Three Cheers Patisserie: Cosy Cafe In Farrer Park |
Food News

Get Pandan Kaya Macarons, Almond Butter Tarts And More At This Farrer Park Cafe

27th April 2023

Three Cheers Patisserie has pandan kaya macarons near Farrer Park


Cafe-hoppers, here’s another spot for you to check out: Three Cheers Patisserie near Farrer Park MRT Station! This cafe is brought to you by the same people behind the popular Mosanco Enchanted Cafe, so you can expect interesting treats and drinks here.


Sporting a mostly white and cosy interior with wood accents, this beautiful cafe offers a range of French patisseries, artisanal coffee, and brunch fare.


One of the more popular options on the menu is the Strawberry Shortcake ($8.90+). It features luscious vanilla-infused Chantilly cream with fresh strawberries atop a soft vanilla sponge cake.


The Vanilla Almond Butter Tart ($10.90+) is an equally delicious treat, starring house-made almond butter, vanilla cream, and crushed almonds encased in a buttery tart shell.


There’s also the Lemon Loaf ($8.90+), a mini pound cake that’s zesty, sweet, and refreshing. It also came with a small vial of lavender syrup for us to add to the cake.


Assorted macarons are also available at just $3 a pop, and the flavours differ each day. Standouts include Pandan Kaya, Ovomaltine, and Speculoos.


On the drinks front, we recommend trying the Hot Creme Brulee ($5.90+) and cold Ondeh x Espresso ($6.90+), a pandan-infused coffee drink that’s rich and fragrant. The former features a caramelised layer of sugar on top of the drink that’s blow-torched upon order.

For more delicious eats, check out our review of Wooly’s Bagels, a Muslim-owned bagel shop located directly opposite this cafe. Alternatively, check out our guide to the best cafes in Singapore!

Address: 88 Rangoon Road, Singapore 218374
Opening hours: Daily 11am to 11pm
Three Cheers Patisserie is not a halal-certified eatery.

22 Best Cafes In Singapore For Brunch And Desserts

Photos taken by Chew Yi En.
This was an independent visit by Eatbook.

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