Review on Boba desserts
- Valerie Kok
- Aug 7, 2019
- 3 min read
Heading to ‘The Bakery Chef’, a food review was done to see if pearls complement desserts as well.
Following the popularity of Boba, many new Bubble Tea chains have opened in Singapore. In addition, businesses have added pearls into desserts, not just drinks.
Pearls, or more commonly known as Boba, was first added to Milk Teas and gained popularity in Singapore in the 2010s, according to the Business Times. With such fusion of pearls and desserts, Yew Kaiwen, a Food Science major, was asked what was the reason for this. She mentioned, “People are now more willing to try the desserts that have different combinations of food items. Especially if it is an aesthetic of the food, it appeals to others more for the hype.”
‘The Bakery Chef’ is one shops that have put pearls into different unique desserts. Being fans of Boba, Shannon Ho, Tairone Eti and I went down here to try two desserts, the Boba Lava Cake and Boba Toast.
Boba Toast
Served with black charcoal toast topped with sea salt custard cream and pearls in a cup. We were able to have the experience of pouring the pearls on the toast when we are ready to eat it. In addition, allowing us to pour would mean the toast would not get soggy before served to us due to the sugar sauce from the pearls.
For the taste; the toast was crispy and thick. However, when it cools down, it does get hard to slice and eat the toast. Tairone felt the same as he only tried the toast after a few minutes but it already lost its crispiness by then, which was disappointing.
The pearls though were warm, soft and chewy. The soft and chewy pearls did complement the initial crisp of the toast and gave a few more enjoyable chews. However, I didn’t particularly enjoy the sea salt custard cream as it was slightly thick and made the toast soggy. Shannon did feel otherwise and enjoyed the taste of the combination of the toast, cream and pearls together.
Ratings ( /5)
Boba Lava Cake
Pearls were put on top of the lava cake and served alongside one scoop of vanilla ice cream, strawberries and blueberries. The pearls were given in a generous amount. Since it is a lava cake, we had the experience of cutting the cake to see the Thai Milk Tea flavoured lava flowing out.
Taste wise, the cake was soft and fluffy. The Thai Milk Tea ‘lava’ was also not too sweet, yet still has a flavourful tea taste. However, Shannon did feel that the tea taste still could be slightly stronger. Same with the Boba Toast, the pearls were warm, soft and chewy. The chewy pearls complemented well with the soft cake. After the cake melted in your mouth, you would have a nice chew from the pearls. The ice cream added a nice touch to the dish as well.
Ratings ( /5)
Final Verdict
After finishing both desserts, Shannon preferred the Boba Toast as it was not so sweet and easy on the plate.
Tairone and I preferred the Boba Lava Cake due to the dessert’s consistency throughout since it did not get soggy and soft, like the Boba Toast.
The price, though slightly pricey, it was worth it for the portion, the creativity of the food and cosy ambience of the cafe. We all agreed that is worth the try for the experience since it was a unique dessert. However, it will not be something you would crave or head there often as the location is far from the MRT.
Overall, we felt the combination of pearls with desserts actually goes well together! To me, the best pearls are at the right texture of chewy and soft, which ‘The Bakery Chef’ did well. I felt that since the cakes are warm, it allows the pearls to retain its chewiness. Unlike in milk tea, the coldness from it hardens the pearls after a while so the pearls are only best eaten when you first buy it. Hence, I do feel that pearls in desserts may not be such a bad combination after all. Shannon and Tairone agreed that if anything, it may be a better match. Plus point, the pearls and the dessert as a whole was not too sweet so can enjoy it feeling guilt-free.
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