Famous French-born pastry chef Dominique Ansel has teamed up with local chef Malcolm Lee of Candlenut to create a dessert version of our Singapore Chilli Crab at Dominique Ansel Bakery Japan. That is so cool!

Here’s everything you need to know about the awesome collaboration.

For the uninitiated, Dominique Ansel is the creator of the life-changing cronuts, cookie milk shots and frozen S’mores. The world-famous bakery currently has three outlets in New York City, Tokyo and London.

Dominique Ansel Bakery is not one to rest on their laurels. The Tokyo outlet has recently introduced What-a-Melon soft serve (a watermelon soft serve sandwiched between an actual watermelon slice) and Crème de la Corn (soft serve served on a piece of grilled corn). Needless to say, both desserts have been making its rounds on social media.

And now, Dominique Ansel Bakery is putting Singaporean “Chilli Crab” on the world map. The collaboration is with Chef Malcolm Lee, the head chef and owner of Candlenut—one-Michelin-starred Peranakan restaurant in Singapore.

Dominique Ansel Bakery’s Singaporean “Chilli Crab” is essentially made with a chocolate “shell” filled with coconut panna cotta, pandan jelly, mango mousse, with mango tapioca “roe”. You can crack open the shell with a little hammer which is provided together with the box.

The Singaporean “Chilli Crab” dessert is priced at ¥2,400 and it is available from 25 August to 10 September 2017 at Dominique Ansel Bakery Japan.

Once again, congratulations to chef Malcolm Lee for the partnership with Dominique Ansel. We are so excited to know that our very own Singaporean Chilli Crab is part of the dessert lineup at Dominique Ansel Bakery. We are definitely keeping a lookout for more amazing creations from Chef Malcom Lee!

Dominique Ansel Bakery Japan
5 Chome-7-14 Jingumae, Tokyo 150-0001, Japan
Tel: +81 3-3486-1329
Daily: 10am – 7pm
Nearest Station: Omotesando

The number of cafes in Rangoon Road has grown steadily over the past years and the quaint Farrer Park neighbourhood is now home to an eclectic mix of old-school coffee shops, hipster-looking cafes and whatnot.

Icebox Cafe – one of the newer kids on the block – has come up with its version of Dominique Ansel-inspired Cookie and Milk Shots.

Icebox Cafe is Singapore’s very first halal-certified specialty bingsu cafe, but the menu features more than just Korean ice-cold treats. Indulge in sinful over-the-top shakes, tasty fluffy toasts and of course, do not leave the cafe until you have tried their lovely Cookie Shots (S$6.90) served with a choice of ice cream.

Icebox Cafe’s Cookie Shot is served on a triangular dish with a jug of milk and your preferred flavour of ice cream. The cookie cup is coated with chocolate at the rim and boasts a delightful doughy texture.

Fill the edible cup with milk and sip from it, or start nibbling on the cookie shot glass. The cookie cup is not overwhelmingly sweet and has a pleasantly mild salty aftertaste.

Admittedly, the underwhelming cookies-and-cream ice cream melted a tad too fast.

While the attention-grabbing dessert is arguably gimmicky, we have to say we actually did enjoy chomping through the thick edible chocolate chip cookie shot glass.

Besides the head-turning cookie shot, signature bingsu snow desserts and dramatic shakes, Icebox Cafe also sells a splendid selection of toasts.

Some flavours to try are the Red Velvet Toast with Vanilla Bean Cream Cheese (S$9.90) and the Peanut Butter Cheesecake Toast stuffed with Chocolate Brownie (S$9.90).

Icebox Cafe
89 Rangoon Road
#01-02, Urban Lofts
Singapore 218375
Tel: +65 9155 4720
Mon to Fri: 2pm – 11pm
Sat and Sun: 12pm – 11pm
Nearest Station: Farrer Park

About the writer:
Hui Jun Ng is a staff writer for ladyironchef. She previously worked in the food and marketing industry. She loves traveling and enjoys exploring underrated destinations. In her free time, you will find her indulging in coffee and her all time favourite local dish – bak chor