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Penny University

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One of the more popular brunch places in the East has got to be Penny University. It was a pretty small cafe though, which probably explained for the long waiting list.

Eggs Benedict with Smoked Salmon

Eggs Benedict with Smoked Salmon

For $12, the Eggs Benedict with Smoked Salmon was definitely worth every penny! There was a decent serving of poached eggs and smoked salmon, atop the sourdough toasts. The homemade hollandaise sauce was smooth, rich and slightly buttery. The poached eggs were bit undercooked though, with the egg whites a tad too raw. The smoked salmon wasn’t too salty. The thin slices easily disintegrated in our mouths. The sourdough toasts were fluffy, not too starchy or heavy. Due to the thin layer of jam, it was more towards being sweet than sour.

Flourless Chocolate Cake

Flourless Chocolate Cake

The Flourless Chocolate Cake ($8.50) was very dense and packed full of chocolately goodness. The crust was very crumbly and generously dusted and covered with cocoa powder. The chocolate cake was akin to a slab of chocolate fudge. Decadent, smooth and bitter sweet chocolate to satisfy the chocoholics in us.

Penny University
402 East Coast Road

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Written by foodphd

November 11, 2013 at 8:25 pm

1-Caramel

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The $18++ set lunch at 1-Caramel consisted of 3 courses, starting off with a Creamy Mushroom Soup served with crusty bread.

Creamy Mushroom Soup served with crusty bread

Creamy Mushroom Soup served with crusty bread

Take a whiff of the Creamy Mushroom Soup and we could immediately smell a strong buttery, milky aroma. Indeed, the mushroom soup was rich in butter and milk, which almost overpowered that of the mushrooms. There was a distinct absence of the typical seasonings used in canned mushroom soups thus we believed that the soup was freshly made. Texture wise, the soup was rather thin, not thick and viscous. Given its creaminess, it even seemed suitable to be the base sauce for a pasta dish. On the whole, it was a commendable mushroom soup.

Main courses wise, we had a selection of 4 to choose from:

Croque Monsieur – Ham, tomato and creamy bechamel sauce on toasted  brioche
Twice-baked Gruyere Souffle with Leaf Salad
Caesar salad with Poached Chicken – Baby romaine lettuce, avocado, croutons topped with parmesan
Single Egg Benedict – Ham or smoked salmon and home fries

Single Egg Benedict

Single Egg Benedict

Our first main course was the Single Egg Benedict, with smoked salmon. The most basic criteria of eggs benedict is the perfectly poached egg, where the egg yolk oozes out upon slicing through. Secondly, it would be the thick, smooth and creamy hollandaise sauce. Well, the egg was indeed poached perfectly, but the hollandaise sauce seemed to taste strongly of mustard. One interesting difference was the topping of fish roe atop the benedict, which added a strong seafood saltiness. Nothing much to complain about the eggs benedict.

Twice-baked gruyere souffle with leaf salad

Twice-baked gruyere souffle with leaf salad

What impressed us most has got to be our other main course, the Twice-baked Gruyere Souffle with leaf salad. We have tried sweet dessert souffles before, but this has got to be our first savoury souffle and the mere look of it simply blew us away. The dish was served piping hot and we could see the cheese sauce bubbling! Our first instinct was to immediately take an entire spoonful of the cheese sauce. It was hot, it was rich, it was just like having cheese fondue! We figured that this dish was first baked for the souffle to rise, and the second bake was together with the gruyere cheese sauce. There was also a layer of semi-melted cheese on the top surface of the souffle. The souffle itself was soft, and intrinsically bland. But if you allowed it to soak up the cheese, it tasted really good. In fact, it seemed that the gruyere cheese sauce was the highlight and less of the souffle. We actually wished bread could be given to dip into the excess cheese fondue.

Chocolate Praline Cake

Chocolate Praline Cake

Strawberry Shortcake

Strawberry Shortcake

Our 2 selections of the mini cakes were the Chocolate Praline Cake and the Strawberry Shortcake. The Chocolate Praline Cake was akin to a typical Noisette, with layers of chocolate mousse and hazelnut praline feuilletine.

The Strawberry Shortcake consisted of layers of fresh strawberries, vanilla genoise and strawberry cream, coated with puff pastry flakes. The flakes weren’t crispy and were rather soft and moist. The strawberry shortcake was rather moist and creamy. Together with the buttery flakes, it bore a strong resemblance to the strudels at Ritz Apple Strudels.

1-Caramel Dessert Boutique
1 Rochester Park

Written by foodphd

November 2, 2011 at 11:57 am