[WED Buzz] Coffee Bean and Tea Leaf introduces new Peach Jasmine range
Labels:
affordable,
cakes,
coffee,
coffeebean,
desserts
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Cheers to the weekend (wait, what? it's only Wednesday?) with Coffee Bean and Tea Leaf's new Peach Jasmine Nitro Cold Brew Tea and Peach Jasmine Cold Brew. The Nitro Cold Brew Tea is the first ever in Singapore - jasmine tea cold steeped for 5 hours before adding in peach puree made of real peaches and finally infused with nitrogen.
I expected the tea to have a creamy texture and fuller flavor and the foam layer built up anticipation for a velvety concoction. Unexpectedly, what I got was a very smooth and light beverage that was a little too light handed on the peach flavour. Instead, I gravitated towards the cold brew. Despite it seeing the same preparation procedures, the Cold Brew, sans the nitro yields a much stronger tea fragrance as compared to its counterpart. The inclusion of additional peach puree at the bottom of the glass aiding in highlighting the peach's presence.
The dish of the Month (April) is Salmon Risotto. Truth be told, I was slightly taken aback by the preperation of the dish. Instead of having rice incorporated into the cream stock, this one had white rice placed at the bottom with the cream sauce carelessly heaved on. The expected textural characteristics one would expect of a risotto, completely thrown out of the window. The sauce severely lacked seasoning and was extremely bland. To make matters worse, the diced salmon chunks were difficult to identify in the dish and them too were devoid of seasoning. Not a dish I would recommend.
On a lighter note, if you're stuck in a situation with limited cash and cannot decide on whether to get your caffeine fix or dive straight into a molten chocolate cake? Worry no more, it's the Espresso Chocolate cake to the rescue. A tulip-shaped molten chocolate cake is served with a shot of espresso on the side. Before eating, simply cut a small hole in the centre of the cake and pour your desired amount of espresso in. The strength of the espresso works wonders in subduing the sweetness of the chocolate cake while enhancing its rich chocolate flavours. The ingenious part would be the partial melting of its core to result in a molten center - BRAVO!
For Non-chocolate lovers, you'll enjoy the Cake of the Month: Chocolate Banana Cake. Atop moist sponge is a thick layer of chocolate and bananas. The chocolate sponge retains a respectable moistness while the chocolate creme was extremely rich and luscious. Bananas added an exotic, natural sweetness to the make up of the cake. That being said, the cake does get a bit 'jerlat' a few bites in, so make sure to share this with your friends.
Words and photos by Belinda Yong who wishes that every time of the day is food o' clock. She loves trying new cuisines and creations, and prays hard for a higher metabolism.
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