I’m a big fan of Taiwanese food and sweets, so when I found out that Typhoon Cafe was serving up a special collaboration dessert with my childhood favourite candy — the White Rabbit Souffle — I jumped at the chance to visit the restaurant.
We visited the outlet at Plaza Singapura, which had a refreshing pastel theme and lush greenery trailing along the walls and tables, inspired by Taiwan’s hole-in-the-wall cafes along Fujin Street. Fun fact: Typhoon Cafe’s name is actually a creative abbreviation of Taiwan and taste in Chinese, which promises to bring the “taste of Taiwan” to Singaporeans.
First up was the Double Boiled Chicken Collagen Soup (S$12.80), which was definitely one of my favourites of the meal. The soup was rich and flavourful, and it was apparent that the restaurant had not skimped on any of the herbs or on the cooking time. The tender chicken flesh was also thoroughly infused with a herbal fragrance. It’s a soothing bowl of soup that can do no wrong.
For mains, we went for the Signature Taiwanese Oyster & Pork Intestine Mee Sua (S$14.80) — a must-have at any Taiwanese food place. The dish came with a serving of succulent oysters, tender pig intestines, and chewy mee sua. The dish was pretty flavourful, although the flavours from the oysters do add a strong seafood fragrance to the dish so if you’re not a fan of oysters, you might want to give this dish a miss.
We also tried the Heavenly Four Kings of Vegetables (S$13.80) which was a mix of french green beans, ladyfingers, eggplants and long beans. The veggies were fried in a black bean sauce and topped with fried shallots to give it a strong and rich fragrance.
One of Taiwan’s classic dishes, the Claypot Sanbei Chicken (S$13.80) soon joined the table. Sanbei Chicken, or Three-Cup chicken, refers to how chicken is simmered in a three-cup combination of rice wine, soy sauce and sesame oil. This dish was a little too heavy to enjoy by itself, but it was perfect with a bowl of white rice (S$1.80) to balance out the saltiness of the thick sauce.
Drinks-wise, we had a pot of Taiwan Ginger Red Tea (S$8.50) and a jar of Classic Milk Tea (from S$5.90). As someone who loves ginger (horrifying, I know), the ginger tea was right up my alley with its slight spice and warm fragrance. Although a refill of the pot was available, I was too full to take up the offer.
No meal is complete without desserts and of course, we had to try out the star of the show — the White Rabbit Souffle (S$18.90)! Fluffy souffle pancakes were stacked into a tower, with cute rabbit ears made of icing sugar decorating the top of the pancakes. It was served alongside a mini tub of White Rabbit ice cream, a cup of White Rabbit milk pudding, baked vanilla crumble and a couple of dried orange slices.
The souffle pancakes had the perfect melt-in-your-mouth consistency, but it was on the plainer side as it was meant to be paired with the White Rabbit ice cream. The ice cream was packed in the iconic red, white and blue colours reminiscent of the candies, and perhaps I had too high of an expectation for the ice cream as I found the signature fragrance of the milky candy to be a little lacking.
What pleasantly surprised us, however, were the tiny bits of White Rabbit candy sprinkled throughout the souffle pancakes. It definitely brought a smile to our faces whenever we found one within our bite of pancake.
I found the White Rabbit pudding stealing the show with the nostalgic taste of White Rabbit candies that I had been looking for. With the cute sugar rabbit ears, a generous topping of crushed peanuts and cubes of milk jelly, the pudding was an insta-worthy work of art that had me swooning.
The milk jellies that topped the pudding went exceptionally well with the milder, but equally delectable milk pudding. Although the crushed peanuts could overpower the fragrance of the pudding at times, adding a touch of icing sugar from the “rabbit ears” brought a better balance to the nutty and creamy combination.
The White Rabbit Souffle is definitely worth a try for White Rabbit candy lovers — this dessert is only available until 3 September 2023, so you should hurry down to any of Typhoon Cafe’s four outlets across Singapore before it’s gone!
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Photos by Kaye Yeo
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