Patisserie G Part II

Following up to previous post on G, here are the rest of food on a sweet Sunday.

 

The widely-reported signature item, G Spot, was a dark chocolate mousse with chocolate meringue, sitting on a chocolate hazelnut praline crunch $9. It had a lingering sweetness and was not as bitter as we expected. Perhaps due to the use of French Michel Cluizel cocoa products, the flavours were robust.

That spongeless G Spot was a pure chocolate bliss but the richness might overwhelm if you were to have it together with the French hot chocolate.

Not because both are chocolate, but because the barista really served the drink in the French way-->not cream but thick pot of ganache. Now I understand why there is only a small portion for $4.50. It was way richer than a normal cup of chocolate. A perfect dip for the croissant ($3), which deserved to be noted for its golden-brown crispy exterior and soft elastic interior.

For other savoury selections, we enjoyed the bacon quiche ($6.50, there is also mushroom version) because the crust did not succumb to the lightly-salted eggy custard and remained crumbly. The ratio of filling to crust is balanced, and thus the thick creaminess did not overwhelm.

 

Requested some 3D Latte Art for our coffee but unfortunately the staff said that they no longer do it so had to settle for the cappucino $5.

 

The Triomphe ($8.50) was not as exhilarating as the real monument in Paris. With only 2 components- slightly burnt caramel mousse and hazelnut sponge, the salty accents were muted. Perhaps some extra crunch would spice up this otherwise safe, normal cake.

It was a relief that the sugar level of the chestnut mousse cake-Marron D'Orange ($8.50) seemed to be toned down to suit local palates just like the ones at Canele. But, this was incredibly lighter and more complex, with a sour orange jelly to zap the sweetness of the chestnut orange sponge and mousse. Remember to attack the crumble at the base.

Rest assure that the golden caramelised top from this Saint Honoure $8.50 will not cause a sugar spike and it had such a perfect texture that we forgot the dry choux shell. Sitted below the chantilly-cream piped chouxs, the sable base made with Normandy Flechard butter was plain but aromatic. This disappeared in a mouthful and you would wish portions are bigger.
 

We sank our teeths through the crunchy canele- $3.50 each and reached a very sweet and custardy interior. The scents of rum were evident and what impressed was the shell which was thinner than most sold outside, but yet looked like a sturdy shield.

Conclusion: A place with above-average pastries to indulge when you need to destress or relax with friends. Whether the food justify the price tags depends or what is ordered. Most are quite impressive, including the savoury ones. 

My top 3 pick would be the Doceur Chocolate, Croissants and Hot Chocolate. Would definitely return for more since the cake quest is still uncompleted. Dine-in spaces are limited but with no 10% service charge. Would be nice to spend everyday Sunday here. 

 

Patisserie G

9 Raffles Boulevard, #01-40 Millenia Walk (Nearest MRT: Promenade)

www.patisserieg.com