Flor Patisserie II

Flor Patisserie II

Flor Patisserie is one place that most would recommend for good Japanese cakes for Chef Yamashita prides on using the freshest and best quality ingredients in their pastries that have been sourced from overseas (Japan, Belgium, and France), and locally.

Every visit to Flor Patisserie has always been delightful for me as this patisserie has been constantly introducing newcomers on their shelf. Placing strong emphasis on using fruits as the main ingredients, the shelf is always filled with colour, making it a visual treat before we lay our hands on the cakes.

The only problem lies in them closing early at 7pm (from Monday to Saturday) and 6pm (on Sundays) so it can be hard for me to pick them up after work. As for weekends it would be a trip specially to Duxton Hill since there isn't any reasons to be in the vicinity.


From the selection of cakes, one can expect that I am in the mood for Matcha and coming from a chef with over 20 years of Japanese baking techniques, and has spent a year and a half tailoring their cakes to suit the climate and local palette, you can roughly guess what I am going to write next.

A good green tea cake in my opinion is a rare gem in Singapore as it can be too mild in its flavour or the texture is horribly wrong. Vert ($6.50) from Flor Patisserie achieve this two aspect positively for a slight rough green tea sponge base, layered with a yummy-licious vanilla cream and green tea mousse. As an added bonus, the think layer of green tea layer has a slight chewy texture, mimicking the texture of a mochi.


Wakakusayama ($6.80), further emphasize the beauty of a good green tea sponge for its intense green tea flavour with a decent degree of softness. This swiss roll of honey-infused green tea sponge coupled green tea and red bean cream, is a real treat for green tea lovers.


However, when it comes to chocolate, somehow or rather, Japanese patisserie isn't our cup of tea for the chocolate is often weak to our liking. Hence, this chocolate pudding ($6.50) aught Yuan's attention more for its pudding which forms the lower layer and when eaten with the fresh cream and sponge, . Chocolate mousse was just average in his opinion.

Flor Patisserie
2 Duxton Hill
#01-01
Singapore 089588
Tel: 6223 8628

Operating hours:
11am to 7pm (Mon to Sat)
11am to 6pm (Sun)
Website

[ ... ]

Flor by Chef Yamashita

Flor by Chef Yamashita

Talk about cakes shop or patisserie, the area near Tanjong Pagar MRT houses plentiful of options but they all share a common similarity. Either the cakes get sold out very fast or these shops close by 7pm or there is no dining area to start off with. Hence, despite the good creations, the inconvenience does hinder our subsequent visits.

I have my reasons for starting this entry like that. Whenever I was asked to recommend desserts or a place to chill out, I realize these lovely patisseries seems to be eliminated off their list for these reasons, no matter how much I rave about them or tempt them with the photos on this blog.

Despite the early closing hours on weekdays and limited seating area, Flor Patisserie is definitely one that is going to tempt many for this place is helmed by the former pastry chef of Patisserie Glace, Chef Yamashita. So, for those who fancy authentic Japanese creations, this is the place you might want to put it on your checklist.


The overall concept Flor Patisserie adopts is very light hearted. Using the combination of blue and white, the entire dining experience makes it very soothing and relaxing. The choice of photos aligned on one of the walls and the Japanese decorative items on the other side of the shop excludes a simple Japanese theme.

The selection of cakes does show some resemblance to Patisserie Glace but regular patrons of Patisserie Glace will not be disappointed for there are some gems that are seen only at Flor. For instance,


Tahiti ($6.00) A tropical delight, Coconut dacquoise with passion fruit mousse and topped with fresh pineapple.

The two key components of Tahiti lies in the coconut dacquoise which has coconut flakes incoporated to provide a textured taste and tangy passion fruit mousse. A contrasting combination of these 2 main layers and when eaten together with cubes of pineapple, I would say each mouthful is bursting with flavours and texture.

*Note: According to Flor website, this is currently not available.


Napoleon ($6.20) Traditional Napoleon made with Chef's signature puff pastry, strawberry version

As our visit to Flor was close to 2 months ago, the impression left for Flor's Napoleon is pretty vague. What we do remember about this is the light chantily cream with the crisp puff pastry that is not overly oily nor buttery.


Waguri Millefeuille ($6.50) Delicate strands of French chestnut cream piped over sandwich of crisp puff pastry and pastry cream topped with sweetened Japanese chestnuts.

Now the main highlight to our visit lies in Flor's Waguri Millefeuille, unlike the previous Mont Blanc (Patisserie Glace, CentrePs and Kki) we have tried and having been not a fan of chestnuts, this creation actually makes me wipe clean the plate. While most focus on how intense the chestnut vermicelli cream, Yuan and I like this creation for the overall presentation and layering. The use of crisp puff pastry sandwiching the delicate sponge makes the overall taste very light and addictive. Finishing every mouthful is the splendid mix of chantily cream and chestnut cream. I'm sold and I didn't give Yuan much chance to indulge this dessert with me.

Looking through the creations posted on Flor website, I guess the niche of this place is the clever use of ingredients such as cheese, tofu, crepe and puff pastry. Like his former creations (e.g. Strawberry Hills), Chef Yamashita has always surprised us with his creativity and this time, he tempts us with the clever use of puff pastry and cakes.

Flor Patisserie
2 Duxton Hill
#01-01
Singapore 089588
Tel: 6223 8628

Operating hours:
11am to 7pm (Mon to Sat)
11am to 6pm (Sun)
Website

[ ... ]