Queic by Olivia Arrives in the West

A First Look at Their New Jem Boutique

Queic by Olivia has officially opened at Jem, and the West finally has its own home for artisanal cheesecakes. We visited the boutique for a media tasting and left with a deeper appreciation of what makes Queic’s creations so special. The space is warm and minimal, and the cheesecakes shine as the true stars.

The Signature Queic Philosophy

Layers, complexity, and intention

One thing the team highlighted repeatedly today is how Queic’s roots lie in a full restaurant kitchen. This shapes the way they design every cake. Each flavour is carefully layered so you can appreciate the depth of the primary ingredient, the richness of the base, and the supporting textures that bring everything together.

This approach sets Queic apart. Their cakes feel familiar yet refined, comforting yet complex. It is restaurant artistry in a takeaway form.

Revisiting an Icon

Olivia’s Signature Cheesecake

We started with the iconic blue-cheese-infused Basque Burnt Cheesecake. Rich, gooey, gently savoury, and unmistakably Olivia. This is the cheesecake that started a cult following, and it still delivers that same emotional, almost nostalgic impact with every forkful.

The Basque Burnt Series

Classic, Idiazabal, and Cheddar

The Basque Burnt lineup is complete at Jem. Classic, smoky Idiazabal, and the newest Cheddar Basque Burnt Cheesecake made with aged British cheddar and Red Leicester.

The cheddar flavour is particularly elegant. Gentle savouriness, well-rounded depth, and a clean finish. It feels bold but controlled.

Modern Flavours with Personality

New York, Apple, Chocolate Coulant

Queic’s modern range brings in a mix of classics and creative twists.

New York Cheesecake is beautifully clean and creamy.

Apple Cheesecake gives a Tarte Tatin-style caramel warmth.

Chocolate Coulant Cheesecake is a decadent blend of lava cake and cheesecake.

The Chocolate Coulant stood out today. Rich but not overwhelming, melty in all the right places.

Asian Collection

Matcha 100, Matcha Strawberry, Black Sesame

The 2025 Asian-inspired range shows Queic’s exploration of regional flavours with finesse.

Matcha 100 is earthy and pure.

Matcha Strawberry is balanced, soft, and very welcoming.

Black Sesame is roasted, nutty, aromatic, and extremely comforting.

Each of these flavours reflects the team’s layered approach.

Jem Exclusives

Gula Melaka and Pandan Kaya

To celebrate their opening in Jem, Queic brought back two SG60 favourites:

Gula Melaka Cheesecake

Pandan Kaya Cheesecake

Both flavours feel nostalgic, like classic local desserts reimagined with a premium touch. The Pandan Kaya version, in particular, fills the room with its fragrant coconut-pandan aroma.

The Dubai Chocolate Cheesecake Bar

A one-year creation

One of the most fascinating insights from today’s session was learning that the Dubai Chocolate Cheesecake Bar took a full year to develop. Recipe, design, chocolate mould, and finishing touches were all built in-house.

This bar represents Queic at its best. Technical, playful, and committed to craft.

The Jem launch includes a playful Golden Ticket hidden in one bar, offering the finder a $400 voucher.

A Gesture to the West

Free cheesecake slices for the community

Jem is especially meaningful to the team. Many of their loyal customers come from the West, and this new boutique feels like a way of bringing the brand home.

To celebrate, Queic is giving out free cheesecake slices islandwide through posters with pull tabs. A thoughtful gesture that reflects their heartland spirit.

Final Thoughts

A beautiful new home for Queic

Queic’s new Jem boutique represents a thoughtful expansion. The space is cosy, curated, and rooted in community. It brings their signature cheesecakes closer to a new audience and introduces exclusive flavours that make the outlet worth a visit.

We left with a trio box in hand and a feeling that Queic is a brand growing with intention, led by a team that believes in craft, collaboration, and a little bit of love in every cake.