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Barracks Cafe

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Barracks Cafe

Barracks Cafe

House, Barracks & Camp! Back to Dempsey Hill again after a prolonged hiatus, and our main aim – Sweet Nothings at Barracks Cafe!

Chocolate Orange Scookie

Chocolate Orange Scookie

Chocolate Orange Scookie – the best of both worlds; take a bite out of this scone-cookie with melting chocolate chips and orange zest. An interesting fusion between scone and cookie, we were very much looking forward to this unique dessert. Texture wise, it wasn’t scone like, nor cookie like. It didn’t have the crunchiness of a cookie, neither did it have the authentic scone texture and aroma. It was more bread-like instead. Sadly, the scookie wasn’t served warm, hence  the “melting chocolate chips” were noticeably absent. There were just chunks of solid chocolate. The scookie was strong in orange zest flavour. Overall, we were slightly disappointed as this ‘unique’ cookie-scone combination didn’t outstandingly portray the qualities of scones and cookies. At $3.50 per scookie, one would be better off with those from Da Paolo Gastr0nomia which delivers a perfect scone and cookie blend.

Flourless Chocolate Cake

Flourless Chocolate Cake

Flourless Chocolate Cake – A chocolate cake coated with rich milk chocolate ganache, sprinkled generously with crunchy almond flakes; for fans with a taste for the classics. The flourless chocolate cake was made of distinct layers of sponge and fudge. The sponge was very moist, soft and dense – something similar to banana cakes. The fudge had a very strong toffee-like sweetness, accompanied by a milk chocolate aftertaste. We felt that the chocolate cake, be it the fudge or sponge, was not very rich in chocolate. The outer fudge coating also detached easily from the cake itself, and they felt like 2 separate entities. Not exactly the best chocolate cake around, but something new for the taste buds and might be a favourite amongst those with a sweet tooth.

Bitter Chocolate Tart

Bitter Chocolate Tart

Bitter Chocolate Tart – with a thick crusty edge, enriching enough to satisfy all cravings. So far, the best chocolate tart we have tried is from Laurent’s. And after trying Barracks’ version, our stand remains unchanged. Barrack’s chocolate tart had a rather thin soft crust, with no strong buttery or chocolate aroma. The chocolate fillings consisted of 2 layers; the top darker chocolate was more bitter and was more fudge-like, while the inner layer of chocolate ganache tend towards a softer, creamier and sweeter note. Sadly, the tart left us with no sense of satisfaction.

Chai Chocolate Cake

Chai Chocolate Cake

Chai Chocolate Cake – infused with the fragrance of chai tea leaves, this dark chocolate cake is a royal sweet treat with a twist. Chai is a kind of spiced tea from the Indian subcontinent. The Chai Chocolate Cake consisted of layers of chocolate fudge and sponge. The cake was exceptionally rich in Chai flavour. One bite of the cake and our taste buds were entirely overwhelmed with the aroma and taste of spiced tea. It was a very refreshing and unique experience. The chocolate sponge was moist and dense, not overly sweet. The fudge was the component which was heavily infused with Chai. As a chocolate cake, it probably isn’t one of the richest or densest, but it sure was a very unique pairing between chocolate and tea. Its uniqueness makes this Chai Chocolate Cake one of the must-tries in Barracks.

Barracks Good Ole Fish n Chips

Barracks Good Ole Fish n Chips

Barracks Good Ole Fish n Chips – a hot pocket of cod fish a la English, paired with Barracks’ truffle fries to dip with malt vinegar and a homemade tartar sauce. A goreng pisang-like looking fish and chips, it felt more like a fusion dish due to the accompanying dip that tasted strongly of Indian spices. But the fusion was beautifully done this time, the sourish spicy dip was appetizing and awakes our largely unused taste buds for savory food.  The choice of cod fish in Barracks’ fish n chips, unlike the commonly used haddock, was something different from other restaurants. However, the skin was not removed from the fillet and those portions with fish skin tasted slightly fishy. We felt that the batter was slightly too oily too.

House, Barracks and Camp
8D Dempsey Road

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Written by foodphd

April 17, 2011 at 9:41 pm

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