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

Lime Restaurant at PARKROYAL on Pickering : Celebrate SG50 with LOBSTERFEST

SG50 is probably the most important holiday on our national calendar this year. And as befitting for such an important festival, it's time to go "loco" over lobsters with Singapore's FIRST local Lobsterfest at Lime at PARKROYAL on Pickering. From now to 17th June and every Wednesday thereafter, you can tuck into mouthwatering Maine Lobsters in various styles ranging from lobster gratin to Peranakan Nyonya LOBSTER laksa!
 

Led by Executive Chef Vijay, the team will whip up more than 8 different kinds of lobsters starting from the Maine Lobster Tower on Ice, a magnificent ice building loaded with fresh steamed lobsters, stealing the limelight away from the oysters and sashimi.

If the natural sweetness of this delicacy is what you are hankering for, you may like to park yourself next to this station. In fact, this is my favourite way of enjoying lobster, with just a bit of horseradish and red wine sauce. If Lady Luck is with you, you might even pick one with a bonus lobster roe! 

Moving on to the hot food section, the unanimous crowd favourite was the Singapore Chilli Crab Maine Lobster, judging at how frequent the giant serving wok was emptied every time a new batch is furiously cooked and served. The sauce is luxuriously rich and not too sweet.

But something more outstanding was the Wok-fried Black Pepper Maine Lobster that boasted good wok-hei and excellent aroma imparted by the use of curry leaves. One dish that might ring in some nostalgia is the Maine Lobster Kam Heong style. Meaning "golden fragrance" in Cantonese, this is said to be a Malaysian stir fry dish whose sauce base is a magical concoction of fiery bird eye's chilli, curry powder, curry leaves and soy bean paste. However, the gravy was short of the necessary fragrance that would imbue this dish with a sharper character. 

Nonetheless, there are still plenty of solid, comforting treats such as the Maine Lobster au Gratin with Tarragon Hollandaise sauce and the Grilled Maine Lobster with Garlic and Thyme. I love the unique pairing of hollandaise sauce instead of the usual cheese for the case of gratin as the savouriness balanced out the sweetness of the lobster without killing it with too much salt. 

Noodles and rice tend to fill one up easily during buffets but it would be grave mistake NOT to try the Spanish Paella with Maine Lobster. The grains are cooked to perfection to yield a pleasant chewy bite that bind together with very well with the flavours imparted from the mussels. The tart acidity of the tomatoes also introduced another level of invigorating brightness that prevent one from feeling jaded with the starch.

There is also a much anticipated Peranakan Nyonya Lobster but this missed the bull's eye a little as it was not as piquant as I thought and the heat from the spice seemed to be concealed somewhere. Fortunately, a spoonful or two of the potent Sambal Chilli managed to lift the gravy in a good way. In fact, the portion is so big that it is highly advisable to share, though I noticed many people still empty the entire bowl by themselves!

Baby lobsters might be small as they surely packed a punch with sweetness compacted into their petite shell. The Maine Lobster Pasta with Squid Ink Tagliatelle and Parmigiano-Reggiano is one such dish that proved that one should never underestimated the power of baby lobsters. The flesh is utterly tender and easy to chew. 

Cooked ala minute at the LIVE pasta station, you can be guaranteed a plate of piping hot pasta that might get you salivating as you stand in front of the chef watching it being prepared.

Despite the fact that it was the first day of this lobsterfest, the place was fully booked and the chefs were doing their best to cope with the huge demand for lobsters. I highly recommend you to place your reservation early as I was told that the response has been very good and seats are running out fast! While lobster takes the centerstage, there is plenty of food for you to explore and even a matcha fondue that I wish I can dive into. Click HERE to read more about my previous visit.

As part of this unique Lobsterfest, diners can also enjoy unlimited servings of local drinks such as ‘Bandung’ (Rose Syrup with Condensed Milk), 'Cincau' (Grass Jelly), 'Ma Ti Shui' (Water Chestnut), 'Tau Huay Shui' (Soya Milk), Lemongrass Tea, chilled juices, soft drinks, specialty coffee and tea, as well as free-flow of Tiger beer. 

Also, do keep a lookout for special lobster dishes such as lobster pizza and lobster bisque with cognac as you claw your way through the extravagant buffet spread! Who knows? Maybe you will be luckier than me and catch a lobster dessert on your visit! 

 

Lobsterfest is available at $98++ during dinner now till 17th June and EVERY WED thereafter!
 

Lime Restaurant at PARKROYAL on Pickering

 Daily Dinner 18:30 – 22:30
 Tel: +65 6809 8899 
e-mail: lime.prsps@parkroyalhotels.com 

PARKROYAL on Pickering 
a PARKROYAL Collection Hotel

3 Upper Pickering Street, Singapore 058289

Nearest MRT:  Clarke Quay, Raffles Place, Chinatown

Facebook : www.facebook.com/parkroyal.pickering

Instagram @parkroyalpickering

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

Basilico @ Regent Singapore: Flavours of Northern and Southern Italy

 Whenever I am asked to recommend a good Italian restaurant in Singapore, the first place that came to mind is always Basilico at the Regent hotel as I have never forgotten the wonderful dining experience with my mother here several years ago. Featuring an antipasti and dessert buffet that comes along with ala carte main course options, this award-winning restaurant continues to captivate the taste buds with its latest installation "Viaggio Italiano", a unique year-long gastronomical journey through Northern and Southern Italy!

Diners can look forward to a unique selection of ala carte main courses, which will add on to the existing ala carte menu alongside the buffet of delicious antipasti and desserts for $88++. Keeping in line with the changing theme every quarter of the year, Executive Sous Chef Angelo Cicconetraces back to the roots of his birth town, Puglia, by showcasing the authentic flavours of Southern Italy for the period of July 1st to September 30th.

You can tell that the chef and his team truly put in a lot of effort to highlight the best seasonal ingredients. Take for example the Garlic Orecchiette Pasta, with Anchovies, Chilli Sauce and Tiger Prawns, Anchovies and Chilli Sauce. While some may associate sea urchin with Japanese cuisine, do you know these spiny creatures known as ricci de mare are actually seasonal delicacies in Puglia where families hunt along the beaches? I love how the chef has balanced the creamy texture with lovely spices and chunky meat while retaining the subtle sweetness and complex sea taste.

The 12 hours slow-braised beef sirloin roll is yet another well-executed where you can see the hidden artistic talents of the chef converge on the plate. Stuffed with Pecorino Pugliese Cheese in tangy tomato and red wine sauce, the tender beef was cleverly paired with dry fava beans puree and heirloom carrots, which lent a rustic countryside touch that made me chuckle unexplainably in sheer delight.

The special dessert for the third quarter is a simple yet elegant Amalfi Limoncello Neopolitan Baba with Amarena Cherry, which was also by no means, a successful interpretation of the French classic. It was extraordinarily light and not drenched in too much sugary liquid.

Moving on to the final leg of the voyage from October to December, Chef Angelo assembles the best of Northern Italy cuisine, which is characterized by a lesser use of olive oil tomato sauce or pasta and a higher frequency of using butter and corn. Hence, diners can look forward to the classic "Milanese style" saffron risotto, served alongside the braised beef shank Ossobucco with Gremolada oil and Bone Marrow Gratin. Yes, no one will dispute the fact that bone marrow is utterly rich and creamy but it was exceptionally soothing to the tastebuds when you have it together with the risotto.

Meanwhile, there is also the Dry Salted Cod Fillet "Vicentina Style" served on a bed of soft herbs polenta, roasted beetroot and turnip. Not all might be used to the fish texture which was chewier and former on average but I really love this dish. There is an understated elegance to this "poor man's fish" which makes for an unforgettably satisfying taste when eaten with the polenta. 

Most of the desserts I tried from the dessert table were undoubtedly but it was the Dark Chocolate Grand Cru Piedmont Binet with Ameretti almond crumble that got my resounding vote of confidence. Compared to the luxurious Amedei Chocolate Mousse cake, this superbly decadent chocolate treat exudes another form of cacao charisma; stronger bittersweet nuances and less milky. Gorgeous and somewhat magical.

Apart from the seasonal dishes from this "Viaggio Italiano", the epicurean journey extends to the antipasti and dessert buffet, where one can savour sweet datterini tomatoes, marinated artichokes and desserts featuring Bronte pistachio, exotic wild blueberries and my all-time favourite Amedei chocolate. You will be pleasantly surprised with the gelato and sorbets as well; all made in-house with interesting combinations such as Orange and Prosecco Wine.

Priced at $88 ++ for both lunch and dinner, Basilico continue to stay true to its Italian heritage, offering an authentic and excellent experience that one will never forget. Good to know that the dessert buffet is also available at only $24++ ,  a very wallet friendly deal considering the premium ingredients used.

As I returned home and reflect on the meal filled with genuinely enjoyable good food, I beamed in delight and looked highly forward to the next visit.

Basilico
Regent Singapore, 2F
1 Cuscaden Road, Singapore 249714
Lunch 12pm-2.30pm (Mon-Sat) / 12pm-3pm (Sunday)
Dinner 6.30pm to 10pm
Priced at $88++ per person
Tel: +65 6725 3232/3
For email reservations: basilicogrm.rsn@fourseasons.com
Visit https://www.facebook.com/regentsingapore or http://www.regenthotels.com/EN/Singapore/Cuisine/Basilico for the latest updates

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

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