Ph.Ds of FOOD

Singapore Food Blog

Pique Nique

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Whenever we crave of Macaroni and Cheese, we never fail to think of Pique Nique!

The ***** Mac 'n' Cheese

The ***** Mac ‘n’ Cheese

The ***** Mac ‘n’ Cheese ($16) – The 5 stars do not represent any vulgarities, rather it represents the 5 kinds of cheeses used in this Mac ‘n’ Cheese: blue cheese, monterey cheese, mascarpone, gouda cheese, cheddar cheese. 5 different cheeses – a symphony of guilty comfort yet simply finger licking good. The combination of the semi-soft cheeses (monterey, gouda and blue cheese), hard cheese (cheddar) and soft cheese (mascarpone) resulted in a creamy and thick mixture. We couldn’t really differentiate the tastes of the different cheeses, except for the blue cheese. The characteristic sharp, salty and pungent taste of blue cheese remained evident amongst the other savoury cheeses. The macaroni was cooked al dente, chewy and not too mushy. Taste wise, we were pretty satisfied with the overall Mac ‘n’ Cheese as there was definitely an adequate amount of cheese. Texture wise, we were a bit bored with the 1-dimensional dish. The top layer of the cheese was not charred sufficiently to give a more crusty layer. In fact, the one dimensional creamy cheese was more akin to a cheese fondue.

Chocolate Caramel

Chocolate Caramel

Chocolate Caramel ($8.05) – Dark chocolate mousse, chocolate sponge cake, salted caramel, chocolate fudge cake. One of Pique Nique’s latest line of desserts and being a cup full of chocolate – how can we resist this? The entire dessert was a dense concoction of chocolate mousse, sponge and fudge. Every mouthful was guilty rich, dense and moist chocolate. A thin layer of salted caramel in the cake neutralized the bittersweet chocolate, adding the extra kick in flavour. We did however feel that the top layer of fudge was like gelatine and less of fudge, a queer kind of texture.

Pique Nique
#B1-01/02, Takashimaya
Ngee Ann City Tower A
391A Orchard Road

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Written by foodphd

May 19, 2012 at 6:24 pm

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