$11 for Devil-misu (w/o GST & SC) (This one shown is no longer available) tcc - Bugis Junction |  BakerZin (Millenia Walk) 9 Raffles Boulevard |
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Aroma, Hotel Intercontinental Intercontinental Singapore | Ricciotti Italian Deli & Pastry 20 Upper Circular Road |
We ordered the Ispahan. Some background information, Ispahan, also known as 'Pompon des Princes', is a clear pink, half-open kind of Damask rose.
It seems like the famous Pierre Herme is obsessed with roses and these array of rose desserts simply melts my heart, must include France into my honeymoon trip...
Don't they look lovely...
Some acknowledgments to be done... The picture of the Ispahan rose is taken from List of rose photos at woodlandrosegarden. As for the picture of the macaron from Pierre Herme, it was taken from potatomato.blog and lastly the lovely array of desserts were obtained from the blog, paris breakfasts.
In Singapore, BakerZin presents Ispahan as a must-have for the macaron lover as it has a lovely pink rose-scented meringue filled with rose butter cream, fresh raspberries, lychee and a sprinkle of fresh rose petals.
And our choice of macaron is the blueberry as I have mistaken it as the equivalence of violette. This traditional French pastry is the perfect complement at the end of a delightful meal or as a light snack on its own. These creamy chewy meringue biscuits are crisp on the outside, smooth and soft in the middle. With a crackly shell and a hint of almond flavour, BakerZin claims that these handy mini-snacks are simply irresistible.
____________________________________________________________BakerZin (Millenia Walk)
9 Raffles Boulevard
#01-23/24/25 Millenia Walk
Singapore 039596
Tel: 6837 2422
Operating Hours:
Sun to Thur: 10:30 am - 10 pm
Fri, Sat & Eve of Public Holiday: 10:30 am - 11 pm
Another perspective of the cake... Taken from Canelé Pâtisserie Chocolaterie's website
As a whole...
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_______________________________________________________________I have ordered these before on my Mummy's birthday and my family including Yuan felt that it was too pricey for these almond biscuits. If I am not mistaken, we ordered the caramel sel, the dark chocolate and the hazelnut praline (hazelnut macaron, praline cream with roasted hazelnut).
That visit didn't convince me to eat more macarons only until recently...
It is a pity that the hazelnut praline was not available yesterday and thus we stick to the floral violette, the 70% dark chocolate (guanaja) and the milk chocolate feuillitine (milk chocolate ganache with a hazelnut almond praline feuillitine centre).
For your information, the dark chocolate is the one that is lying flat and we thought that eating their Le Royale is a better bet. Among the 3, both Yuan and I preferred the violette since the floral smell of the shells complements well with the vanilla cream. In fact, the colour of violette looks so lovely that I thought it was perfect as a gift for females.
Wanted to get some macarons as a gift for 2 but alas, BakerZin disappoints me the second round, I was at United Square BakerZin yesterday and apparently they didn't have any macarons for that day. Today when I dropped by Paragon BakerZin, they told me to drop by Wisma and Takashimaya for any purchase of macarons. Looks like the mooncakes order are getting them busy. Oh well, I just bought more macarons from Canelé.
Starting from the left, the milk chocolate feuillitine, violette, pistache, raspberry (out of stock for rose) and 2 dark chocolate...
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Having one of the cheapest macarons so far at $1.20 per piece, they do have a wide selection of flavours and a box of 6 only costs $5.80. Frankly speaking, apart from the slight coarse or rather uneven shells, it tastes just as good. Maybe I am not that picky with macarons, but if I can't tell the difference between these and the other players, I don't mind playing alittle lesser for these French babies...
We bought the chocolate and hazelnut macarons. It is a pity that they don't have vanilla ones.
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Yuan's comments
Having visited Amande changed my opinion towards maracons. I used to believe that maracons have high cost and hence are very expensive, but I am surprise that Amande can sell maracons at such low prices. In fact if you buy 6 maracons, each will cost less than a dollar. So having seen the price, my first impression was that it must taste like some ordinary cookie. But nevertheless to convince myself. I decided to buy 2 maracons and try. Surprisingly, the taste is not much different from canele's maracons. The only difference is probably the flavours and the appearance. Thus i now have the impression that which bakery you choose for maracons really depend on which flavours you like. I would strongly recomend readers to give Amande a shot.
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Amande, the almond bakery (Closed)
Blk 52
Toa Payoh Lorong 6
#01-50
Singapore 310520
Tel: 6352 2337
They also have another outlet at C.K. Tang, Tangs Market at Kiosk No. 13(a).
This is the Matcha cotton which according to Ochacha is one of the more popular items and it costs S$2.90 excluding 7% GST.
Unwrapping the cake case...
Basically, this is a Matcha chiffon which is layered with fresh cream. It is pretty similar to the Matcha Chiffon from Tampopo except that the latter has a richer and denser matcha chiffon. However, none of my family members, including Yuan fancy this and I don't know why. I thought it is light and not too sweet for a dessert after heavy meals.
After trying the green tea opera from Mezza9, I am kind of determined to try the different variation of Matcha cake. I thought Green tea is getting popular with all the hype of anti-oxidants and its ability to prevent cancer. However, very little places actually have Azuki (red beans) layered with Matcha sponge. At least for now, we have little clues about where to go.
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Fen's comments
Earlier this year in January, I got a chance to dine at Da Paolo at Rochester Park. It was a company lunch affair in which the menu was fixed to be able to cater to about 40-45 people. In fact, we took the entire 2nd level of the place and I don't deny the fact that I was excited about lunch since I seldom get to dine in such a lavish place.
Anyway, having the choice between the
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Fen's comments
The problem with high chocolate content is the loss of the texture and therefore I always thought it taste better when it is equilibrated to room temperature. At least the fats has melted alittle and the smoothness will be obvious. Since we are dining in, the cake was fresh out from the chiller and from the picture, I don't deny the fact that it is a little rough.
In terms of sweetness, it is just right and this is basically a cake with alternating layers of chocolate mousse and cake (2 each). The cake is more to the harder side and I can't help it but to think that it might be due to the fact it was kept in the chiller for long judging from the amount of cakes left in the display at 8:30pm unless there is some hidden promotions which I didn't know about. Having eaten several hard cakes, I start to miss chocolate fudge cakes. The moist and rich after-taste.
Apart from chocolate mousse, there is also crunchy chocolate biscuits bits to enhance the texture but because the mousse is relatively rich and that the cake is more tuned to the hard side, the contrast is not big.
Generally, I would say it is not bad but to ask me to sacrifice some calories for this, I would think twice since I personally felt that the chocolate mousse is too rich for me to handle and that I generally prefer a more creamy chocolate mousse.
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Yuan's comments
Having eaten so many chocolate mousse, it appears to me that the higher the chocolate content the harder the mousse will become. This is the case for this chocolate mousse as well. The chocolate mousse taste similar to the mousse used in the le royale. But instead of hazelnut praline in most typical chocolate mousse, you will find "smarties" (chocolate candy) in between the layers of the chocolate mousse. I would say this mousse is worth a try but like fen I prefer a more creamy chocolate mousse.
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Dolci da paolo
43 Jalan Merah Saga
Chip Bee Gardens
#01-68
Tel: 6479 0336
http://www.dapaolo.com.sg/
Operating hours: 8 am to 7 pm daily
This cake consists of two moist flourless sponge layers, combined with raspberry jam and glaced with a marbeled chocolate ganache. The cost per slice for most of their cakes is between $7 to $8++ excluding $2 for dine in and this happens to cost us S$10 for us to dine at the Lounge.
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Tiramisu... The aerial view of the Italian
Similar to my previous Prego entry, I have gotten this picture from street directory website.
As described in the menu, Prego's Tiramisu is served in the form of
"Coffee steeped ladyfinger biscuits layered with mascarpone cheese and bitter cocoa"
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Fen's comments
Based on some of the entries in forums asking for the best Tiramisu in Singapore, Prego will be one of those that were mentioned. Of course, I do come across negative comments but being one of the prestigious hotels, I think I will prefer to give them the benefit of doubt.
Known to be one of the stars of Prego, this Tiramisu kind of disappoint. As some has pointed out, the sponge seems to be too dry which might be, as what some has claimed, being left in the refrigerator for too long. I don't mind a lower alcohol content but I do feel that one of the factors that make a good Tiramisu is a good well-soaked sponge so as to complement the mascarpone cheese well. In addition, the mascarpone cheese is just too thick and sticky which doesn't tempt me to finish the entire dessert.
I would say, I don't mind dropping Prego for their main course but not for their Tiramisu...
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Yuan's comments
We came to Prego with high expectations of their Tiramisu. However this was a disappointment. As someone pointed out, look at the cocoa powder on the top of the Tiramisu and you will be able to tell the degree of moistness. After having this Tiramisu, i sort of understood what it meant. Thick layer of cocoa powder on top and dry sponge. Further this Tiramisu has no alcohol content but a strong coffee taste. Based on dryness, i think its not as good as some claim.
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Prego Deli
1F, 80 Bras Basah Road, Raffles The Plaza
Singapore 189560
Tel: 6431 6156
Daily - 11:30 am to 10:30 pm
Lombarda
Tomato, mozzarella, Gorgonzola cheese, beef carpaccio and shaved Parmesan
Calamari e zucchini fritti con salsa di pomodori secchi piccanti
Fried Calamari and crispy vegetables served with spicy sun dried tomato salsa
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Fen's Comments
Lombarda - I am starting to appreciate thin crust pizza cos it is less oily in comparison to the pan pizza from Pizza Hut. I am sure when one talks about pizza, there are 2 categories of people in which one group will prefer the authentic thin oven-baked pizza while the other will prefer the pan pizza from Pizza Hut.
Yuan is right about me having a liking for cheese, partially due to the fact that I have been eating cheese from blocks since young and thus is not put off by stronger and weird taste of cheese. The crust itself is not as soft as the one from Riciotti but no doubt I simply fall in love with the Gorgonzola cheese. Little did I know that Gorgonzola cheese is also a subset of Blue cheese, my favourite.
Anyway, the reason why Yuan don't like it was because Gorgonzola is a veined Italian blue cheese, made from unskimmed cow's milk. Oh well, he never fancy my favourite Danish Blue (made in Denmark, is a light, blue-veined cheese)...
Fried Calamari - The calamari was quite well done in which it was not overly chewy. Although I didn't find the layer of batter salty enough, but I do love their tomato salsa. In fact, it is way much better than the one I had at Ricciotti (more to the Mexican spicy style). If I am not mistaken, to achieve a tomato salsa similar to this, fresh tomatoes have to be cut finely and simmered in water, in which tomato puree and sugar is added subsequently.
I have to admit that the service at Prego was fantastic. The water was refilled promptly. The tables were ensured to be free from crumbs and the plates and utensils were changed after each round of food served. Organized in their way of serving their customers, a place that I will not complain the 10% service charge. On top of that, complementary bread and chocolate truffles were served...
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Yuan's Comments
Lombarda - This is one of the lightest pizzas which i have eaten. By lightest i mean barely any ingredients. Guess i prefer American pizzas over Italian sort. Anyway Fen pointed out that the cheese is fantastic and you can see the shredded cheese on top of the pizza. For non cheese lovers like me, i didn't quite like the smell and taste.
Fried Calamari - By far one of the best which i have eaten. The calamari is soft and chewy, a little moist as you bite. Further, it comes with carrot and cucumber fried with flour. Thus this dish is similar to the tempura dishes. This is a must try when you come to prego.
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PregoPizzeria: Daily - 11:30 am to 12:30 am
Ristorante: Daily - 11:30 am to 2:30 pm and 6:30 pm to 10:30 pm
Brunch Buffet*
Every Sunday and selected public holidays - 12:00 noon to 2:30 pm
*Standard à la carte menu is also available.
But what is the point of comparing when I enjoyed both equally much... Both has its goodness of their own... Anyway, each serving of tiramisu costs $7.80++.
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Yuan's Comments
This tiramisu is one of the best when it comes to mascarpone cheese. The top layer gives you a slightly cheesy feeling rather than creamy. Further the portion of macarpone cheese and layer finger biscuit is just right thus you will not feel as though as you are having a cream cake. The finger biscuit is soft and has this light coffee taste. But alas, this tiramisu has no trace of alcohol. Thus I would still find the one from tcc better, but maybe those that dislike tiramisu with alcohol will love this.
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Ricciotti Italian Deli & Pastry
20 Upper Circular Road
B1-49/50 The Riverwalk
Singapore 058416
Tel: 6533 9060
http://www.ricciotti.com.sg/
"All Ricciotti's chocolates are prepared by melting the finest chocolate and serving them exceptionally thick with frothy milk on the side allowing you to create your own texture"
I like everything about this cake except the sourish taste from the whitish layer which is the apricot mousse and jelly. However, note that this sour taste is only distinct ONLY when you deliberately separate the chocolate from the apricot layer. So this cake settles all cravings for chocoholics if one don't mind the subtle sour taste of the apricot mousse...
Consisting of 5 layers in which the top layer as a light hazelnut mousse dusted in pink with traces of blueberry. It does resembles an extremely light version of the mascarpone cheese found in Tiramisu. Pretty light and lightly sweetened…
BakerZin classified this under their all-time favourite and I would say this is exclusively found in BakerZin due to its unique composition. With a bountiful of fresh whole strawberries, this creation features an almond sponge cake soaked in strawberry liquor laced with pistachio butter cream. Each bite imparts an invigorating fruity flavour.
©2009 Indulgence after work-out... | by TNB
