CONTEST ALERT! Hee Kee Desserts in Jurong Point

It's Paul's birthday and we're gonna parteeeeh

Yesireee! This will be a fun weekend as we will finally throw that poolside barbecue party that we've both been planning to have since we moved into our new home here in the Lion City. Every single time, whenever we'd pass by the barbecue area and we would smell the delicious aroma of meaty barbecue, buttered seafood or even hotdogs, Paul and I would always talk about throwing a small barbecue party with our friends. More than a year had past and finally, we found the perfect reason to push through with it! So yes, we will be busy marinating, preparing, chopping and pre-cooking today but that's all right. I just hope the weather will cooperate with us tomorrow. Please don't rain on Paul's birthday parade party!

Speaking of the birthday boy, let me tell you a little bit about him. Most of you have probably known him by name (and perhaps by face for some) with the numerous times I've mentioned his name throughout this blog. I just can't help it. After all, Paul has been and will be the main inspiration of this blog. Aside from the fact that he's such a good eating partner and a talented photographer, Paul is also a dessert lover. Believe me, no meal of ours will ever be complete without dessert. May it be a plate of cut-up fruits, a bar of chocolate or a scoop of ice cream, we always have to end our meal in a sweet, satisfying note. No complains here!

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So, when we were invited to check out the newly opened Hee Kee Desserts in Jurong Point, we gamely traveled all the way to the west of Singapore for it. Hee Kee Desserts is a local restaurant that specializes in Hong Kong-style desserts. What makes this unique though is that the restaurant is Halal-certified so that's great news to all those who has a strict Halal-only diet. Browsing through the menu, we were just so surprised that there are *read this* 80 dessert options to choose from! That is A LOT! While most of the dessert choices are similar to the ones you'd find in Hong Kong, they also have a couple of specially created desserts that makes use of our local ingredients and products.

Let me share with you the sweet, yummy treats that we were able to sample that day:

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Traditional Steamed Milk Pudding (S$3.50)
Remember when we were young and before bedtime, our parents would make us drink a glass of steamed milk? I would remember trying to avoid this every single night as I'm not a fan of steamed milk and would happily drink gallons of cold fresh milk instead. Sadly though, this sentiment has carried on till this day that I happily gave Paul my share which he enjoyed very much.

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Homemade Beancurd with Gula Melaka (S$3.30)
We also tried this warm beancurd pudding which tasted exactly like the Filipino taho. The gula melaka was so delicious as it gives a sweet punch to the subtle flavored beancurd. The only missing is sago and it would surely feel like home.

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Whole Coconut with coconut ice cream and peanut crunch (S$8.80)
One of the more expensive ones in the menu as everything is priced below S$5. This is every coconut lover's dream. Imagine enjoying fresh, homemade coconut ice cream then digging into the shell to munch into the coconut flesh which is topped with crushed peanuts too. Yummy and very refreshing.

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Durian Pancake (S$3.30)
Thin, crepe-like wrapper filled with whipped cream and durian. As much as how crazy I am over durian, I sadly can only take a small amount as I can't have whipped cream. So, Paul tried it and said that it was very good while I just watched with envy. *sigh* 

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Mango Cheong Fun (S$3.30)
This was one of the highlights of our dessert tasting session. When I read the menu, I really didn't know what to expect as cheong fun is associated to a very savory dish so I wasn't sure how well this would come out. Look at this beauty! Silky, thin cheong fun wrapper that's filled with a generous slice of sweet mango. We loved this! At this point we were both so full but we've managed to still finish this as we don't want good delicious mango dessert to go to waste. This is definitely a must-try!

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D24 Durian Sauce with Sago (S$5.80)
Durian may be available only on certain periods in a year but here at Hee Kee Dessert, durian lovers will be able to enjoy this all year round. Unfortunately though, this was the only dessert that I wasn't too crazy about. Yes, I love durian but the soup had a weird sour/bitter aftertaste which I guess is due to the D24 type of durian used. I tell you, after having that Mao Shan Wang durian last year, my life was never the same. Moving on...

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Salted Egg Yolk Glutinous Rice Ball in Osmanthus Sweet Soup (S$3.80)
Just by reading the name of this dessert was enough to make my mouth water. It has everything that I'd love to have in my Hong Kong-inspired dessert -- salted egg yolk. glutinous rice ball. osmanthus soup. ♥ It also helps that this is one gorgeous dessert, don't you agree? Being big fans of egg custard bun (liu sha bao 流沙包), we truly went crazy from the moment we bit into our delicious salted egg glutinous ball. It was sooo delicious! Oh, I want to go back for more.


This is the second part of this blog's 7th anniversary celebration and this time I'll be running not one but two giveaways for my readers in Singapore! Are you ready?

For this round, I'll be giving away (2) sets of Hee Kee Desserts vouchers worth S$20 EACH! This will allow you to go on a fun dessert date with your special someone and I can assure you that you'll have so much fun!

Ready, get set, join now!

a Rafflecopter giveaway

Some reminders:

1. Contest period: 26 September - 5 October, 2014
2. This is open to readers in Singapore only.
3. One unique entry per person only.
4. All participants should leave a comment to make their entries valid.
5. Don't forget to include your name, email address together with your complete answers. Incomplete entries will not be included in the raffle.
6. Winners will be notified via email and an announcement will be made on Facebook, Instagram and Twitter.
7. The prize will be mailed to all winners.
8. Winners will be given 30 days to respond, otherwise we will be awarding the prize to the next batch of winners.

*photo credit: Paul Ang

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