I'm always on a look out for good dessert places. Somewhere nice and cozy to enjoy a good selection of cakes & desserts. And I think I've found one in town ~ One Caramel

It's easily accessible via MRT, at a building called The Luxe, which is just beside The Cathay. The only pity is that the place is rather small. Do call and make a reservation to avoid disappointment!

I first chanced upon One Caramel when I was out with my gals. Being gals, we tend to be 'irrational' with our orders ~ anything that seemed pretty enough was worthy of our order!

We ordered classic chocolate as well as strawberry and yuzu icecream, which came with lotza berries. I like! I particularly liked the yuzu icecream, which was a hot fav among us. Kenak whacked clean within minutes. Keke.

We also ordered the 1-Caramel "Assiette", which was simply a dessert assortment and comes with different sizes:

Selection of 3 petite desserts - $16

Selection of 4 petite desserts - $20

Selection of 5 petite desserts - $24

This is definitely a good choice if you are overwhelmed by the wide selection of desserts and cakes! Hehe

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To read more and see photos, please view

http://fun-hideout.blogspot.com/2011/04/one-caramel.html

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Chocolate Praline – 1 Caramel‘s cocoa signature with varying layers of chocolate mousse and hazelnut praline feuilletine. The Chocolate Praline was dense and fudgy. There was a characteristic Rocher taste due to the hazelnut praline feuilletine, which also added crunchiness and hazelnut aroma to the dense chocolate cake. However, the hazelnut taste didn’t seem too uniform in the cake, as certain parts had a stronger Rocher taste compared to other areas.

160 degrees – Luscious layer of walnut dacquoise, crystallized Florida walnuts, caramelized William pear curd and silk caramel glacage. 160 degrees was a rather unique cake. Sadly, it did not have much of a physical appeal. It was slanting pretty badly and was at a ‘close to collapse’ position in the display shelf. But we were still enticed by the interesting description of the unique pairing of pear and caramel. It is common to see pears being used in desserts like poached pears and pear tarts, but something like 160 degrees was pretty innovative and unconventional.

The cake was pretty soft and gooey, with a mousse like texture, in line with our expectations of curd. The thin outer layer of caramel fudge was too sweet on its own, but a tinge of salty aftertaste from the caramel curd neutralized it. The William pear curds added a bit of chewiness while the walnut added crunchiness to the cake. Without them, the cake would have been overly soft and pudding like. In fact, the cake lost its upright structure after a while. This is definitely something to be improved on. The cake became a tad too sweet as we tucked in and we did get a little sick of it towards the end.

For photos and more reviews, please visit http://foodphd.wordpress.com!

My friend and I were there last sunday evening. We finished the strawberry shortcake and was starting on the peanut butter cheese tart. Before my friend put a portion into her mouth, I caught her shocked look. There was a strand of what seemed to be human hair sticking out from it. We pulled it out from the tart and realised it was at least 5cm long. Totally disgusted. With hygiene being compromised, it really wouldn't matter whether the food tasted good or not. If there was one strand of hair we discovered, there could be many more. I just hope none of us (you or I) actually ate those hair. After hearing so much raving about this place and its group of restaurants, this is totally disappointing.