Ritz Carlton's Green Tea & Lychee Martini Snowskin

Ritz Carlton's Green Tea & Lychee Martini Snowskin

Every year during this time, I will face a dilemma between novelty or signature for there is just these much mooncakes one can eat. However, from my previous mooncakes spree, it is always safer to stick to the signatures as these are often the best-selling items, liked by the masses.

Hence, for this year, apart from the complimentary boxes of mooncakes, we stick to buying our favourites instead of the new flavours for our families. Peony Jade’s Mao Shan Wang Snowskin, Raffles Hotel's Champagne Truffle snowskin mooncake, Carlton Hotel’s signature Walnut Moontart and Mandarin Orchard’s Baked Mooncake with Macadamia Nuts and Low Sugar White Lotus made no exception for this year and when it comes to green tea snowskin, it will has to be from Ritz Carlton Millennia as (till date) I have not found one that has such strong infusion of matcha in the lotus seed paste.


Apart from their signature mini bing pi Green Tea paste, mini bing pi Lycheetini paste is another flavor not to be missed for the meltingly smooth lychee-liquor infused ganache at the centre of the mooncake though Yuan felt that it can be better if white chocolate shells are used. However, we do feel a little disappointed for the snowskin and lotus paste is slightly sticky and not as smooth as my other favourites.

Lastly, another plus point for Ritz Carlton’s mooncakes lies in the packaging. Without fail for every year, their boxes are the sleekest with a size and finishing suited to be a jewellery box.

For more ordering information, refer to their brochure below.


Summer Pavilion
Ritz Carlton, Millenia Singapore
7 Raffles Avenue
Singapore 039799
Tel: 6337 8888

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Plain Scones & Raisin Scones from The Ritz-Carlton, Millenia Singapore

Plain Scones & Raisin Scones from The Ritz-Carlton, Millenia Singapore

The afternoon tea at Chihuly Lounge has received many positive reviews and the hotel's scones is said to be an all-time favourite. As what we have always described for our past experience in The Ritz-Carlton, Millenia, the service the hotel provides is top-notched. Emails are responded promptly, the staffs process the order with a smile on their faces with the orders packed nicely in hotel's paper bag.


The scones can be pre-ordered and take-away. Available in two flavours, plain and raisins, the scones are sold in a box of 4s, priced at $8+. In addition, the scones are served with Hédiard jam and clotted cream.

Compared to the other scones we had lately, these are clearly smaller in sizes. In terms of texture, it is slightly on the smooth and sweeter side. Fen finds the overall not as sticky and "cake-like" as the ones served at Carlton Hotel and Regent Hotel while I would prefer it to be more buttery.

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

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Manjari Chocolate Banyul @ Chihuly lounge

Manjari Chocolate Banyul @ Chihuly lounge

Was looking for a dessert place after a meal at Marina Square and I was cracking my head for somewhere which I have not been before.

For those who have followed my blog, you will have realize that I do have high regards to the pastry chefs in hotels and this time round, I decided to try my luck at Chihuly Lounge at The Ritz-Carlton Millenia Singapore.

This isn't really a dessert place and they only have 4 items on the menu when it comes to desserts, namely Churros served with Lemon Curd and Chocolate Sauce ($16+), Cheesecake with Blueberry Compote and Sour Cream ($16++), Manjari Chocolate Banyul ($16++) and Seasonal Fruit Platter ($18++).


Manjari chocolate lovers will adore the Manjari Chocolate Banyul ($16++) for its chocolate core. The outer layer is akin to eating a donut except that it is not oily and the dough is chewy.

Despite the limited dessert selection, I didn't regret coming by for a dessert fix, for the service for fabulous and the ambience this place offers is one to unwind and indulge every single bit of it.

Chihuly Lounge
The Ritz-Carlton Millenia Singapore
7 Raffles Avenue
Singapore 039799
Tel: 6434 5288
Email: rc.sinrz.restaurantreservations@ritzcarlton.com
Website

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No. 47 Mango Mousse Cake from Ritz Carlton

No. 47 Mango Mousse Cake from Ritz Carlton

If there is one hotel for me to recommend, be it service or quality, it has to be Ritz Carlton. If one has been following the blog, despite the absence of a take-away counter and that all the cakes are only available as a whole, I have always make it a point to get one every year.

When asked for a mango cake recommendation, the very first thing that striked me was the mango mousse cake I had 2 years ago. The entire combination was so memorable that I am confident my colleagues are going to like it (Notice I have never blogged about the cakes I have gotten for my colleagues apart from this one).


My comments are pretty much going to be the same as my previous post and the niche about this cake is the splendid use of mango in the various components of this cake, starting from the fresh mango balls, the mousse, the jelly and summing the entire combination with a layer of European vanilla sponge that has a very fine crumb.

I am one who don't eat mangoes on its own and there is a distinctive taste about mango which I don't like. In particular for mango desserts and cakes, this "artificial" taste dreads me alot but surprisingly I don't encounter this in Ritz Carlton's Mango Mousse Cake. Instead, I love every little bit of it and was craving for more, considering this cake was shared among 14 people.

The other plus point of Ritz Carlton is that they only need a minimum of 3 hours to prepare the cakes available from the list (3 days advance notice is required for custom-made cakes) so freshness can be assured.

All the cakes are available in 20-cm and the cakes available at Ritz Carlton for 2010 are
- Almond Frangipane Tart with Sesaonal Red Berries ($60+)
- The Platinum Chocolate Fudge Cake ($65+)
- Mango Mousse with Mango Jelly topped with fresh Mango ($62+)
- New York-Style Vanilla Cheese Cake with Red Forest Berries ($58+)
- Classic Black Forest ($62+)
- Chocolate and Hazelnut Royal Mousse ($60+)
- Fresh Strawberry Cream Cake with White Chocolate ($58+)
- Tiramisu : Coffee-scented Whipped Cheese Mousse ($55+)

Should you need a copy of the cake list, you can contact Ritz Carlton via email or I can gladly forward you a copy.

The Ritz-Carlton, Millenia Singapore
7 Raffles Avenue
Singapore 039799
Tel: 6434 5288
Email: rc.sinrz.restaurantreservations@ritzcarlton.com
Website

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Happy 10 years together

Happy 10 years together

My temptation to splurge on food comes whenever I start to make enquiries to restaurants and hotels. Having to source out for a Chinese restaurant for a farewell lunch and that my 10th anniversary with Yuan is approaching, everything seems to fall in place to celebrate this special occassion at Ritz Carlton, Millenia Singapore.

Have been very busy with the recent renovation work but a good meal coupled with romantic ambience and a wonderful slice of cake, this is going to be equally memorable when Yuan proposed to me.


Most Singapore hotels will not disappoint in terms of service and Ritz Carlton gladly caters to Yuan's request for a slice of cake. The flavour is chosen by the chef and viola, it turns out to be good.


A simplistic combination of white chocolate mousse and pistachio, the mild flavour of both strikes well on the palette. Instead of an exceedingly sweet white chocolate, the use of almond in the white chocolate mousse neutralizes the sweetness and provides some texture to the white layer. Pistachio is prepared in a similar manner as the almond frangipane, leading to Yuan giving an extra nod to each mouthful. Though the milk chocolate sheets served as a decoration, these thin sheets melt perfectly in the mouth. Hmm...


For those who have been to Summer Pavillion or have read the online reviews, this is going to be no exception. Although I mentioned to Yuan that the crepes are alittle thick as compared to Man Fu Yuan 满福苑 (Hotel Intercontinental), these thin, crispy duck skin with a thin layer of fats simply melts in your mouth. For half a duck, there are a total of 12 servings of duck skin with crepes and for once, we indulge without the slightest worry of calories and cholesterol.


Unlike the regular Chinese restaurant, the ambience this place offers is very close to a dimly lit fine dining restaurant. All the diners are appropriately dressed and what surprise us is the way the Chef recommendations were served. I guess it is a misconception that Chinese restaurants are brightly lit, noisy and the food are served in huge portions. Not the case for Summer Pavilion's Chef recommendation (at least for the next two dishes).

Baked Sea Perch was wonderfully seared with the Hoi Sin Sauce with the interior nicely coated with the fats.


As for the wok-fried beef fillet, the "wok hei" (镬气) is sufficiently felt till the extent one serving is not enough.


The amazing thing about the few dishes we have ordered is that these are items Yuan will seldom order but all of them turn out to be unique and delicious in his opinion. This dish caught us by surprise for its slight chewy skin and soft, silky interior.


The remains of the Peking duck was fried with the XO fried rice. As seen in the picture, each rice grain is nicely seasoned so I will leave the photo to fill you in the details. For your information, the restaurant would recommend having the duck braised in Chinese wine sauce and we kind of regret not sticking to his recommendation. Though the fried rice is good, the smell whiffing from the claypot when served to our adjacent table sent my salivary glands activated. Definitely going to try that on my next visit.

For the first time, we have decided to celebrate this special occassion in a Chinese restaurant. The experience is very different from the regular buffets; and I am glad that this meal is so memorable. Having seated beside the window, the entire setting is lovely since Summer Pavilion is set amidst a picturesque garden. The service is fantastic and makes us feel welcome. I have indeed enjoyed myself greatly and now I am definitely looking forward to my next visit (Right? Yuan).

Summer Pavillion
The Ritz-Carlton Millenia Singapore
7 Raffles Avenue
Singapore 039799
Tel: 6434 5286

Operating hours:
11:30pm to 2:30pm (Lunch - a-la-carte & dim sum)
6:30pm to 10:30pm (Dinner - a-la-carte)

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Almond Frangipane Tart with Sesaonal Red Berries‏

Almond Frangipane Tart with Sesaonal Red Berries‏

When I had the buffet lunch at Greenhouse, one of the desserts that leave a strong impression is the Almond Frangipane Tart.

It was also The Sunday Times' article that prompts me to write an enquiry to Ritz Carlton and I realize the hotel do offer take-aways for cakes, desserts, chocolate truffles & pralines, cookies and even macarons.

Anyway, those who have tried the desserts at Greenhouse will know the standard of their pastries and I believe I do not have to elaborate further why I have been ordering cakes to share with my family. Their service is prompt, personalized and the quality of cakes have never disappoint my family members.


For no special ocassion, one must be wondering why I have ordered a whole tart. Apart from random reading on pâte sucrée (French for Sweet Dough, or more commonly known as "tart" dough), chancing upon a blog that talks about Frangipane (refers a sweetened almond filling used in tarts and pastries) instantly stir my memories for this tart and I simply can't wait to lay my hands on it.


From the picture, the components of the tart is clearly revealed. Since the tart base (pâte sucrée) uses cold butter in the recipe, one can expect the pastry to be crisp (i.e. melted butter will result in pastry that is not crisp). The textured almond filling, made of butter and ground almond mixture, provides a soft macaron-like filling. Overall, one can expect the combination of fresh berries, mingled with custard cream and almond filling, on a crisp tart to be indsecribably delicious. Lots of sugar, I would say but satisfy a sweet tooth completely.

Yuan is one that prefers chocolate in general and is never a fan of tarts. Surprisingly, this baby kind of impressed him. Not for the tart pastry which he felt was not buttery enough but rather for the almond frangipane. In his words: "If you like the almond fragrance, you will like this tart" Further the glaze on the berries made it sweet thus appeal to those who dislike berries for their sourness.

Note that Greenhouse serve their dessert buffet based on themed (e.g. Apple themed in May, Strawberry themed in June 2010) so I was indeed lucky to have this during the buffet. Also, Ritz Carlton sells their cakes/pastries as a whole and this is not available in sliced. Pre-ordering is required and collection is done at Greenhouse. Lastly, a whole Almond Frangipane Tart (20cm) will cost $60+ (serving 8 pax).

The Ritz-Carlton, Millenia Singapore
7 Raffles Avenue
Singapore 039799
Tel: 6434 5288
Email: rc.sinrz.restaurantreservations@ritzcarlton.com
Website

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“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.


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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Christmas Eve Buffet Lunch @ Greenhouse

Christmas Eve Buffet Lunch @ Greenhouse

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 .


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.


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.




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.


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.


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.


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.


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.

Greenhouse
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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Ritz Carlton's mooncake 2009

Ritz Carlton's mooncake 2009

Lychee-tini left me craving since sampling it at the Mid-Autumn Festival Mooncakes Fair @ Takashimaya B2 (17th Sept 09 to 3rd Oct 09) and is probably a rare gem which uses lychee and liquer (apart from Majestic Restaurant). Also last year's bestseller of Ritz Carlton, the refreshing lychee flavour coup with smooth lotus paste plus a tint of liquer makes us feel that it is one of the better and unique flavours we have come so far this year.

Mini Bing Pi Lychee-tini
$36.00 (6 pieces)

The mini bing pi Green Tea Paste is a must-try for matcha fans. Upon cutting the mooncake, one will be greeted by the nice green tea fragrance and on the first bite, the velvety smooth and rich green tea paste leave one craving for more. Very similar to a good matcha mochi.

Mini Bing Pi Green Tea Paste
$36.00 (6 pieces)

Summer Pavilion
Ritz Carlton, Millenia Singapore
7 Raffles Avenue
Singapore 039799
Tel: 6337 8888

Ritz Carlton, Millenia Singapore's website
Website for Mooncake 2009

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Tiramisu with Roasted Hazelnut Log Cake

Tiramisu with Roasted Hazelnut Log Cake

This is the 3rd logcake of this week and was specially ordered for my youngest sister birthday. Ritz Carlton has never disappointed in terms of promptness in replying emails, their service and the quality of food served and truly indeed, this log cake didn't disappoint my entire family.

I have previously ordered their "Mango Mousse with Mango Jelly topped with Fresh Mango", which was also featured in the Sunday Times 50 best cakes and has so far been the nicest Mango creation I have ever tried. Just based on these 2 experiences, I can dare say that the ingredients used are fresh and generous.

In my earlier entry, I have made a comment saying that log cakes might need a coarser cake to hold the structure but Ritz Carlton has proved me wrong. The outer ring of the log cake is the same vanilla sponge used in their Mango Mousse, thus uniquely crisp on the exterior and soft on the inside. The mascarpone cheese is light and refreshing while the savoiardi sponges is mixed with hazelnuts to provides the extra crunch. The dark brown core is well-soaked with espresso and rum. Wow, indeed a fantastic tiramisu with an impressive layout.

Ritz Carlton has dedicated a website for this festive season and is comprehensive if one is looking for pictorial catalog of festive goodies or their pricing of buffet lunches and dinners.

Sparklette happens to drop by the Chihuly Lounge and has captured pictures of their log cakes.

The Ritz-Carlton, Millenia Singapore
Greenhouse
7 Raffles Avenue
Singapore 039799
Tel: 6337 8888

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No. 47... Mango Mousse Cake from Greenhouse (Ritz Carlton)

No. 47... Mango Mousse Cake from Greenhouse (Ritz Carlton)

This cake is only available as a whole and trust me, the service offered by Ritz Carlton is really superb. They reply your email really fast, no deposit and viola, the cake is ready for collection in a nice and personalized manner. Have alook.

Candidate No. 47 - Prettiest cake "Savour this mixture of mango jelly and mango mousse sandwiched between layers of vanila sponge and topped with fresh mango balls and edible flowers"

Those pretty yellow balls are mangoes!!! Really sweet and juicy... It is a pity I didn't munch those flowers, I thought they were inedible though... Surrounding the cake is light finger sponges. These sponges are not rough in texture at all, in fact, slightly crispy on the outside and really fine and springy on the inside...




After cutting the cake, you will see the thick layer of mango mousse that is so light that it tastes like mango pudding. If you leave the sliced cake out for too long, the mango balls will slide off and the mousse will collapse alittle. In between the mousse, there is mango jelly... Yummy...

As I told yuan, this cake is alittle like the durian mousse of Goodwood Park. Unless you are a real mango fan, if not, you will find this cake too "mangoey" to your liking. Personally, I would say this is the best mango mousse I have ever tried. The mangoes used were so sweet and juicy, the mousse is light but alittle too sweet to my liking. The finger sponge is so light and fine but I don't fancy the jelly.

This cake is only serve in 1 size, 20-cm for 10 portions at $58 + 7% GST ($62.06) but for a family of 5 and of which 3 are mango lovers, this is not that huge after all. For the quality of the mangoes used and the effort to decorate and layer this cake, I would say it is not that pricey.

I have eaten the mango mousse of Baker's Inn and I didn't like it as I am not a fan of the finger sponge (more to a chiffon person). Thus, if you want me to make a comparison, I would give a 5/10 to Baker's Inn and a 8/10 to Greenhouse... But as a whole, it will be a 7/10 (slightly higher than the durian mousse I had earlier).

*Choc-a-bloc will be delayed for another 4 weeks as I will be going to the Line with my darling to celebrate our 8th year... I will skip the cakes from the Line Shop and indulge myself in all the desserts during the buffet...

Yuan's Comments on the Mango Mousse

This is the sort of cake whereby you need to specially place an order for and purchase as a whole cake. Thus Fen placed an order and we went down to Ritz Carlton to collect. To our surprise, we had to seat and wait for about 15mins before we receive the cake. I suspect that this was the time taken for them to crave out those small mango balls and place them on the top of this cake.

Other than those sweet mango balls that you see on the top of the cake. The cake is surrounded by those sponge cake. Typically i would expect this sort of sponge cake that surrounds a mousse to be hard, but on the contrary it is very soft and lightly sweeten. The rest of the cake is mainly mango mousse with a layer of mango and a layer of cake at the base.

Verdict. This cake is definitely worth the $62 we paid. Given the work needed in its decoration as well as the ingredients used. The sponge cake on the sides and at the base were one of the better once that i tried as well. However, there seem to be an overdose of mango which may put off the non-mango fans. Thus this cake is definitely worth a try but if you are not a fan of mango, you may not want to try it again.

8/10

The Ritz-Carlton, Millenia Singapore
Greenhouse
7 Raffles Avenue
Singapore 039799
Tel: 6337 8888

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