Strawberry Shortcake by Kki ケーキ

Strawberry Shortcake by Kki ケーキ

I am very surprised to be able to have this cake and many thanks to Ice for reserving the few slices of strawberry shortcakes (i.e. Kki don't make strawberry shortcake in slice anymore unless its whole cake order as they give priority to our mousse cakes).


When I first had Canele's strawberry shortcake, my impression of that was really bad. I simply couldn't understand why the sponge was dry and rough. It was only after communicating with some of my readers that makes me realize there is a distinct different between those made by Japanese confectionaries and patisseries.

Having eaten Patisserie Glace's and Kki's strawberry shortcake within a short time frame, I would say each has its strength, while Patisserie Glace's has a very light yet dense sponge, a distinct characteristics of a good Japanese sponge; Kki's sponge is slightly porous with resemblance of a soft genoise cake.

Since Patisserie Glacé is known to use only basic ingredients of egg, milk, flour and sugar with no baking powder, stabilisers and preservatives. It is natural that the sponge is slightly sweeter to get a moist and tender sponge. Kki's adopts a light and airy sponge, which is less sweet than a regular sponge cake.

As for cream, both are very close, apart from Kki's being slightly watery or thinner.

Frankly speaking, Yuan and I like both versions and I feel that there is no point figuring out which is better. At the end of the day, it still voice down to individual's preference and should you ask me about my favourite strawberry shortcake, it will be none other but Arinco King.

K Ki Sweets
7 Ann Siang Hill
#01-00
Tel 6225 6650
Their website and facebook group

Operating hours:
12pm - 7pm (Sun to Fri)
12pm - 4pm (Sat)
Closed on Mondays

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Flourless Chocolate Cake

Flourless Chocolate Cake

This is one of the cakes that first caught Yuan's attention during our first visit to Kki but being a female, I tend to look for creations that are striking in their appearance. For that, I am punished for missing a good flourless cake.

Served warm with a dollop of whipped cream, this creation lacks the aftertaste of almond powder from Laurent's flourless chocolate cake has, thereby making it a very pure and dense chocolate "pudding-taste-alike" cake. As mentioned in my Laurent's flourless entry, most flourless cakes tends to be dry and crumbly unlike Kki's and Laurent's which is springy and rich.

K Ki Sweets
7 Ann Siang Hill
#01-00
Tel 6225 6650
Their website and facebook group

Operating hours:
12pm - 7pm (Sun to Fri)
12pm - 4pm (Sat)
Closed on Mondays

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K ki's Little Red Riding Hood

K ki's Little Red Riding Hood

One of the strengths in Kki's creations lie in minimal "contamination" (e.g. gelatin and artificial flavourings), thereby making their creations very pure in taste. Yuan describes the taste of this cake to be the closest to Valrhona Chocolate Bar, thus bringing the goodness of chocolate in every bite.

Surprisingly, I am one that don't fancy the combination of chocolate and raspberry since my threshold for sour is very low. Moreover, I am one that prefers to have chocolate mousse on its own or at the very most with hazelnut feuilletine. But setting aside these two factors (which happens to conflict my preference), I have to admit the chocolate mousse is very smooth and the dark chocolate mousse has boost my endorphins levels to the next height.

For more detailed description of the various componenets and its cross-section, check out at Ice's blog.

K Ki Sweets
7 Ann Siang Hill
#01-00
Tel 6225 6650
Their website and facebook group

Operating hours:
12pm - 7pm (Sun to Fri)
12pm - 4pm (Sat)
Closed on Mondays

[ ... ]

Strawberry Tart

Strawberry Tart

Have to give it to Ice's recommendation and many thanks to Delphine for reserving a slice of Strawberry Tart for me. I cannot describe how happy I was and definitely no regrets making a trip down to Kki ケーキ for this tart. Pretty sure I will be heading down Kki for more of this.

A simple combination of sliced strawberries, a thin layer of vanilla bean custard cream and cookie crust base; and what makes it splendid is the sweet strawberries and the buttery Sable Breton (quoted from Ice's blog).

It was only after trying the tart then I understand what Ice meant by Kenneth using good French butter for the base. I did a quick search on Sable Breton and apparently, sables means "sand" in French, thereby refering to the sandy texture of this crumbly shortbread-like cookie. Most importantly, the flavour of these cookies is dependent on the quality of the ingredients, particularly butter and vanilla extract.

I don't have to go far to rave about this since I got my answer the moment I sink my teeth into this creation. Try it and your senses will give you the answer.

K Ki Sweets
7 Ann Siang Hill
#01-00
Tel 6225 6650
Their website and facebook group

Operating hours:
12pm - 7pm (Sun to Fri)
12pm - 4pm (Sat)
Closed on Mondays

[ ... ]

K Ki Sweets

K Ki Sweets

Tucked in the corner of Ann Siang Hill near the junction of Club Street lays K Ki Sweets. Barely two week old, this Japanese styled concept store serves to inspire people. Owner Delphine who spoke to us said that she wanted people to gain inspiration as they step into the store, be it artists, photographers, etc. This is also the reason why they chose to be situated in the corner of Ann Siang Hill.


Their pastry chef is co owner Kenneth (Delphine's husband). A self taught baker who pursues his dreams to set up K Ki. I can see his passion as I observe him carefully align his creations.


K Ki offers limited selection of cakes and they gets replenished as the cakes get sold out to ensure freshness of the cakes. But even then, note that each creations are limited in quantity per day.


Apart from cakes, K Ki serves a short list of beverages (i.e coffee, tea and orange juice) with their coffee served with home baked chocolate hazelnut or coconut sables which are sold in packets of 12 - 14 for about $12.50.

Newly introduced this week, Delphine recommends their dine-in guests to try the Pumpkin Pudding ($7.00). Often you find pumpkin either in the form of soup, infused with yam cake or even fried like fritters but as a pudding, this is really a first for me.

Overall the pudding tasted very close to eating actual pumpkin with salted caramel drizzled over the top. Even non-pumpkin lovers like Fen finds it refreshing but associate with a similar after-taste as eating caramel popcorn.

The Mont Blanc ($8.50) contains bits of chestnut, mixed in light fluffy cream that is on the blend side. The puréed chestnuts drizzled over the cream has a nice texture and powering taste of chestnut, complimenting pretty well with almond cake base. Not too sweet and the essence of chestnut is presented sufficiently to Fen's liking.


K Ki shares the shop space with the Little Drom Store - a vintage store which brings back fond memories of my childhood. Film cameras, old telephones, five stones... can be found here.

The ambience this place offers is very laid back and as portrayed in the pictures, the place shows some resemblance to some shops shown in Japan Hour. We stepped into the shop, having the intention to blog and left the place with some fond memories of our childhood and a light-hearted feeling. Having to enjoy cakes in a quiet setting and the freedom to browse around Little Drom Store, we have to admit that the experience this place offers is unlike most patisseries.

Since Kenneth is seeking ideas to come up with new bakes, join their facebook group and check out their new inspiring bakes this cafe has to bring to their customers. Something to note, as there is limited seating areas, the store actually promotes take-aways.

K Ki Sweets
7 Ann Siang Hill
#01-00
Tel 6225 6650
Their website and facebook group

Operating hours:
12pm - 7pm (Sun to Fri)
12pm - 4pm (Sat)
Closed on Mondays

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Antoinette by K Ki

Antoinette by K Ki

This cake is named after co owner of the Little Drom Store (which shares the same shop space as K Ki) as it was baked for her birthday.


Encapsulated by velvetly smooth white chocolate mousse and a layer of soft white chocolate sponge, the surprise lays in the mango puree within. It has the same effect as a warm chocolate cake with molten chocolate in between. This is probably the "warm chocolate cake" for mango fans.

White chocolate cakes are often very sweet to most liking but fret not, the sweetness is just right and the beauty of this cake lies in the mango puree. White chocolate mousse is smooth and light and the addiction kicks in when this is eaten together with the tangy mango puree. Who would have expect a white chocolate mousse cake to be refreshing. Highly recommended.

As seen together with our previous introduction of K Ki, the creations offered by this patisserie are generally light and easily accepted by most. What is more important is that the desserts aren't cloying nor rich, making it easily finished and the urge to crave for more.

Apart from the cakes mentioned in both entries, we have also tried the cheese souffle, a Japanese light cheesecake that is so soft and moist. We didn't manage to capture it on our camera as it collapsed in Yuan's hands while he attempt to remove the foil that is beneath the cake.

K Ki Sweets
7 Ann Siang Hill
#01-00
Tel 6225 6650
Their website and facebook group

Operating hours:
12pm - 7pm (Sun to Fri)
12pm - 4pm (Sat)
Closed on Mondays

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