Oct 23, 2010
Screaming from nus to smu, fancy delight has also arrived at city square mall, farrer park. It is a simple delight of the egg tart made fancy by a mishmash of colours. Pink with red gel, strawberry; yellow with purple gel, blueberry; orange with brown gel, orange chocolate; just to name a few.
In both sweet and savoury flavours/fillings, they remind you of the trends of roti prata, crepes, pancakes, and even pizza. Strawberry, chocolate, kaya, banana egg? For the savoury ones even, they seem to have an ambiguous tie with curry puffs. (Black pepper chicken, curry chicken)
Now, there is also pandan and green tea. Checkerpieces, where they can be black on white, but also white on black. One is yellow crust with green custard inside and the other green crust with yellow custard inside. Alter-ego, of each other.
Pandan red bean (left) and Green tea (right) (SGD 1.40 ea)
Egg tart and red bean lovers, the pandan red bean is not too sweet but still maintaining that delectable formulae. The crust's something you'd expect for an egg's tart, fragrant, not too dry, even from an odd shell shape dense, but balanced with a delicate crunch. The green tea's tart's something even lighter, provocative, but equally smashing with the winning custard!
The egg tart is speculated to be invented, some time after Marco Polo found ice-cream. This is because both contain their curds, sunk and nestled between biscuit scaffolds. A construction I've always find intriguing, the dessert to be eaten with its container. Cannibalism; just that one is its cone, the egg tart's its infamous tart.
P.S. In an eco-green mall trying out the camera for the first time, bliss is spelt in finding out that green does invade the egg tart, in both the egg and the tart for either one of them; fancy delight never a disappointment as usual, both lingering in blistered brown for their greens.
