Best Soufflé Pancakes in Singapore

CUT BY WOLFGANG PUCK

Decadent and sinfully rich, this soufflé is for the die-hard chocolate lover. It is made with Valrhona Caraibe 66% Cocoa, a bittersweet dark chocolate and Valrhona Guanaja 70% Cocoa, a more intense bitter chocolate. It’s served in a shiny copper pot; melted dark chocolate is spooned into the moist centres, followed by a dollop of crème fraîche and topped with a scoop of white chocolate ice cream. B1-71, Galleria Level. The Shoppes at Marina Bay Sands. Tel: 6688 8517

DB BISTRO MODERNE

It is a beautiful sight to behold—the lightly-browned soufflé risen to a puff from the confines of its ceramic ramekin. The pillowy dessert reveals a mousse-like texture with a light and sweet durian flavour that is not too overwhelming. Executive pastry chef Benjamin Siwek chose to incorporate the signature local fruit into the French dessert and paired it with the queen of fruits, the Mangosteen, in sorbet form. B1-48, Galleria Level. The Shoppes at Marina Bay Sands. Tel: 6688 8525. Book a table at DB Bistro Moderne with Chope. 

MORTON’S THE STEAKHOUSE

Morton’s sells more than 20 soufflés a night during weekends, a testament to the puffy dessert’s popularity in this restaurant where the steak is king. The soufflé, which is baked for 40 minutes, comes in four flavours: Chocolate, Grand Marnier, Lemon and Raspberry. We opt for the crowd favourite Grand Marnier and are not disappointed. The soufflé may not puff up as much, but its moist and delicately spongey interior is flavoursome on its own without any help from the accompanying whipped cream. Mandarin Oriental Singapore, Fourth Storey. Tel: 6339 3740. Book a table at Morton’s The Steakhouse with Chope. 

BRASSERIE GAVROCHE

If you think that all soufflés are served piping hot from the oven, think again. The soufflé glacé au citron has the fluffiness of the traditional dessert but not the heat. It is made in the style of an Italian meringue: egg whites are whipped and mixed with hot sugar syrup before the mixture is freezed. The result is a sweet treat that has the texture of a frozen cream cheese cake and the buttery, zesty flavour of lemon cookie crumbs. 66 Tras Sreet. Tel: 6225 8266. Book a table at Brasserie Gavroche with Chope. 

LAURENT BERNARD CHOCOLATIER

The chocolate soufflé is not cloyingly sweet and reveals more of a dark cocoa flavour. The edges are slightly crisp while the warm insides taste like an incredibly moist chocolate sponge. This dessert comes with a berry sorbet to balance the sweetness. 80 Mohammad Sultan Road. #01-11 The Pier at Robertson Quay. Tel: 6235 9007

WOOLOOMOOLOO STEAKHOUSE

Just going by looks alone, the soufflés at Wooloomooloo Steakhouse are impressive. They are generously portioned (enough for two), puffed up to a lofty height, and dusted with a snowy avalanche of icing sugar. Inside, it is all fluffy custard and cloud. The Grand Marnier version flaunts citrusy hints, while the chocolate one reveals the gorgeous bitterness of dark cocoa which can be sweetened with the chocolate syrup it is doled out with. There are also fruity flavoured soufflés like raspberry and passionfruit to choose from. Level 3 Swissôtel The Stamford, 2 Stamford Road. Tel: 6338 0261. Book a table at Wooloomooloo Steakhouse with Chope. 

BISTRO DU VIN [TEMPORARILY CLOSED]

Bistro Du Vin’s Soufflé au Grand Marnier with Vanilla Ice Cream is so puffy that it appears to be keeling from its own weight as it leans over the edge of its cocotte. We love the generous amount of sprinkled sugary powder, which exudes a perfumed scent as it absorbs the heat of the wobbly soufflé beneath. The airy and custardy interior is filled with just the right amount of bittersweet Grand Marnier flavour. #02-12 Shaw Centre, 1 Scotts Road. Tel: 6733 7763

LE BISTROT DU SOMMELIER

At the height of its popularity, chef Patrick Heuberger’s Martinique coconut soufflé had diners in a tizzy, but because the dessert changes with the seasons, it’s a summery passion fruit soufflé that graces the tables these days. Australian passion fruits, preferred for their high acidity and exceptional fragrance, are the star in this cloud-like confection, which is undercooked ever so slightly for crisp edges and a light, creamy middle. 53 Armenian Street. Tel: 6333 1982. Book a table at Le Bistrot Du Sommelier with Chope. 

OLIVIA CASSIVELAUN FANCOURT [TEMPORARILY CLOSED]

Every bite of this pulut hitam-inspired souffle is pure pleasure. The dessert melts luxuriously on the palate to reveal chewy beads—only they are grains of black venere instead of glutinous rice. Black venere is said to have originated from China, where, up until the 18th century, it was cultivated exclusively for the emperor and his court. On its own, the rice has a mild nutty flavour, but it’s paired here with coconut sorbet for a comfortingly familiar taste. #02-02 The Arts House, 1 Old Parliament Lane. Tel: 6333 9312