Gobi presents King Julian’s Crown

April 1, 2016

For S$13.50, enjoy Gobi’s interpretation of King Julian’s crown. A delicious warm sumo brown, on a bed of fresh bananas, topped with Gobi’s  homemade silky vanilla ice cream and golden walnuts sprinkled all over.   Enjoy this decadent dessert.

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Easter Cookies not just for Easter for all year round.

March 24, 2016

Easter cookies are a traditional British cuisine gift, given to guests on Easter Sunday. Skillfully made with flour, butter, egg yolk, baking powder, sugar,  lightly spiced, currant-studded. Moist, soft, biscuity, and a sugary crunch. This 4 inches (10 cm) in diameter cookie will make you smile. Gobi makes these cookies all year round. Minimum order for these cookies is 100 pieces. Price is S$3.00 not inclusive of GST.

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What happens when Pineapple meets Watermelon?

March 7, 2016

The Pineapple Melon Sorbet. Watermelon made out of 99% water and probably one of the worst fruits to make into ice cream and sorbet. We love the challenge. We manage to squeeze 350gm of watermelon puree out of  a 3kg fruit. It takes a lot of strength to scrape the sorbet off. It’s not quite a block of ice but close. Once it’s on the serving dish, the effort was…

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Gobi’s High Tea Set @13.90

March 5, 2016

Gobi’s launches it’s High Tea Set in collaboration with Suzanne Leong (previously from Makarios). The idea is to have a High Tea Set for a lazy afternoon where you can have scones, sandwiches, pastries with a nice cup of coffee or tea. Gobi has been making it’s gourmet tea for the last one year which has been well received by its customers.       The Chefs behind the food:    …

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Chef-is-In Series: Special Weekend Dinner 26th & 27th February

February 24, 2016

26th & 27th February Affordable Fine Dining by Celebrity Chef Sady Cerna 7:30 onwards. @ $35++ per person Appetizer Spinach Salad Fresh spinach served warm with artichoke, capsicum, Spanish Onion and mushroom with balsamic dressing Main Course Chimichanga Flour tortilla filled with choice of chicken or beef with cheese,rice and ranchero salsa deep fried and topped with sour cream Dessert Chef’s Choice   Appetizer Cereus Blanco A fruit enzyme made from the…

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Gobi’s Papaya Peppers

February 16, 2016

Gobi harvested it’s second batch of papaya peppers today.   While most people throw them away, papaya seeds are not only edible, small amounts of them in your diet can be surprisingly good for you. They have a strong flavor, more like a cross between mustard and black peppercorns. Papaya Seeds contain high levels of proteolytic enzymes like papain which can help rid your body of parasites. In the same…

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Gobi premiers the rainbow cheesecake

February 7, 2016

Gobi’s purist view of NO to food dye has been a constant rift between Gobi’s kitchen and sales team. The sales team out in the field everyday is in tune with the cafe trend especially for generation Z where trend & social media takes center stage in their lives. Whilst the Kitchen team trained in some of the best schools and kitchens upholds Gobi ideals. The sales team pushed for the Rainbow cake when…

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Gobi’s new giant pastel macaroon (GPM) series

January 30, 2016

Borned from a fashion’s house project, Gobi premiers its Giant Pastel Macaroon (GPM) for its fashionable customer. The Macaroons are 6″ in diameter. Big enough to serve as a gelato sandwich. More on Gobi’s macaroon offerings: http://gobi.com.sg/?p=2221

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