Esquina
The fun and funky tapas bar by Michelin-star Chef Jason Atherton serves up some desserts as cool and quirky as the restaurant itself. Our favourite is their Chocolate Mousse, served thick and hugged by a crunchy chocolate soil. The soil adds some really intense chocolatey flavours to the plate, while the mousse itself is a little lighter with just a hint of sweetness. Next, a gorgeous blackberry gel is artistically dotted around the dish, interrupted by a few miniature vanilla churros. The churros are classically Spanish, dusted and crispy on the outside then warm and chewy on the inside. Share it like tapas, or like us, enjoy it all to yourself. (www.esquina.com.sg)
