Italian casual dining restaurant rumeL has introduced a dessert called the Soffice Soufflé, which the restaurant describes as a Singapore first. The launch coincides with the transformation of its Tiong Bahru outlet from a café into a full Italian casual dining concept, complete with handmade sourdough Neapolitan pizzas, pastas, wines and desserts.
For café hoppers and dessert lovers, the soufflé is likely to be the biggest draw.
What Is A Soffice Soufflé?
The word “soffice” means “soft” in Italian, which is a fitting description of the dessert’s texture. Unlike traditional cakes or heavier baked desserts, the Soffice Soufflé is made to order and served warm. The result is a light, airy dessert that gently collapses with every spoonful.
Diners can choose from five flavours including Maple Honey, Strawberry Cream, Pistachio, Nutella Chocolate and Tiramisu. Prices start from S$8.80+.
To ensure each soufflé is freshly prepared, orders are only available during two daily sessions:
- 3pm to 6pm
- 8pm to 10pm
That limited serving window could make it one of those desserts people make a special trip for rather than simply ordering after a meal.
Image from rumeL Tiong Bahru Plaza
There’s Also Wine From Just S$5 A Glass
While the soufflé may be the headline attraction, another detail caught our attention. rumeL is also serving Terra Verde wines imported from South Australia, with prices starting from just S$5 a glass.
The range includes Cabernet Sauvignon, Sauvignon Blanc and Sparkling Chardonnay
From Café To Italian Casual Dining
rumeL first launched as a café concept in Bugis in 2025 and became known for its handmade sourdough Neapolitan pizzas.
The Tiong Bahru outlet now marks the brand’s evolution into a broader Italian dining concept, offering pizzas, pastas, coffee, desserts and wines under one roof.
Instead of positioning itself as a premium Italian restaurant, the concept appears to focus on approachable pricing and everyday dining, making it accessible for families, office workers and neighbourhood residents alike.
