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  What Others Say About Us

Pineapple Tarts
"...These tasty "golf-ball" treats are known for its delicate melt-in-your-mouth thin crust and moist sumptuous jam fillings - a hall mark that remains ever popular at home and even tourists aboard!"
click here for full article.

— Fabian Poon for letstakeafrontseat - editorial feature
letstakeabreak.sg, January 2012

"...they really have the habit of breaking the norm and making it insanely tasty at the same time! LE Cafe's "golf-ball" pineapple tarts, the one that you better book 2 months before Lunar New Year. Is that good!"
click here for full article.

letstakeabreak.sg
letstakeabreak.sg, 15 December 2011

"Le Café’s giant “golf-ball” tarts have been touted as the gold standard for pineapple tarts. Indeed, we were bowled over by their distinct size and excellent taste."
click here for full article.

— Julia Khoo
inSing.com, January 2011

"...if you like your pineapple tarts big, fat and round, try the golfball-sized ones here. These have proven a hit with tourists from places like Hong Kong, Taiwan, Japan and the United States...."
click here for full article.

— Thng Lay Teen
The Straits Times, 12 August 2007

"Buttery and hearty, the golden pastry ball is filled with the tart sweetness of their homemade  pineapple jam. It’s a treat not to be missed..." (Gold Award)
— Sweetest things
Singapore’s Best Desserts 2005

"The pastry is soft, richly so, so you don't really need to eat more than one or two, and so crumbly, you have to bite into it with a hand cupped under your chin, or suffer egg on your face..."
click here for full article.

— Sylvia Toh Paik Choo
The New Paper, 10 February 2002

"The best pineapple tarts in all of Singapore is to be had from LE Cafe...They are the most goondu-sized ones, plump with delicious pineapple jam..."
— Sylvia Toh Paik Choo
Lifestyle@AsiaOne, 18 January 2001


Bean Curd Tart
"...with the first bite bringing the meltdown of fresh bean curd coalescing with the buttery crumbly crust inside the mouth. Albeit that interchange of texture and taste, one can almost instantaneously reach an epiphany." click here for full article.
— Fabian Poon for letstakeafrontseat - editorial feature
letstakeabreak.sg, June 2012

"...The crust does not feel oily to the touch and the bean curd filling itself achieved such well balance taste you know is good to have more without having the feeling of being excessively sweet. " click here for full article.
letstakeabreak.sg
letstakeabreak.sg, 27 June 2011

"IF YOU like the taste of egg tarts but are looking for a healthier alternative, Le Cafe Confectionery & Pastry's beancurd tarts may just be it..." click here for full article.
— Thng Lay Teen
The Straits Times, 12 August 2007

"Encased in a thin cup of buttery pastry, the tart with its satin smooth soya bean filling, complete with a hint of almond and a delicate fragrance..." (Gold Award)
— Sweetest things
Singapore’s Best Desserts 2005


Coffee Cookie
"Crunchy and thick-cut, with an exquisite texture and a heavenly aroma, these dark square cookies are roughly studded with almonds, coffee granules..." (Gold Award)
— Sweetest things
Singapore’s Best Desserts 2005


Moon Pies
"...the moonpies here are seriously good. The fragrant, flaky pastry, which is generously sprinkled with toasted sesame seeds, melts in the mouth..." click here for full article.
— Thng Lay Teen
The Straits Times, 12 August 2007

"...they taste out of this world when they are hot... P.S. I’ve lost 3 kilogrammes this year so I must be eating the right things."
— Violet Oon for Today, 1984


Rum Balls
"Chocolate pastry spiked with rum is rolled into the shape of a little ball...LE Cafe’s version is deliciously chocolaty and rich in rum."
— Sweetest things
Singapore’s Best Desserts 2005

"...Right tasting Rum Balls are not easy to come by; most are either over-done with chocolate coating, or their sugariness sit on the extreme end of the scale. Quite distinctively, LE Café's rum-based pastry is coated with premium dark chocolate and overall sweetness of the ball is pretty much controlled. We had a good time indulging in them without feeling satiated." click here for full article
— Tiara Zhang for www.funkygrad.com, Dec 2010


Mandarin Orange Christmas Log Cake
"...The tantalizing Mandarin Orange Log Cake gave us a pleasant surprise. We were impressed by the brillant fusion of Western and Chinese ingredients. The Mandarin orange (a symbolic Lunar New Year fruit) is generously introduced in a soft orange sponge cake laced with fresh cream. These juicy orange bits come with a tinge of cointreau which bequeaths the cake a refreshing twist. The satisfying 'omph' derived from its highly delicate sponge that is akin to a baby's touch make the cake stand out...." click here for full article
— Tiara Zhang for www.funkygrad.com, Dec 2010

Features


— RUSIYAI THEDI
Vasantham Channel (Channel 12), 8 December 2007 @ 7.00pm



— Next Stop... Bon Appetit!
Channel 8, 14 February 2007 @ 8.00pm


"The golfball-sized pineapple tarts are their bestseller, while coffee cookies, beancurd tarts, rumballs and moonpies are among the other more popular items."...click here for full article.
— Joanne Peh
The Nanyang Chronicle - March 27, 2006