Ph.Ds of FOOD

Singapore Food Blog

Bonheur Patisserie

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As of today, we’ve been to Bonheur Patisserie twice, with the second time being a little more disappointing than the first. Well, somehow that didn’t deter us from visiting Bonheur the 3rd time and the main reason was to try their Sweet Potato Mont Blanc! But sadly, there wasn’t any available today and we settled for the Tiramisu and Cheesecake.



The dome-shaped Tiramisu ($6.50) was very moist. Once you laid your fork through the cake, you could see the liquid oozing out from it. Texture wise, it was soft and not much chewing was needed. A slurp and down it goes through your throat. It was a pity that the alcohol taste was a little too mild.



The Cheesecake ($6.50) had a strong cheese taste and was an intermediate between the dense, sticky and spongy texture. The crust was soft and tasteless. On first bite, the crumbles atop the cake tasted somewhat  ginger flavoured. But subsequently, we felt that they were just buttery crumbs. Perhaps an improvement would be to enhance the flavours of the crumbles beyond the usual butter taste.

Somehow, other than the Chocolate Tart, nothing at Bonheur blows us away. In our opinion, their cakes are decent, they are presentable and acceptable. But with the emergence of so many cake shops and cafes around, coupled with the desserts from various restaurants, dessert chefs sure have to come up with more mind blowing (or rather palate blowing) creations. Nevertheless, we are still looking forward to their Mont Blanc.

Bonheur Patisserie
70 Duxton Road


Written by foodphd

July 23, 2011 at 9:53 am

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