Food News

This New Dessert Cafe In Farrer Park Has Souffle Pancakes And Elegant “Neo-Chinese” Decor

Lantine is a new Chinese dessert cafe in Farrer Park

Image credit: Christine Chen Ying Ying

Thanks to its neo-Chinese interiors, the newly opened Lantine has been making waves online. Located along Rangoon Road, this dessert café blends minimalist design with Chinese motifs, creating a visually striking space. Beyond its aesthetics, Lantine offers an array of desserts and drinks that you may want to check out.

Image credit: SH Tan

For desserts, must-try creations at Lantine include the Strawberry Souffle ($16), which sees three soft and fluffy pancakes crowned by whipped cream and sweet strawberries. Alternatively, you can order the Matcha Souffle ($14), which sees the same pancakes paired with matcha powder and red beans. These dishes are quite sizeable, so you could totally share them with a friend, too.

Image credit: 10 Mai

Other sweet treats include the petite Taro Mochi ($5.50), where chewy mochi is mixed with taro and pearls of various flavours. One thing’s for sure—Lantine nails the presentation of their dishes, as evident in the above picture.

Image credit: 10 Mai

As for drinks, we recommend you check out tea options such as Roasted Milk Tea ($11), Taro Latte ($8), and the Goji Berry & Red Date Roasted Milk Tea ($11), which is served in the bubbling pot you see above.

Image credit: Karen Tan

Lantine is a four-minute walk away from Farrer Park MRT Station, making it easily accessible. If you’d like to check out other things in the area, we’d suggest Yeast Side, a cafe known for fresh sourdough pizzas and circle croissants. Also consider Midnight Noodle Club, a DIY instant noodle cafe that opens till midnight, with a selection of almost 80 instant noodle flavours.

Address: 103 Rangoon Road, #01-01, Singapore 218386
Opening hours: Tue-Sun 12pm to 9pm
Website
Lantine is not a halal-certified eatery.

Featured image adapted from Christine Chen Ying Ying, SH Tan, and 10 Mai.

Enze Kay

Enze has been a food writer for more than half a decade. He loves noodle dishes from all over the world, but has a special place in his heart for the local classics, such as bak chor mee, wonton mee, and hokkien mee.

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