Chalk Farm - Paragon

A deeply chocolaty chiffon, glossily concealed in ganache, and decorated with a smattering of crisp cereal balls.

Feathery chocolate sponge, whipped cream, morello cherries. Covered in chocolate shavings.

A moist banana cake topped with a light peanut buttercream, a scattering of roasted peanuts and dried rose petals

Glutinous rice cake with a layer of kaya made with fresh pandan juice and fresh coconut milk

Steamed cakes with gula melaka

A soft, steamed cake of grated tapioca, scented with pandan.

Steamed kueh with freshly extracted pandan juice

Steamed crenellated sponges, diminutive and fluffy, fragrant with freshly extracted pandan juice, with crowns of grated coconut

Baked tapioca cake with coconut - Two Slice

Espresso and walnut sponges, coffee buttercream frosting — old-fashioned perfection. This is rather nice with a deep-toned, masculine brew for teatime, in other words: coffee upon coffee with coffee for tea.

Moist dark chocolate and olive oil cakes with dark chocolate ganache.

This marble cake is buttery with chocolate marbling. Chocolate ganache and truffles.

Vanilla sponge, fresh strawberries and whipped cream. Raspberries and strawberry halves for topping.

Vanilla sponge, fresh blueberries and whipped cream. Raspberries and blueberries for topping.

A buttery cake of ground Pistachios, with notes of vanilla and rose

Pandan sponges. Inti is grated coconut cooked in sugar. Gula melaka cream and pandan swirl.

Moist red velvet cakes, salted caramel cream cheese icing. Rose petals or chocolate balls, depending on availability.

Muscovado sugar and roasted macadamia sponges with salted caramel cream cheese icing.

A wonderfully moist, sandy and buttery cake subtly perfumed with rose, vanilla and almond. This version is topped with a rose-scented royal icing, gold-dusted toasted almonds and dried rose petals.

Moist loaf with lemon zest and yoghurt. Lemon icing and candied lemon slices.

Pandan Sponge cake with Mao Shan Wang Durian Cream Coated with Fresh Grated Coconut

Rich, moist brownies made with dark chocolate. Edible gold dust.

Fluffy chiffon sweetened with gula melaka covered in gula melaka buttercream

Fluffy chiffon scented with earl grey tea leaves and lemon zest covered in a earl grey whipped cream

Fluffy chiffon scented with freshly extracted pandan juice covered in gula melaka butter cram

Bingka ubi with a burnished roof of Gouda and Parmesan custard.

Buttery cake of ground toasted hazelnuts, finished with chocolate hazelnut frosting and candied hazelnuts

Dark Chocolate Brownie with Nutella and Rye. Contains toasted hazelnuts

Chocolate Cookie with a cakey texture

Soft Cookie with Chocolate Chips dashed with sea salt

Light sponges made with fresh pandan juice. Fresh cream and sweetened adzuki beans.