Ph.Ds of FOOD

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Brunetti

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Caffe • Pasticceria • Gelateria • Paninoteca • Panetteria • Cioccolateria – Italian cakes, pastries, breads, sandwiches, chocolates and gelatos, that is what Brunetti is all about! Newly opened at Tanglin Mall, Brunetti looks very much like a casual coffee shop. But a really cool coffee shop that was. The moment we walked past Brunetti, we were blown away by the many display counters of gelato, cakes, macarons, biscuits, pastries, chocolates, pizza. It was a feast for the eyes as we scrutinized every single cake, and slowly digested the many available choices. It was pure bliss (as well as confusion) as we scanned through the selections.

Cakes and Macarons

Cakes and Macarons

Cakes, Biscuits, Pastries

Cakes, Biscuits, Pastries

Chocolates

Chocolates

Pizza

Pizza

Shortbread and Biscuits

Shortbread and Biscuits

Gelato

Gelato

Pear and Cheese Crumble

Pear and Cheese Crumble

Pear and Cheese Crumble ($7.50) – A baked cream cheesecake with poached pears, blackberry jam on a choc chip biscuit base. Amongst all the cheesecakes, the Pear and Cheese Crumble appealed to us the most. And it was truly the right choice to go for it. The cheesecake was rather dense and strong in cheese taste. The bits of blackberries within the cheesecake exuded a burst of sourness when we bit into it. The combination of poached pears and blackberries, together with the cheesecake, was a very unique and innovative creation. The best part of the cake has got to be the choc chip base. To have the chocolate bits embedded in the base was something that we seldom come across. The crust was pretty much like a hard and crunchy biscuit. It wasn’t all that buttery, yet still releasing a mild fragrant aroma. Every component of this cheesecake was appealing in both looks and taste and at $7.50 for such a huge slice, this is a cheesecake not to be missed.

Chocolate Fondant

Chocolate Fondant

Chocolate Fondant ($2.50 for a miniature slice) – Dark chocolate souffle finished with a milk chocolate velvet. While the cheesecake impressed us and left us relishing in pure bliss, the Chocolate 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 resembled a souffle. Though porous, the souffle tasted rather rich in chocolate. There were also alternating thin films of milk chocolate which were of a harder and crispier texture. However, overall, there wasn’t much excitement from this cake.

Gelatos wise, there wasn’t exactly that wide and interesting selection as the cakes and pastries. We ordered a medium cup with 2 scoops ($5.90) – Mecrock and Caramel. The gelatos were far from impressive. Mecrock was supposedly akin to ferrero rocher, but except for the parts with some crunchy biscuits, Mecrock was largely just plain vanilla. Similarly, the Caramel was sorely lacking in the sweetness and stickiness of caramel, and was also a vanilla base ice cream. We would definitely be better off having vanilla ice cream cones from MacDonald’s.

Brunetti
#01-35, Tanglin Mall
163 Tanglin Road

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Written by foodphd

October 22, 2011 at 1:30 pm

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