10 Best Dessert Shops in Singapore

The best dessert shops in Singapore serve the sweets locals actually grow up on: silky tau huay, bowls of cheng tng, chendol thick with gula melaka, Hong Kong-style steamed custards, Korean bingsu and Taiwanese taro balls. This guide gathers ten established spots, each checked against its own website or official listing. Menus, outlets and hours change often, so treat it as a shortlist to explore rather than a strict order.

A long-running traditional dessert house whose flagship sits on Temple Street in Chinatown, summed up on its own site simply as traditional desserts. It is known for two things: Cantonese-style pastes such as almond, walnut and black sesame served hot or cold, and towers of finely shaved snow ice in fruit flavours like mango. Its tagline, to savour the dessert moment, fits the unhurried, old-school feel.

Chinatown
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A traditional Hong Kong-style dessert cafe on Liang Seah Street in Bugis, working from a long menu of hot and cold tong sui. Its best-known orders are the steamed egg and milk custards and sago bowls such as mango pomelo sago, sitting alongside grass jelly and stewed sweet soups. The room is old-school and casual, the kind of late-night spot where a table shares several small bowls.

Bugis
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A homegrown chain of Asian dessert counters in malls around Singapore, which describes its own line as snowy ice and traditional Asian desserts made fresh daily. It leans hard on durian and mango, with durian pancakes and durian sago sitting beside mango pomelo sago and fruit-topped shaved ice. With outlets across the island, it is an easy mall stop for something cold and fruit-forward.

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A soya beancurd stall at Old Airport Road Food Centre known for a silky, custard-smooth chilled tau huay. It serves the beancurd cold rather than warm, with the stall calling itself the creator of chilled soya beancurd at the centre, and adds toppings such as red bean and pearls. It is a compact hawker stall, so allow time when it is busy.

Old Airport Road Food Centre
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A traditional beancurd specialist that, on its own site, says it has been made by the same Singapore family since 1955 and is now run by the founders' grandson. The draw is a bowl of hot, silken tau huay ground from soya beans, served alongside soya milk and grass jelly, with its main shop on Short Street near Bugis. It is a straightforward, heritage-minded stop for warm beancurd done the old way.

Short Street
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A heritage tang yuan stall at Golden Mile Food Centre whose speciality is ah balling, glutinous rice balls with fillings such as peanut, sesame, yam and red bean served in a choice of sweet soups. The stall traces its start to 1947 and a pushcart on Jalan Sultan and says it is still run by the founder's family, with the 75 nodding to its stall number and the year it moved to Golden Mile. Soups run from the classic peanut to ginger, almond and longan red date.

Golden Mile Food Centre
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A chendol stall in Chinatown Complex Market & Food Centre that focuses on doing one dessert carefully: shaved ice over coconut milk, green pandan jelly and gula melaka. The stall says it cold-presses its coconut milk daily and uses pandan leaves and charcoal-processed gula melaka for the syrup. It is a single-dish specialist, so the order is essentially just a well-made bowl of chendol.

Chinatown Complex
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A busy hawker dessert stall at ABC Brickworks Market & Food Centre with a long list of more than 40 hot and cold options, from cheng tng and ice jelly to sago and red bean soups. It is best known for its Power Chendol, a chendol heavy on thick, fragrant gula melaka, along with durian- and mango-topped shaved ice. The choice is wide and the prices are hawker-low, which is much of the appeal.

ABC Brickworks Market
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A Korean dessert cafe built around bingsu, the shaved-milk ice dessert, in flavours such as injeolmi (toasted soybean), red bean, green tea and mango. Alongside the ice it serves other Korean sweets and snacks, and describes itself as a haven of Korean sweet delights. It has outlets in malls including Plaza Singapura, an easy air-conditioned stop for a bingsu.

Plaza Singapura
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A Taiwanese-style dessert chain built around Jiufen-inspired bowls of chewy taro balls, served over bases such as beancurd, grass jelly and ai-yu jelly with toppings like red bean and pearls. The brand says it blends Jiufen's traditions with a fresh twist and scoops its taro balls daily. With counters in malls across Singapore, it is an accessible spot for a cold, customisable Taiwanese dessert.

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