Sunday, December 27, 2009

“SUNRISE” Caribbean and Mango Mousse with Almond Sponge

 “SUNRISE” Caribbean and Mango Mousse with Almond Sponge

Unlike the conventional chocolate log available in most bakeries and patisseries, hotel chefs tend to present their log cakes in unique flavours with the focus of using mousse.

The log cakes available at Ritz Carlton for this year were
- “C²” Vanilla Cheesecake with Gingerbread Sable topped with Berries ($58+)
- “MD 139” Chestnut Mousse with Brandy Pear ($58+)
- “SUNRISE” Caribbean and Mango Mousse with Almond Sponge ($58+)
- “SUNSET” Pistachio and Raspberry Mousse with Pistachio Pain de Gene ($78+)
- “Chocolate3” Chocolate Fudge Sponge layered with Chocolate Ganache ($88+)

Decided to stick to Ritz Carlton's Sunrise since the hotel's mango mousse cake has impressed the last time round.

Cross section of "Sunrise"

With an outer ring of mango génoise cake, a layer of passionfruit-taste alike mousse, a mango "pudding" in its core, sitting on a layer of almond sponge, this cake provides a very contrasting texture when eaten all together. Unlike Gourmet Carousel's 2009 log cakes, this isn't that cloying and easily finished.

The only complain, since this cake has reached its minimum sugar content to produce a successful logcake, the hotel pastry chef was unable to further reduce the sugar content. To some, it is alittle tad sweet while others felt that it is alittle sour to their liking (FYI, a sample size of 12).

To sum up all the log cakes we had in 2009, the most memorable one would be the Durian Profiteroles X'mas Tree from Goodwood Park but among all the cakes I had within this week, I have to give it to The Patissier's Strawberry Cognac.

To all our readers, this is our last entry of the year. We take this opportunity to wish everybody a Happy New Year. We will be back next year for more desserts.

The Ritz-Carlton, Millenia Singapore
7 Raffles Avenue
Singapore 039799
Tel: 6434 5288
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Hazelnut Log Cake

Hazelnut log cake

Bengawan Solo have two versions of log cake for this year, namely Chocolate log cake or Hazelnut log cake [$30.80 (850gm), $37.00 (1.2kg)].

Have to admit this log cake is good. While Fairmont's chocolate crispy classic is on the sweet side, Pat's Chocolate Truffle log alittle powdery and Bakerzin's Love Unlimited (i.e. Traditional chocolate sponge with chocolate cream studded with dark sweet cherries) being both sweet and powdery, the chocolate sponge of Bengawan Solo outshines among the 4 for its soft, springy and not-so-sweet chocolate sponge.

The only setback? Its buttercream, while the above mentioned uses chocolate mousse, Bengawan Solo falls short on its heavy and cloying buttercream.

Bengawan Solo
With so many branches island-wide, it is better to click here
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Thursday, December 24, 2009

Christmas Eve Buffet Lunch @ Greenhouse

Greenhouse @ The Ritz-Carlton, Millenia Singapore

Well illuminated by its high ceiling, Greenhouse at Ritz Carlton is one of the more mentioned buffet in Singapore. Note that this is a festive menu for Christmas Eve buffet lunch, featuring the hotel's Traditional Honey Glazed Gammon Ham, Roasted Turkey and 2 of the hotel's log cakes .

Buffet Bar

Overall, the buffet offers a decent treat of International, Asian and Japanese cuisines. Local delights such as Mee Siam and Mee Rebus can be found at the noodle live section while the Japanese section focus on an array of sushi; salmon, tuna and swordfish sashimi; edamame and hiyayakko cold tofu.


Since this is a lunch buffet, there isn't oysters in this section but the regulars namely Chilled Tiger Prawns, Mussels and Scallop are available.

Seafood on ice

The star of the buffet is the Roasted Turkey that is so tender that it is easily mistaken as chicken. There is an option to enjoy this festive dish with apple or mushroom sauce. The Traditional Honey Glazed Gammon Ham is on the salty side and has a thick layer of fats that melt in your mouth.

Ham and Turkey carvings


On the other live carving section, there is tempura, roasted beef and salmon wrapped in filo. There is nothing to shout about for the tempura but the roasted beef is well-sheared on its exterior with a medium raw core. If you prefer your beef to be served well done, this maybe too raw to your liking.

Roast Beef

Salmon in filo, served with a generous slab of salmon, wrapped in light flaky filo pastry, is a must-try in our opinion. However, live section changes and may not be available everyday. Do check with the hotel if this dish catches your attention.

Salmon wrapped in filo

Having ordered 2 cakes from Ritz Carlton and that they have not disappoint, I hold a high expectation of the dessert bar. Selection is limited when compared to Oscars, The Line and Cafe Biz.

Apart from Nonya Kueh and Thai Sweet, the desserts bar has an ice-cream bar, whole cakes, dessert shooters and Chinese desserts. Chocolate and Hazelnut Royal Feuillatine Mousse Cake outshines the Tiramisu and New York Cheesecake for its extremely high chocolate content.

New York Cheesecake

Shooter desserts didn't strike the right chord as the raspberry sauce topped on the panna cotta was very sour while the lemon curd of the meringue tart was very sharp in taste. Though the orange chocolate cake and chocolate mousse is bitterish due to its high chocolate content, our preference is inclined towards the hotel's Chocolate and Hazelnut Royal Feuillatine Mousse Cake.

Special mention to the hotel's Almond Frangipane Tart with Mixed Red Berries for the nice tart base and almond filling. As for the “SUNSET” Pistachio and Raspberry Mousse with Pistachio Pain de Gene, the only impression gotten was it being very sour.

Shooter desserts

Overall, the dining experience was very pleasant. Service was prompt and attentive with our plates cleared and water re-filled at a regular basis. Greenhouse seems to focus more on the quality of food so will be alittle disappointing if you are looking for spread.

The Ritz-Carlton, Millenia Singapore
7 Raffles Avenue
Singapore 039799
Tel: 6434 5288

Operating hours:
6:30am to 10:30pm (All-day á la carte)
6:30am to 10:30pm (Buffet Breakfast)
Noon to 2:30pm (Buffet lunch)
6:30pm to 10:30pm (Buffet dinner)
11:30am to 3pm (Sunday brunch)

As there are many pricing for their buffets, please call to re-confirm the pricing.

Buffet lunch (26 Dec 2009 to 31 Dec 2009)
$48++ (A), $24++ (C)

Buffet dinner (26 Dec 2009 to 30 Dec 2009)
$59++ (A), $29.50++ (C) [Sunday to Thursday]
$76++ (A), $38++ (C) [Friday and Saturday]

Oyster Night Buffet Dinner [29 Dec 2009]
$68++ (buffet dinner only)
$97++ (inclusive of free flowing vintage sparkling wine, house pour red or white wines, beer, juices and soft drinks)
$34++ (C)

Vintage Champagne Brunch [27 Dec 2009]
$148++ (A), $74++ (C, 6 to 12 years), $37++ (C, 3 to 5 years)

New Year Eve International Buffet Dinner [31st Dec 2009]
$128++ (A, inclusive of a glass of cocktail)
$64++ (C)

New Year Champagne Brunch
$148++ (A), $74++ (C, 6 to 12 years) $37++ (C, 3 to 5 years)

New Year Buffet Dinner
$79++ (inclusive of a glass of festive mocktail)
$39.50++ (C, 6 to 12 years), $19.75++ (C, 3 to 5 years)
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Wednesday, December 23, 2009

Strawberry Cognac

"Mascarpone mousse sandwiched between layers of sponge doused in strawberry puree and cognac"

Strawberry Cognac

My pre-birthday cake bought by Yuan. I was hinting him to avoid chocolate cakes and The Patissier is a good choice for unique non-chocolate cakes.

I was hoping for Affection, a combination of rose jelly, vanilla sponge and lychee chiboust but according to Yuan, The Patissier has downsized their cake menu due to the Christmas season so some of the flavours were not available for ordering.

In terms of design, I have to admit that The Patissier adopts unique shapes and are brightly coloured (for non-chocolate flavours) and this is no exception.

Taste-wise, this is an alternative to tiramisu given its use of cognac and mascarpone cheese. The overall combination is tangy, refreshing and light. No doubt, recommended in our opinion if you don't mind it being pricey ($40+ for 500gm, $76+ for 1kg).

The Patissier
18 Ann Siang Road
Singapore 069698
Tel: 62205565

Operating hours:
10:30am to 7pm (Mon to Fri)
Closed on Saturday and Sunday
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Tuesday, December 22, 2009

Chocolate Truffle Log

Chocolate Truffle Log

Apart from Fairmont Singapore having their log cakes sold in 2 sizes, Pat's Pastry also have theirs in 2 sizes too (i.e. $13.90 for 350gm and $28.90 for 1kg).

In terms of design, this doesn't look as complicated as Fairmont's Chocolate Crispy Classic but its combination is pretty similar to the former. Made of chocolate sponge and chocolate buttercream, encased in dark chocolate shell. This fares better as it is not sweet but the texture of the chocolate sponge is slightly coarse than the former.

Chocolate Truffle Log II

Would have to say that its niche lies in its pricing and it being not too sweet. Not a bad choice since it is well-received among my 5 friends.

Pat's Pastry
412 Telok Blangah Road
Singapore 098843
Tel: 62748285

Operating hours:
9am to 6pm (Mon to Sat)
9am to 1pm (Sun & Eve of Public Holidays)
Closed on public holidays

P.S. I just realized Pat's Pastry has stopped accepting orders up to 24th Dec 09, please give them a call to check if they can still cater to Christmas Day. Sorry for the late post as I only had this cake on 20th Dec 09.
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Monday, December 21, 2009

Chocolate Crispy Classic

Chocolate Crispy Classic (500gm)

Log cakes are often sold at a size of 1kg and when the clique is small, most will be pondering what to do with the excess, particularly when we want to save some room for turkey and other Christmas goodies.

We selected Fairmont's Chocolate Crispy Classic for our Xmas gathering due to its price and size. At $19.69 (20% early bird for UOB card holders) for a 500g logcake, this is indeed reasonable. In fact, this is enough to feed 10 people though a 1kg log cake is recommended for 8-10 people.

Taste-wise, one can expect the regular chocolate log cake, a combination of chocolate buttercream and chocolate sponge cake. Fairmont does it pretty well as it does not have the powdery texture which we dread, but instead, a soft and springy sponge. Moreover, the additional chocolate crunch makes this different from the conventonal chocolate logcake. The only setback is it being alittle sweet to my liking, so for those who are particular with sweetness, one might want to check with the hotel to reduce its sugar content.

Chocolate Crispy Classic

Apart from Chocolate Crispy Classic, Fairmont Singapore also has the following options,

Re-invented Pear Helene ($25+ / 500gm; $48+ / 1 kg)
Grand Cru Chocolate Mousse with Pear Creme Brulee, Caramelised Hazelnut & Sacher Sponge

Re-invented Pear Helene

Raspberry Napoleon Yule ($25+ / 500gm; $48+ / 1 kg)
Champagne Raspberry & Lychee Supreme with Golden Rose Jelly, Pistachio Biscuit & Marshmallow

Raspberry Napoleon Yule

Fruity Hazelnut Crunch ($23+ / 500gm; $46+ / 1 kg)

Fruity Hazelnut Crunch

The above pictures are obtained from Fairmont's festive order form 2009.

Cafe Noel Booth
Fairmont Singapore
80 Bras Basah Road
Level 2
Singapore 189560

Available from 23 Nov - 25 Dec 09
Operating hours: 10am - 9pm (Daily)
Tel: 6338 8785

For more information on the festive orders available at Fairmont, click here.
For information to celebrate Christmas at Fairmont Singapore, click
Website for Fairmont Singapore
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Saturday, December 12, 2009

Litchi de Sampaguita

Litchi de Sampaguita

Apart from the lychee ivory chocolate mousse, the core of this cake deserve some attention. A combination of real lychee chunks, jasmine cremeaux and vanilla dacquoise makes this different from a regular log cake. The overall taste was refreshing but too much of it can be cloying.

Apart from Caprice de Banana featured in our previous post and Litchi de Sampaguita, Apple Riveira is the third alternative available at Gourmet Carousel (which we did not try). The latter consists of Granny Smith’s apple mousse with milk chocolate cremeaux and apple compote on chocolate Victoria’s sponge.

Each slice of log cake costs $7+ while a 750gm log cake will cost $48+.

Gourmet Carousel
Royal Plaza on Scotts, Singapore
25 Scotts Road
Singapore 228220
Tel: 6589 7799
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Thursday, December 10, 2009

Caprice de Banana

Caprice de Banana

After the mooncake spree, I presume our fellow readers will be curious about our choice of log cakes. Frankly speaking, we are reluctant to blog about them as hotel changes their selection every year and so far we have not come across a good log cake (Note: specifically log-shaped) to rave about.

The problem with log cakes lies in their texture which are often sandy and coarse so as to be able to support the weight of the decorations. Moreover, samplers won't be accurate as eating a small bit is so much different from having an entire slice. Hence, we shall have a disclaimer indicating that the log cakes' entries for this year are our random guesses and are uploaded to tell you what are available for this year.

Gourmet Carousel do have their log cakes served in slices. Caprice de Banana is generally a banana chocolate mousse layered with salted caramel, chocolate feuilletine and chocolate roulade.

Unlike most log cakes that uses cake sponge for support, the bulk of Gourmet Carousel's log cakes uses mousse. Chocolate banana mousse was fragrant, apart from it being too creamy but the disappointment comes with the centre block of bitterish mousse which we can't make out what it is. Chocolate feuilletine and chocolate roulade was ok but not evenly spread throughout the entire slice. Hence the crunch could not be felt in every bite.

Each slice of log cake costs $7+ while a 750gm log cake will cost $48+.

Gourmet Carousel
Royal Plaza on Scotts, Singapore
25 Scotts Road
Singapore 228220
Tel: 6589 7799
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Tuesday, December 8, 2009

Durian Profiteroles X'mas Tree

Durian Profiterole Cake II

Apart from the D24 Durian Log Cake, Goodwood Park Hotel has a lovely twist to introducing this local favourite for the Christmas season. A perfect twist to a regular log cake, Goodwood Park Hotel launched the Durian Profiteroles X'mas Tree last year and is back for this year's Christmas by popular demand.

Apart from the layer of pure D24 durian pulp lined on a sponge cake base, fluffy profiteroles containing durian filling and white chocolate balls are used to decorate this delicious showpiece.

Durian Profiterole Cake

This definitely scores in our opinion and resembles greatly to their signature Durian Mouuse Cake. What makes this creation special lies on the profiteroles. Unlike the durian puffs available during the durian fiesta, these puffs have crispy tops with a more fragrant choux pastry.

For durian lovers, Goodwood D24 Durian Christmas Log Cake is available at $55+, Durian puffs at $39.80+ (20 pieces), and the Durian Profiteroles X'mas Tree at $68+ (enough for 6-8 persons).

Also don't miss out Goodwood's signature Grand Cru Chocolate Nougat and Pear Log Cake ($60+ for 1 kg) and the newly released Coffee and Brownie Log Cake ($65+ for 1kg).

Our greatest thank you to Ms Dorothy Lim from Goodwood Park Hotel for the complimentary Durian Profiteroles X'mas Tree.

All Christmas delights are available from 1st Dec 2009 to 1st January 2010 at the Deli. Advance orders of 3 working days are required

For more details, refer the promotion page of Goodwood Park Hotel.

Goodwood Park Hotel
22 Scotts Road
Singapore 228221
Tel: 6730 1867 / 1868
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Sunday, December 6, 2009

Tohoku Fair (4 to 13 Dec 09)

Basement 1 @ Isetan Shaw is buzzling with booths set up for the Christmas season and one can expect sweet treats from Hilton Hotel and the Food Barn. Apart from Christmas goodies, there is a Tohoku Fair going on just outside Sun Moulin and within the supermarket itself.

Sawa Cheese Cake

One of the booths, facing the cashier, sells a variety of cheesecakes with fruity flavours and peach cake in lovely packaging. The cakes are sold frozen and comes with ice packs.

These cheesecakes come as either a whole circular form, dome-shaped or small cup-like forms (as shown in the picture) with 4 flavours, namely original, grape, orange and apple.

Sawa Cheese Cake II

For the original cheesecake, the texture is smooth (after thawing) and resembles the molten form of an ice-cream. One can expect a dominating taste of cream cheese and is definitely a light and refreshing treat.

An interesting variant of the Japanese light cheesecake and American cheesecake but these aren't cheap as a box of 4 will cost $19.80.

Oh, Sakaeya is also selling their goodies at this fair and they are located besides this cheesecake booth.

Tohoku Fair
Isetan Scotts Supermarket, Basement 1
4-13 Dec 09
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Friday, December 4, 2009

Senses Patisserie

Senses Patisserie

Located at level 4 of Marina Mandarin, Sense Patisserie is just outside Aquamarine; within the premises of Atrium Lounge where diners can enjoy beverages with a slice of cake or two.

@ Marina Mandarin Singapore

The selection of cakes includes all-time favourite such as Durian Mousse Cake ($7.00+), Cheesecake ($7.00+), Crunchy Hazelnut Chocolate Cake ($7.00+) and Tiramisu ($7.00+); and also unique concoctions such as Raspberry Cream Cheese with Pistachio Financiers ($6.00+) and Lychee Kirsch Mousse ($7.00+).

Cake Display

However, unlike The Line Shop @ Shangri-la and Checkers Deli @ Hilton Hotel, there aren't many whole cakes available off the shelf and discount offer is only available to eat@Meritus Membership Cardholders.

Mango Mud Cake

Mango Mud Cake ($6)
Anyway, back to the cake we have purchased. This cake has an unique combination, Mango mousse and chocolate brownie base. However I personally found the mango mousse disappointing, very sour and jelly like rather than smooth. The chocolate brownie on the other hand impressed. Slightly moist and very rich in chocolate.

Gingerbread House

Goodies for Christmas are also available for ordering and the flavours for Christmas Yule Log Cake available at Marina Mandarin are Durian Log Cake ($55/kg), Traditional Chocolate Log Cake ($50/kg) and Pandan Tiramisu Log Cake ($55/kg).

Senses Patisserie
Marina Mandarin Singapore
6 Raffles Boulevard
Marina Square
Level 4 (Outside Aquamarine)
Singapore 039594

Operating hours - 10.30am to 10.30pm (Daily)
Website for Senses Patisserie
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Wednesday, December 2, 2009

Triple Chocolate Tart

Triple Chocolate Tart

Combination of Dark chocolate, milk chocolate, white chocolate and chocolate biscuit base. Overall this is quite a good deal for $6 however I am personally a "pure-ist". I think the combined taste of the 3 types of chocolate fail to satisfy my chocolate craving. Further the overall texture of the chocolate was very sticky and the white chocolate kind of tasted like cheese.

Fen felt that dark chocolate should not have been so sweet and hence she found it disappointing.

Triple Choco Tart (Close-up)

Senses Patisserie
Marina Mandarin Singapore
6 Raffles Boulevard
Marina Square
Level 4 (Outside Aquamarine)
Singapore 039594

Operating hours - 10.30am to 10.30pm (Daily)
Website for Senses Patisserie
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