Category Archives: Cakes & Pastries

Mont Calzone

Mont Calzone
38 Pekin Street #01-01
Far East Square
Tel: (65) 6557 2304
Website: http://www.montcalzone.com.sg/
Opening Hours: 11.30am to 3.30pm and from 5.30pm to 10.30pm (Mondays to Fridays); 5.30pm to 10.30pm (Saturdays); closed on Sundays
 

Bf discovered this place as we were wandering around Far East Square, wondering what to have for dinner.

What caught his eye was the thin crust pizza that they had on a huge billboard outside the restaurant.  He, being an Italian foodie, wanted to try it.

On our first visit (we’ve been there two other times since), the waiter recommended the parma ham pizza (which has tomato sauce, mozzarella, parma ham topped with rucola salad and shredded parmesan).  I must say that the saltishness of the ham goes excellently well with the rucola salad and the thin crust pizza.  The crust is biscuit like and you can hear the crunch when you bite into the pizza.  Just be sure to catch the chef on a good day – he burnt the crust once.  The pizza is generously topped with the rucola salad.  At the cost of S$14.90 for an 8″ pizza (S$17.90 for 12″), it is suitable for 2 persons with small appetites to share.  Otherwise, just order a whole pizza for yourself.  I must declare that this pizza is the best value-for-money in Singapore.  Surprisingly, this is not a chef-recommended dish.

We also tried the Risotto.  Although the menu says their risotto is prepared with tomato sauce and seafood, we asked the waiter to inform the chef to prepare it with cream sauce and parmesan cheese instead.  But they served us the one with tomato sauce and parmesan cheese instead. 😦  Bf says that the tomato sauce is too heavy and masked the taste of the parmesan cheese.

We also tried the Aglio Olio but we had the chef do it in the classic style (i.e. with no shrimps but with dressing of olive oil, garlic and chilli).  I have to give this a thumbs down – the pasta turned out to be too dry and not spicy (even though we asked for spicy).  At S$12.90 a plate, portion is good for 1 person only (with small appetite).

Overall, I give the parma ham pizza 10 thumbs up for value and quality (if the chef didn’t burn my crust) but a so-so rating for the rest of the food.  But bf and I will continue visiting this place (because of the parma ham pizza) and we’ll continue to taste the other food items that they have on the menu.  I have my eye on their tiramisu already – just hope that they don’t disappoint.

Ristorante da Valentino

Valentino Valtulina costine di agnello stufate agli aromi
Ristorante da Valentino
11 Jalan Bingka (near Rifle Range Road)
Singapore 588908
Tel: 6462 0555
Opening Hours: Noon to 2.30pm and 6pm to 11pm from Tuesdays to Sundays; closed on Mondays
Website: http://www.valentino.sg/index.html

The story: Ten years ago, Valentino Valtulina, who prefers to be known simply as Valentino, was working in a restaurant in Italy when his boss told him that an Italian restaurant in Singapore was looking for a chef and asked him if he was interested. Then 23, he jumped at the chance.

In Singapore, he worked in restaurants such as Cafe Cafe and Casa Roma and also as an executive chef at Cantina. Two years ago, he opened his own restaurant with his wife Patricia.

Valtulina, who applied for permanent residency in 2005, says that he likes Singapore as it is a vibrant and bustling city.

He says the people here like to eat and enjoy fine dining, so he was comfortable with going ahead with his 45-seater restaurant in Bukit Timah.

The food: Try the signature dishes which include costine di agnello stufate agli aromi ($33.90), stewed lamb ribs in light tomato sauce and aromatic herbs.

The dessert, torta chantilly ($8.80 per slice), which has strips of custard and cream-topped sponge cake sandwiched with chocolate and vanilla cream, is Valtulina’s favourite. It is baked by his sister, Perla, who opened the nearby Pasticceria Da Valentino, a pastry shop, in August last year. 

The restaurant also has pastries and pizzas besides pasta dishes.  Check their website for the full menu.

Note:

This review and pictures were extracted from ST Foodies Club

J Co Donuts & Coffee

J Co @ Raffles City Glazzy Doughnuts
J Co Donuts & Coffee
252 North Bridge Road #B1-44M/N
Raffles City Shopping Centre
Singapore 179103
Tel: (65) 6333 4258
Website: http://www.jcodonuts.com/

Finally, I don’t have to go to Batam to purchase these donuts! I love those donuts especially when they are still warm when I buy them.  Oohh…. then I can’t wait to sink my teeth into one of those.  Cost is about S$1 per donut from the branch in Batam.  Be forewarned t.hough – some of the flavors are very sweet (e.g. Green T).  Because I’m not a donut fan, it is difficult to taste all the flavours that they have.  So my advise is to try them all out and see which are your favourites. 

The two-and-a-half-year-old Indonesian brand is known for its light-as-air doughnuts and premium coffee, and has 32 outlets in Indonesia and two in Kuala Lumpur. It was brought in by the BreadTalk Group, which aims to open a second Singapore outlet at Bugis Junction in a couple of months’ time.

At present, the cafe offers 25 types of doughnuts in a variety of flavours and textures, such as the signature Glazzy glazed variety and the Crown series.  The latter features a chewier dough that’s made without yeast, which is great if you prefer your doughnuts with more bite.

The cafe also serves up a range of beverages that includes coffee made from quality Arabica beans.

Note:

Part of the review was extracted from TodayOnline.com and the pictures were extracted from J Co’s website.

Gluten-Free Tiramisu Log Cake

Gluten-Free Tiramisu Log Cake
Cedele Depot
Website: http://www.cedeledepot.com/home/xmas07.asp

Great news for those who are intolerant to gluten and have to avoid the delicious log cakes every year! Cedele is proud to introduce the limited edition gluten-free Tiramisu Log Cake this year. Savour the smooth gluten free log cake with satiny mascarpone cheese and pistachios. Made with Belgian couverture chocolate and an indulgent thick layer of chocolate truffle in the middle, anyone can enjoy this log cake, including those who are not gluten intolerant. Always thinking for the customers, Cedele makes this cake with no trans fat and only using organic unrefined sugar so it is not so sweet.

This cake costs S$65 for 1.1kg.

Fancy Delight

Fancy Delight Egg Tarts
Fancy Delight
Outlet 1:
1 Tanjong Pagar Plaza #01-04
Tel: 6323 0913
Opening Hours: 8am-7pm (Mon-Fri), 8am-5pm (Sat), closed on Sundays and Public holidays
Outlet 2:
#01-K05, IMM Jurong East
Tel: 6469 4606
Opening Hours: 10am to 10pm daily
Outlet 3:
#01-140F Suntec City Mall (Tower 3)
Website: http://www.fancydelight.com.sg/ (Under Construction)

This shop is famous for its egg tarts. 

They turned up in cute little cup-shaped pastry shells. It is filled with Hong Kong and Portuguese-style egg custard fillings. Each stood about 6 cm-tall and 4 cm-wide. The pastry was, as Mr Ewe said it should be, ‘crumbly and crispy’.

The filling isn’t as smooth as Tong Heng’s and is egg-ier to the bite, but ‘it suits this pastry and, very importantly, it is not as sweet as theirs’, said Mr Ewe, referring to the well-known Chinatown egg tarts.

Using a lot less sugar for the local palate was a main chapter of reference in his own makan sutra. It did very well.

The dainty laptop-toting office crowd around the Shenton Way area were buying in bulk for their in-house motivational talks at tea break (the motivation cost just $1.20 per tart).

The observant innovator, flushed with confidence from the response, began whipping up even more fashionable versions, like chocolate chip, banana, strawberry, chicken mushroom and even pepper chicken.

Now, sales of these tarts have overtaken Mr Ewe’s cookie sales and have become ‘our rice bowl’.

Today, a little over a year into business, he already has two outlets. It’s not difficult to realise why when the tarts are so easy to eat.

The crispy, crumbly pastry doesn’t fall apart when you chomp in. The various types of fillings have a firmer but still comfortable bite.

And it feels so cute between your fingers and tastes more like a quiche, especially the chicken and mushroom version.

Now, to keep at bay the soaring demand from these handmade tarts, Mr Ewe has a sign in the shop above the warm glass display shelf that says ‘due to overwhelming response, we are unable to take any pre-orders for this month’. It doesn’t say which month.

It’s timeless, and I hope Mr Ewe’s creations do not go the way of the roti boys, floss breads, bubble tea and soon, the psychedelic doughnuts.

Please click here for Fancy Delight’s menu (Fancy Delights Tarts).

Note: This review was extracted from The New Paper dated 1 October 2007.
Post-Makan Note:

This store is located directly behind NTUC Fairprice.  I was here on 24 November 2007.

This egg tart is different from the one from Tong Heng.  The crust here is more like a biscuit crust whereas Tong Heng is more flaky and pastry-like. The egg tart filling is less sweet and has more egg-y taste compared to Tong Heng.

I like the innovative tastes that are available at this store, e.g. blueberry, mushroom, melted chocolate etc. At S$1.20 per piece, go for it!

Crepes from Le P’tit Breton

Le P’tit Breton
Le P’tit Breton
200 Upper Thomson Road 01-11A
Thomson Imperial Court
Tel: 6259 4300
Opening hours: Lunch – Wednesdays to Saturdays: noon to 2.30pm. Sundays: 11.30am to 3pm. Dinner – Tuesdays to Sundays: 6.30pm to 9.30pm. Closed Mondays and public holidays

To everyone who’s been trying to keep this restaurant a secret – I’m sorry, but something this good needs to be shared. One visit to Le P’tit Breton and like me, you’ll want to keep going back. In fact, I know someone who’s determined to make his way down the entire menu. This tiny restaurant next to Thomson Community Club offers beautiful galettes and crepes, which are specialities from Brittany in the north-west of France.

Start your meal with a galette, a thin, savoury buckwheat pancake. It’s crisp all the way through and has a subtle, nutty flavour. Toppings range from blood sausage to mushrooms, but my favourite is the Goat Cheese ($6.20). Mild and creamy, the cheese is perfect with the crisp galette. You must also have the Andouille, Apple and Cream ($14.90) one. Baby, it’s good. The galette is topped with wedges of sauteed apple, savoury cream and slices of warm pork sausage (a speciality of Brittany and Normandy and quite unlike their New Orleans cousins). For dessert, the simple Lemon Sugar ($3.90) crepe is the best. It’s crisp on the edges and springy everywhere else, and comes with a squeeze of lemon juice and a sprinkling of powdered sugar on the edges. So simple, so absolutely yummy.

But, and this is where a hollow leg comes in handy, you must also have the Hot Chocolate Strawberries ($7.50) and the Hot Chocolate, Almond and Chantilly Cream ($6.90) crepes. The dark chocolate sauce is homemade – need I say more? Only that you should order another Breton speciality with your meal – apple cider ($19 a bottle). It’s crisp, refreshing and served perfectly chilled in stoneware cups. I’m drooling even as I write this and I just had lunch there. Sigh.

Note: This review was extracted from ST Foodies Club.

Beautiful Cupcakes from Perfect Fairy Cakes

Cupcake from Fairy Cake Fairy Cake from Fairy Cakes

Perfect Fairy Cakes
Tel: 9482 4066 (Karen)
Website: http://www.perfectfairycakes.blogspot.com/ 

It is rare to find a cupcake that tastes as good as it looks, so I sighed with pleasure after biting into one from Perfect Fairy Cakes.

The cupcake had a tender crumb flecked with coconut and an unexpected dollop of rich lemon curd in the middle. Coconut meringue piped prettily on top added the perfect crowning touch. There was texture and fresh, zippy flavour with every bite.

Cooking teacher Karen Koh, 45, started the online business about a month ago, after her students kept wanting to buy her baked goods. Yes, why take a class when you can just buy the goodies and devour them straightaway?

And she makes sure these cakes are worth the calories by using quality ingredients like Valrhona chocolate, French butter, homemade lemon curd and fresh fruit.

The proof is definitely in the tasting. The chocolate cupcake delivers a satisfying chocolate hit. It is dense, moist and rich without being too sweet. I like the ones with the chocolate flakes and cherry on top.

The lemon cupcake is rich with lemon zest, the vanilla sponge comes filled with raspberry jam and there is also a chocolate cupcake with marmalade inside.

They can be topped with any number of whimsical designs. For special occasions, consider the arty fondant toppings. These look better thanthey taste, but I love the retro cool colours they come in – think milky pink and creamy turquoise.

Koh bakes and decorates each cupcake by hand and it is labour-intensive work. The minimum order is one dozen of the same flavour, and you should place the orders at least a week in advance.

Note: This review was extracted from ST Foodies Club.

Centre Ps

Centre Ps Cakes at Centre Ps
Centre Ps (pronounced as “Centrepiece”)
78 Guan Chuan Street
Unit No. 01-43
Tel: 6220 1285
Opening Hours: 10am to 8pm, Mon to Thu; 10am to 9pm, Fri & Sat; closed on Sun
Website: www.centre-ps.com (Under Construction)

When Steven Ong, one of Singapore’s top pastry masters, set up shop in Tiong Bahru a few months ago, there was no fanfare saved for the gorgeous French-styled pastries and cakes that made its debut in this very much lived-in colonial estate.

They became the new talking point among neighbourhood foodies who have been raving about the hawker food at the nearby food centre and the czecha eateries.

The shop’s named Centre Ps (stands for “Centrepiece”) cos that’s what Steven specialises in – big, stunning pastry centrepieces for weddings, birthdays, company and business functions.

But like any pastry chefs trained in the French tradition, Steven has to produce medallions of macaron, that petite confectionery which is devilishly difficult to make, to pass muster. He has concocted up to 17 flavours so far, both common and uncommon – mint; violet; caramel with fleur de sel; pistachio; cafe creme; chocolate coriander; matcha; lemon; apricot; rose; champagne; cherry; lychee; lavender; chocolate; black sesame and olive.

The super-thin fragile crusts collapsed into airy, soft chewiness. But Steven’s macaron could be enjoyed with just two bites and the natural flavour is intense without being too sweet. The grainy texture of the sponge of almond meal, sugar and egg white somehow overwhelmed the flavour and the cream sandwiched in between the discs.

Steven’s range includes some with shocking techno shades of metallic blue, silver and copper. Air brush does the trick, said Steven, who’s highly inventive to those familiar with his works previously at Conrad Centennial Singapore and Inter-Continental Singapore where he established a regional training centre for pastry in South East Asia.

His decadent Chocolate Royal Hazelnut Crunch Cake was Conrad’s signature cake for nearly a decade while a fusion-style Manjari Chocolate and Lemongrass Gateaux won him third place at the World Pastry Team Championship 2004 in USA.

Surely third placing means among the world’s best. A creamy, fruity cake I ordered from Steven a few years ago for a child’s birthday was a big hit with many guests who wanted extra helpings and to know where the cake came from. And one of my pals think his dreamy Orchid Cake was the most sensational he’s ever eaten. Yeah, it’s made with edible orchids.

Today at Centre Ps, the Chocolate Royal Hazelnut Crunch, renamed Grand Cru Royal, remains the top favourite among the big cakes. Taking 2nd spot is a dark and white chocolate cake, Ebony & Ivory, made with tanariva and ivoire chocolate and scented with espresso beans.

The 3rd most popular cake is L’Orient, layered with almond paste mousse, praline and kumquat cremeaux with pain de genes.

As for smaller cakes, the Mont Blanc of chestnut and meringue, at Number 1, is spectacular. The next favourite is Douce Fraise, assembled with strawberries and bergamot earl grey flavour.

Don’t just restrict to macarons and cakes at CentrePS. Ask for his eclairs, chocolate tarts, sable cookies, etc.

Note: This review was extracted from ST Foodies Club.
Post-Makan Note:

I visited Centre Ps on 21 November 2007 and bought some macarons.  Five (5) of these cost me S$10! If you buy a box of 10 macarons, it’ll set you back S$18! They are all pre-packed, so you can’t choose whichever flavour you like.  If you want that, perhaps you can call in advance to order.

They do have not much variety on display/sale.  Check out the menu (Centre Ps Menu) and my advice is to order in advance if you don’t want to be disappointed.

If you want to order their cakes for Christmas, check out their Christmas menu (Centre Ps Christmas Menu).

My verdict? I tried the cherry flavoured one and I like the crunchy pastry.  The filling is very chewy and too sweet! Coming from a sweet tooth like me, you can imagine how sweet the filling is!

717 Trading/727 Cakerie

717 Durian Cake 717 Durian Mousse 
717 Trading/727 Cakerie
Opening Hours: 7.30am to 4.30pm, Mon to Fri; 7.30am to 1.30pm, Sat; closed on Sun
Website: http://www.717trading.com/717trading/

They have 6 outlets in Singapore; you can find details of their outlets in their website’s FAQ.

I managed to hunt down another cake shop that sells durian cake.  Only thing is that they deliver if you make purchases above S$100!

I’ve not tried their cakes but I find the prices pretty reasonable.  Can’t find a review on their cakes either. 😛

So guess you’ll have to try it yourself or wait for me to write my review. 😀

Erich Imbiss & Backstube

Erich’s Imbiss & Backstube Onion Bread Erich’s Muffins
Erich Imbiss & Backstube
40 Sago Street
Tel: 6224 4420
Opening Hours: 10.00am – 8.00pm, daily

Many may already have heard about the lanky European guy that sells grilled sausages from a pushcart in Chinatown, but have you heard that he now has another stall selling breads and snacks nearby? Just a few metres away from the Erich’s Wuerstelstand pushcart at Chinatown’s Sago Street, Erich, a native Austrian, has set up a bakery specialising in bakes from his homeland, inside a nondescript coffeeshop.As with the fashion of “gourmet hawkers” nowadays, Erich’s Backstube stands out amidst neighbours more familiar with selling kopi-o and chicken rice.But business has been brisk since Erich’s Backstube’s official opening on 30 April 2007. “Backstube”, pronounced “Back-stew-bay“, means “a room where bread is baked, i.e. bakery” in German.Each day, fresh loaves of traditional country breads like rye and multigrain loaves are baked by Erich and his baker. For $5.20, you’ll get a good long loaf of rye bread which is almost double the size of what you’d get at some other popular gourmet delis in town.

I couldn’t resist their onion bread ($2 for 3 small buns), which looked so tempting with it’s shiny glazed crust. Bite into the fluffy bread and enjoy the subtle taste of onions. Even for one who doesn’t drink, I can imagine it perfect, washed down by an icy-cold German lager.

The bakery also sells muffins and cakes. Erich also told me that besides the “Backstube”, customers can also take their pick from the “Imbiss”, which refers to a “German snack place”. Here, Erich sells light eats like meat balls, potato soup and green salads.

German meat balls? Will the Chinatown crowd, more familiar with Singaporean fish balls, bite? Laughs Erich: “The response has been very good so far. They (the Chinatown uncles and aunties) are coming, but they come too late and find that everything is sold out!”