Hotel News

Lobby Lounge handcrafted cakes launch: Frasers House, a Luxury Collection Hotel, Singapore (formerly InterContinental Singapore) has unveiled an array of decadent new selection of handcrafted cakes from 1 June 2026, available at The Patisserie at The Lobby Lounge and online store.

Crafted by award-winning Executive Pastry Chef Jason Goh and his talented team, the latest cake collection, all available at $78 for whole and $12 for sliced cakes, celebrate timeless classics while introducing bold contemporary expressions, brought to life through naturally vibrant hues and sculptural silhouettes that reflect both artistry and craftsmanship.

Designed as both indulgence and centrepiece, the collection brings together an inclusive range of creations spanning nostalgic local flavours, decadent expressions, fruit-forward compositions and lighter vegan-friendly selections.

Lobby Lounge handcrafted cakes inspired by heritage and timeless indulgence
Drawing inspiration from Singapore’s rich culinary heritage, the collection highlights beloved local flavours alongside timeless classics. Signature creations include the Coconut Pandan Cake, a nod to local tradition, and contemporary delights such as the Dragon Fruit Cheesecake, Lemon Bush Pear Cake, and Quince Yogurt Cake. Guests seeking a lighter expression may discover delicate creations such as the Silken Tofu Strawberry Tart, while chocolate connoisseurs can indulge in the richly layered Chocolate de l’Opera Spinto 70%, crafted with deep cocoa intensity and refined balance. Finished in vibrant hues, delicate textures and sculptural forms, each cake is thoughtfully crafted to feel visually celebratory, transforming every gathering, gifting moment or occasion into something memorable.

Coconut pandan cake
Delight in the Coconut Pandan Cake, a fragrant tropical indulgence that pays homage to local flavours. A light and airy pandan chiffon layered with a silky coconut Chantilly and crunchy coconut streusel while the luscious gula melaka crèmeux introduces a caramelised depth, a symphony of tropical flavours, crafted to delight with every bite.

Chocolate de l’Opéra Spinto 70%
Bold and decadent, the Tahitian vanilla and the subtle sophistication of aged rum balances the deep richness of the Chocolate Genoise, finished with the crisp elegance of cocoa feuilletine praline. Chef Jason Goh’s signature creation, the Chocolate de l’Opéra Spinto 70% is a luxurious composition designed to linger long after the final bite.

Dragon Fruit Cheesecake
A vibrant balance of sweet and tart. The ruby‑hued dragonfruit sponge offers a gentle fruitiness, lifted by the bright intensity of a smooth dragonfruit coulis. While the toasted oat granola adds a crunch and nutty finish. A refreshing and indulgent cheesecake crafted to intrigue with every bite.

Quince Yogurt Cake
A delicate composition of bright citrus and refined sweetness. The layers of fragrant orange genoise are paired with luscious quince confit and enveloped in a light yogurt bavaroise, offering a harmonious balance of tangy freshness and creamy indulgence.

Lemon Bush Pear Cake
A refined medley of delicate fruit and comforting tea notes. Featuring layers of Lemon Bush Tea pear confit and velvety pear cream, resting atop a buttery Sablé Breton for a crisp and crumbly finish. Accented with milk chocolate almond nibs, each bite unveils a harmonious interplay of citrusy brightness, mellow sweetness and nutty richness.

Silken Tofu Strawberry Tart
Crafted as a lighter vegan-friendly indulgence, smooth soy tofu custard is paired with vibrant wild strawberry gelée and nestled within a delicate Sablé Breton base, before being finished with fresh strawberries for a burst of natural sweetness. Elegant and refreshing, the tart offers a gentle balance of creamy textures and bright berry notes in every bite.