The salty goodness of miso in a dessert, uncover the sweetness within 1 Caramel's souffle; paired with yuzu ice cream.
This is pretty unique for a souffle. Apart from the conventional fluffy egg white base, this souffle has a tint of salty miso. What makes it nice is really the burnt sugar at the base of the souffle, adding some sweetness to salty miso. A good alternative to a regular souffle.
Hmm... In BakerZin's opinion, Souffles is one of the best French inventions in the kitchen. It seems like apart from the warm chocolate cake, BakerZin prided their Bailey's Irish Cream souffle and chocolate souffle as BakerZin's range of delightfully flavoured souffles taste like heaven on earth but 15 minutes wait is required since they bake it a la minute but guarantee it's worth every secnd'sswet anticipation.
Each serving costs $10.80 (excluding 7% GST and 10% service charge) and with a minimum spending of $20 and charging it to Citibank credit cards will entitle a 15% discount.
Soft, fluffy and totally to-die-for, BakerZin's chocolate souffle is baked a la minute and not to be missed. Enjoy it with a sensational scoop of Sumatra white chocolate ice-cream for that extra oomph!
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Fen's comments
Hehe, for those who are regular on this blog will know why I have ordered this. It is always easier to make a back-to-back comparison and thus was a dilemma for me since I wanted the warm chocolate cake.
Max Brenner's seems to be a warm chocolate cake so I won't include into my comparison.
Laurent Bernard as claimed by some of the food bloggers seems to be one of the best but Yuan felt that the chocolate is alittle burnt and does not justify the trip to Portsdown Road while Crystal (one of my ex classmate) felt that souffles could be puffier, but love the dark chocolate sauce inside... Overall, not the best souffle she've tried, but still quite gd. To me, the winning factor about Laurent Bernard's chocolate souffle is the sauce that came with it and according to Ice, they used Araguani cocoa in their souffle. The only setback is that it is very expensive ($16.50++).
Pastry Bar, on the other hand, was too liquified one-third of the souffle's base so it tasted better when it has cooled down.
So, for BakerZin... I thought it was the cheapest best alternative among the entire lot I have tried. I am okay with its chocolate content. Light and fluffy with its base soaked with chocolate and the ice-cream that goes with it is not overly sweet but sufficiently rich and smooth. The only thing that disappoints was that the souffle sank before I took a picture so the presentation was not as beautiful as the previous few. I think I will stick to eating a souffle from BakerZin since the serving and pricing is reasonable.
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Yuan's comments
This is a simple chocolate souffle. No fancy ingredients, just chocolate and some nuts on the top. I liked the texture of this souffle - light and fluffy. The only disappointment as Fen pointed out was that the souffle sank before it was served. ______________________________________________________________
BakerZin, United Square 101 Thomson Road
#01-07/60 United Square
Singapore 307591
Tel: 6251 5550
Operating hours - 10:30 am - 10 pm (Sun to Thur)
10:30 am - 11 pm (Fri, Sat & Eve of Public Holiday)
http://www.bakerzin.com/
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
I guess most people are curious with the "no photo policy" in Laurent Bernard and I have to tempt all my readers to patronize this branch. Anais, the duty manager, has given me the permission to take pictures of the place and believe it or not, 62 photos were snapped this afternoon. What I am trying to say is that just make your intentions known and I am sure they will accommodate provided you don't send flashes to disturb their diners...
I would like to take the opportunity to thank her for the nice hospitality for this afternoon, and thus a wonderful high tea on a lazy Sunday afternoon. I think it is worth the hassle to come down via SBS bus 191 and have a slow walk with Yuan along the AYE.
This place really reminds me of those little cottage restaurants which I have been when I was in Australia. Very homely and warm feeling...
Remember my first entry on this branch. Oh yeh, the alfresco dining area is lovely...
And for those who are curious about the background of these houses along Portsdown Road, Wessex Estate is actually a residential estate that was built around the WWII period and these walk-up apartments and semi-detached houses were believed to house non-commissioned British officers during the Malayan Emergency (1948 to 1960).
Chocolate Souffle($16.50 w/o GST) Of course, this is the 4th chocolate dish we have ordered for this afternoon, the chocolate souffle...
Ice has a better coverage on Laurent's chocolate souffle in which she talks about the use of Araguani cocoa in this souffle. You might want to drop by and have a look =) ______________________________________________________________
Fen's comments
This light, fluffy, baked dish surprises me with its bitterly rich chocolate. The refreshing raspberry sorbet that comes with it really help to quench thirst after the few chocolate desserts and the chocolate sauce that comes with it blends perfectly well with the souffle. I like this dessert for being light but yet the chocolate content is not compromised.
When eaten warm, it has this soft and fluffy taste. When it is cooled, it taste just as soft but springy like a lighter version of the warm chocolate cake.
Like most souffle, the top layer of the chocolate souffle is slightly crispy and beneath this layer is soft egg like sponge. Having tried lemon souffle and bailey souffle, I guess I prefer my souffle to be of a lighter flavor. Chocolate has this strong taste that does not really match the soft souffle. This souffle comes with warm chocolate and raspberry sorbet. The sorbet really helps to relax your throat after a session of chocolate over load. This would be worth a try if you are tired of chocolate cakes. ______________________________________________________________
Laurent Bernard chocolatier Laurent's Cafe & Chocolate Bar 5B Portsdown Road #01-02 Singapore 139 311 Tel: 6475 4182
http://www.nibschocolate.net/
Operating hours - 9am to 6pm (Tues to Thurs, Sun) 9am to midnight (Fri & Sat)
This was described in BakerZin's menu as "lovers of this after-dinner liquor will find its presence in this soufflé a comforting delight. The perfect complement is just the right amount of espresso vanilla sauce on the side."
Having tried the Max Brenner's chocolate souffle, I wasn't convinced how soufflé is supposed to taste like. Thus, I dropped by BakerZin for my soufflé treat. As mentioned in that entry, a soufflé should be a light and fluffy dessert that "blow up" or more loosely "puff up". Moreover, Yuan told me the Lemon soufflé he has tried was a completely different entity from what we had at Max Brenner and thus...
This thing really take quite some before it is served and it was really wobbly when placed on our table, at least the "cap" was vibrating slightly. It has a very light and egg-y taste and the centre of this dessert has a cream that is so such in the alcohol taste. Moreover, it comes with a small cup of espresso and I don't deny the fact that it reminds me of my tiramisu spree.
Generally, I didn't quite like it as the alcohol content was just too much, it was not sweet at all. However, with such a soft and springy texture, I am looking forward to try their chocolate soufflé on my next visit.
For your information, this baby costs $9.80 (excluding of 7% GST and 10% service charge). Citibank credit cards are entitled to dining discounts. ____________________________________________________________
Yuan's Comments Those that love liqeuer will love this dessert. The soft egg-y texture complement with rich alcohol taste is excellent combination. Bewarned that those who don't drink may find this a little too much to handle. The Souffle comes with a cup of expresso. Try pouring some expresso over and it will seem like you are eatting tiramisu with extra alcohol. I guess you will only find this dessert nice if you like alcohol in your dessert. ___________________________________________________________
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.
