Sunny
Tiny and suffocating like a toy house, everything comes in minature here. The small font, little brand label, the pastries themselves. Except for the tea.
French-japanese the cakes are chox-pastry style, bejeweled with a crown of fruits. Swamped by these oddly shaped and colour pastries you can ask them what is their signature here. It is the Waguri Millefeuille, chestnut cream (piped) and puff pastry, or the green tea cake.
OChaCha, Canelé, Rive Gauche, Pâtisserie Glacé, so what makes it so different (green) here? Green is no easy, it comes in a family. Transparent deep green, green, light green and white, 4 kinds of cooking methods to incorporate the green tea. It is an eggy wobbly mousse for the light green layer, another frothy mousse for the white cream layer, atop the base of crumbly regal bitter green tea cake. Adding dimension in a bite is this cold deep green green tea jelly at the top, matcha delicate and savoury like seaweed. For the ultimate nippon slam, the cake is decorated with hard-boiled sweet chestnuts, some chocolate rice and more crystal jelly.
P.S. Duxton Hill, Flor Patisserie.
