Homm Dessert has landed at WEAVE Resorts World Sentosa.
If you have ever queued for their Thai-inspired bingsu in Melbourne or Raffles City, you probably understand the hype.
This is their first venture into Sentosa, at the lifestyle hub WEAVE right by the Sentosa Oceanarium.
Walking in, the space feels fresh, with pale woods and a merchandise corner with tote bags and bingsu-themed postcards.
Let’s talk food. Homm has kept its usual dessert stars, but at WEAVE, the team has brought in more savoury options.
Thai Chili Crab Linguine ($22.80)
You will find pasta dishes here like the Ocean Tom Yum Linguine ($17.80), Angus Beef Bolognese ($14.80), Mentaiko Prawn Capellini ($18.80), Mushroom Aglio Olio ($14.80) and Thai Chilli Crab Linguine ($22.80).
I went for the RWS-exclusive of Thai Chili Crab Linguine, tossed in a sauce full of lemongrass, garlic, shallots, candlenut, and just enough chili.
The flavours come in waves, aromatic and slightly sweet at first, then the chilli brings a steady warmth that builds but never burns.
On top, you get two soft-shell crabs, fried until golden crisp. Nothing soggy or greasy, just a lovely crunch with every bite. Comforting, with bright tang from the aromatics.
Sriracha Salmon Sando ($18.80)
The first thing you notice is the sheer thickness of the shokupan bread. It is soft and airy, yet it holds its shape even when packed with fillings.
There’s a buttery toastiness on the outside, then comes the smoked salmon, which is silky and not too salty.
The striking part, though, is the sriracha caviar piled on top.
Those tiny, spicy pearls burst with every bite, giving a fun pop and more heat. Best eaten with two hands and zero regrets.
Tomato Panzanella & Shokupan Sticks ($16.80)
A creative twist on a classic northern Thai inspiration. Normally, the original ‘nam prik ong’ would come with glutinous rice, but here you get thick, golden shokupan fingers toasted until the edges are crisp.
The cherry tomatoes come in both red and yellow, juicy and sweet, sitting on a base of creamy labneh Greek yoghurt.
This could pass for brunch at a Melbourne café, except with clever use of Thai flavours.
Mango Soba Salad ($16.80)
The ingredients work together like a Thai summer in a bowl.
Chilled soba noodles are the base, slightly nutty and slippery, ideal for picking up bits of diced mango and creamy avocado.
What really lifts it is the dressing with a punchy mix of fish sauce, lime juice, and chilli. When you pour it over, the salad comes alive with a salty, sour, sweet and gentle spicy kick.
Tori Karaage ($8.80)
Each piece uses chicken thigh, so the inside stays juicy while the outside stays crisp.
The Thai ‘nam chim jaew’ is made from just chilli, shallots, garlic and tomatoes. It is thick, spicy, and smoky.
I thought that the heat was very manageable, though a friend felt it was Thai-blazing spicy. You let me know.
Mount Chendol ($18.80)
A RWS exclusive, this is chendol reimagined, but the flavours still honour the original.
The base is coconut snowflake ice, shaved so fine it feels like eating fresh snow (if snow tasted like sweet coconut).
Around the ‘mountain’ you get strips of jackfruit, bright green pandan jelly, soft red beans, creamy sweet corn, and dark grass jelly.
Pour on the thick gula melaka syrup and you’ve got every classic local dessert note which is sweet, creamy, fragrant, and refreshing.
Thai Tea Avalanche Bingsu ($19.80)
To me, this is the must-have for any visit to Homm Dessert, its signature spectacle and crowd-puller (practically daring you not to take a photo before digging in).
The base is made of shaved ice flavoured with a custom blend of Thai milk tea, not too sweet and with a subtle earthiness from the mix of two tea varietals.
On top, you get a thick swirl of whipped cream cheese that brings a tangy, savoury edge. There’s Thai tea gelato perched on top, plus a generous dusting of buttery crumble.
When you pull up the acetate sleeve, the avalanche of toppings cascades down the sides, mixing everything together in the bowl below.
It’s really more than just a gimmick. The mix of cold, creamy, crunchy, and chewy textures from the grass jelly is fun and surprisingly balanced. And fun to eat as well.
Cheese Top Taro Milk Tea and Thai Milk Tea ($7.80 for taro, $6.80 for Thai tea)
The Thai milk tea tastes smooth and mellow, and the cheese foam on top is thick and creamy, almost savoury.
The taro version is equally inviting, creamy and nutty, with a subtle floral note that pairs well with the cheese topping.
Even though it is a drink it does feel like having a dessert.
Brûlée Mochi Sundae ($8.80)
For something playful, you get the Brûlée Mochi Sundae in flavours of coconut, Thai tea, or strawberry and passionfruit.
My favourite is the Thai Tea, with Thai tea gelato, chewy konjac, and Thai tea-flavoured mochi noodles.
They are all crowned with mochi which is torched to give a smoky, caramelised crust that breaks into a stretchy, warm centre.
There is no doubt why Homm Dessert earned its following in Melbourne. It’s more than just an Instagram-worthy stop.
Each dessert offers a real experience, and if you’re a fan of Asian flavours with a twist, the savoury dishes, bingsu, toast and brûlée sundaes make for a memorable ending to the meal.
Do save some space for the Avalanche Bingsu.
Homm Dessert
WEAVE #01-232, Resorts World Sentosa, 26 Sentosa Gateway, Singapore 098138
Opening Hours: 10am – 9pm (Mon – Sun)
Homm Dessert
Raffles City Singapore B1-12, 252 North Bridge Road, Singapore 179103
Opening Hours: 11am – 9:30pm (Sun – Thurs), 11am – 10pm (Fri – Sat)
(Last order 30 minutes before closing
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* This entry is brought to you in partnership with Homm Dessert.
