Nesuto – Ushering in An Era of Decadent Desserts

Step into this dainty cafe marked by a fine serenity and calm. Nesuto means “nest”, which is really a testimony to their generous use of eggs in their picturesque desserts.

Following the success of their phenomenal choux puffs back in SHUU by KOKI Tamagoyaki, pastry chef Alicia Wong desired the creation of a series of dessert mused by her choux puffs. With the birth of Nesuto, the talented pastry chef finally realized her dream of having a home built to house some of her finest Japanese-French inspired desserts.

Exclusively made in house, pastry chef Alicia Wong names each of her choux-based desserts inspired by the ingredients used for each dessert. The highly acclaimed Suzette ($9.80/pc) possesses an ethereal texture, with every bite that is light and fluffy. Relish in the orange flavoured liqueur mousse filled with crunchy varlhona chocolate pearls, going deeper into the layer of orange caramel goodness that coats a flavourful santiago almond tart.

The Noisette Rocher ($10.50/pc) is a less sweeter counterpart of the famed Suzette. Bite into the first layer of bittersweet ganache encasing a combination of sweet velvety hazelnut praline mousse with a crunch caramelized hazelnut feuilletine. Finally, bite into the almond dacquoise layered with light meringue and cake.

Alcohol lovers may like Tiramisu ($9.80/pc), which is essentially a mascarpone mousse topped with cocoa powder and chocolate shavings. Displayed alongside is a mini pipette filled with coffee liqueur, rum and marsala wine which diners can take delight in squeezing into the mousse for that alcoholic burn.

Nesuto also offers specialty tea selections to pair with your desserts. We ordered the Lychee Oolong Tea ($9/pot), which exudes a fragrant lychee aroma. Whether it is time for high tea or for small gatherings, this homely nest is designed for all occassions.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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