Whisk

The first time I saw Whisk, it was in the final stages of renovation works. That was more than a year ago. On a recent weekend, we decided to drop by for afternoon tea. Located within the Tiong Bahru estate enclave, the café is a few steps away from Drips Bakery Café on Seng Poh Road and sits at the junction with Eng Hoon Street where The Orange Thimble and Tiong Bahru Bakery are. Stepping in, I was greeted by a display of pastries and cakes. Except for a black piano, wooden stools and dark-coloured chairs against pale wooden floor, the place is all white – counter top, tables, (tiled) walls and ceiling. Sweetness of torched meringue, which was a tad mushy, on top of the lemon tart was balanced by the tangy lemon curd. Could not rave about the strawberry shortcake nor fault the cappuccino and hot chocolate while the espresso had a faint aroma of roasted beans, was medium-bodied and too acidic for my liking. None of us were impressed with its food, drinks and lack of service.