13) - fried glutinous rice cake, yam and sweet potato served with salted peanut toffee and coconut ice cream.

Where: Asian Civilisations Museum, 1 Empress Place, 01-03

Open: 11.30am to 3pm, 6 to 11pm daily

Info: Call 6776-0777 or go to empress.com.sg


COVE99

This seafood restaurant offers eight desserts, three of which are contemporary sweet treats. The red wine poached pear ($9.90) is perfumed with vanilla and served with vanilla ice cream. Other desserts include black glutinous rice with vanilla ice cream ($4.80) and yam paste with pumpkin cream ($5.80).

Where: 72 Peck Seah Street

Open: 11.30am to 2.30pm, 5.30 to 10.30pm daily

Info: Call 6224-0991 or go to www.cove99.com


XIAO YA TOU

Dig into fun and nostalgic desserts at this modern zi char restaurant. Sweet treats include black sesame ice cream ($8)with glutinous rice pudding and mango jelly and Cha Yen (Thai milk tea) popsicle ($6)served with sticky rice, kaya and rose syrup pearls. For its weekend brunch (which starts on Saturday), expect desserts such as Ovaltine Trifles ($7), which has milk pudding swirled around crunchy Ovaltine cream and crushed pretzels.

Where: 6 Duxton Hill

Open: 11am to midnight (Monday, Tuesday and Friday), 5pm to midnight (Wednesday, Thursday and Saturday), closed on Sunday. Weekend brunch (starting on Saturday): 9am to 3.30pm (Saturday), 9am to 5.30pm (Sunday)

Info: Call 6226-1965 or go to www.xyt.sg


CHOW FUN BAR & RESTAURANT

Tuck into Western desserts with an Asian twist, such as lychee granita sprinkled with lime zest and served with lychee and rose-scented crystal jelly ($4.90); and green tea cheesecake topped with sesame nougatine and Japanese red bean paste ($7.90).

Where: The Grandstand, 200 Turf Club Road, 01-08

Open: 11am to midnight daily

Info: Call 6464-6900 or go to www.chowfun.sg


THE EAST BUREAU

The pan-Asian restaurant and bar serves a visually arresting dessert called Dynasty ($18), which featured ingredients or cooking methods representative of three key dynasties. The Han Dynasty is represented by a peach sorbet garnished with oolong tea-infused wolfberries. The Tang Dynasty, which saw the emergence of foreign influences, is represented by a chocolate almond cake topped with red dates and pears poached in jasmine tea. The Qing Dynasty is represented by genmaicha jelly and puffed rice.

Its other dessert, Menage A Trois ($19), is a tower of cream puffs with salted egg yolk sauce, yam paste and black sesame cream, drizzled with coconut caramel.

Where: Marina Square, 6 Raffles Boulevard, 03-03

Open: Noon to 3pm, 6 to 10.30pm (Sunday to Thursday), 11.30am to 3pm, 6pm to 1am (Friday and Saturday)

Info: Call 6837-0148 or go to theeastbureau.com.sg


KEK PANDAN GARDENS

This six-month-old modern offshoot of the popular zi char restaurant Keng Eng Kee Seafood, which has an outlet in Alexandra Village, has three savoury desserts ($15 each). They are fried cereal-coated toast with soft shell crab and chilli crab ice cream; steamed buns with soft shell crab and black pepper crab ice cream; and crispy toast with soft shell crab and salted egg yolk ice cream.

Where: 200 Pandan Gardens, 01-12

Open: 11.30am to 2.30pm, 5 to 10pm daily

Info: Call 6694-3044 or go to www.facebook.com/kekpandangardens


LOKKEE

This American-Chinese restaurant by the TungLok Group serves desserts such as banana egg rolls with coconut sorbet ($12) and fried mantou (buns) with ice cream drizzled with condensed milk ($8).

Where: Plaza Singapura, 68 Orchard Road, 03-01

Open: 11am to 3pm, 5.30 to 10pm daily

Info: Call 6884-4566 or go to www.lokkee.com.sg

A version of this article appeared in the print edition of The Sunday Times on July 10, 2016, with the headline 'Where to try them'. Print Edition | Subscribe