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

Shiseido Parlour Tokyo (Since 1902): Not Make-up Products but SWEETS and PARFAITS

Do you know that Shiseido isn't just a cosmetic brand but also a full fledged restaurant in Tokyo? It started serving western fusion dishes such as croquette and omelette rice since it opened its doors in 1902, which is even much older than the famous Taimeiken in Nihonbashi.

Maquillage: Not your make-up base but edible chocolate...even more attractive than macarons!

Occupying one entire building in the premium streets of Ginza, each floor is dedicated to a specific concept, for instance 1F is the retail space for souvenirs and petit entremets while 4/5F are reserved for fine-dining guests. 

Nope, of course I did not have the time and money to travel all the way to Ginza. Fortunately, the only pastry boutique is opened in Isetan Shinjuku and I would usually take a look to see if there is any interesting items. On a random visit, the shop was retailing two award-winning cakes produced by its young in-house chefs at the 2013 Japan Cake Show Contest Petit Gateau Section.

 

As you may tell from the name Ananas Coco, it is a caramel coated coconut mousse with mango and passionfruit centre on a tart shell filled with tarty pineapple chunks. I do not usually fancy pineapples but the use of vanilla beans soften the edginess of the fruit to my delight. However, the pastry tart has succumbed to some moisture attack and the coconut allure had not been fully extracted. 

Despite the all-too-common pistachio-raspberry pairing, this Pistachio cake was very captivating. Compared to the usual light fluffy mousse, this one is dense but not cloying.  

From the sponge wall to the filling to the rooftop pool of green sauce, every bit adhered obediently to the theme of pistachio. Not much textural contrast here but you know that the chef was not stingy on the pistachio paste. 

Nonetheless, there is still a wider selection of items at the main outlet in Ginza. It was love at first sight for Azuma Odori, a pretty cake with a mesmerizing oriental charm.

The components of white chocolate mousse, matcha mousse, vanilla custard and sponge cake might bring no surprise but I like the exceptionally milky scent in the matcha layer. Anyway, sorry to inform you that this is a limited edition item only available last summer in 2014 ! Hope you chance on something better next time.

Shiseido Salted Caramel cheesecake (Tokyo Station Limited Edition) The team behind Shiseido really knows how to market the popular flavours as limited edition items. These petite baked square cheesecakes are so dense and rich that having one at one time is more than sufficient. 

But instead of the cheesecake, I think their La Ganache Petit is definitely a more worthy investment. With a intensely dark ganache filled center, this resembles a deluxe version of a chocolate crunchie.

"An amazing, unique texture with rich flavour?" I am glad these are not just merely marketing slogans but these Chokaki (a word play of Chocolate + Okaki) are probably one of the most successful hybrids experimented by the quirky Japanese. They are not as hard as typical rice crackers but disintegrate into shambles in a few bites. The cheese version has a bonus dust of cheese powder that intensifies the balance of taste. Available only at Tokyo station and Haneda airport. 

Matcha Parfait

The quality is more like a casual cafe that does not pays too much attention to matcha. To put it bluntly, it is a cheap sundae in disguise, filled with vanilla ice cream, azuki bean paste, green jellies without shiratama dango. The warabi mochi on top were strange as it does not have any elastic stretchy texture. But for ¥920, I guess one can't bargain much. 

Do you know that Okinawa is another prefecture that produced excellent mango? This is a seasonal edition parfait featuring the sweet juicy Okinawan mango. It did burnt quite a big hole in my wallet but it was worth at least a try.

From the ice cream to the mousse, everything is made of the prized fruit, not the Creme de la Creme of the crop (i.e Miyazaki's Taiyo no Tamago Mango), but already good enough to help me tide through the sticky heat in July. 

Shiseido Parlour 資生堂パーラー

[Address] Ginza Shiseido Bldg. 3F, 8-8-3 Ginza, Chuo-ku, Tokyo

[Direction] Ginza Station; Shinbashi Station

[Telephone] 03 5537 6231

[Open] 11.30am-9pm (Sun & holidays until 8pm)

[Holiday] closed Mon (except for holidays)

http://parlour.shiseido.co.jp/ginza/

Latest updates on FB page--> https://www.facebook.com/shiseidoparlour

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

Celebrate SG50 @ Artisan Boulangerie Co: WIN $250 vouchers and EXCLUSIVE invite to launch party!

What is your idea of a uniquely SG50 pastry?

 

 A Durian Croissant?

 A Chilli Crab baguette?

If you are have any ideas of pastry inspired by Singapore local ingredients, simply submit them on the facebook contest page from NOW to 31st May and stand a chance to develop your idea into reality with celebrity chef Eran Mayer and Artisan Boulangerie Co. ! Be it sweet or savoury, the pastry can be a fusion of popular SG ingredients or even your grandma or grandpa's heritage recipe!

How about a Kaya Butter Eclair?

The winners will not only get to WIN $250 worth of ABC vouchers, but also WORK with Chef Eran in the concept kitchen for a pre-launch tasting before attending the exclusive launch party to be held in July!! Remember to SHARE your ideas with your friends to increase your chances of winning!! Enter your idea now on http://on.fb.me/1H9WYM7 before 31st May now!*

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For more details, visit here for more details.
This post is brought to you by Artisan Boulangerie Co.
Facebook: https://www.facebook.com/artisanboulangerie 

Rive Gauche Singapore : The Royal Guanaja

Way before Cake Glacé, Flor and Chef Yamashita opened in Singapore, I think Rive Gauche is one of the few that established itself as patisserie that sells French-Japanese fusion cakes. There are many chocolate royaltine or crunch cakes around but I think the signature Guanaja qualifies as the cream of the crop in Singapore.

With a deep mellow chocolate ganache over a crisp and sharp feuilletine, this is the only cake here in which the chocolate components are blessed with the premium Valrhona genes. 

The Strawberry Shortcake reined in on the excess of sugar  but I thought the texture of the sponge could be more exquisite.There was no major flaw with the Cheesecake, but neither did it arouse any huge excitement in me. This was a typical baked cheesecake which I thought could be tweaked for greater complexity. 

The milk chocolate mousse might override the earl grey components with its sweetness as the tea flavour was rather elusive. Nonetheless, this Earl Grey Tea Cake is still pretty arresting when it comes to the textural contrasts in the crunchy caramel biscuits, even though it might not be the most eye-catching item on the shelf. 

The banana omelette is a large crepe wrap filled with lusciously light and fresh cream around banana but I wished there were some sponge cake elements ambush within to relief the creamy uniformity. Likewise for the giant cream puff whose custard filling was rather clumpy.

That said, the Matcha Swiss roll was quite a beauty, not because I am partial towards green tea, but simply due to the discernible tea fragrance and the right amount of sweetness. Both the raspberry and almond cookies are shatteringly crisp and good but the raspberry cookies surpassed the latter with its the extra buttery-ness and tartness.

Prices go quite friendly on the wallet at an average of $6. Most of the cakes here belong to the classics but to fight a pie in the competitive cake scene, I think the range of creations can be further explored to spark fresh interests.

Rive Gauche

Takashimaya Outlet

391 Orchard Road

#B207-9-2 Food Department

For details of other outlets, visit: http://www.sapporolionsg.com.sg/rive-gauche/