Pies, has become a staple in my dessert diet - thanks to Windowsill Pies. My visits have been so regular, I am still not tired of their limited range of pies.
I wonder what it took for someone to realise that our island is in dire need of a good pie. Windowsill has to be godsent. At the rate I am consuming their pies, I should be made ambassador soon enough - even more gregariously than my love for red velvet or carrot cake.
I shall not hide my infatuation with the vodka lime - the best of sweet and sour all in one and an alcoholic punch to end it off.
Smores, I've yet to try the real dessert but I am in love with the homemade graham crackers. Best eaten with the sour pies.
Similarly goes for blueberry pie that always gets me all excited - maybe they choose to experiment countlessly with either sugar crystals or pearl sugar entrusted tart cover, sweet tooth me prefers the former. Bring that back please!
Never enough of this well balanced number.
Morello cherry is usually a by the way for me, takes a whole new level of sour to love this so I'm still heart and soul with their blueberry pies.
I have to be a stalker of Windowsill's instagram account to even stumble upon their latest offering - a collaboration with #symmetrycamp (There is also a collaboration with Symmetry cafe so do not get confused between the cafe and the project!) It is a showcase at garden's by the bay come 2 November, Singapore's very own indie music festival brought to you by Symmetry Entertainment.
So anyhow and anyway, the limited edition pie was launched on 21 August and is available till mid November before the christmas flavours take over. The pre-launch one I managed to get a slice of (the last one infact!) is a beautiful concoction of chocolate fudge, candied thyme, meringue mushroom and chocolate crumble infused with truffle. Herb gardens are all the rage now and this completely resembled one - I can have my garden and eat it!
I adore truffle quite shamelessly, even if its just truffle oil - cheap as can be, but a wonderful ingredient to have around the kitchen. This has to be a first white truffle dessert eaten and yes I am sold on the intricacies of the dessert - luxuriously smooth chocolate pudding with savoury cookie crumble, raisins and candied thyme. I could just nibble on candied thyme as a candy for-ever. Arguably their best chocolate attempt to date - unabashedly not a fan of either the caramel chocolate tart (retired flavour!), smores nor grasshopper.
$8 per slice and it sits in the premium range, their official tart will come sloshed in white chocolate - apparently more wicked and better than the one sampled - so yes, I will be camping out and making a return soon!
I had a chance to speak with Sean, a passionate young adult who immediately rejected my request for red velvet pie since it was too vogue. Laudable effort to avoid fads at all costs.
Pie porn.
So then September 21 came and went and I knew I had to return for the latest star on the menu. 4 slices left and I instagram-reserved my slice.
If there is one way that white chocolate trumphed out on milk chocolate, it most certainly did so for the Truffie Pie ($8), the incredibly delicious milky finish and faint traces of truffle was pure genius. Their rum soaked raisins were more outstanding this time. One wickedly addictive white chocolate dessert is all I can manage now, I can never profess my love for their pies enough and this should really be a permanent fixture but until that happens, I should be logging in my regular visits for my dosage of Windowsill Pies.
Just to end off, we had a bite of their khong bak buns - Pork Belly with Spring and Pistachio Pesto straight off their Fortnight menu. Delectable as can be, I never knew pistachios and pesto go so well together. $3.50 each is pricey for a khong bak pau but a decent price to pay for creativity.
These are now made a permanent fixture whilst the main courses get tweaked every fortnight!
Ship ahoy? This was barely permanent, got erased soon after.
Soon, soon.....soooon!
Psst, Sean let me in on their upcoming christmas flavour: chestnut and orange. I cannot await their magic fingers at work once again.
Windowsill Pies
78 Horne Road
I wonder what it took for someone to realise that our island is in dire need of a good pie. Windowsill has to be godsent. At the rate I am consuming their pies, I should be made ambassador soon enough - even more gregariously than my love for red velvet or carrot cake.
I shall not hide my infatuation with the vodka lime - the best of sweet and sour all in one and an alcoholic punch to end it off.
Smores, I've yet to try the real dessert but I am in love with the homemade graham crackers. Best eaten with the sour pies.
Similarly goes for blueberry pie that always gets me all excited - maybe they choose to experiment countlessly with either sugar crystals or pearl sugar entrusted tart cover, sweet tooth me prefers the former. Bring that back please!
Never enough of this well balanced number.
Morello cherry is usually a by the way for me, takes a whole new level of sour to love this so I'm still heart and soul with their blueberry pies.
I have to be a stalker of Windowsill's instagram account to even stumble upon their latest offering - a collaboration with #symmetrycamp (There is also a collaboration with Symmetry cafe so do not get confused between the cafe and the project!) It is a showcase at garden's by the bay come 2 November, Singapore's very own indie music festival brought to you by Symmetry Entertainment.
So anyhow and anyway, the limited edition pie was launched on 21 August and is available till mid November before the christmas flavours take over. The pre-launch one I managed to get a slice of (the last one infact!) is a beautiful concoction of chocolate fudge, candied thyme, meringue mushroom and chocolate crumble infused with truffle. Herb gardens are all the rage now and this completely resembled one - I can have my garden and eat it!
I adore truffle quite shamelessly, even if its just truffle oil - cheap as can be, but a wonderful ingredient to have around the kitchen. This has to be a first white truffle dessert eaten and yes I am sold on the intricacies of the dessert - luxuriously smooth chocolate pudding with savoury cookie crumble, raisins and candied thyme. I could just nibble on candied thyme as a candy for-ever. Arguably their best chocolate attempt to date - unabashedly not a fan of either the caramel chocolate tart (retired flavour!), smores nor grasshopper.
$8 per slice and it sits in the premium range, their official tart will come sloshed in white chocolate - apparently more wicked and better than the one sampled - so yes, I will be camping out and making a return soon!
I had a chance to speak with Sean, a passionate young adult who immediately rejected my request for red velvet pie since it was too vogue. Laudable effort to avoid fads at all costs.
Pie porn.
So then September 21 came and went and I knew I had to return for the latest star on the menu. 4 slices left and I instagram-reserved my slice.
If there is one way that white chocolate trumphed out on milk chocolate, it most certainly did so for the Truffie Pie ($8), the incredibly delicious milky finish and faint traces of truffle was pure genius. Their rum soaked raisins were more outstanding this time. One wickedly addictive white chocolate dessert is all I can manage now, I can never profess my love for their pies enough and this should really be a permanent fixture but until that happens, I should be logging in my regular visits for my dosage of Windowsill Pies.
Just to end off, we had a bite of their khong bak buns - Pork Belly with Spring and Pistachio Pesto straight off their Fortnight menu. Delectable as can be, I never knew pistachios and pesto go so well together. $3.50 each is pricey for a khong bak pau but a decent price to pay for creativity.
These are now made a permanent fixture whilst the main courses get tweaked every fortnight!
Ship ahoy? This was barely permanent, got erased soon after.
Soon, soon.....soooon!
Psst, Sean let me in on their upcoming christmas flavour: chestnut and orange. I cannot await their magic fingers at work once again.
Windowsill Pies
78 Horne Road
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