Tag Archives: chocolate

The Chocolate Bar – Marina Bay Sands Singapore

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When you feel like having chocolate, eat it.

This started as an impulse, but the thought of a chocolate buffet is simply too irresistible. And hard to push away as well.

The Chocolate Bar operates from 8pm to 10pm daily at The Club at level 57 of the Marina Bay Sands and that’s a winning factor already. It’s location is gorgeous among the Sands Skypark and beside the lusting Infinity Pool. It was fascinating when we were led all the way up, out onto the deck by the pool of the skypark and eventually to the atmosphere of rustic charm.

To be honest, I didn’t know where to start as I stared at the massive array of mini dessert creations – 57 chocolate themed desserts exactly, created by executive pastry chef Alejandro Luna and his team. Seemed a little like heaven to me. Selections were vast, a regret of mine was that I couldn’t get my tastebuds over all of the desserts!

I grabbed some macarons. Three flavors were available: coconut, milk chocolate passion and raspberry. The coconut made an impression on me.

The dark chocolate raspberry mousse (below) was an excellent combination of bitter sweet dark chocolate and the slight sour of raspberry, I felt that it was a unique creation, soft and easily melting.


Two other items which I still remember distinctly would be chocolate bread pudding (shown below) and banana steamed chocolate, steamed with banana leaves. The former has started to become popular in the local food scene and I realized why. The soft mash of bread with chocolate can nearly melt in my mouth. The latter looked like a chocolate flavored “kueh”, but when bitten into it releases a strong banana accent which is amazing.

Other creations include glass shooters of tiramisu, alcoholic desserts, dark and milk chocolate cookies, pralines, an assortment of nuts, pistachios, chocolates and macadamias.

The dining experience was intimate with dimly-lit hues, akin to a candlelight dinner. Step right out and you would be offered a panoramic view of the city lights in Singapore. It was a great time lazing by the infinity pool after the full buffet. Yes, a downside of a full dessert cum chocolate themed buffet would be the heavy lingering of chocolate afterwards that stops sweet cravings for days. But it was an experience worthwhile, a chocolate haven at the top of the city.

The Club at Marina Bay Sands

Sands SkyPark (Level 57, Hotel Tower 2)

Operates 8pm to 12am daily

S$38++ per person ($54++ per person, including a glass of champagne)

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Laurent’s Cafe and Chocolate Bar

I had a pretty good brunch that day at eM by the River. I knew Laurent’s Cafe and Chocolate Bar, or Laurent Bernard’s Chocolatier. From the outside, it is easy to walk past Laurent’s Cafe and Chocolate Bar on a sunny day where your eyes are insensitive to the dull. Already having the initial plan to indulge in chocolate desserts there, I had to walk up and down the street several times before spotting it.

The interior bears a cosy and pretty decor and allows only around 10 patrons to be seated. Alfresco dining is available with comfortable, cushioned seats with unnaturally grown palm trees wafting atop. I find it a little weird that photography of the cafe itself was not permitted, there is even a sign bearing the warning.


On that fateful day, their specialty – the souffle – was not available as they had just opened for business and so it was only available at later times. Waiting around 30-45 minutes for a souffle would already be a huge sacrifice, a few more hours of waiting time would be a no-no.

I had the Crispy Chocolate Tart ($7.80) which turned out to be dark chocolate. Being a sweet and savoury person, I am not a fan of dark chocolate but it was a different story in this case, in which the tinge of dark chocolate was what made me give it a thumbs up.


The Profiterole ($12) was atop three large scoops of vanilla bean ice-cream, and I thought that it was a light and refreshing choice in contrast to the chocolate tart. The only loophole was my expectation of the pastry ball to be softer. The icing on the icing would be the miniature teapot of chocolate sauce. Or it shall be called the chocolate pot. You know, everything is better with chocolate.



80 Mohammad Sultan Road

The Pier @ Robertson Quay


Singapore 239013

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