Ph.Ds of FOOD

Singapore Food Blog

Laurent Bernard Chocolatier

with 2 comments

We’ve been to the Laurent Bernard Chocolatier outlet at Robertson Quay numerous times. However, this would be our virgin visit to their Portsdown outlet. And hence rather than try their conventional and popular chocolate creations, we went for 3 other desserts.



Waffle ($9.80) – Belgian style waffle served with ice cream, hot chocolate sauce, berries. In our opinion, the waffle could be described as “scrawny”. It was brown and crispy on the outside, but lacking in the soft fluffy texture on the inside. No doubt the waffles exuded a mild charred fragrance, it was still not as nice as that from Udders. Unlike what was listed on the menu, the waffle was not served with hot chocolate sauce. Instead, what accompanied the waffle was maple syrup. For the ice cream, we decided on Chocolate and added a second scoop of Caramel ice cream ($4.50). The Chocolate ice cream was thick, rich and filled with hollow crunchy chocolate balls. The Caramel ice cream emanated the distinct characteristic sweetness of caramel, but wasn’t cloyingly sweet.

Apple Pie

Apple Pie

The Apple Pie ($7.80) was served warm, with a scoop of vanilla ice cream. The crust of the Apple Pie was pretty buttery and the glossy surface seemed to reflect the large amount of butter used. The fillings of the apple pie were pretty sour, with a mushy consistency. In fact, the taste of it kind of resembled the apple pie from MacDonald’s.

Raspberry Cheesecake

Raspberry Cheesecake

Raspberry Cheesecake

Raspberry Cheesecake

The last of our 3-course dessert was the Raspberry Cheesecake ($9.80). On first glance, we were rather puzzled with the water droplets glittering around the base of the cake. It wasn’t condensation but rather, we realized that the base of the cheesecake was made of a layer of sponge soaked into syrup. Laurent’s cheesecake was dinstinctly different from the New York/Chicago cheesecakes from American cafes. It wasn’t sticky or dense like the American cheesecakes, neither was it spongy and light like the Japanese cheesecakes. The cheesecake here was very soft and creamy, with a texture similar to that of mousse. The taste of cheese was evidently strong. The raspberry mousse was found in the core of the cheesecake. Well, the cheesecake wasn’t awful, but definitely not one of our favourites.

Laurent Bernard Chocolatier
5B Portsdown Road #01-02


Written by foodphd

August 19, 2011 at 9:10 pm

2 Responses

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  1. Nice observation there on the raspberry cheesecake! Too bad it doesn’t taste as good as it looks.


    August 22, 2011 at 10:39 pm

  2. […] Fondant failed to impressed. This was slightly different from the typical souffles we have tried at Laurent. Texture wise, the spongy layers of dark chocolate was on the porous side, and thus kind of […]

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