Showing posts with label pastry. Show all posts
Showing posts with label pastry. Show all posts
A Four Hands Chocolate Afternoon Tea @ Antidote with Chef Jean-Michel Perruchon MOF
Labels:
chocolate,
desserts,
fairmont hotel,
Gourmet Chocolate,
hidden finds,
must go,
pastry,
romantic,
swissotel
·
For those of your looking to lap up the waves of chocolate luxury over the weekends, look no further than Anti:dote Bar in Fairmont Singapore for the exclusive Four Hands Chocolate Afternoon Tea presented by Fairmont Singapore and Cacao Barry guest Pastry Chef Jean-Michel Perruchon Meilleur Ouvrier de France (MOF). YES, you've heard me right. those of you who have watched the documentary Kings of Pastry would know about the tumultuous efforts behind stepping into this revered role. Hence, at the media invite, I was humbled, in fact a little embarrassed to be in the presence of 'royalty'; Chef Jean-Michel's graceful and cordial spirit helping to bridge the gap as he painstakingly describe the special petit dessert creations he had conceived for the special occasion.
Do.Main Bakery: Keeping it Real
Labels:
all-day-breakfast,
baked eggs,
boulangerie. bakery,
breads,
brunch,
cafe,
cakes,
desserts,
french,
hidden finds,
macarons,
must go,
pastry,
tanjong katong,
tart,
will return
·
One bite into the Peanut Caramel macaron and I was smitten. I wanted more.
The equation was simple. Put everything from a perennial favourite candy bar and glamorise it with a French twist. That ought to be a winner. And true to word, it was more than I could ever ask for. Snickers, you can now retire to the backseat.
Pie Face: Australian pie chain now on our local shores
Labels:
affordable,
coffee,
desserts,
family friendly,
lunch,
orchard,
orchard 313,
pastry,
pie,
somerset
·
The mention of Australian Pie Face rings back memories of my days well spent in Sydney. Of early morning walks to the Townhall subway station, the coffee aroma adrift from the machines already hard at work providing black elixir to commuters at this underground booth; I resist the urge to get a pie, the lingering smell of butter permeating my nostrils. Despite my somewhat extended stay in Sydney, I've never found a reason to patronise the chain mainly because of it's domineering existence in the market, almost akin to bread-talk in Singaporean context; so that makes me kind of a snob doesn't it?, but why have pie face's pies when you can get your hands on Bourke Street Bakery's lamb and harissa pie? I digress. Forgive me.
Spurred on by the very fact that pies aren't part of our culture here means that there is room for its interjection into our foodscape, and hence Pie Face's first foray into Asia is definitely timely. Unveiling its first store in 313@somerset, the chain sets out to introduce the locals to the humble pie (excuse my punt). Helmed by Mr Francois Galand, French born and trained chef, the kitchen team sets out to produce gourmet pies from scratch, using the traditional French puff pastry technique in a bid to produce flaky pie crusts to compliment the hearty fillings.
As I was one of the lucky ones privileged enough to sample Pie Face's offerings during the media launch.. these are some of my visual and taste observations...
Fun fact: did you know that the different facial expressions aren't at all random? They are used as means for the staff to differentiate the pie fillings hidden within. The 'o' for Thai chicken curry, 'v' for the vegetarian Tandoori, 'p' for the chicken and peppercorn as well as 'S' for the Chunky steak pie... What a brilliant idea!
After a taste test, I had my strict favourites. The Chicken and Mushroom Pie ($4.90 for the large, $3.00 for the mini) was a comforting creamy mixture of tender chicken breast, mushrooms and garlic. Almost like the old school chicken ala king stuffed in a golden pouch. Not to be missed is the Thai Chicken Curry Pie ($4.90 for large, $3.00 for mini), an Asian inspired pie which carries the heady aroma of coconut milk. Despite the Chunky Steak Pie ($5.20) 's claim to be the crown jewel in Pie Face's array, this pie had some major shortfalls especially dealing with the tenderness of the beef chunks that turned out a bit stringy from the braising process.
On a separate note, Pie Face does serve up some pretty good coffee, with a solid management of frothing technique sans the fancy latte artwork. But if you're going to order a takeaway, it doesn't really matter either way. Prices for coffee start from $4.00.
And if in the case you aren't a big pie fan, fret not, the chain does offer other alternatives to curb the munchies. The Almond stick and Cheese stick ($1.90 each) are pulse quickening treats that blend the likes of crispy golden puff pastry with a mish-mash of sweet and savoury fillings, almond creme in the former and a gooey cheese in the latter. Yes, admittedly these two can cause quite an oil slick in the bags, but despite the artery clogging implications behind them, it disappears all too quickly.
There are also 8 Sweet Pies ($3.30 each), with flavors ranging from butterscotch to apple crumble to my all time favourite pecan pie! These little monsters seek to entice the youngsters with their colourful hues, however, take heed that the sugar content can be a tad preposterous; so unless you have a high tolerance for sweets, avoid these.
Pie Face
313@Somerset
#B3-10
S(238895)
Bugis Village
249 Victoria Street
S(188034)
Operating Hours:
10am - 10pm
Baker and Cook: Asian Persuasion
Labels:
bakery,
brunch,
bukit timah,
cafe,
coffee,
hidden finds,
pastry
·
When tucking into the mild discontent of what is my dry slice of toast in the morning, I wish I had Baker and Cook at my doorstep.
Here you are treated to a rainbow of baked goods. Pastries of all sizes, types and textures. Hot Cross buns, quiches, tangy lemon tarts, rustic pain au levain; you name it and they've got it.
What founder, Chef Dean Brettschneider does so beautifully in this scenario is his willingness to reconsider design and menu options in order to cater to different neighborhoods. Evidence clearly observed from his Shanghai outlets where his global baker approach has seen the sales of unique offerings such as Red Bean & Sesame Fougasse. Here in the quiet neighborhood of Hillcrest (took a walk down memory lane as we turned the corner past the back entrance of National Junior College, my alumni), Baker and Cook offers a peaceful respite for residents. Surveying the shop front whilst sipping on my coffee in the morning, the bakery, a beehive of activity, I realised how effectively it has stolen the hearts of many.
We started off the morning trying to fix our sweet urges with a Custard Bombolini ($3.30) and the Chocolate Almond Croissant ($3.50). My mother polished off the former, stopping halfway thru to comment that the bread like texture was a refreshing change to the pillowy soft versions stowed away from neighbourhood bakeries. The chocolate almond croissant was disappointing, a stodgy affair breaking into the center, the measly coating of almond creme on top, baked to a hard and chewy texture; my jaws working extra hard on the waning corners of the pastry. I turned my focus elsewhere.
The Spanish Omelette ($16.00) filled with peppers, cheese and chorizo was mediocre, if not forgettable. It's texture, not fluffy enough, lacked seasoning and more importantly, lacklustre in comparison to the delicious spread of pastries we were immersed in. We rescued the accompanying bread slices with some divine homemade raspberry jam found on the communal tables for sharing. My other choice of Moroccan Lamb Roll ($9.00 with side salad) proved a huger success, well executed with delicious puff pastry and savoury minced lamb thick with the aroma of the exotic middle east, it's appearance at the table managing to calm my irritation derived from the slow crawl of my cappuccino ($4.50) to the table.
Coffee from New Zealand’s Allpress Expresso was disappointing by the way. Bring your coffee cravings over to somewhere else should you be a puritan.
That being said and done, Baker and Cook is definitely a gem of a bakery, a position further highlighted by it's quaint location. Service standards at the counters was exemplary, however, table service leave much to be desired. No smiles, I wish I could give the poor lads a tickle or two. And please... I suppose bending down to pick up the loaf of bread that had taken a plunge from the counter top is much better an act then just stopping in your tracks to comment to the next service staff that "I think the bread drop on the floor."
"Yup, I think the bread dropped on the floor.", replied his young colleague.
Doh.
77 Hillcrest Road
Singapore 288951
T: 6469 8834
Sun-Th: 7am-8pm
F-Sat: 7am-10pm
Patisserie G: sweets for snobs
Labels:
cafe,
cakes,
desserts,
Milennia Walk,
pastry,
patisserie
·
I admit that I may be a snob at times. Turning my nose at the lesser known chocolates brands and enjoying eye widening moments when the music as I hear it in the form of Valrhona, Amedei and Askinosie strums close to ear. Michel Cluziel is one example of this harmonic range of sweet sounds. Upon enquiring the service staff and hearing that the chef owner takes pride in using only this chocolate in her confectioneries; my interests were piqued.
Patisserie G in Milennia Walk draws customers in with their simplistic Japanese decor and très chic spread of viennoiseries and petite gateaux on display. My favourite design detail would have to be the unique individual serving trays each carrying a different fabric or impressionistic pattern.
After much deliberation, the boyfriend and I settled down to a single petite gateaux and 2 macarons to share. The Douceur Chocolate ($8.50/slice) was a safe combination of milk chocolate mousse, milk chocolate hazelnut praline crunch on hazelnut dacquoise. Despite my familiarity and slight boredom instilled by this classic combination (we serve an identical version of this at my previous workplace in Sydney); I must say that this rendition was executed perfectly albeit for the lack of crunch in the lower depths of the dacquoise layer. Otherwise, the Michel Cluziel milk chocolate added a perfect touch of bittersweet in the cloudy wisps of mousse. The quality of the ingredients itself speaking volumes.
The two macarons ($3 a pop), the Salted Caramel and Pistachio were picture perfect with sexy feet and smooth unwrinkled shells. Taste wise, these were matured for the right amount of time, soft and chewy in the centres. The pistachio was my preferred choice out of the two given the salted caramel lacked depth and smokiness. Still, a very decent effort given the large masses of disappointment I've acquired over the past few months while hunting down macarons in Singapore.
Pastry Chef Gwen Lim's desire to promote the artistry of fine ingredients in pastry is definitely inspiring, her passion transcending with immediate effect into her pastries. With such fine quality and clean execution, I'm sure (and hopeful!) that this young Patisserie will see much success in the near future.
9 Raffles Boulevard
#01-40 Millenia Walk Singapore 039596
Website: http://patisserieg.com/
The Best of Year 2012
Labels:
australia,
cookies,
family,
Le Cordon Bleu,
pastry,
sydney,
thoughts,
travelling
·
I had this depressing notion that new years day was nothing but an overrated day celebrated by fools around the world despite it being a mere continuation of life's mundane-ties. Then it came to pass that even story books should have chapters, the purpose of it's existence very much applicable to the essence of the new years day celebration. (view here). This time around, the change of location and point of view being predominant. No kidding, but its time to pick up the pace and focus on new goals and resolutions in the coming years. Entering a new phase of life.
My resolutions these year are a mash up of so many things that it almost appears like a disarray of false hope. But more importantly, for the new year, I pray that God grant me strength to manifest my big dreams and reward me with the courage to face new experiences.
What follows is a recap of the previous year. I hope that they inspire you to reflect on the richness of your year.
Single best thing that happened this past year?
Attending Pastry school @ Le Cordon Bleu (Sydney) with a follow up of a 7 month internship at Cheeky Chocolate where I worked with the most fantastic team in the world. Thanks Elicia, Yumi, Adele, Mia, Edwin and Andy for the many good experiences. Chef life just wouldn't have been the same with all those wild nights of drinking games. Tsk. (Read more about my experiences here)
single most challenging thing that happened?
Participating in the Callebaut Hunter Valley Entremet competition. Many weeks of trial and work finally led to a silver medal worthy piece. Never did saw it coming, but with the encouragement of my dearest Chef Andre, I pulled through.
What was an unexpected joy this past year?
My nga nga, who stuck with me relentlessly through my overwhelming negativity.
Pick three words to describe 2012
surreal, restorative, tough
Best dining experience in 2012
That would be dining in the Qantas first class lounge in Sydney terminal. A big thank you going out to Darryl who pulled a fast one to grant us access. Who would have thought we would be dining on lavish fare in slippers...
In what way(s) did you grow in your relationships with others?
catching up with many relationships that I have neglected over the past years and most importantly reuniting with the girls (you know who you are!)
What was biggest thing you learned this past year?
Once you decide on your occupation... you must immerse yourself in your work. You have to fall in love with your work. Never complain about your job. You must dedicate your life to mastering your skill. That's the secret of success... and is the key to being regarded honorably -- taken off "Jiro dreams of Sushi"
Lastly, Happy new year to all my readers. In this new year, eat sweet and stay sweet always!
I'll leave you with some shots of my works over at BakersWorld through the festive season... Stay tuned for my next post on the season of festive gorgings!
Log cakes designed by yours truly for the Xmas sales. Chocolate Banana logcake versus Mango, White Chocolate and Coconut log.
Chinese New Year cookies already up for grabs and available for corporate orders as well.
life's too short
Labels:
australia,
cakes,
Le Cordon Bleu,
pastry,
sydney
·
I still am afraid of the future. Things haven't changed.
The only difference is that I've stepped out of the box. The little tiny cage that held me. Remember Ma, the picture frame that I made you for mothers day with red threads like prison bars strapped across the front? That's gone now, or at least I like to think I've taken my sharpest pair of scissors and snipped right through them without gazing the tip of my fingers first.
For all those who have noticed my long absence from this page. I'm alright.
And because I figured life was too short to miss out on desserts before I strike lottery with the possible predicament of a battle with diabetes. I decided there and then to stop taking the many things forgranted and take some uncalculated risks.
I moved to Sydney. (not forever of course)
I took up a Pastry course in Le Cordon Bleu.
I got a job in a kitchen serving Modern Australian cuisine, behind the desserts and cold larder counter.
Up to this stage, all these mad house choices seem to work out pretty fine. All except the housemate; of course I'm getting way ahead of myself. That's another story reserved for another time.
Basic patisserie flew by like the wind. A lovely hurricane with sweeps and swirls of sugary sweetness, vapors of tempered chocolate sifted through the air. Despite the many internal conflicts experienced throughout, the quality of the plated product weighing heavy on my judgement; truth of the matter is, I've learnt a whole lot. Both skills wise and a personal knowledge of myself.
Yes, I've learnt to temper chocolate, spin sugar and even memorised the ratio for a perfect creme patisserie. But more important than not, I've learnt that the butterfly can't be kept under a bell jar.
It's not the case that my sensory nerves for fear have been numbed, it's just the factual that I embrace new experiences too much to give up the thrills entailed. I don't know how far that would take me, but right in this moment, I am the happiest I've been in a long while.
To my lovely friends from basic patisserie, and those who have stayed on in Intermediate. Thanks for the wonderful memories and the many more thin webs of sweet impact we will be spinning in the kitchens.
p.s. I will be starting my food reviews on selected restaurants and cafes in Sydney soon so stay tuned!
Subscribe to:
Posts (Atom)
