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

La Patissierie des Reve : Snow White's "Poisonous" Apple

What are Japanese cakes? I have been asking myself this question as I find that there is a huge gap between the cakes in Japan and the kind of "Japanese" cakes we see in Singapore. Honestly, I don't think cakes in Japan are Japanese. Like breads, cookies, chocolates, the cakes have evolved significantly over the years and are influenced by European countries, especially France.

Many renowned France patisseries from Pierre Herme to Sebastien Bouillet, have entered Japan in a bid to snatch a bite of the sweet pie. Needless to say, majority of the chefs working behind these shops are still Japanese. It's the intimate cross-influence of the culinary styles of France and Japanese that continues to intrigue me and spur me on my pastry conquest in Japan. 

And La Patissier des Reve is yet another France-originated sweets boutique that I chanced upon this time in Osaka. Opened by "Sweets Magician" Chef Phillippe Conticini, Patisserie des Reves can be found at the Umeda depachika and the interior looked exactly like its main shop in France. What caught my attention is not the perfectly crusted Choux or eclairs, but this dark sinister "apple" called CERISES (648 yen) that resembles something that the wicked witch would give to Snow White.

It is actually a classic Black Forest with all the "must-haves" components such as Kirsh-soaked groittine cherries, dark chocolate, etc. There is some brilliant techniques and elegant cacao hues in the chocolate parts that make this more than just an apple of an eye. 

Instead of the signature Paris Brest, I went for the St Honore (540 yen), something which I have a major weakness for. Even before I take a bite, I couldn't help but admire the structure, the few globules of golden Caramelized choux that stood rooted on one of the two parallel eclairs cushioned by a crunchy puff pastry base.

As my teeth cleave through it all, the sweet intense vanilla pastry cream gushed out inescapably, leaving me utterly speechless as I attempt to regain my spiritual consciousness. 

I tend to fault a Fraisier (627 yen) for the obscene amount of butter but not this one. There seemed to be two tones of cream that balanced off the unpleasantness.

Yes, another reason why you should get this instead of a strawberry shortcake next door is because the plentiful crumbly sable toppings would set one in ecstasy. 

Last but not least, the humble Tarte Aux Fraise (648 yen). No, this isn't just the usual fruit tart. Weighing a hefty compared to an average tart, the whimsical combination of the juicy strawberries, spiced crumbles and raspberry Gelee got my endorsement until the flat soggy tart shell pulled the brakes on my praises.

I took a while to come to terms with the accidental flaw and made a note to return again for other awesome pastries, especially when the price are SO reasonable that the overall excellent quality seemed too good to be true.

La Patissierie Des Reve ラ・パティスリー・デ・レーヴ

Umeda Hankyu Department Osaka outlet: Japan, 〒530-8350 Osaka Prefecture, Osaka, Kita-ku Kakudacho 8−7, Basement Food Hall

Other outlets in Kyoto

Website: http://www.lapatisseriedesreves.co.jp/

Facebook: https://www.facebook.com/LPDRJ

Malebranche 京都 マールブランシュ : My Favourite Omiyage Shop in Kyoto

Instead of getting those all-too-common regional edition Kitkat, Collon cookies etc., why not get some sweets of excellent quality that could represent the flavors and style of Kyoto at Malebranche? 

Besides the Kitayama main shop, there several outlets in Kyoto, including two new openings in Arashiyama and Gion. The first must-buy is the Okoicha Langue De Chat. I've tried countless brands of langue de chats and this is truly the cream of the crop.

The recipe is jointly concocted by tea master and local professional patissiers. I loved how the cookies snap with a little effort and disintegrate into another realm of well-rounded bitterness that is not overshadowed by the white chocolate

 Cha No Ka Okoicha Langue De Chats in the Spring 2015 packaging

Come spring, don't miss the Kyo Spring Sables. I think they've beaten themselves with an even better product than their signature Okoicha Langue De Chats

Spring Edition Flavours : SAKURA, CHERRY, Matcha, Milk Choc, Wasabon Sugar, Strawberry. Uniquely shaped in the kanji word "京", they are the BEST sables I've had so far. 

Moon Macaron [Autumn/Winter] Available only at Arashiyama, there is only two types you can collect each year. In contrast to the white-coloured spring/summer edition, the autumn/winter version is a Charcoal and Uji Sencha Macaron Shell with Persimmon White Chocolate Jam Ganache [Autumn/Winter Edition] マールブランシュ嵐山限定の月のマカロン 秋冬「大枝の柿」

Maple Honey Pies and Goma Caramel Pies

Though I love most of their products, I cannot say everything is perfect because these leafy pies were too sweet and did not taste as crisp fresh as expected. Perhaps I should have thrown them into the fridge. 

Last but not least, DO NOT ever think about walking away from the shop without trying this SUPER delicious Matcha Eclair. What?? Matcha Eclair?? What so special about this piece of choux when you can get them anywhere else?

The cream is piped ala minute on a crisp fragrant choux baton, dusted with matcha for that extra touch of luxury. It's freshness and taste is unbeatable, even tons lighter than the delicious one from Creme de la Crème, another Kyoto cream puff specialty shop. 

Yes, this is definitely one of the brands that I would buy again and again and again.

 

Malebranche マールブランシュ
Arashiyama Outlet: 京都市右京区嵯峨天竜寺門前嵐山昇龍苑1F
Kyoto-shi Ukyo-ku Saga Tenryuji-mae Arashiyama Syoruen 1F
10am-5pm daily
Access: Directly opposite from Arashiyama Station
For other outlets, visit http://www.malebranche.co.jp

Nakano-ya なかの家 Osaka: Family-friendly Izakaya Restaurant

I always have a list of food places that I want to go for any holidays but Nakano House is an exception. It happened to be located at the restaurant dining floor of Abeno Harukas and online reviews on tabelog were quite good. After doing a quick research, I found out that this Osaka-originated restaurant is like an upscale izakaya that sells a wide variety from seafood to rice bowls. 

Perhaps let me jumped to my conclusion first. The food is good, cheap and the ambience is excellent because the seatings  are divided into compartments so diners can enjoy some private space. I am usually skeptical about restaurants in department stores as they are rather mediocre and expensive. However, I would gladly recommend anyone to visit any of their 6 outlets in Osaka. 

From the "creative dishes" menu, we had the tofu and vegetable gratin, which was rich yet not overwhelming because the cream is made of tofu. The Simmered Pork Belly (¥780) is a must-try; soft tender and not too fatty. The flavoured egg is one of the most beautifully cooked ones that I've seen and it tasted fantastic.

Both the Daikon Salad and Hourenso (Spinach) with Onsen Egg Salad would replenish the necessary greens but I prefer the Onsen Egg because it has a more distinct Shoyu dressing.

We also had the Sashimi Platter of the day (¥2800) in which the seafood is sourced from a local port. 

If you can read Japanese it will be good because this place actually has a daily special menu printed on an A3 size paper, with a date written at the side. We had the steamed clams with sake and the Shio-Yaki (salt grill) chicken which has to be grilled by yourself. We always go for chicken dishes because chicken is my dad's favourite meat in Japan besides beef.

There is also the usual salt grilled chicken with crispy skin but the portion is too small. It's better to grab those at the basement of department stores. 

Look out for this stack of piping hot caramelized sweet potatoes that I found under the "Vegetables" and not "desserts" section. This street snack is like an endangered dish that is slowly vanishing from the urbanized cities so catch them if you can. 

Nakano-ya なかの家

Japan, 〒545-8545 Osaka Prefecture, Osaka

Abeno-ku 1-4-43, Abeno Harukas Mall 13F

Nearest Station: Abenobashi/Tennoji Station Osaka

Daily 11am-11pm

http://www.nakanoya-harukas.com/

Pierre Marcolini : Pierre Herme of the Chocolate World

If you know Pierre Herme very well, then you should know the Pierre Herme of the chocolate world, Pierre Marcolini. This former disciple of Pierre Herme had rose up the ranks to become of the most coveted chocolatier in the world and one need not be surprised at the enduring popularity of his flagship shop in Ginza.

Many, ladies especially, flocked to his cafe on 2F for the signature parfaits and waffles. But those with an extra budget to indulge would buy some of the exquisite pralines in his retail shop at 1F. 

To kill two birds (waffles and ice cream) in one stone, I instinctively picked the waffles.There are two categories here: one is Marcolini Waffles and Simple Waffles. The menu did not explicitly explain the differences but it seems like the Marcolini Waffles is blended with some extra ingredient X.

Anyway, I was relief that the quality of the waffles justify the hefty price tag. True to a classic Brussel waffle, it was light, yeasty and made into perfect regular square. It was music to the ears as the delicate crunchy sound echoes through the air. 

It is topped with fresh whipped cream that is not sweet at all. So most of the flavours emerged from the vanilla ice cream, caramel ice cream and the to-die-for salted caramel sauce. Somehow, I can feel that my waffles attracted envy looks from other tables as no one else was ordering this except me (they had parfaits). 

But the waffles come in a set, implying that one has to choose a drink no matter what. I highly recommend the Marcolini cacao tea because I guessed it is the only place in the world that one can taste chocolate in tea. Sounds illogical but the cacao flavour is highly pronounced in the pot of tea. 

While the waffles are heavenly, I think nothing beats the wickedly rich and bitter Belgium Soft Serve (see below) at his takeaway booth in Shibuya Hikarie. Despite being a bigwig in the chocolate industry, Pierre Marcolini personally searches for the cacao bean and create everything from scratch. Good to know that he has stocked up some skinny eclairs exclusively available only at this store. 

For the true gelato without incurring the dine-in cost, head to his outlet inside Tokyo station which is easily distinguished from the rest with its chic minimalist black interior. Buy the rich chocolate drink to sip on your Shinkansen ride. I bet that will attract the envy eyes of other passengers. 

Pierre Marcolini 

Ginza Outlet

〒104-0061 Ginza 5-5-8 Chuo-ku, Tokyo
TEL：03-5537-0015
OPEN：11am-8pm ※(Sun/PH)11am-7pm

For more details about the outlets and menu, visit here

Ramenplay : All-New Japanese Shabu Experience

There are so many ramen houses in Singapore but I think none would have conceive the idea of adding shabu-shabu, (Japanese hot pot usually eaten during winter) to its existing menu.


Ramenplay, a brand by BreadTalk and Sanpou Co.Ltd, has launched an all-new Shabu Shabu sets where customers can personalize their own by choosing between Australia striploin beef or Brazilian pork collar for the meats and Clear/Kimchi for the soups, alongside a staple, raw egg and pickles.

The fire from the Kimchi Soup was not as intense as I thought, but enough to pique my tastebud and made it difficult for me to stop slurping spoon after spoon into my mouth.

Made with chicken bones and shoyu, the Clear Soup did not disappoint too. It had a very pleasant sweetness that emerged gradually as the assorted vegetables of carrots, cabbage, leeks began to soften and release the flavors into the soup. Both soups also include tofu and trio of mushrooms; hon shimeji, shiitake and enokitake. 

The meat may be the highlight of the meal but the best moments of a shabu shabu experience comes only at the end when you add in rice/udon into the leftover broth. I highly recommend the premium Niigata Koshihikari rice instead of the udon because it soaks up the broth better.

The only problem is to exercise self-discipline not to  finish your rice right from the start. Throw the entire bowl of rice into the hot pot at the end, break in the egg, wait as the grains simmer to form a delicious pot of "risotto". 

The soup can be topped up for free while additional meat or rice/udon can be served with an extra charge if one is craving for more. Considering the price tag of $13.90/$14.90 for the pork and beef set respectively, I think the set is really very value-for-money, which is in fact, a consistent trend in their regular menu featuring Kyushu ramen, donburis and crispy gyozas, etc.


I decided to leave those to the next visit and doused the heat of the shabu-shabu with the Matcha Ice Cream Warabi Mochi ($6.80 ala carte/$4.80 with any order of main course). A quick sweet fix to a satisfying meal.

Ramenplay

Available all day at Jem and Novena Square and after 5pm at BreadTalk IHQ.

Novena Square Outlet

238 Thomson Road #01-05 Singapore 307683

Sun-Thu 11am-10pm

Fri, Sat and eve PH 11am-10.30pm

For other outlet details and more info, visit www.ramenplay.com.sg