Archive for the ‘French’ Category
Saveur
Saveur – the name synonymous with affordable French cuisine. From a coffee shop at Katong, Saveur has upgraded itself to a restaurant shop space at Far East Plaza – while still staying true to its motto of affordable French cuisine.
Saveur’s Pasta
Saveur’s Pasta was a simple, rustic pasta tossed with chili oil, fine-chopped Japanese konbu and sakura ebi with minced pork sauce. It was almost like an aglio olio, minus the garlic. There was a generous serving of sakura ebi, but not a lot of minced pork. In fact, there wasn’t much sauce. It was more of the chili oil which resulted in a smooth and moist pasta.
Chocolate and Hazelnut
The Chocolate and Hazelnut consisted of chocolate mousse with crushed hazelnuts, broken raspberries, roasted rice puffs, chocolate tuile and praline. The Chocolate and Hazelnut was a plethora of textures. The crunch from the hazelnuts, juicy texture from the raspberries and the crispiness from the tuile, all found within the soft and melts-in-your mouth mousse. Though not exactly looking the prettiest, the Chocolate and Hazelnut was still pretty decent. The chocolate mousse wasn’t exactly of premium quality, but still chocolately satisfying with that burst of sourness from the raspberries. In all, the Chocolate and Hazelnut was like a deconstructed ferrero rocher.
Saveur
#01-07B, Far East Plaza
14 Scotts Road
Dozo Restaurant
Dozo Restaurant has always been famous for its affordable degustation menu which offers courses of French, Japanese and European heritage.
Complimentary starter drinks
Dozo’s 6-course lunch degustation meal started with a complimentary starter drink , meant to cleanse and awaken our taste buds. The drink was very icy and refreshing, a slight tinge of sourness just sufficient to tickle our taste buds.
Chef’s Selection of Assorted Platter
The Chef’s Selection of Assorted Platter consisted of 3 starters – foie gras on bread, scallop and smoked salmon. The foie gras was rich, fatty and easily disintegrated in our mouths. The bread was a good vehicle to soak up the savoury sauce. The scallop had a nice charred crust to it. It wasn’t over-cooked, still retaining a tender inner core. The smoked salmon, with its subtle characteristic saltiness, marked a good finish to the trio of starters.
Steam Fresh Bamboo Clam
Foie Gras Chawanmushi topped with Soil Garden
Gratinated Escargots baked with Yuzu Butter
The Steam Fresh Bamboo Clams were very fresh, with a bouncy bite to it. It came with a sauce reminiscent of the soya sauce based gravy in Chinese cuisine.
The Foie Gras Chawanmushi topped with Soil Garden was heavier and saltier compared to the typical chawanmushi, probably due to the addition of foie gras. The foie gras taste wasn’t outstanding, it came out more as a subtle savouriness in the background of the chawanmushi.
The Gratinated Escargots baked with Yuzu Butter was cheesy and buttery – perfect for the cheese lovers. The escargots were well-cooked, retaining the juiciness and bouncy texture.
Infusion of Cepes Mushroom
Bacon infused Pumpkin Veloute
The Infusion of Cepes Mushroom with Truffle wasn’t as thick and viscous as we had hoped. In terms of taste, the earthly fragrance and taste of mushrooms stood out strongly and wasn’t all too milky. The little piece of black truffle was a little bland though.
One thing bad about the Bacon infused Pumpkin Veloute was that it turned cold too quickly due to the larger exposed surface area. Otherwise, the pumpkin veloute was rich and thick, packed of pumpkin goodness. Not overly milky nor salty, just a very straightfoward and rustic pumpkin soup.
Seafood Platter in Saffron Sauce
Duck Confit with Orange Grain Mustard Sauce
Chef’s Selection of Sushi Platter on Wasabi Mayo
Seafood Platter in Saffron Sauce – every seafood lover’s favourite! The saffron gravy was packed with seafood flavours and it was just an absolute joy slurping every drop. The seafood platter consisted of mussels, clams, squid, scallop and baby lobster. The clams were a little fishy and seemingly not as fresh compared to the rest of the seafood. The baby lobster had a more chewy texture like crayfish and less of lobsters.
The Duck Confit with Orange Grain Mustard Sauce was very tender and the duck meat easily fell off the bone. The duck was a star on its own, with its succulent and juicy texture.
Chef’s Selection of Sushi Platter on Wasabi Mayo was probably the biggest disappointment of the meal. There wasn’t any wow factor in the sushi. Neither the vinaigrette rice nor toppings stood out. There wasn’t any outstanding and commendable flavours or textures and could easily pass of as a mediocre sushi dish from any Japanese restaurants.
Dozo’s Freshly Baked Warm Chocolate Cake served with Ice Cream
Milk Jelly with Black Sesame Ice Cream and Red Bean
Japanese-style Red Bean Puff with Vanilla Ice Cream
Dozo’s Freshly Baked Warm Chocolate Cake served with Ice Cream was definitely the best dessert to go for! It was a warm chocolate cake with little to fault, with the only downside being its petite size which left us craving for more. The chocolate casing wasn’t overly thick nor starchy – just light enough for us to break open to unveil the molten goodness.
Milk Jelly with Black Sesame Ice Cream and Red Bean – The milk jelly was like a replica of almond jelly. It was smooth, light and refreshing, without being overly milky. It was a good complement to the strong tasting black sesame ice cream.
The Japanese-style Red Bean Puff with Vanilla Ice Cream would probably not be too popular with those who dislike deep fried items. The red bean puff was deep fried and hence slightly oily. Biting into the puff revealed a semi-solid red bean filling. The red bean filling wasn’t as viscous as we had expected and was more towards being too fluid-like.
Dozo Restaurant
#02-02/03, Valley Point
491 River Valley Point
Sophie Bakery
Sophie Bakery
Sophie Bakery is a French traditional bakery, offering affordable authentic French breads, pastries, salads and sandwiches. Newly opened at Telok Ayer, the attraction and popularity of Sophie Bakery is evident from the early morning queue forming outside the shop even before the doors are opened.
Pain au Chocolate
The Pain au Chocolate ($2) was slightly sweet and buttery. The chocolate filling was semi-molten, aptly described as finger-licking good. Texture wise, the Pain au Chocolate wasn’t exactly very flaky and crispy, but was more towards being soft and fluffy.
Chocolate Chip Bun
The star attraction of the Chocolate Chip Bun ($2) was the plentiful huge chocolate chips! The bun was unexpectedly sweeter than the Pain au Chocolate. We could really taste the freshness of the bread. The soft chocolate chips melted in our mouths when we bit into it, exuding a rich dark chocolately goodness.
Sophie Bakery
167, 169 Telok Ayer Street
Bene Spaghetti
Steamed spaghetti? Well, that’s the biggest selling factor of the newly opened Bene Spaghetti, situated alongside Boat Quay.
Chicken Thigh with Blue Cheese Cream Sauce
Chicken Thigh with Blue Cheese Cream Sauce
Chicken Thigh with Blue Cheese Cream Sauce ($18) – The concept was interesting in that we had to wait patiently for the dish to be steamed a la mode in front of us, with the porcelain lid covered over the claypot. Once the timer set off after approximately 5 minutes, the waiter would arrive to remove the cover. This presentation in which the dish was served ensured that everything was piping hot. In fact, the cream sauce was still bubbling when the lid was first removed. Throughout the meal, the cream sauce also remained steamy. Despite the interesting concept, the taste of the Chicken Thigh with Blue Cheese Cream Sauce was at best mediocre. The blue cheese taste was insignificant and the sauce was simply just milky. It was as good as ordering the plain cream sauce version. The chicken thigh was neither well flavoured nor tender enough to be impressive as well.
Fried Gnocchi Cream Gratin with Clams and Vegetables
Fried Gnocchi Cream Gratin with Clams and Vegetables ($9.80) – This far surpassed the former dish. The gratin was sufficiently creamy, cheesy and a satisfying portion of the sauce was served. There was even enough sauce tocomplement our bread and spaghetti from the other dish. The gnocchi tasted differently from the conventional Italian ones. Besides the element of being fried, the flour used seemed to provide a sticky chewy glutinous texture and taste, while retaining the potato gnocchi taste. And perhaps due to it being fried, a handful of these gnocchi was enough to induce satiety.
Bene Spaghetti
83 Circular Road
Boat Quay
Au Chocolat (II)
Our 2nd visit to Au Chocolat!
Au Chocolat
Croque Monsieur
Croque Monsieur ($16) – Sliced ham and aged gruyere cheese between two slices of crusty bread, coated with creamy bechamel grilled to perfection. A French originated ham and cheese grilled sandwich – simple marriage of ham and cheese, further tied together by bechamel sauce. There was a generous serving of ham, sandwiched between the 2 cheese coated bread. The bechamel sauce was slightly more diluted and watery, compared to the version we had at Tiong Bahru Bakery. There was also a correspondingly lower percentage of cheese. Overall, Au Chocolat’s version was pretty decent, it could be considered a more humble and toned-down version, compared to the more extravagant version at Tiong Bahru Bakery.
Tarte Au Chocolat
Tarte Au Chocolat ($15) – Decadent tart with a dark chocolate filling, praline cream and rum toffee bananas, served with vanilla gelato. The thing about chocolate tarts is that it has become so widespread that you can find it in almost 90% of cafes. In the past, we used to be wow-ed over by chocolate tarts, with all the oooohs and aaaahs. But currently, it just seems like any other chocolate dessert. To really wow us over, the chocolate tart has definitely got to be more than just a chocolate tart.
The Tarte Au Chocolat could be described as a slab of chocolate fudge sitting in a tart bowl. The 2 entities were rather detached from each other. The tart bowl was pretty bland, while the chocolate fudge was hard and chocolate-rich. Not too bad, we felt. But the real surprise was the rum toffee bananas. The bananas were adequately soaked in rum, very rich and fragrant. The toffee sauce was sticky and sweet, and complemented the rum taste well.
Dark Truffle Cheesecake
The wide range of cheesecakes had us mesmerized but ultimately, we settled for the Dark Truffle Cheesecake ($8). There was a layer of smooth, rich, bittersweet truffle atop the cheesecake. We’ve had chocolate cheesecakes at other places; more often than not, it was either a dual layer of chocolate cake and cheesecake, or a cheesecake which was overpowered with chocolate and no hint of cheese at all. In this case, the Dark Truffle Cheesecake was a prefect merger of truffle and cheesecake. The cake itself was sticky and smooth. Likening the taste to a symphonic piece, the background was the bittersweet chocolate, occasionally spruced up by the the characteristic sour notes of the cheesecake. And finally, the oreo crust was the constant rhythmic drums. A perfect balance of taste made this cheesecake something to return for.
On a side note, as we had ordered mains from Au Chocolat, there was no additional $2 charge for the Dark Truffle Cheesecake.
Au Chocolat
Bay Level, L1-03
The Shoppes at Marina Bay Sands
2 Bayfront Avenue
Paul Bakery
We have procrastinated our visit to Paul Bakery, another artisan French bakery opened earlier this year, due to the initial overwhelming crowd and supposedly inconsistent quality. With the crowd simmered down, it was time for us to relish the treats which could only be savoured overseas previously.
(from left to right) Chocolate Custard Square; Tartelette Chocolate
(from left to right) Chocolate Custard Square; Tartelette Chocolate
Tartelette Chocolate ($6.50) – The Tartelette Chocolate had a crispy buttery crust. The chocolate filling had a floury like texture, and was on the bitter side. In fact, even after we swallowed a mouthful of the tart, the bitterness was still lingering in our cavities. Though not our favourite chocolate tart, the Tartelette Chocolate was still a decent dessert to enjoy.
Chocolate Custard Square ($6) – The Chocolate Custard Square resembled a mille-feuille. It had layers of sweet mousse-like chocolate custard sandwiched between layers of puff pastry. The puff pastry was crispy and had a rice cereal fragrance, with a sweet caramel coating. The Chocolate Custard Square was then topped off with a layer of chocolate fudge. In terms of texture and taste, the Chocolate Custard Square was more multi-dimensional. The different components came together in unison to form this slightly messy but absolutely mouth-watering dessert.
Paul Bakery
#03-16/16A/17, Ngee Ann City Tower A
391A Orchard Road
Tiong Bahru Bakery
We proudly declare Tiong Bahru Bakery as our current all-time favourite artisan bakery!
(clockwise from top) Kouign Amann; Chocolate Mendiant; Mandarine Tart
Kouign Amann Salted Butter and Glazed Caramel ($3.50) – The Kouign Amann was similar to a croissant. The combination of an outer crispy and crunchy crust with a soft and sticky inner core was impeccable. The Kouign Amann exuded a mild buttery fragrance, the saltiness of the butter faded in the background, with the sweetness of the caramel being more prominent. The well balance execution of contrasting textures and flavours make the Kouign Amann a delectable treat!
Mandarine Tart Orange and Grapefruit, with segments of Almond Cream ($6.00) – The Mandarine Tart looked pretty interesting, but it turned out to be a sponge cake. The sour oranges and slightly bitter grapefruits contributed to the bulk of the flavours. The crust was mildly buttery, but what we enjoyed most was its crunchiness, somewhat like a biscuit.
Croque Monsieur
Croque Monsieur Ham, Nutmet, Bechamel, Gruyere Cheese ($9.50) – From afar, the Croque Monsieur resembled a thick slab of cheese, which is the reason why we ordered it, despite the hefty price tag. However, it turned out to be a ham and cheese toast. Still, Tiong Bahru Bakery does make a decent ham and cheese toast. The thick layer of gruyere cheese atop the toast was rich, sticky and salty. There was a decent amount of ham within the toast. The dressing of the white bechamel sauce reduced the dryness of the toast, making it moist and sticky, and tied the entire sandwich together.
Tiong Bahru Bakery
#01-70
56 Eng Hoon Street
Medzs
With its widespread variety of food, ranging from Turkish, French, Italian to Moroccan, at wallet-friendly prices, Medzs has been drawing a steadily increasing crowd. After the opening of its first branch in Orchard Central last year, the food junction venture has expanded to a second location in millenia walk.
Duck Leg Confit
Duck Leg Confit ($16.90) – The skin of the duck confit was very crispy, while the duck meat beneath was tender, not overly chewy, with a thin soft layer of fats. The duck confit tended to be a little on the salty side. There was a tinge of mild spiciness, and coupled with the saltiness, reminded us of cured meat. The accompanying potatoes were a little on the bland side, they could do with a bit more marinating and roasting, to achieve a more flavourful and robust texture and flavour. The characteristic earthy taste of mushrooms wasn’t too overpowering, the taste was just adequate, making it a rather addictive side dish. On the whole, while we can’t say that the Duck Leg Confit was very impressive, it did meet the minimum standards and would definitely appeal to the general public.
Chocolate Mousse
Chocolate Mousse ($5) – Atop the chocolate mousse sat a few chocolate butter biscuits which were brittle and hard. There was more of a butter taste, compared to chocolate, nothing too fantastic. The mousse itself was pretty hard as well, almost akin to fudge. Strangely, in the middle of the mousse, we found traces of sponge. Taste wise, the chocolate did not stand out and the mousse seemed rather diluted. The quality of chocolate was mediocre as well. This is definitely not in our list of good chocolate mousses.
Oreo Cheesecake
Oreo Cheesecake ($6.50) – Seems like Medzs doesn’t do a good job for desserts as we were once again let down by mediocrity. The cheesecake was too crumbly, not sticky and dense. The oreo was also too crumbly and powdery. The oreo taste was somehow pretty faint, but then again, the cheesecake wasn’t rich enough. The entire cake was just too subtle and mild.
Medzs
#01-46/47/55/56, Millenia Walk
9 Raffles Boulevard
Tiong Bahru Bakery
Tiong Bahru Bakery
Also situated in Tiong Bahru and opened by the Spa Esprit Group behind Open Door Policy is Tiong Bahru Bakery by Gontran Cherrier. Don’t be fooled by its nondescript entrance and quiet surroundings. As we pushed through the swivel door, what greeted us was:
Tiong Bahru Bakery
Pastries at Tiong Bahru Bakery
The afternoon crowd was no joke as the entire place was bustling with life, in contrast to the quiet neighbourhood surroundings.
Chocolate mendiant with nuts and dried fruits
Chocolate mendiant with nuts and dried fruits ($6.50) – A mendiant is essentially a traditional French confection composed of a chocolate disk studded with nuts and dried fruits. We loved the combination of the chocolate and the nuts/dried fruits. The layer of chocolate was dense and fudge-like, bearing no tinge of mediocrity. It was just like a pure premium quality chocolate bar. The dried fruits were chewy, sticky and together with the crunchy nuts, it was almost like a muesli bar. The flavours were adequate, the quality was impeccable – the Chocolate Mendiant has become our favourite dessert!
Apple Crumble
Apple Crumble ($6) – Equally impressive was the Apple Crumble. The crumbs weren’t too stale, and were quite crunchy and fragrant. The crust exuded a mild buttery aroma and taste, complementing the sourness of the apples. The apples were thinly sliced and evenly spread out within the crumble. There were also strips of apple skin embedded within, providing additional chewiness to the dessert.
The overwhelming crowd at Tiong Bahru Bakery on a weekday afternoon was duly justified. The desserts were very impressive and made us eager to return for more!
Tiong Bahru Bakery
#01-70
56 Eng Hoon Street
Donq Boulangerie
(clockwise from top left) Cheese Cookie; Dutch Bread; Spinach and Sausage no Oshokujipan
The aroma of freshly baked bread has descended upon the shores of Singapore as we see bakery after bakery popping out in different parts of town. Donq Bakery, founded 106 years ago in Japan, has opened its first branch in Singapore. With its long queues and raving reviews, we were eager to try out Donq’s popular creations.
Dutch Bread ($2.40) – A French bread wrapped with cheese and Dutch topping. The Dutch Bread was slightly warmed, indicative of the freshness of Donq’s products. The outer portion of the bread was slightly harder, crusty and crunchy. It had a mild aroma, reminiscent of French baguette. There was a generous filling of cheese inside the bread. Texture wise, the cheese was chunky and soft, but slightly on the bland side.
Cheese Cookie ($2.40) – A soft type of bread with cream cheese filling. In contrast to the Dutch Bread, the cream cheese filling in the Cheese Cookie was more savoury and flavourful. The bread was rather crumbly and dry, which didn’t quite complement the fillings well.
Spinach and Sausage no Oshokujipan ($2.80) – A spinach and sausage bread. Containing both spinach and sausage, this bread was definitely a savoury one. There was nothing extraordinary about this bread though.
Donq Boulangerie
#B2-03, Takashimaya Food Hall
Ngee Ann City
391 Orchard Road
Equinox Restaurant
Located on the 70th floor of Swissotel is Equinox – famed for its breathtaking view of the city area and its exquisite European cuisine. We kicked off the first Restaurant Week in 2012 with dinner at Equinox.
Bread
We were offered a choice of three kinds of breads – plain, multigrain and baguette. In general, the breads were of a hard and chewy form. The baguette did not have a crispy crust either. However, when served warm, the inner loaf tasted softer and lighter. The multigrain bread was the most impressive. The sesame seeds, wheat and oats added much fragrance to the otherwise plain bread. The breads were free flow and the waitress was prompt in offering more every time a new batch of freshly baked bread arrived.
Tomato Gazpacho
Before the appetizers were served, we were each offered a shot glass of Tomato Gazpacho to cleanse our palate. The Gazpacho was refreshingly cold and immediately awoke our taste buds. It was very thick, more towards that of a salsa dip and less of soup. There was a very strong taste and smell of raw vegetables, which could be a turn off for non-vegetable lovers.
Poached and Smoked Salmon Rillette with Beetroot Carpaccio and Pink Grapefruit
Poached and Smoked Salmon Rillette with Beetroot Carpaccio and Pink Grapefruit. A dish of carpaccio is usually made up of thinly sliced raw meat. Here at Equinox, beetroots are used in place of the raw meat to give a vegetarian carpaccio. The thin slices of beetroot were soft, breaking into smaller pieces easily when we attempted to lift them up. However, they were juicy and slightly sweet and went down well with the rillette which was slightly more bland. The rillette was garnished with a few pieces of smoked salmon, which left a slightly fishy aftertaste. However, contrary to the description of the dish, the rillette tasted more of tuna which had been chopped and poached, instead of the smoked salmon rillette we were expected.
Classic French Onion Soup with Gruyère Cheese Crouton
The Classic French Onion Soup with Gruyère Cheese Crouton was unlike other French onion soups. It was more unique in that the soup base was thick with a sourish vinegar punch. There was abundance of softened mushy onion slices but these did not turn out too overpowering. However, the chewy thick cheese which we were looking out for was nowhere to be seen. A very negligible layer of gruyere cheese was spread on the crouton bread and there was somewhat an equally strong taste of butter present.
Salad of Marinated Baby Artichokes, Frisée Lettuce, Shallots, Green Beans,
Hazelnuts with Round Radish and Truffle Dressing
Salad of Marinated Baby Artichokes, Frisée Lettuce, Shallots, Green Beans, Hazelnuts with Round Radish and Truffle Dressing. There was nothing to rave about for the salad and we thought we should have given this up for either of the other two appetizers on the menu.
Confit of Duck Leg, White Bean and Smoked Pancetta Cassoulet with Thyme Jus
Confit of Duck Leg, White Bean and Smoked Pancetta Cassoulet with Thyme Jus. The duck confit was well prepared, with a very good balance of juicy tenderness and the amount of fats and oil in the meat. The duck skin had a slight crisp but did not taste overly oily. In fact, it felt more pan-fried than deep-fried. Equally appetizing was the side dish of beans in tomato sauce. The taste resembled that of canned baked beans, only that these tasted much fresher with the beans being harder and less soggy.
Pan-Seared Barramundi, Saffron Confit Potatoes, Baby Spinach,
Dried Cherry Tomatoes with Lemon and Herb Dressing
Pan-Seared Barramundi, Saffron Confit Potatoes, Baby Spinach, Dried Cherry Tomatoes with Lemon and Herb Dressing. There was nothing to pick on for this dish either. The Barramundi was soft and tender. The skin had a slightly salty crisp. The sliced potatoes were uniquely prepared. They tasted sourish, but there was no suggestion of saffron. On hindsight, it was likely that the potatoes had absorbed some of the dressing. The baby spinach was broiled and served bland. These felt healthy but we found them a little over cooked and soft. The dried cherry tomatoes were a combination of sweetness and sourness. The texture was somewhere near that of fried peeled potato skin, which we had almost mistaken them for.
Tagliatelle Pasta, Wild Mushrooms, Spinach with Pine Nuts and Goat Cheese Sauce
Tagliatelle Pasta, Wild Mushrooms, Spinach with Pine Nuts and Goat Cheese Sauce. This dish would have been better if the cheese wasn’t goat cheese. The cheese sauce was creamy and not overly salty. However, it was way too heavy on the palate due to the sharp overpowering characteristic goat cheese taste, which we found it hard to swallow. We had difficulty finishing this dish.
Seasonal Crème Brûlee
The Seasonal Crème Brûlee has got to be the most impressive dish of the night. In fact, it would be the best non-flavoured creme brulee we have tried thus far. The custard base was very rich, creamy and milky. It was of the right level of sweetness and softness. The curd like textured custard disintegrated and went down smoothly in our mouths. The creme brulee was studded with some chewy sweet prune, giving the dessert an additional dimension of texture, on top of the contrasting layer of burnt caramel.
Pineapple Carpaccio, Lime, Chilli Syrup and Coconut Sorbet
Pineapple Carpaccio, Lime, Chilli Syrup and Coconut Sorbet. The use of thinly sliced pineapple in place of meat proved to be another revamp of the conventional carpacccio to a dessert dish. However taste wise, there was nothing too unique. There was barely any hint of lime and chilli syrup too. Dried coconut shavings were laid across the plate as extra garnishes. Not fans of coconut, this healthy fruity dessert did not really appeal to us.
Selection of Seasonal Exotic Fruit Sorbet and ‘Langues-De-Chat’
Selection of Seasonal Exotic Fruit Sorbet and ‘Langues-De-Chat’. The wild berry sorbet and pineapple sorbets were refreshing. The coconut sorbet, also found in the other pineapple carpaccio dessert, was thankfully not too overpowering in the coconut milk taste.
Chocolates
The meal ended off with complimentary confectionery of dark chocolate coated orange peel sticks and chocolate pebbles. We especially liked the chocolate coated nuts. They tasted like M&Ms and the hazelnuts encased within were very fresh and crunchy.
Equinox Restaurant
70F, Swissotel The Stamford
2 Stamford Road
Maison Kayser
Maison Kayser
Newly opened in the last 6 months at Scotts Square is Maison Kayser, an artisan bakery originating from France.
Torsade de Tomato
Torsade de Tomato ($4) – The dried tomatoes in the Torsade de Tomato resembled more of wolfberries. The bread wasn’t particularly fragrant. However, though it was cold, the inner core of the bread was still soft and fluffy, with a slightly harder and crunchier outer crust. Though the bread didn’t taste too badly, it seemed overpriced for $4, and neither did it blow us away.
Maison Kayser
#B1-09, Scotts Square
6 Scotts Road
Baker & Cook
Baker & Cook
Breads
Cakes
Danish Pastries
Baker & Cook is Singapore’s latest artisan bakery by global baker Dean Brettschneider, offering freshly baked breads, croissants, danish pastries, cakes and coffee.
Lemon Tart
Lemon Tart ($4.95) – It was a simple no-frills lemon tart, with a rather buttery and eggy crust which we did not go well with us. The lemon filling however, was rather smooth and thick, with a curd like, pudding texture. Taste wise, it was a little on the sour and artificially sweet side.
Pain au Chocolat
Pain au Chocolat ($3.10) – We have tried Pain au Chocolat at many places before but none failed to impress us. Baker & Cook’s Pain au Chocolat, topped with almond flakes and icing sugar, was a winner! The pastry was very fresh and light, though it wasn’t heated up. It wasn’t too tough nor stale. The chocolate fillings were smooth and rich, somewhat similar to a layer of chocolate jam. It was indeed the best Pain au Chocolat we have tried.
Baker & Cook
77 Hillcrest Road
Greenwood
Entre-Nous Creperie
Entre-Nous Creperie
Entre-Nous Creperie is a quaint, simple looking French cafe specializing in French crepes. The place was rather quiet on a weekday evening, which is rather conducive for those who wish to chill and catch up with friends over a light meal.
Geraldine's Favourite
We ordered Geraldine’s Favourite ($17.70), which is an organic buckwheat crepe with emmental cheese, roquefort cheese and goat cheese. The crepe was rather thin, slightly harder and more crispy on the edges. On first bite, we thought that there was a slightly charred taste coming from the crepe, but concluded later that it was a distinctive buckwheat taste. The inside of the crepe was filled with a mixture of the 3 cheeses. The cheeses were very rich, strong in flavour and packed with a punch. In particular, the goat cheese stood out for its intense tart and pungent flavour, which we felt was really an acquired taste. We liked the roquefort cheese, a kind of blue cheese, which gave sharp pungentness amidst being creamy and salty. This crepe would definitely be a cheese lover’s favourite.
Entre-Nous Creperie
#01-01, 27 Seah Street
Ph.Ds of FOOD 