Patisserie Cacahouete Tokyo : The Floating Macaron

You may have heard of the angel food cake (light eggless version of chiffon) but have you seen angel cake with wings before? This is one of the creation at another patisserie located in the serene neighborhood of Naka-Meguro. 

Opened in 2006, this shop is similar to Le Pommier in Kagurazaka as it is also run by a French Patissier Chef Jerome Quesnel. He has several accolades under his belt and trained under renowned brands such as Pierre Herme, Laduree etc. While there is an emphasis on classic French techniques in his works, I admire the way he pushed the boundaries by presenting them in an interesting way that grabs the attention of customers. But he is not alone. 

This shop is also a collaboration with Japanese Chef Kabasawa Takano. Both them have garnered a loyal group of fans and the signature item reported widely in media is the choux square cream bun. 

Returning back to the cakes, Angelo did not send my flying in delight with its vanilla-strawberry mousse and sponge base. The taste was meek and the strawberry chocolate nuts coating could be sturdier. 

Fortunately, the problem did not appear in Brasil, which had a similar chocolate coating structure like Angelo. In fact, this was one of my favourites despite the use of bananas. A rich dark layer of silky chocolate mousse sat below the sweet banana compote whose temperamental character was under controlled by the chef. This wasn't the most elaborate chocolate creation by Chef Jerome but everything fell in the right place.
 

During it's special appearance at the weekly sweets fair at Ginza Mitsubishi depato, Chef Jerome came up with a Pineapple Verrine. I must confessed I tried it because I was curious to know if there was anything hidden within the mousse tower. However, it was simply a milky panna cotta with some tart pineapple gelee; good but not outstanding compared to his other works like the Mac Tiramisu below.

THE MAC TIRAMISU:ザ　マック　ティラミス」

マカロンカフェにマスカルポーネクリームがたっぷりと入り、カフェ黒糖のムースがのったヴェリンヌです。

The apricot-filled coffee macaron was literally sitting in a vacuum space, or you can say the mascarpone mousse beneath the kokutou (black sugar黒糖) cafe dome was sitting in mid-air. This was the first sweet I tried from Cacahouete back in 2010 and of course, I thought I was eating magic. Moreover, it was actually a re-interpretation of Tiramisu; what's there not to love

I haven't had a chance to visit his main shop at Naka-Meguro. Yet I know I will, having browsed through pictures of much more sophisticated cakes online.

Patisserie Cacahouete 
1 Chome-9-6 Higashiyama, Meguro, Tokyo 153-0043, Japan
Daily 10am-8pm
http://www.cacahouete-paris.jp/
http://www.facebook.com/patisserie.cacahouete.paris

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Bread Street Kitchen by Gordon Ramsay

As a self-confessed TV food show addict who counts Gordon Ramsay's shows as those that would stop me from switching to another channel, I saw how he yelled at the contestants in the F Word and Hell’s Kitchen. At the same time, I also remembered how he boldly embarked on an exotic food adventure to the unexplored territories of North East India like Guwahati and Majuli Island in Gordon's Great Escape, attempting to impress the locals with his curry after mixing with the community for a few days.

But don't get me wrong. I am neither a die-hard fan nor a critic of this celebrity chef. More than his TV persona, I have been very curious about the flavours and textures of his dishes. Hence, I was very excited to learn that Chef Ramsay has finally opened his third restaurant in Asia right at the premium Marina Bay Sands. This comes after his first restaurant at Conrad Tokyo in 2005 and Bread Street Kitchen & Bar in Hong Kong last year.

Designed to fit to the brand's East London industrial roots, Bread Street Kitchen offers a truly relaxing dining experience without the rigid pressures of fine-dining. But perhaps cutting straight to the chase, I must confess that the dishes were very impressive, right from the starters to the desserts.

Roasted Veal Carpaccio 4.2/5

Take for example this Roasted Veal Carpaccio ($26) from the cold starters section. I've had beef and horse carpaccio but not yet a veal version. These pinkish slices were succulent and not too gamey, tossed in shredded tuna dressing and dill pickles for a refreshing vibe.

Potted Salt Beef Brisket 4/5

For a classic Scottish dish, try the Potted Salt Beef Brisket ($18) with grain mustard and piccalilli (a kind of salty-sour Indian relish). Some might think of it as corned beef, but I say this is more like a funky British-Indie hybrid that makes a fabulous filling on the aromatic caraway crackers.

Roasted Black Cod 3.8/5

Main courses range from $26 to $44, with the Roasted Black Cod ($44) being ranked at the top of the list. Not much complicated cooking involved here, but it was a straightforward dish that would speak to your soul with its impeccable freshness in a mellow red wine and lemon sauce. In fact, the sides of crushed potato, salted capers and artichokes complemented the fish so well that this dish would be incomplete without one element or another.

Traditional Fish and Chips 4.2/5

That said, the elegant cod fish did not make quite a big splash compared to the Traditional Fish and Chips ($26). The fish beneath the golden crisp batter is meaty yet delicate, needing no further adornment other than the likes of tartar sauce and sweet crushed peas. As such, one will commit a grave mistake to strike this classic British beer food out from the menu because this may just be one of the most delicious version you can find outside UK.

Dingley Dell Pork Belly 4.5/5

Another star dish was the Dingley Dell Pork Belly ($28). As the name suggests, the pork is sourced from a welfare-friendly outdoor pig farm in Suffolk, England. The crunchy bites of the golden crackling was symphony to the ears and the meat was tender without being greasy. Brightened with the light acidity from spiced apple puree, this dish can be paired with a selection of innovative cocktails and world wines from the "interactive" bar area overlooking the scenic waterfront of Marina Bay.

Monkey Shoulder Cranachan Cheesecake with Roasted Balsamic Strawberries 3.5/5

Most restaurants often neglect the desserts section but Bread Street Kitchen is a rare exception with eight options, each of high calibre. The Monkey Shoulder Cranachan Cheesecake with Roasted Balsamic Strawberries ($18) won the hearts of many with its playful textures of thin cocoa crisps atop the sticky pud but this dish has the potential to up its ante on the complexity given that it costs about 3-4 times more than a cheesecake from an average patisserie.

Coffee and White Chocolate Parfait 4.2/5

The Chocolate Fondant with Salted Caramel ($20) was profound in cacao notes but I preferred the Coffee and White Chocolate Parfait with poached blackberries ($18) as its incredible soft and cloud-like texture—somewhat in between an espuma and crème fraiche but not a panna cotta—came as a welcome surprise. The subtly sweet fluff dissipated within seconds in your mouth, leaving behind traces of alcohol scents which stubbornly lingered on.

Treacle Tart with Crème Fraiche Ice Cream 4/5

For a truly old-school British dessert, nothing beats the Treacle Tart with Crème Fraiche Ice Cream ($18). With golden syrup being a non-negotiable ingredient of this dessert, the sweetness might not rally enough supporters but there was a nice, sticky chewiness to the filling cupped within a superb crust. Otherwise, the unique Pineapple Carpaccio with coconut sorbet will bring a zesty and rather unpredictable ending to a British European feast.

As Chef Ramsay said at the start of the meal "You'll want to share a bed with the desserts tonight" Yes, he may be a controversial public figure but when it comes to his food, I think there is nothing much to dispute about.

Bread Street Kitchen

The Shoppes at Marina Bay Sands

South Promenade

2 Bayfront Avenue

L1-81 and B1-81

Singapore 018972

Tel: +65 6688 5665

www.gordonramsayrestaurants.com/bread-street-kitchen-singapore/

Nearest MRT: Bayfront (CC Line, DT Line)

Opening Hours:

Daily Lunch: 11.30am - 5.30pm

Dinner

Sun-Wed: 530pm- 10pm

Thu-Sat: 530pm - 12am 

Bar

Sun-Thu: 1130am -1am 

Fri-Sat: 1130am - 2am 

This article first appeared on SG Food on Foot, an excellent and comprehensive food blog that showcases Singapore's best food near MRT stations. 

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Density : First-Ever Frozen Custard Dessert Store in Singapore

Something NEW? Yes! Check out this frozen novelty treat (a 100-year-old traditional super-premium ice-cream from the U.S.A.) now available at Density Frozen Custard Store, situated right beside the famous Rochor tau huay. Density is operated by a Singaporean brother-sister team – J.R. Wong and younger sister, Sherlyn Wong. Taking pride in serving the freshest ice-cream possible, the siblings have invested in a made on-site system, enabling the smoothest and freshest ice-cream to be served daily.

In case you haven’t tasted frozen custard before, it is like a premium form of ice-cream but made with eggs, cream and sugar. To qualify as frozen custard, it must contain at least 1.4% of egg yolk - the nutritious egg yolk is a natural stabiliser, used in place of gelatin and other artificial stabilisers, to support the structure and maintain the shape of the ice-cream. Frozen Custard also contains less air content (since it is churned fresh on-site with a continuous freezer instead of the batch freezer used for other ice-creams such as gelatos) so as to achieve a velvety texture and tastes denser than usual ice-cream.

It is also essentially a healthier dessert choice since it contains lesser sugar (in fact half the amount of sugar of regular frozen yoghurt) with the natural sweetness that comes from natural ingredients used such as premium fresh milk and egg yolks.

As it is made at a slightly higher temperature (-12 deg C) than conventional ice cream (around -18 deg C), so act fast before it melts instagrammers (unless you order the sorbet)! That said, its temperature and absence of ice crystals allows you to enjoy frozen goodness without numbing your tongue!

A pretty bold and passionate challenger in the already saturated cold desserts scene I must say, with huge emphasis on quality over quantity. Just like fine dining where the chef decides, Density focuses on serving only three inventive flavours of its frozen custard selected each day.

We have tried all 3 flavors of the day during our visit: Sundae with 2 creamy flavors Madagascar Vanilla Bean (Using only gourmet-quality vanilla beans sourced directly from Madagascar) and Cookie Butter Cheesecake garnished with matcha granola and oreo cookie crumbs toppings; as well as Yuzu Sorbet (topped with berries). We sampled a mouthful of matcha green tea as well. :D

Verdict: Dense, intense and velvety.

We like the yuzu sorbet best which is refreshingly zesty and sweet without a slight tinge of bitterness. It’s so good on its own that we can fervently believe we can still enjoy without addition of the toppings.

While Density offers an extensive array of toppings like berries, cookie crumbs, nuts, cereals and sauces, we do enjoy this classic product with no frills at all!

Prices were $4 for single scoop, $7 for double, $9.50 for triple, and $9 for a two scoop sundae with 2 toppings and sauce.

The 'School's Out' Holiday Promotion: All students will be accorded a 15% discount (from the original 10% discount) for the whole month of June 2015 when they produce their student ID. 

Density
4 Short Street Singapore 188212

12pm-1am daily

Contact: +65 6268 7918

Facebook: @ densityfrozencustard

Instagram: @DensityFrozenCustard | #densityfrozencustard

*NOTE: As mentioned, only 3 flavours are available each day as the frozen custards are made fresh daily and not kept overnight to ensure the best of quality and taste. To avoid any disappointment, do check out Density’s social media for daily flavour forecasts

Text and photos by guest writer Kerri

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Sensodyne Singapore Tea Party: Lady M, Alfero Gelato, Udders & More!

Sensodyne Singapore held its first Singapore Tea Party where twenty lucky winners, who voted for their favourite desserts from the list put together by local top bloggers misstamchiak and sgfoodonfoot, were treated to a scrumptious dessert feast. Here are some of the snippets that day. 

Voted as the most popular dessert that evening, Udders transported a slice of America into the party by serving their Udderlicious Sundaes and ice cream shooters of unique Flavours such as Thai Ice Milk Tea. The usual tower-sized sundaes were condensed into Verrine cups; a thoughtful move so that we can try more. The multi-textural contrast of an decadent sundae was well taken care of, but the alarming sweetness made this not everyone's cup of sugar. 

Moving next to Lady M's counter, I was disappointed initially when the strawberry shortcake was nowhere in sight. However, that feeling soon dissipated as I found myself in the good hands of three other amazing desserts. I have heard mixed reviews about the food and sore complaints about the services but shuffling that aside, the Signature Mille Crepe was truly a cake to behold. 

Twenty paper-thin layer slathered with vanilla pastry cream in between and stroked with caramel glaze for a glossy protectant from dryness. The milky cream is exceptionally luscious and velvety, yet there was no single moment when I felt jaded.  

A litmus test (for me) of how well a Mont Blanc cake is whether one can finish the entire cake by oneself. And this gateau au marron passed the test as the chestnut paste was not too dense. Yes, it was undeniably sweet but at least not as much as Angelina's Mont Blanc. 

My eyes lit up instantly when I saw Lady M's Gateau Au Chocolat as the ganache glaze is so glossy it could reflect light. Folded with crushed walnuts into a tremendously deep and dark chocolate mousse and finished with golden dust, this cake will win the hearts of chocolate lovers though the price tag of $9 is not cheap. 

For the Asian desserts, there is Jin Jin Desserts, No Name Cheng Teng and Tong Heng Egg Tarts. 

Thanks to the event, I finally got to try the widely raved Alfero Artisan Gelato! The low-fat Italian gelato here are outstanding rich, smooth, intense and satisfying. Moreover, it doesn't go overboard with sugar. Popular flavors like Pistachio and Salted Caramel are not to missed, but the Mixed Nuts and Chocolate are no less delicious as well. Perfect for the muggy heat in Singapore. 

At the end of the event, participants also walked away happily with goodie bags of Sensodyne  products. With Sensodyne's special toothbrush and toothpaste set,  I'm sure none of them will have any toothache from the sugar effect! 

This event is organized by Sensodyne Singapore

Follow Sensodyne SG @  facebook.com/SensodyneSG

Sweet List : 

Alfero Gelato

Jin Jin Mango Dessert (Chendol/ Red Ruby/ Mango Ice)

Lady M 

Tong Heng Confectionery Egg Tarts

No Name Cheng Teng

Udders

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Jack the Ripper : Atas Burgers in Kopitiam

Emma, Martha, Annie, Elizabeth. What do they have in common? 

Well, these are the names of the "Juicy Lucy" style burgers of Jack the Ripper. Located in the same food court as many other non-conventional stalls such as Immanuel French Kitchen, Two Wings and In the Brickyard, this burger joint is run by the same team behind another same-location German sausage house Stew Kuche. In addition, being are the brainchild of Absinthe's Executive chef Nicolas Reynard, you know that these dangerously delicious burgers possess something different already.  

The 7 choices of burgers (6 beef and 1 chicken) might not seem many, but each man-sized is specially crafted to appease even the most finnicky palates. All the beef options share the same fundamental "Juicy Lucy" recipe for the patties, only to be distinguished from each other with variated toppings ranging from Crispy Bacon to Spicy Guacamole. 

Pardon the mess of this close up shot as the it is simply too juicy and flavourful. 

Let me introduce Ms Elizabeth, a combination of 150g "Juicy Lucy Style" Aussie WAGYU BEEF Pattie oozing with CHEESE on romaine lettuce, tomatoes and Sweet ONION Relish in between two freshly toasted Golden Brioches, which are thick enough to absorb the juices underneath the fragrant crust. 

The beef patties are served rosy pink on the insides and just perfectly seasoned, making them easy to conquer without triggering any fatigue.  

For non-beef eaters, try Catherine, the same burger buns sandwiches with Teriyaki Chicken on Lemon Mayonnaise, Romaine Lettuce and Red Onion. The chicken is grilled to slightly charred brown perfection without sacrificing the juices. I would prefer to have more of the tangy mayonnaise since it would help to add a refreshing vibe to the burger. 

At an average price of $18, all burgers come with french fries and dipping sauce. These might not be the cheapest option around but honestly very value-for-money considering quality and portion. Good to know that GST is not charged here.

Jack the Ripper 

Salut Coffeeshop 119 Bukit Merah Lane 1 #01-40 Singapore 151119 

(Next to Alexandra Food Village, opposite Ikea)

Daily except Monday: 11:30am – 3pm; 5:30pm – 10pm 

https://www.facebook.com/JackTheRipperBurger

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Chef Yamashita Revisited : NEW Summer Cakes 2015

Within six months after the last time I tried Chef Yamashita's cakes in December 2014, I was delighted to find some new creations on display during a meetup with my matcha comrade Shirley @ littlemissbento. His strive for innovation is truly a move to applause as most pastry shops in Singapore do not change the items since day one. Not that it is a bad thing but it is always a wise strategy to have a mixture of new and classics items in order to stay competitive. 

For instance, two new items (probably not so new by the time you read this) that were the Yonashi Tart ($6.30) and Framboise ($6.80) . Unlike the classic pear tart that is layered with slices, the pears are cut into chunks and baked together with the custard. I suspect some juices might have seeped into the custard during the baking process which made it more flavourful. 

The Framboise was definitely a big surprise because I never thought that Nama chocolate could be placed in the centre, enrobed in white chocolate mousse and subsequently a raspberry mousse. Yet the nama chocolate was not texturally awkward, instilling another layer of dark romantic mood to this pretty spring dessert.   

On the other hand, it is relief to see that good classics stay on the shelf. For instance, the Ichigo Soufflé ($6.50) has a livid cheese character without being too dry. It also has a more substantial layer of whipped cream and a cottony texture than the one from Chateraise. 

The Mount Fuji ($6.80) defied the rules of a classic Mont Blanc but in a good way. Beneath the luscious chestnut cream is a layer of light ️fresh cream, intense chocolate sponge and a  slice of puff pastry that succumbed to moisture unfortunately. Yet this is not a big sugar hit and way better than Okada's version.

Tricky ingredients such as yuzu are articulated deftly in this Yuzu Matcha ($7.20) , a latest item that did not witness any strong fight between the citrus fruit and green tea. There is certain depth to this cake, yet it is cloud-like and clean; an unspeakable feel of déjà vu as if you were trekking in the bamboo shoots of Arashiyama. 

In an attempt to create something more American, Chef Yamashita has also launched this new "Handburger", a spongy almond Bouchee filled with assorted fruits and Chantily cream. Having the sponge by itself can be a little too sweet but not so when it is enjoyed with the fresh fruits and cream. 

That said, it might be still too early to summon a judgment as the final version will include a Kuromitsu (black sugar) mousse patty. I guessed this does not really matter as I would visit again for more and this is for sure;) 

Chef Yamashita 

1 Tanjong Pagar Plaza

#02-44 Singapore 082001

Mon-Sat 10am-6.30pm

Public Holiday 10am-4pm

Closed on Sundays

https://www.chefyamashita.com

https://www.facebook.com/chefyamashita?fref=ts

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881 XO Fish Head Bee Hoon

We thought we went to the wrong place as we could not spot any signboard that says 881 XO Fish Head Bee Hoon. Instead we saw XO crab bee hoon. Nonetheless, we did a double check with the menu and unit number. Yes, this is the correct eatery located besides the Original Gui Ling Gao Shop diagonally opposite Boon Tong Kee Chicken Rice. 

A hot 36 degrees late Sunday afternoon see more empty tables than customers but it means quick service. A super quick one. Our sambal potato leaves ($8) arrived in less than 6-8 min after ordering. A dark plate of green that looked potentially "young" (not those old and chewy) turned out only mildly spiced. 

Next up the Signature XO fish head bee Hoon ($10 for small/ $18 for medium/ forgot the price for large) which did not seem to arouse any hungry appetite. The milky broth was light, I meant very light, thus those with an inclination towards heavy seasoning will not bat an eyelid on this. But I think the charm of this unassuming plain dish is that the more you eat, the more you enjoy it. 

Strangely, I noticed the liquor fragrance emerging gradually and I found myself slurping up spoonfuls after another, something which I rarely do. My family agreed that it might not be as tasty as Hong Kong Street Zhen Ji but this was still a pretty good bowl especially with the fresh fish head. I can imagine how delicious it would be if the peppery kick was stronger. 

Maybe because I hadn't had Char Kway Teow for ages. The Moonlight Horfun ($5.50), which I changed last minute from San Lao Horfun, were more robust than the fish head bee hoon and not overly sweet nor salty. Not outstanding but a decent plate to go with their minced Chilli sauce.

I had expected the least from the deep fried hei zor but it turned out to be the star dish that night. Filled with generous amount of chunky chestnuts and prawn bits, the golden rolls were crisp without any trace of grease. But the rolls seemed to be quite a poor conductor of heat as the innards remained piping hot even towards the end of the meal, so do be warned in case of a scalded tongue. 

881 XO Fish Head Bee Hoon 

412 Balestier Road

Singapore 329805

Tel: 62545768 

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Cafe Iguana: Authentic Mexican Grills & Margaritas

Roti prata with Marsala prawns? Nope, this is Camerones al Diablo ($23), a classic Mexican appetizer of sauteed prawns in bright red sauce made of chilli, capsicum, ginger and lime served at Cafe Iguana. Located along the idyllic Clarke Quay River since 2000, this restaurant (not any hipster cafe) is opened by an American and a Chilean who felt that there was a lack of good authentic Mexican food at happy hour prices. 

With a good selection of Mexican special cocktails and Margaritas, it is not surprising to see that business is booming even on a Tuesday night. 

Red Snapper Burritos ($25) made a stunning entrance like a curvy oblong-shaped parcel, only to reveal a luscious interior of fish, borraco beans, Mexican rice and strands of Mozzarella-cheddar melting mid-way. This could be a potentially great dish if the snapper was not too dry. 

Puerco en Chile Verde ($14) sounded exotic but it striked a nostalgic chord even if you had not experience any Mexican life before. There isn't so much firepower in this spicy pork stew. But being thick and warm, it goes ideally with the toasted tortillas or simply a direct fast track into your mouth. 

How does having some tequila in your seafood sounds? The Prawn Brochette ($35) is a skewer of roughly 5-6 lime marinated prawns with smoky tequila glaze, served with grilled vegetables on a stick. It has a heady aroma, though the glaze was short of the wild character of liquor. Nonetheless, the Tequila glaze was an instant hit with the 1/2 Chicken ($28) as the toasty caramelized taste emerged from the skin which retained the moisture of the meat. 

 The standout dish was the Shredded Steak Chimchangas ($25), a golden crispy flour tortilla that is deep-fried to perfection such that it kept the juicy strands of beef warm and comfortable while displaying resilience any sogginess. Drenched in generous amount of sour cream and guacamole, this giant plate of meaty "Popiah" roll is messy but speaks right to your soul. 

I don't fancy banana desserts but I may have to take back my statement on the Banana Chimichangas ($14) here. Just like the earlier savoury chimichanga, the filling is substituted with bananas, deep fried till the shell turned into a crunchy fritter. Wallop a huge scoop of fragrant and buttery avocado ice cream and you'll get something that is ten times better than any chocolate lava cake or any hot-cold dessert. 

There is also theSauteed Kahlua-glazed Bananas ($14) for those who are less keen on deep-fried food. This ain't no flouncy haute style ala minute flambé bananas but a rustic tropical dessert that sits on a rich and decadent sauce. Other selections include a gluten-free Ancho Chile Chocolate Cake ($14) and Churros ($12) but the former two banana desserts are more satisfying for the bucks and calories.

Spice-wise, the dishes are tuned to a temperate palette, yet there were moments during the feast when I thought I was eating Indian briyani. No wonder they say that Indian and Mexican cuisine are actually quite similar! In fact, I was told that about 50% of the customers are Indians. 

Well, there are three different kinds of authentic Mexican hot sauces aplenty of the table for you to adjust the heat to your preference. Both indoors and outdoors seating are non-air-conditioned but I highly recommend the indoors seating if you want to enjoy the food heartily away from any outdoor smoking.

Cafe Iguana

30 Merchant Road, #01-03 Riverside Point, Singapore 058282

Mon - Thurs 4pm-12am

Fri & Eve of PH 4pm - 3am

Saturday 12pm-3am

Sunday 12pm - 12am

Make your online reservations with hungrygowhere

http://www.cafeiguana.com/

Facebook --> https://www.facebook.com/CafeIguanaSg

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