Watermelon-strawberry cake patisserie Cream and Custard is now near Eunos

By Shannon Yap April 10, 2025

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Pretty is an understatement here

I was today years old when I learned that Cream and Custard was the first patisserie to bring its own version of the once-viral watermelon-strawberry cake to our shores — that’s right, the iconic cake created by the famed Black Star Pastry in Sydney.

Cream and Custard started off as an online business in 2014. A year later, it transitioned to a brick-and-mortar cafe at Jalan Bukit Ho Swee, before moving to Shenton Way in 2018.

Fast forward to today, it has found its permanent home in the east just two weeks ago — along Changi Road.

Step into Cream and Custard, and it’s very likely you’ll be greeted by a lady full of smiles and bright energy — the patisserie’s 36-year-old owner, Melissa Hoe.

The new (and larger) space is meticulously adorned with Melissa’s treasures — a wall shelf with cutesy souvenirs from her overseas trips (that are for sale at pocket-friendly prices, too), and a masterpiece painted by Melissa’s husband. How sweet is that?

The interior is rounded out by some wooden and rattan furniture, too, which adds to the homely and rustic ambience.

Much like its CBD predecessor, the current shop is a take-and-go concept. So, don’t be like us to mistake the benches for dine-in seating — it’s, in fact, for you to wait while your order is being wrapped up!

You can also stick around to catch the crew whipping up orders in its open-space kitchen.

Pretty is an understatement here

The highlight has to be these picture-perfect cakes that are intricately crafted with a lot of love.

The watermelon strawberry cake (S$8.90) is delicately assembled, with a thick slice of fresh watermelon in between almond dacquoise and rose-scented cream. It’s then topped with strawberries, grapes, blueberries, and edible rose petals.

As beautiful as it looks, the first bite did not disappoint, either.

The nutty almond sponge cake — soft and fluffy to the bite — was the perfect accompaniment to the light and gently rich cream. Meanwhile, its watermelon core packed quite the juicy punch, with a distinct sweetness that was just oh-so-refreshing.

If you love floral-infused sweet treats, the lychee rose cake (S$8.50) should be your go-to.

Slice through the cake to unveil a layer of moist rose sponge cake amidst a rich, lychee mousse filling. As whole, the bake was well-balanced, with its floral and fruity notes working well with each other. For added texture, the cake contains lychee burst balls, too — something that we found grew on us rather unexpectedly, as we ate our way through the confection.

Don’t get too carried away by the pretty cakes, though. We hear that Melissa has new menu additions, such as the butterhorn (S$4.50).

Taste-wise, it reminds us of a croissant’s buttery layers, albeit with subtle hints of cinnamon — but not as airy as compared to the classic laminated pastry.

It makes a good pick-me-up in the morning, if you’re looking for something light to munch on.

There’s also a brand-new hotdog series that’s served in warm brioche buns.

We had the signature cheesy dog (S$9.90), which is loaded with a luscious chicken bratwurst sausage, homemade spring onion garlic cream cheese, and egg mayonnaise.

It can get a bit messy to eat, all thanks to its massive portions — but as always, the more the merrier!

The condiments were on-point — the slightly tangy cream cheese helped to cut through the creaminess of the egg mayo — making it a yummy, savoury delight.

I also had my maiden taste of the trending iced banana biscoff pudding matcha (S$9.50), while my companion had the iced strawberry matcha (S$9.50).

I get the hype about matcha now, because trying Cream and Custard’s rendition has altered my brain chemistry.

It brings together vanilla pudding, Biscoff crumbs, and fresh banana chunks. The ice cubes are also substituted with a jumbo ice ball, so that the drink doesn’t get diluted so quickly.

Any banana lover — just like me — would relish it as it isn’t too sweet and is irresistibly addictive.

Not a fan of matcha? There’s also regular espresso-based drinks and other interesting beverages, such as the iced homemade fruit tea (S$6.90) and iced homemade Korean strawberry milk (S$7).

For the latest eats, read more about the new tempura omakase restaurant Tempura Ensei, and Coffee Break’s third outlet at Holland Drive.

Enjoy up to 50% off when you dine with GrabFood Dine Out.

You can also book a ride to Cream and Custard along Changi Road.