Sihanis skeptical of ordering chocolate souffle, to pay $11 (excluding 7% GST and 10% service charge) for a few egg whites is not worth it but we manage to convince her that we have to try their signature dish.
Chocolate Souffle of Pastry Bar is an organic Alto el Sol (65%) Souffle with Sangria, Peach Sorbet. The introduction of Sangria and fruits in this souffle is to bring out a balanced combination of fruity flavours and acidity for a chocolate withy an unparalleled intensity. Moreover, as mentioned in the interview with pastry chef, Ms. Karen Carlotta, dated 2nd November 2008, Ms. Karen feels that this is her signature dish as chocolate souffle with poached peach in Rioja sangria, served with peach sorbet and sangria foam is able to create a real unique taste.
When the wrong spoon is served with a small souffle, the moment I attempt to take the first bite of this, it became a complete mess. Next, when this is still warm, the interior of the souffle is so watery that I can't help to think that it is uncooked egg white. After clarifying with the chef of that evening (not Karen), it is due to the introduction of Sangria to the souffle.
I thought the liquid mess was alittle disappointing since the souffle is small and thus the liquid component is about one-third of the souffle. Thus, we fail to enjoy the custardy lift of egg whites.
However, after allowing this to cool, this is my favourite among the desserts we have ordered for last evening but then again, I would prefer to have my souffle from Laurent since it is bigger, more chocolately and not so watery. If Yuan is in the mood for alcoholic souffle, BakerZin'sBailey's Irish Cream Souffle will be his choice as the alcohol introduced did not compromise the texture of the souffle.
Oh, have to give credits to the peach sorbet. It didn't melt fast and provides a refreshing taste for a hot weather like Singapore but still the souffle is so small that the proportion of sorbet and souffle doesn't seem right to me. _________________________________________________________________
Yuan's comments
This chocolate souffle is kind of wet. As you scoop the souffle, you can see the moistness. This is due to the alcohol content in this souffle making it a little wet. Apart from this, the chocolate and alcohol combination is not bad. However it is not that great to make me travel back to One Rochester again for this dessert.
_________________________________________________________________ The Pastry Bar, One Rochester One Rochester Park Singapore 139212 Tel: 6773 0070 http://www.onerochester.com
Operating hours - 6pm to 10.30pm daily Guests may stay at the Library or balcony area till closing time
The Pastry Bar of One Rochester, a wine bar in Rochester Road, was first introduced by Evan when I was debating when to place an order with her. However, we didn't get to meet her as she needs to process her orders but nevertheless we had a nice chat with Sihan and get to know Vicki.
Initially, we couldn't make sense out of its opening hours but eventually we realize that it is actually an extension of an existing restaurant at One Rochester. The entire feel of this place is pretty different, like attending a cocktail party at a posh former Colonial house. The pastry bar, located at the 2nd level is actually the library linked to a balcony. Furnished with leather sofas, printed wallpaper, and chandeliers, we thought that is might be a comfy environment to enjoy cocktails and desserts.
However, for desserts lovers like us, we were completely disappointed with the place. There is no cakes at all and the desserts served at the place are only pastry chef Karen Carlotta’s creations, namely Chocolate Tart ($11), Chocolate Souffle ($11), Rochester Trifle ($11), Chocolate Pear Delight ($10), Melon Mirliton ($9), Baileys Parfait ($11) and Desserts Platter which consists of 4 types of special dessert of the day ($25).
From left: Apple Crumble, Chocolate Pear Delight and Rochester Trifle Bottom: Baileys Parfait
Apart from Karen's presentation of her desserts, the liquid desserts concocted by Pastry Bar's Mixologist Paul Emmanuel Podisingho was also well mentioned in recent article published in The Business Times on September 20, 2008. The selection includes Apple crumble, Mud pie, Tiramisu, Tutti frutti, MITsago - trio of shooters, Nuts & berries, Jello shots, Chendol, Honeydew sago, Ice-kacang (all at $15++).
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Fen's comments
Personally, I felt that I was misled by what was written in the Business Times article as there wasn't a single cake served in this place. Moreover, this is more to a place for cocktails and wines.
However, if you like desserts that are extraordinary (not necessary nice since some of the desserts served are acquired taste) and don't mind to spend alittle more for a nice ambience, you might want to give this place a shot. But if you are expecting satisfaction from sugar rush and cakes, then this is not a place to go.
I am not being prestigious towards this place but I personally felt that this is overly expensive for me and that the combination of ingredients used in each desserts were too extreme, thereby I find it hard to like it nor finish it. Moreover, the waitress for this evening was pretty grouchy, thus making the atmosphere alittle tense.
I will touch on the Chocolate Souffle ($11) on my next entry since I have a category for souffle.
Liquid desserts... Ahh, was skeptical to order but yet we cannot ignore our curiousity. We settled with Apple Crumble which is basically (as described in the menu) an old-fashioned dessert, with chopped apples, 42below vodka, butterscotch schnapps and sourz apple schnapps, crisp and refreshing with almond-digestive "crust" providing that touch of decadence. But frankly speaking, it tasted like an apple vodka with bits of green apple skin.
Rochester Trifle, consisting of strawberry juice, vanilla gelato, almond croquant, fresh berries. I was amused by the use of disposable pasteur pipettes to hold the strawberry juice. Why chefs just love to use laboratory apparatus for presentation of food? Anyway, the combination is nice, provided that the after-taste is not so sour. It really tasted like yoghurt with sour berries.
Chocolate Pear Delight, said to be one of Karen's signatures, is candied pear in chai tea jelly, crunchy praline flakes, ghana (40%) chantilly; a bold milk chocolate bursting with the fragrance of hazelnuts and a note of caramel. I would have like this without the taste of chai tea but it turned out to be Sihan's favourite. I would say this dessert is an acquired taste due to its strong chai fragrance.
Baileys Parfait, with extra brut crumble, coffee gelee, cocoa nib foam, is Yuan's favourite due to its smoothness of chocolate mousse with its crunchy chocolate crumble. I think I share the same sentiments as Yuan but still didn't tempt me to go back for a second round.
I know my comments sounded pretty harsh but every ingredient used in each dessert was just too extreme and frankly speaking, I think I lack the knowledge to appreciate such desserts. These are definitely not my cup of tea.
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Yuan's comments
This was a blog outing with 2 other fellow bloggers hence we took the opportunity to order 4 out of the 6 desserts listed on their menu.
1. Rochester Trifle - Overall this dessert tasted like yoghurt with cornflakes. Nothing special about this dessert except for its unique appearance and the pipette.
2. Chocolate Pear Delight - This dessert is a mixture of extreme taste. It has chocolate mousse on top, praline in the middle and chai jelly at the base. I really can't appreciate such a wierd combination.
3. Baileys Parfait - As readers would know, I love the chocolate and alcohol combination. Smooth and light chocolate with bailey. This is my favourite among the four, however it will not tempt me to return to the Pastry Bar again as it is simply too expensive and there are cheaper alternatives available.
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The Pastry Bar, One Rochester One Rochester Park
Singapore 139212
Tel: 6773 0070
http://www.onerochester.com
Operating hours - 6pm to 10.30pm daily
Guests may stay at the Library or balcony area till closing time
It was a great 5 - 6 years of blogging. We got to know many great friends in the F&B industry. Due to other commitments, we are unable to spend time blogging and there will not be further updates. Thanks everyone for reading our blog.
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