Chihuly Lounge- Summer Weekend Afternoon Tea

Take a feast on all the names. Passion fruit mango éclair, casis violet écclair, mango éclair, caramel écair, mac-clair, cherry écair, cookies and cream écair, gula melaka écair, chocolate écair, green tea écair, mixed berries écair, hazelnt éclair, apple écair.

An Equador Rose

Say it with me. #iloveyouimissyousecretfriendshippleaseforgivemeremembermethankyoubemysweetheart. On a rose.

Chihuly Lounge- Summer Weekend Afternoon Tea

Take a feast on all the names. Passion fruit mango éclair, casis violet écclair, mango éclair, caramel écair, mac-clair, cherry écair, cookies and cream écair, gula melaka écair, chocolate écair, green tea écair, mixed berries écair, hazelnt éclair, apple écair.

An Equador Rose

Say it with me. #iloveyouimissyousecretfriendshippleaseforgivemeremembermethankyoubemysweetheart. On a rose.

Chihuly Lounge- Summer Weekend Afternoon Tea

Take a feast on all the names. Passion fruit mango éclair, casis violet écclair, mango éclair, caramel écair, mac-clair, cherry écair, cookies and cream écair, gula melaka écair, chocolate écair, green tea écair, mixed berries écair, hazelnt éclair, apple écair.

Showing posts with label Macaron. Show all posts

It's an Australia @ The House of Robert Timms

Friday, August 2   keyboard  


Cloudy


When its not small enough, there's Chinatown, Little Vietnam, Little India, Little Italy. Would we ever have a signature of our own? How about a tiny Australia? The true taste of the wild; not withholding, have a loin of kangaroo, stout braised, braised crocodile casserole, or kangaroo rendang. Catch your whole host of safari animals. The bizarre display. The House of Robert Timms.   


Savouries aside, when you are partially swept away by the bivalves and light bites, steak selection, all-day breakfast, and beer and coffee bar, you'd know that there are sweets at The House of Robert Timms. Those shared, interfusing terms- flourless cake, chocolate ganache, lamington, dip cookie, already so heavily accented in characteristic flavour, more in the chilled, where to go from here? 


Aussie's clotted and cream and glazed. But not so, there's a smear of colour there- rainbow, yes, in such uncomplicated yellow (?), brown (?), purple (?), red (?), pink (?), green (?). Torrent from the macaroons.


To think the mirage of paradise could be reproduced. The Classic (Macaroons)(rainbow)- in rose and lavender and choc mint and mango. Rainbow would not be stitched, without any one of the four in the quadruple. 


Choc Mint (SGD 6.00)

The urbane flavour from the tea leaves macaroons. One of the items that would get on your serving in the end. Be it a conspicuous sight, transplanted on top of counter; but French, painted eggshells, and it be Au Chocolat, or PAUL, having macaroons colossal. The usual seize. No longer a little loot, macarons. 


The colour of your salads. Telling, the pastry has a cripsy cookie shell, appropriately set, and the ice-white buttercream plenty, grand where the filling is substantial and not leaving sad pockets with you languishing a waste. A frosty floral of mint goes on the white, but a sweet ending, definitely.  

 P.S. You'd want to try them all (rainbow)- rose and lavender and choc mint and mango, but it's a misfortune. They are too big to swallow for a rainbow. 

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Makaron- inspire Japan @ Ichiban Sushi

Wednesday, April 24   keyboard  


Fine


 For Sakura Matsuri this year, to pay tribute to the cherry blossoms, the afternoon and nights are topped with desserts made from sakura, you rounding up with the flowers. Coming back to a same point, no matter what you had.  


Unlike 2 years ago, the cherry blossoms viewing promotion, the sakura desserts no longer remain in the hard, preformed image of the sweets- mochi, dorayaki, wagashi. It breaks out of the is and into a numerous expanding possibilities with French desserts, not just sponge cake, pound cake, layer cake. 


Macaron (SGD 4.20)

Exciting. Held in a cup like a boiled egg, is the poached macaron with sakura buttercream. Dissecting how to make a sakura, it is the filling furnished with sakura extract, while the meringue still almond flour and powdered sugar, and a few drops of colouring liquid splashed hither thither. The macaron remains as almond. The desserts (sakura) are brought about by Japanese patissier Hirai Hironobu, who also runs the Mother's Day cakes.   


Decent, though as macaron sold in a japanese restaurant, the egg shell did not separate from the macaron, and there's a intricate stretch of soft interior before the crisp egg shell to buttercream. Achingly sweet, but characteristic of a macaron.


The threshing blades and red bubbles templates, giving away the group of restaurants. Also the conditioned response that it is delectable. Sakura desserts will be made once again the flower is in bloom. 

P.S. The month of April where cherry blossoms are in full bloom. You know it too well, now you don't. One was apologetic learning that there are 2 colours of cherry blossoms only early this year. Pink and the white. No matter how white it is, there's still a tinge of pink.

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Chill out- A Häagen-Dazs' Macaroon High Tea Affair

Friday, May 25   keyboard  


Windy

May seems like a month for the ladies. Knowing that they have a tooth for the sweet, a love for indulgences, and a flickering and sparrow-sized stomach.


Hence Häagen-Dagz introuduced the High Tea Affair, in tiers and twisted wire, where it actually features its ice-cream. Mini ice-cream balls, petit fours, and ice-cream macaroons. High tea can be primarily ice-cream.


Macaroon Mélange (SGD 18.00)

Strawberry with Chantilly cream, vanilla with Chantilly cream, green tea with almond cream, cookies and cream with almond cream, chocolate with almond cream. Crackle the white-/flavour-infused chocolate to Haagen Dagz ice cream inside. Shelled, to look like a macaroon. Fortunately rich and finely-pressed ice cream to do the backing, and exotic sweet Chantilly cream to link the bridge to a macaroon, which is the edible paste which maketh a macaroon. The vanilla has white-inverted-with cream that is pink, stwawberry flavoured Chantilly cream.

P.S. Pink, dusty yellow, green, polka dotted white, brown. Can Your macaroon get any more colourful than this? Because even if they do, they aren't the cool, the fullest a spectrum the frozen Haagen Dagz ice cream can get. In the Haagen Dagz Macaroon Melts, ice cream macaroons, the other 3 flavours not illustrated are orange (orange), macadamia nut (dusty yellow), and coffee (brown).


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(Deli)france- Paul bakery at Ngee Ann City

Tuesday, February 14   keyboard  

Night


Coming soon. Coming soon. That was the poster plastered on the wall at Ngee Ann City, for some time not too soon already. Finally, after the new year break, the construction scaffolds broke open to a snaking queue, and a new lease of life at the mall's level.


PAUL. Its first bakery was in 1888, at a faraway place in France. It is well-acquainted with Singaporean wanderlusts who have roved overseas. This is the first time PAUL decides to venture into the Singapore scene.


Looking dainty and frivolous, it serves substantial lunch and dinner menu, besides chocolate and pastries, and open-faced sandwich. (Like, where did the other half go?) The rich harvest at its take-away counter also includes this foreign-like object, which are macarons gone up-sized.


Pistachio (top) and Framboise (above) (SGD 6.50 for 2 for V day)

Like some huge crater from an asteriod crash, they are eye-popping enough in their sizes for you to notice them. If macarons are not your cup of tea, PAUL's rendition will overturn yours. They are, to begin with, magnimously large, making it cut with your steel knives a satisfying act. The crusts and interiors seem to have been amplified, and more velvet than before in such dimension. Be it the pistachio or raspberry, the centre of the macarons are fresh and lively. A thing about PAUL's macarons is, whether it has been observed with previous encounters with macarons, the crisp macaron shell is slightly savoury, a bold recipe making it oustanding.

P.S. #alwayscompared the new thing in town, try with TWG or 1-Caramel or the ones you make at home. They are significant enough to be an outlier, a comparison data by itself.

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TWG

Thursday, April 21   keyboard  


20 April, 2011

Pass the Basement one of ION orchard, where all becomes less packed and chaotic, are gilded pillars and marbled floors. It is like diving out of the water's surface with an oxgen mask- a total change in atmosphere, solemn, statuesque high-end salons which marks ION orchard's distinctive international luxury fashion.


And of course amidst all this dour splendour lies a curious little place. Full of scrambling staff and adorable diners, who are willing to crowd together at close proximity seeing each other's orders within nose range. Something quite bizarre in the middle of the shopping mall, where a procession is on the way almost every time you walk about it, behind the translucent screens.


At TWG, it is not some archaic place where it sells nothing but a cup of obsolete tea, absurd with a terrible long list of tea and their descriptions. In line with the 21st century, there is also the contemporary set-luch or tea-time set menu for value-dining. You can choose any number of croissant, macaron, scone, muffin, madeleine, financier to accompany your TWG tea, making any combo meal you want. With TWG tea jelly, and whipped cream, of course, to go with them.


Napoleon Tea & Caramel (Black)
1837 Black Tea & Blackcurrant (Fuchsia) (SGD 2.00 ea)

At TWG macarons are here to stay. There are around 8 different kinds of macaron, pink for rose tea, brown with brown cream for earl grey, white for moroccan mint tea, royal purple for grand wedding tea, yellow for lemon bush tea, dark brown for camelot tea, and of course this black for napoleon tea and fuchsia for black tea.

P.S. Why is there black at TWG? Because TWG intend to design its macarons reflecting its series of tea. (And not after some fruit, nut or famous flavour. Though inside the creams may be infused with a complimenting subject that goes well with its 'tea'. ) Thank goodness, for black tea.

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