But that’s changed thanks to a cool new collab between Potato Head Singapore and award-winning chef Janice Wong. For three months from October, 2am:dessertbar’s gorgeous desserts will be served at the Keong Saik hotspot, alongside Head Bartender Gavin Teravasan’s transportive concoctions. Sounds dreamily indulgent? Well, it is.
The team at 2am may be outside of their home grounds for this unlikely partnership, but they aren’t cutting any corners at their new “pop-up”. Here, every dessert on the special menu is distinctively Janice Wong — which is to say they are complex works of art. Yes, there’s a pink cassis bombe, chocolate soil and all sorts of mad scientist-type dusts you can’t quite wrap your head around. Ready your camera.
Of the five dessert-and-cocktail pairings on the special menu, two have chocolate at the fore. 2am has, in recent years, made its name in artful bon bons, so these are reliable options if the rest seems too bold for your taste. The Chocolate H20 is a pleasingly airy and bright plate of chocolate water mousse, salted caramel, yuzu sorbet, yuzu calamansi sauce, chocolate soil and burnt caramel parfait. It’s accompanied with the punchy, Negroni-like Bartender cocktail, which has sherry, mezcal, red vermouth, maraschino liqueur and house-made grapefruit brine. If you like something richer, the Chocolate Cake, dusted with popcorn powder and plated with a smear of praline pop rocks and vanilla ice cream is a lavish, dense slice of cocoa paradise. The Kokomo cocktail that comes with it is just as weighty, with bourbon, espresso stout syrup and chocolate bitters that leaves you in a state of contentment after dessert is cleared.
Japanese flavours take centre stage in the remaining three pairings on the menu. Pretty as they look, these fancy confections will knock your socks off with their robust, complex formulations. The Cassis Plum is a tangy delight for those with a fondness for sourness — yoghurt elderflower foam and vanilla cake are encased within a blackcurrant bombe, which is decorated with a myriad of plum liqueur textures and matched with the Red Velvet cocktail, a sweet, slightly acidic medley of vodka, peach liqueur, raspberry syrup, yuzu syrup and fresh lemon juice. Matcha lovers will get a serious fix with the Jasmine Oasis, a heady creation consisting of jasmine tea mousse foam, Roku Gin yuzu ice rock, matcha cake, lychee rose pearls, matcha custard, lemon myrtle sauce and pink peppercorn crumble, complete with the tropical, beachside cocktail cheekily named Make Her Feel Good that has Hendrick’s Gin, Melon Liqueur, tea syrup, watermelon juice and lime juice.
The last on the list is perhaps the most adventurous: the 6 Tastes features a miso caramel mousse, banana cheesecake ice cream, mustard crumble, mustard gel and smoked cheese foam, paired with the Melon Mode cocktail with dark rum, Cucielo Blanco, Aperol, fresh watermelon juice, fresh lemon juice, simple syrup and mint leaves. It’s confoundingly tasteful in spite of its complexity, and we want more of the booze because it tastes like a Caribbean holiday.
These pairings are available for dine-in at Potato Head every evening, and you can still order the desserts on their own if you saunter in after 10:30pm.
Potato Head Singapore, 36 Keong Saik Road, Singapore 089143, +65 6327 1939