[Closing] Probably one of Singapore’s most creative dessert cafe, Non Entrée Desserts has announced its impending closure.

Famous for its Molten Lava Cake called “Chocolate Avalanche” and other wacky local-food dessert spins such as the “Bak Chor Mee”, they will end operations on the 20th of October (Sun).

From Non Entrée Desserts’s Facebook:
“We are saying GOODBYE… After 4 years, Non Entree Dessert Cafe will be ceasing operations on 20 Oct 2019.

We cannot give enough gratitude to all who had given us love and support over the years. Our loyal customers who had given us the courage to explore and create by appreciating what we do and helping to spread the word to many others; Our business and media partners for simply fantastic support and sharing of knowledge that helped kept us in the game; And our team – from the pioneers to the new kids, every single one who had sweat, bled(some literally!), toiled and weathered the journey with us.

Non Entree was created with the philosophy to provide premium fine dining quality desserts at affordable prices in order to allow access for the local mass market consumers. And we can be proud to say that we have not deviated since the beginning, even though we knew it was always going to be a challenge balancing originality and commercial viability.

We hope that we have created wonderful memories for many of you, just as you have for us. 2 more months till the clock strikes twelve so come drop by and have a last dance with us!”

[Original Entry written in 2015] Non Entrée Desserts has made an entrance at Rangoon Road taking over the defunct Woodshed Café, right beside Ng Ah Sio Bak Kut Teh.

Sounds like a good combination, local Bak Kut Teh for mains and European-style desserts next door.

Being an ex-sous chef for pastry line at Basilico Regent Singapore, Francis Wong, together with 2 other friends, Toh and Goh, went through ‘thick and thin’ during their National Service days and decided to venture into the F&B industry.

Their aim is to introduce exquisite fine dining (aka non- entrée level) desserts to the ordinary café-hoppers (like us) at affordable price.

The entrance was hard to miss – painted in bright yellow with colourful rattan seats. The door mat says “MOJO” (We wonder if there is magical charm then.)

Interior wise, the vibes felt unpretentious, fun-loving, a space to chit-chat without feeling restricted over some exquisite desserts.

Drip drip and ooze ooze – the Chocolate Avalanche ($13.90) was a combination of both.

Made up of 70% Valrhona chocolate lava, chocolate soil, almond nougatine and orange infused vanilla ice cream, the way to eat it was to stab the chocolate lava cake and almond nougatine with a knife to create the ‘avalanche’.

Cinematic and sensational – hot Valrhona chocolate lava versus cold ice cream, hard almond nougatine contrasted with soft chocolate soil.

We loved the textural contrast after the visually euphoric moment.

The updated version is a warm Matcha Green Tea Lava Cake ($13.90) with Azuki Beans flowing onto smokey roasted green tea gelato, crunchy almond nougatine and chocolate soil.

While it did seem gimmicky initially, the combination of various textures and taste worked. Well, more matcha ‘bitterness’ would be better.

Apart from the 7 signature desserts, churros ($7.90) and waffles ($9.50 with single scoop of ice cream, additional $3 for extra scoop) were available.

Gelato at $4.80 for 1 scoop, $7.50 for 2 and $9.90 for 3.

Interesting gelato flavours include the Exotic – a mixture of mango and passionfruit, and Mascarpone Lime which is supposed to mimick our childhood vanilla lime ice cream (50 cents during my time).

We went for the waffle with single scoop of Mascarpone Lime to relive our childhood memories.

The Waffle was decently crispy on the outside and fluffy on the inside, except that the scoop of ice cream was noticeably smaller than usual with a hollow core.

We could barely reminisced the past with that small but not quite similar flavour and was brought back to reality.

A small line-up of dainty pastries were available at the counter and this Pistachio Raspberry ($8.90) caught our attention with their unique combination.

The pistachio was masked by the sweet raspberry jam taste alike, with a slightly denser texture.

To note, the cafe used to have eclairs on display, but were removed according to their latest update on Facebook as “they were not up to standard.”

Some of the local ‘savouries’ they have created are actually desserts. The Bak Chor Mee, is made with ango vermicelli “noodles”, mango pudding with aged balsamico “vinegar”, raspberry reduction “chilli”, sesame snow “minced meat” and coconut “fishball” parfait.

The Breakfast Set reminded us the of the version at Mod-Sin Restaurant Labyrinth at the Esplanade.

When clarified, Non Entrée Desserts revealed they were actually inspired by Verjus in Eggs by Heston Blumenthal.

It comprised of coconut panna cotta “soft-boiled egg” with bursting exotic “yolk”, topped with Gula Melaka “soy sauce”, cinnamon “pepper powder” and kaya parfait toast on the side.

We will miss Non Entrée Desserts for their deliciously looking and tasting signature desserts. All the best to the team. Thank you for the memories and fun times.

Non Entrée Desserts
204 Rangoon Road, Singapore 218451 (Farrer Park MRT)
Opening Hours: 2pm – 10pm (Tue – Thu), 2pm – 11pm (Fri), 12pm – 11pm (Sat), 12pm – 10pm (Sun), Closed Mon

Other Related Entries
Mad About Sucre (Teo Hong Road)
Angelina Singapore (Capitol Piazza)
Bakersfield (Fusionopolis)
Arteastiq (Plaza Singapura)
The Bakery Chef (Jalan Bt Merah)

* Written by Daniel’s Food Diary Cafe Correspondent Nicholas Tan. Find him on instagram @stormscape for more dessert pictures.


  1. “to relieve our childhood memories”

    ” Eclairs on display were also removed according to their latest update on Facebook.”


  2. “to relieve our childhood memories” LOL

    ” Eclairs on display were also removed according to their latest update on Facebook.”

    The sentence doesn’t even make sense.

    • I think a combination of lack of publicity, inaccessibility and competition all around. The new cafe will face similar challenges as well.


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