Ph.Ds of FOOD

Singapore Food Blog

F.I.S.H. by Fish and Co.

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Following our first visit to F.I.S.H. for their US cakes, we could not resist going back for their other creations.

Chocolate Pecan Cluster

Chocolate Pecan Cluster

Chocolate Pecan Cluster ($6.95) – Moist chocolate cake piled with multiple layers of gooey caramel, chocolate toasted pecan halves. Luxuriously topped with rich chocolate ganache. We love the looks of the Chocolate Pecan Cluster; it looked sinfully appetizing! Huge crunchy pecans and rich chocolate ganache studded within a matrix of chocolately moist sponge, tied together by the gooey caramel – this cake was an explosion of textures and flavours. The chocolate ganache was akin to a block of chocolate – hard, chewy and dense. The chocolate sponge was rich and brownie like. The bitterness of the chocolate was balanced by the caramel. And lastly, the big crunchy pecans ended off this multi dimensional dessert. Everything was in sinful harmony.

Strawberry Daiquiri

Strawberry Daiquiri

Strawberry Daiquiri ($6.95) – Indulgingly-creamy New York-styled cheesecake swirled with pureed fresh strawberries and a hint of lime. All nestled within the graham cracker crust. A closer dissection revealed a 2 layer cheesecake. A layer of creamy cheese sat atop a thin layer of graham cracker crust, followed by the bulk of the strawberry laced cheesecake and finally the thicker graham cracker crust. The top layer of cheese was evidently stronger in cheese flavours, due to the correspondingly smaller proportion of strawberries. In contrast, the bulk of the cheesecake wasn’t as overwhelming in cheese taste. The sweetness from the strawberries and the mild sourness from the lime brought down the flavours of the cheese. Texture wise, the cheesecake was still creamy, dense and sticky – qualities of our ideal cheesecake. However, we were slightly let down by the graham cracker crust which wasn’t as fragrant and crunchy as their Caramel Fudge Cheesecake.

F.I.S.H by Fish and Co.
#B3-37/38, 313@Somerset
313 Orchard Road


Written by foodphd

May 27, 2012 at 10:23 pm

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