Known for their Basque-style burnt cheesecake and starting the trend in Singapore way back in 2019, Olivia Restaurant & Lounge at Keong Saik is no strangers to many people.

After 2 years, the team behind Olivia Restaurant & Lounge has finally opened a standalone shop for their signature cheesecake, QUIEC, just one street away from their sister outlet at Keong Saik.

There are plenty of cafes and restaurants in the area, from new entrants Chez Suzette and Acoustics Coffee Bar (which shifted from Ang Mo Kio), to old time favourites Michelin Bib Gourmand Man Man Japanese Unagi Restaurant and Kok Sen, African-themed Kafe Utu, Muse Initiative by Hvala, Keong Saik Bakery, Sugar Thieves, The Social Place and Butler Koffee.

Stepping inside, the interior is painted in yellow and brown hues, just like a burnt cheesecake, and it smells like one, especially when each batch of bakes is being replenished on the display.

From the tiles on the walls to the floor, four tables and benches, the designs are symmetrical, which somewhat reminds me of a cheese grater with its neat arrangement.

Their signature Olivia Burnt Cheesecake can be found here at QUEIC in various sizes: 4” ($15), 6” ($48) and 9” ($78).

I remembered vividly how distinctive and remarkable Olivia’s version is, using Valdeon cheese (a Spanish blue cheese made from a blend of goat and cow milk) that give it a savoury note, on top of an almond sable base that is firm and crisp, before scorching the top layer to add a caramelised touch.

More like a pie instead of the cake due to the almond sable base, the result is a semi-molten cheesecake at room temperature, creating a myriad of textures from the oozy cheese to the crazy caramelised layer and the crunchy almond sable base.

There is a nice balance of sweet and savoury notes due to the Valdeon cheese used, intense but not overpowering, slightly salty and pungent, with a complex combination of flavours.

The Idiazabal Cheesecake (4” $10, 6” $45, 9” $74) looks just like a normal cheesecake, without the almond sable base, firm and dense with a smooth texture.

With distinctive smokiness infused within the cheesecake, the rich flavours is almost like eating a whole block of cheese.

2 other cakes are available in multiple sizes, namely Olivia Chocolate Cake (4” $17, 6” $52, 9” $82) and New York Cheesecake (4” $10, 6” $45, 9” $74).

My favourite is the American Cheesecake Macaron ($12), with orange & yuzu compote, almond sponge, piped with dollops of New York Cheesecake on the sides, sandwiched between two 4-inch macaron shells.

With a firm macaron shell that is crumbly on the outside and moist on the inside, the textures are further enhanced with the pulp-like compote, creamy cheesecake fillings and fluffy almond sponge.

The overall taste is bright, citrusy and fruity, a refreshing taste that cuts through the creamy cheesecake.

The Gateau Basque ($10) is a buttery almond-flavored cake filled with a layer of vanilla pastry cream infused with rum.

The top layer is thin and crisp, with a velvety smooth layer of pastry cream infused with vanilla beans and rum that elevates the taste.

The almond pastry base other other hand is earthy and nutty, with a denser and firm texture.

With the focus on their bakes, their selection of beverages are quite basic: Coffee ($4 – $6) from Nespresso, Tea ($6 – $10) and Soft drinks ($5 – $10).

Living up to the expectations of the famous Basque-style burnt cheese from Olivia, I believed QUEIC will be a popular spot for the cheesecake lovers, especially with the variety that is interesting and enticing.

QUEIC
41 Kreta Ayer, Singapore 089003
Opening Hours: 11am – 7pm (Mon – Sat), Closed Sun

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* Written by Nicholas Tan @stormscape who loves all things [NEW]. DFD paid for food reviewed unless otherwise stated.

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