Basq & Bean after dark: A wine-and-basque-cheesecake pairing experience

The last time we visited Basq & Bean, it was 11am. The sun was shining aggressively outside, and the heat was sweltering. This time, we returned at peak blue hour, when everything is supposed to feel softer, moodier, darker.

This would be the second time we're visiting Basq & Bean. Not that surprising, given how much we enjoyed it the first time round. The reason for a repeat visit this soon? A freshly curated wine-tasting course: Three Basq, Three Wines ($75).

As a newly-converted basque cheesecake enjoyer (courtesy of our last trip), I was immediately intrigued by the idea of pairing wine with their deliciously silky, creamy cakes.

The cafe, too, had slipped into a different personality. Gone was the bright bustle of daytime; in its place was a quieter, more romantic hush. The lights were intentionally dimmed, setting the mood for what felt less like a casual dessert run and more like an intimate and immersive tasting experience.

The platter comes with three flavours: Original, Pandan Kaya, and Dark Chocolate. All served on a burnished-but-artistic looking platter with a scattering of dried fruits and nuts, and paired with three glasses of carefully curated wine. Just look at the size of each slice. Definitely not stingy. Each can easily make up a quarter of their full 6-inch cake!

While setting the platter on the table, the server shared that this wine menu came about due to frequent requests for basque cheesecakes by the slice (instead of the full cake), and a friend (who happens to be a sommelier) suggested pairing them with wines.

Before I get too poetic (or pretentious) about tannins and acidity, a disclaimer: I’m not a wine connoisseur, I’m more of a “soju in one gulp” kind of drinker. So consider this a beginner’s guide told by someone with untrained taste buds.

1. Original Cheesecake × Mount Riley Chardonnay (New Zealand)

We were instructed to "start from the lightest to the darkest/heaviest", and this first pairing was indeed a gentle start—nothing loud or showy. The Chardonnay worked beautifully here to lift the tangy notes of lemon from the Original cheesecake. While I didn't think it was as memorable as the others, Grace really enjoyed this pairing as she felt that it had a vibrant, well-rounded profile that was close to "perfect".

2. Pandan Kaya Cheesecake × Moscato d’Asti (Italy)

Now this one… this was something else. We didn't see this one coming.

I need to preface this with thoughts on the Pandan Kaya cheesecake the first time we tried it—although a unique flavour, it was earthy and not as "bright" or tangy as Snow White or the Original Cheesecake. However, this wine pairing stopped us squarely in our tracks. The sparkly moscato literally transformed the taste of the pandan kaya cheesecake. When they say "two is better than one", this combination is exactly just that.

The wine’s sweet, fruity notes went brilliantly together with the earthiness of pandan kaya and coconut. Even the staff told us this was one of their favourite pairings, and we could definitely see why.

3. Dark Chocolate Cheesecake × Las Pisadas Rioja (Spain)

If the earlier pairings were young, sweet campus couples, this one was the mature, long-term relationship. The power couple.

It's classy and chic (words I never thought I'd use to describe food). The red wine’s darker notes wrapped themselves around the velvety, bittersweet chocolate fudge base of the cheesecake, pulling out layers of depth I didn’t even realise were there.

It was intense in the best way—the kind of pairing that absolutely would’ve overpowered the others had we eaten it first. The wine’s deep, round-bodied character and slight bitterness melded with the cocoa’s sweetness so harmoniously that even someone without a sweet tooth could appreciate how well it worked.

After finishing the refined, sommelier-approved pairings (all hits, no misses), curiosity got the better of us, and we decided to try a few unconventional combinations. This little act of mischief came with a very important lesson: never pair the Pandan Kaya cheesecake with the Rioja. The flavour clash sent shockwaves to our system, and as Grace puts it, it was like "century egg with apple juice." Consider this your public service announcement.

By the time we’d worked our way from Original to Dark Chocolate (and willingly gambled with our own tasting experience), the fruits and nuts had done heroic work. They reset our taste buds and kept us going through every round.

If you’re happy to splurge a little for a slow atmosphere with good wine and equally good basque cheesecakes, this tasting menu makes for a perfect date night, a long friends’ catch-up, or simply an indulgent treat-yourself moment — all the way until 11pm.

📍85 Beach Rd, #01-02, Singapore 189694