Basq & Bean is a new cafe that pairs basque cheesecake with specialty coffee

Basq & Bean opened its doors in mid-August on Beach Road, taking over the spot formerly occupied by the beloved Choon Hoy Parlour (now relocated to Capitol Singapore).

In a scene constantly inundated with new openings, Basq & Bean is already shaping up to be one of the more memorable cafe debuts this year — distinguishing itself with a clear, confident and distinctive identity.

At its heart, the cafe specialises in just two things: Basque cheesecakes and coffee brewed from Thai-sourced beans. A simple pairing, but one that makes complete sense.

Give it a chance — Paparch and Queic by Olivia aren’t the only specialty Basque cheesecake spots in town. Plus, you’ll also find seriously good coffee here.

Executive chef Kevin Lee explains that the “cheesecake’s lush texture softens coffee’s bitterness, while coffee’s acidity cuts through the richness of the cake, creating a balanced sensory experience”.

The pairing is thoughtful, almost intuitive, and so indulgent.

There’s also the space — simple, but warm and inviting. It’s the kind of place where you can sink into easy conversation, or when you catch it at a less hectic hour, pull out your laptop and get some work done. 

There’s outdoor seating that’s perfect for people-watching, too.

Coffee made with Thai-sourced beans

We truly appreciate when a cafe pours care into its coffee programme — something that Basq & Bean does, in spades. It doesn’t stop at just serving a good cuppa, but also offers a choice of roast profiles — each with a distinctive flavour personality.

The beans are sourced from Chiang Mai and Chiang Rai in Thailand, then blended in-house to be incorporated into Basq & Bean’s own signature blends.

The Cherry Blossom Shower (light roast) opens bright and delicate, with cherry notes, sweet caramel warmth, and a floral finish touched with cocoa. The toasty glutinous rice (medium roast) leans nutty and comforting, rounded out by the mellow sweetness of milk chocolate and the smokiness of toasted glutinous rice. 

For those who prefer a bolder edge, the dark chocolate Vineyard (dark roast) is lush and robust, weaving together dark cocoa, zesty orange, and a trace of red wine tannin.

The iced white (S$6.80) with dark chocolate Vineyard beans stole my heart — silky and beautifully balanced, with deep cocoa undertones.

Among the signatures, the iced Basq brew (S$8.80) — a white coffee paired with Basq’s signature burnt cheesecake over ice — encapsulates what the cafe is all about: cheesecake and coffee as one harmonious experience.

It’s decadent, rich, and wholly original — though a little thick from the melted cheese topping. If you’re not planning to order a cheesecake, this might be the next best thing.

Non-coffee drinkers won’t be left out, either. The black matcha yuzu (S$9.80) layers the earthy depth of black sesame and matcha with a velvety yuzu cream, creating a decadent, yet refreshing beverage.

Decadent basque cheesecakes

At Basq & Bean, every cheesecake is made in-house, without additives, and baked fresh daily — and this shows in both flavour and texture.

The mini Basq series, which comes in petite 3.5-inch portions, is perfect for solo portions.

It includes its signature Snow White (S$15), an all-white Basque cheesecake that’s lighter in appearance, yet just as rich, with a creaminess that melts effortlessly on the tongue.

For sharing (or saving a slice for later), it also offers six-inch cakes.

The Basq & Bean original (S$35) is a standout — golden, caramelised edges giving way to a molten cream core that is rich and smooth. It was the one I kept returning to for a bite.

If you’re a purist, the dark chocolate (S$35) is equally irresistible. It’s a true burnt chocolate cheesecake with deep, slightly bitter notes of cocoa and a dense, velvety bite. 

It’s a dream for dark chocolate lovers (myself included).

There’s also the pandan kaya (S$35), a reimagination of the Singaporean classic in cheesecake form.

The pandan’s aromatic sweetness and kaya’s creamy coconut meld well together to create something that tasted nostalgic, yet novel.

Here’s another detail we appreciated: The rotating monthly classics, offering 3.5-inch cakes in an ever-changing selection of flavours — a lovely touch that keeps the menu fresh and exciting. 

Personally, I could see myself coming back just to see what’s new.

The cafe embraced the festive mood with a Basq mooncake (S$15) in the run-up to the Mid-Autumn Festival (Oct 6). An elegant riff on tradition featuring salted egg yolk, lotus seed paste, and slivered almonds, it was every bit as indulgent as it sounds.

It’s this spirit of creativity — and the quality behind it — that makes Basq & Bean worth visiting. You go once for the cheesecake and coffee, and return to see what’s next.

If you’re tempted to bring a bit of Basq & Bean home, its merchandise is as thoughtfully designed as everything else here. We especially love the sleek coffee bottles.

This was an invited tasting.

For more ideas on what to eat, read on what we think about the S$588 imperial Manchu-Han feast and our list of 14 ayam penyets spots in Singapore.