Jack’s Place launches a new concept, Cola Café, in tandem with its revamped look, beginning at its newest restaurant outlet at Paya Lebar Square. Read more about Jack’s Place’s new look and menu at my previous post. Adjacent to Jack’s Place, Cola Café is a casual outlet catering to a diverse age group – counting in youths, working colleagues, homemakers and retirees – to catch up and linger over coffee and tea, as well as enjoy cakes, pastries and ice cream. There’re also salads and pastas on the menu if you’re intending to grab a quick lunch or dinner. Continue reading
Singapore’s Goodwood Park Hotel’s biggest Durian Fiesta ever is happening from 16 March to 2 Auguest 2015, starring six new creations adding to the line-up of durian-centric goodies, twice as many varieties as usual. Since its introduction in 1983, this annual fair has been winning the crowds with D24 and Mao Shan Wang durians’ luxuriously creamy flesh and sweet aroma.
Marrying the best of French confectionery techniques with illustrious British designs, Mad About Sucre impresses with its awe-inspiring portfolio of handcrafted wedding and celebratory cakes. Apart from showcasing its finesse in elaborate towering cakes, the cakery in the Tanjong Pagar precinct has a small selection of dainty pastries and cakes for your dessert pleasures, requiring no special occasion to enjoy. Continue reading
Antoinette, much favoured for its French pastries and cakes, unveils a Lunar New Year Collection inspired by Chinese traditions and local flavours. Created by Executive Chef Pang Kok Keong, the Lunar New Year confectionery and specialty cakes showcase his creative touch and mastery, bound to impress in the aesthetics and taste department. They’re not your usual Chinese New Year goodies. Think: Valrhona chocolate love letters, fluffy pork floss meringue, macaron made of mandarin orange and white lotus paste, earl grey mandarin orange chiffon cake and more.
The most groundbreaking creation would be Chef Pang’s reinvention of the iconic Yu Sheng (Lo Hei); the Queen’s Yu Sheng ($88++, serves 6-8 persons) is a dessert with French elements, eaten as a sweet ending to the Chinese New Year meal. It features a large chocolate Golden Egg symbolising birth and renewal, perched on a “nest” of auspicious sweets such as chocolate fish, ingots and coins, 5-spiced almonds and cashews, mandarin orange butter cake and meringue kisses, and yam and sweet potato chips. A wooden hammer is served alongside, where diners reveal the ingredients hidden within the chocolate egg with a strike: pineapple, Thai green mango, red dragon fruit and pomelo, all diced and shredded just before serving. The dressing is unique blend of mandarin orange, plum and gula Melaka. The communal tossing then follows.
Almost nothing beats a relaxing afternoon with a perfect blend of tea paired with the most delectable bites away from the hype and buzz of paper work. The St. Regis Singapore offers a harmonious tea experience and a spread of sweet delights at The Grand Astor Afternoon Tea held by Brasserie Les Saveurs. The Wellness Group (TWG) tea connoisseur has specially arranged an exclusive selection of teas that will pair perfectly with the epicurean spread for our indulgence.
On top of the afternoon tea buffet spread, guests will be served savoury pastries and enticing desserts set on a quintessential three-tiered silver stand, which are changed frequently based on chef’s creations of the day. Continue reading
Here’s wishing Magnum a happy 25th birthday! You’re almost as old as I am, which means I’ve been enjoying the goodness & deliciousness for most parts of my life. Thank you for all the joy you’ve brought into my life. A stick of ice cream that does wonders –only Magnum, the iconic ice cream brand, is capable of that. Continue reading
Leading patisserie Bakerzin presents two novel cake creations this Mother’s Day. Both the Tango Bianco and NuttiYuzu feature fruity and refreshing flavours, of tangerine and yuzu respectively, laced with the decadence of rich creams and mousse. Continue reading
One of the highlights from my recent trip to Tokyo would be the dessert buffet at Marble Lounge, Hilton Tokyo’s 24-hour restaurant nestled on the first floor of the hotel.
In the mornings, this is where guests take their pick from the sumptuous breakfast buffet. From 2.30pm to 6pm, the setting is inundated with all-things-pretty –dessert.
The theme changes every few months. This season, strawberries take centre stage. Plump, red, juicy and sweet –strawberries cultivated in Japan are known for that. Continue reading
Pretty pastel hues, thick moist and creamy ice cream cake, and edible printed princess designs –doesn’t that make up many young girl’s dream cake?
Swensen’s presents 21 new Disney Princess ice cream cake designs featuring the new generation of princess characters, who are more than just princesses waiting for their Prince Charming and ‘happily ever after’; they are the dynamic, ambitious, independent, strong and courageous bunch. Continue reading
Pearly Mango Paradise ($4.50)
Mr Bean opens a new concept at Bedok Mall, where you can find a range of beancurd-associated desserts –some unique, and mostly inventive.
The Pearly Mango Paradise comprises juicy mango chunks, tapioca pearls, pomelo pulps and smooth soya pudding. The tapioca pearls provide a juxtaposing chewy element to the melt-in-the-mouth texture of beancurd while the mango and pomelo pulp provide sweetness and a little tang. Continue reading
This Lunar New Year, The Icing Room unveils two decorative cakes to fit the festive theme.
Prosperity Pony ($22)
Taking the shape of this year’s zodiac animal, the Prosperity Pony is made up of a vanilla Chantilly cream cake – layers of light sponge cake and faintly sweetened whipped cream – scattered with cubes of fruit cocktail within. Continue reading
This festive season, dessert expert Bakerzin presents the Chinese New Year Sweets Collection 2014, featuring pineapple tarts and a new range of cookies, packaged in chic dashing boxes swathed in auspicious colours and oriental motifs.
Hygiene will no longer be a cause of worry because each cookie and pineapple tart is individually wrapped. The goodies remain fresh this way too.
A new variation of pineapple tart, the Yuzu Yuan Bao Pineapple Tarts ($26.80 for a box of 20), is introduced this year, to add on to its classic pineapple tarts that traditionalists hanker for. Continue reading
Direct from the artisans of France, the House of Albert Menes is renowned for gourmet recipes that express the art of the French culture and evoke the traditional European holiday spirit.
Sliced Pure Butter Cake with Candied Fruit
The Sliced Pure Butter Cake with Candied Fruit is a blend of rustic English tradition and French sensibility. Continue reading
Happy Avenue is established with the objective of bringing happiness to others in the form of home-baked treats.
Owner-baker Judy started baking as a form of leisure pursuit, who later decided to take up baking and frosting courses professionally and start an online business to sell her bakes after receiving numerous compliments from those who’ve tried her cupcakes.
Happy Avenue has sold over 10,000 cupcakes thus far, and orders have to be made way in advance due to overwhelming popularity.
The moist and chocolaty Signature Valrhona Triple Dark is the best seller amongst the cupcakes, and also a personal favourite of mine, made of dark chocolate cake, dark chocolate chips, and topped with dark chocolate ganache, all made out of quality Valrhona dark chocolate.
Other flavours include Vanilla Lemon Cream, Red Velvet, Choc Peanut Butter, Choc Salted Caramel, Choc Brazlilian Coffee, and Vanilla Strawberry. Continue reading
Should there be an award for the most charming Christmas gift this festive season, it would most likely go to Four Seasons Hotel Singapore’s Festive Fruit Cake that’s encased in an elegant cylindrical cake box.
Amongst all the Christmas cakes I’ve encountered in recent years, this significant one evokes the feel of Christmas most! Continue reading