Gobi, you and health

June 7, 2017

Gobi’s has been running it’s healthy eating program since 2012. We wanted to bring our products to the next level whilst remaining economically viable. Each department heads (pastry, hotside, brewery, creamery and service) provided their plans to do four things: reduce sugar, boost nutrition, boost fiber, boost omega oil. We started with low hanging fruits graduating to more complex projects in our zero sugar roadmap which resulted in spinning off the…

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Gobi’s Blood Orange Coffee Cake

April 27, 2017

 The perfect tea time cake made from a blend of blood orange, kiwi, nuts, espresso. The Blood Orange Coffee Cake borne out Chef Dylan’s weekly cooking class and a hit with his students. How to serve? 1. Heat in oven 38 seconds @220 deg C microwave for 38 seconds 2. Serve ala mode 3. Goes well with aromatic, strong coffee. The Blood Orange Coffee Cafe is a heavy cake coming…

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Gobi’s Coffee Tiramisu a crowd pleaser

August 30, 2016

 Gobi’s unassuming tiramisu has been a crowd pleaser everyday. It’s a perk me up after a hard days work. When you slide the spoon into a nice soft tiramisu, the smooth mascarpone cheese greets your tongue. The rum and coffee mix in the sponge rewards your taste bud. This is heaven in a cup. Ingredients: 6 egg yolks 3/4 cup white sugar 2/3 cup milk 1 1/4 cups heavy cream 1/2…

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14 Gallon Enzyme Fermenter finally in

April 10, 2016

Gobi has been evolving to include nutritional and functional desserts that are actually good for the body. We started our journey two years ago by using fruit enzyme for our Poire William Creme Brulee instead of Pear Cognac which we imported from France and the UK. Original Poire William  Creme Brulee Fruit Enzyme Poire William Creme Brulee   We brew our own Pear Enzyme. The Fruit Enzyme takes 60 days…

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Bigger better dining experience

March 24, 2016

If you have not been to Gobi Joo Chiat for a while. Much as been improved. It looks almost like a totally different Gobi. For starters we renovated and made our space more spacious After   Before   We’ve also added pizza, wraps and sandwiches to our menu. The hot food is prepared by Celebrity Chef Sady. Chef Jonathan from the pastry team has decked out our cake display with…

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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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We are 10 years old

October 27, 2015

We will be having an open house on 18th December 2015 whole day (7:00 AM to Midnight). Our open house is by VIP invitation only. We will be cutting the largest Pink Chocolate Cake in Singapore. Address: 350 Joo Chiat Singapore 427598. Tel: 63452127. Program: 7:00 AM Breakfast 9:00 AM Screening of Gobi’s history 11:00AM Pizza Class 1:00PM Souffle Class 3:00 PM Macaroon Class 5:00 PM Dinner Buffet 8:00 PM Gobi…

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