Ph.Ds of FOOD

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Posts Tagged ‘cheesecake

320° Below Nitro Cream Cafe

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In most ice cream shops, we get to see an array of ice cream flavours at the display counter. We can even request to taste some of the flavours. So based on sight and taste, customers get to choose which flavour they would like to purchase. But at 320° Below Nitro Cream Cafe, there isn’t such a privilege as the ice cream is made on the spot! And that happens within 10 minutes. Freshly made ice cream right in front of eyes. Magic? Nope – just the wonders of liquid nitrogen!

Well, there aren’t any physical samples for us to choose our flavours from, customers just have to choose their flavours from a large blackboard.

Regular flavours ($4.80): banana, black currant, lemon, lime, lychee, pineapple, pink grapefruit, raspberry, summer fruit, strawberry, apple cinnamon, coffee, earl grey, ginger honey, green tea, horlicks, peanut butter, salted caramel, sweet potato, toffee vanilla, milk chocolate.

Premium flavours ($5.20): black sesame, chendol, dark chocolate, thai coconut, passion fruit.

Special flavours ($5.60): christmas horlicks, new york cheese, tim tam toh.

Supreme flavours ($6.00): black forest, tiramisu, baileys coffee, baileys chocolate, kahlua coffee, lychee martini, rum and raisins.

Once the flavour has been decided, the staff would concoct a liquid mixture and into the food mixer it goes.

320° Below Nitro Cream Cafe

320° Below Nitro Cream Cafe

320° Below Nitro Cream Cafe

320° Below Nitro Cream Cafe

Here comes the secret magical ingredient – liquid nitrogen! Since liquid nitrogen boils at negative 196°C, the liquid mixture immediately freezes into ice cream upon contact with the super cold nitrogen. And of course, the liquid nitrogen vapourizes into the surrounding air, leaving behind the freshly made ice cream.

Tim Tam Toh

Tim Tam Toh

We tried one of the special flavours – tim tam toh, which is essentially a vanilla based ice cream with crumbled chunks of the popular tim tam snack. We couldn’t really differentiate this liquid nitrogen made ice cream from the typical ice cream. It was a decent ice cream, but nothing too fantastic.

We took a step further and decided to customize our ice cream this time. We chose 2 flavours – peanut butter and new york cheesecake, and the staff gladly concocted this mixture for us. The ice cream turned out to be more pleasing that the 1st. At 1st bite, we immediately detected the strong saltiness of the peanut butter and as the ice cream slowly melted in out mouths, the characteristic sourness of the cheesecake emerged.

Interesting concept and a great way to see ice cream made right in front of our eyes.

320° Below Nitro Cream Cafe
#01-01, 33 Mackenzie Road

Written by foodphd

November 16, 2013 at 10:11 pm

Maison Ikkoku

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Along the Malay Heritage Centre, you can find many Muslim, Middle Eastern and Turkish eateries and bistros. And then, there is Maison Ikkoku – to some, it is the name of  Japanese manga, but to us, it’s our new favourite dessert bistro!

Blueberry Cheesecake

Blueberry Cheesecake

Chocolate Caramel Popcorn

Chocolate Caramel Popcorn

Blueberry Cheesecake ($8) – The one big attraction of the cheesecake was the shear generous amount of blueberries! Juicy, fresh plump blueberries atop a cheesecake stained with the juices from the blueberries, it was a sight absolutely tantalizing. The cheesecake was a bit soft – which we suspect is due to the cheesecake soaking up the blueberry juice. But the cheesecake was still decently rich and sticky. The sweet tanginess of the blueberries was a good complement to the cheesiness. The crumbles at the back of the cake were fragrant and didn’t taste stale at all.

Chocolate Caramel Popcorn ($8) – The caramel popcorn garnish atop the cake was very sweet. The popcorn was a bit stale though, and lacked the crunchiness of popcorn. The chocolate cake consisted of alternating layers of chocolate sponge and fudge. The chocolate taste was probably not as overwhelmingly rich as we had expected. One mini surprise was the thin insertion of caramel within the layers of chocolate, with that extra sweetness lingering in the background.

Maison Ikkoku
20 Kandahar Street

Written by foodphd

July 16, 2013 at 1:04 pm

The House of Robert Timms

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Chocolate Nemesis Torte

Chocolate Nemesis Torte

Brownie Cheesecake Bar

Brownie Cheesecake Bar

The Chocolate Nemesis Torte ($6) didn’t taste like the chocolate tortes we have previously tried. The presence of the rich torte was probably overshadowed by the largest proportion of mousse, hence making the entire cake softer and more mousse like. Still, the rich, sticky chocolate cake was pretty decent. The richness and denseness of the chocolate could be a little too much for one person though.

The Brownie Cheesecake Bar ($6) was one of the more successful renditions of cheesecake + brownie. Many dessert places have tried, but failed miserably. The House of Robert Timms did a good job in balancing the strong flavours of cheesecake and brownie. The cheesecake was rich and moist, packing a full-bodied cheesecake flavour. The brownie chunks were embedded into the cheesecake. These small chocolately bites did not overpower the taste of cheesecake, exuding sufficient chocolately goodness to cut through the cheesecake taste. Finally, for the sweet tooth, the cake was then topped off with caramel, increasing the sweetness by another notch.

The House of Robert Timms
#01-02/03, Orchard Shopping Centre
321 Orchard Road

Written by foodphd

June 1, 2013 at 3:42 pm

Carpenter and Cook

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Carpenter and Cook

Carpenter and Cook

Carpenter and Cook, as the name goes, is a vintage home store and artisan bakery cafe. That would mean while you savour your high tea delights, you are also welcomed to purchase any of the antique home accessories in the cafe!

Carpenter and Cook

Carpenter and Cook

Carpenter and Cook

Carpenter and Cook

We were blown away by the wide variety of cakes and pastries! We were spoilt for choice as everything looked appetizingly tempting. But we finally settled for a savoury and a sweet treat.

Caramel Walnut Cheesecake

Caramel Walnut Cheesecake

The Caramel Walnut Cheesecake ($7) was sticky, mushy and moist. The cheese taste was on the mild side, not all that evident. The walnuts were fresh and crunchy, no doubt slightly bitter. The gooey and sticky caramel was an additional twist to the otherwise mediocre cheesecake.

Cook's Amazing Quiche

Cook’s Amazing Quiche

The Cook’s Amazing Quiche ($7) consisted mainly of mushrooms and red pepper. The mushrooms exuded the taste and aroma of earthly freshness. The red peppers provided that extra spicy tinge and the entire quiche was held together by the egg custard. We also enjoyed the crunchy pastry crust of the quiche. On the whole, this has got to be one of the better quiches we have tried.

Carpenter and Cook
#01-06, 19 Lorong Kilat

Written by foodphd

March 5, 2013 at 5:33 pm

ROAST @ One Rochester

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The One Rochester folks have revamped their Rochester Park dining outlet and relaunched it as ROAST @ One Rochester. The new signature lunch boasts of robust and rustic flavours.

Twice baked gruyere souffle with herb leaf salad

Twice Baked Gruyere Souffle with Herb Leaf Salad

We had previously tried the Twice Baked Gruyere Souffle with Herb Leaf Salad as a main course of One Caramel’s 3-course set lunch. In Roast’s set lunch, the Twice Baked Gruyere Souffle was served as a starter instead. The current Twice Baked Gruyere Souffle looked comparatively more burnt. The surrounding cheese sauce was less soup-like and was more like charred semi-solid cheese. In fact, it resembled nearly like a creme brulee. The outer crust of the souffle was very savoury and cheesy. However, the outer crust seemed too over-done, with its browned hard texture.  The inner souffle was soft and airy. It was slightly bland and sadly this time round, there wasn’t a soup cheese sauce for us to dip our souffle in.

Classic Fish Pie with Snapper, Ocean Trout, Prawn, Leek and Dill

Classic Fish Pie with Snapper, Ocean Trout, Prawn, Leek and Dill

This was our first time trying fish pie. Beneath the flaky crust was a creamy mixture of chopped pink ocean trout and white snapper chunks. There was a mild lingering fishy smell. However taste wise, the fish chunks were fresh and the creamy sauce wasn’t too rich and overwhelming, allowing the sweetness of the fish to stand out. While the fish chunks were tender and soft, the prawns added additional crunchiness. The flaky doughy skin complemented the creamy sauce well. A decent fish pie and rather unique offering from ROAST.

Half Roast Baby Chicken Wrapped in Prosciutto with Truffle, Raisin and Pine Nut Stuffing, Rosemary Potatoes and Quince and Pear Compote

Half Roast Baby Chicken Wrapped in Prosciutto with Truffle, Raisin and Pine Nut Stuffing, Rosemary Potatoes and Quince and Pear Compote

A pretty long name for the 2nd main course: Half Roast Baby Chicken Wrapped in Prosciutto with Truffle, Raisin and Pine Nut Stuffing, Rosemary Potatoes and Quince and Pear Compote. True to its word, ROAST served a roast chicken with rustic and robust flavours. The chicken was tender and well marinated with the stuffing. It wasn’t too dry, still retaining its intrinsic juices. The pear compote was a little unnecessary as the stuffing and sauce was sufficiently flavourful. The potatoes were nicely done, neither too hard and raw, nor too mushy.

Malteaser Cheesecake

Malteaser Cheesecake

The Malteaser Cheesecake tasted more like a coffee cheesecake. The only hint of Malteasers were the 4 Malteaser balls atop the cake, there was hardly any hint of Malteaser incorporated into the cake. Texture wise, the cake was slightly crumbly, not as sticky and dense as we preferred. The crust was pretty good though – crunchy and fragrant, complementing the cheesecake well.

ROAST @ One Rochester
No 1 Rochester Park

Written by foodphd

November 4, 2012 at 4:07 pm

Au Chocolat (II)

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Our 2nd visit to Au Chocolat!

Au Chocolat

Au Chocolat

Croque Monsieur

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

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

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

Written by foodphd

August 20, 2012 at 3:10 pm

Le Bon Vivant

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Nestled within Bukit Merah Central is Le Bon Vivant. A quaint cafe helmed by a Le Cordon Bleu Sydney Culinary Arts Institute trained baker.

Salted Caramel Cheesecake

Salted Caramel Cheesecake

There weren’t many interesting varieties of cakes offered that day, possibly due to our early visit. The Salted Caramel Cheesecake ($4.50) was pretty decent. It was sticky with a substantial cheese flavour, and a lingering saltiness in the background. We could appreciate the homemade nature of this cake. However, one downside was the crumbly crust with a rather overpowering buttery taste.

Tarte au Citron

Tarte au Citron

The Tarte au Chocolat wasn’t available and we tried the Tarte au Citron ($4) instead. This nondescript little tart was packed full of citrus goodness. The lemon curd was on the thick molten viscous side, and was strong in a sour lemon flavour that immediately awoken our taste buds. The crust wasn’t overly buttery in this case, allowing the refreshing lemon flavour to take centre stage.

Le Bon Vivant
#01-3625, Block 164
Bukit Merah Central

Written by foodphd

August 12, 2012 at 8:21 pm