My first experience with this cake was when I did a recorded tasting called Tastemakers Try with Burpple. Since then, I fell in love with the Chocolate Pear Bavaroise Log Cake (S$62.00) for its rich chocolate flavours, with chunks of pear and pear bavaroise from within.
I liked it when the dark chocolate ganache and milk chocolate mousse met halfway for both richness and sweetness. On top of that, there were pieces of “golden coins” made of white chocolate and airbrushed for a hint of luxury. Who would say “no” to more chocolate in their dessert anyway?
Most would have expected that Christmas log cakes should usually be creamy or chocolatey. However, the Yuzu Meringue Log (S$60.00) was surprisingly a wonderful add to a party or gathering, especially after a hearty dinner.
Made with layers of lemon curd, lemon buttercream, yuzu marmalade, joconde sponge and coated with meringue, the citric flavours was perfect to cleanse the palate and create the refreshing feel on the taste buds. The different textures also created a good balance between richness and airiness.
With a slightly caramelised exterior, the log cake also had sugar ornaments and white chocolate crisps and candied orange peel decorations to make it pleasing to look as well.
Most would have expected that Christmas log cakes should usually be creamy or chocolatey. However, the Yuzu Meringue Log (S$60.00) was surprisingly a wonderful add to a party or gathering, especially after a hearty dinner.
Made with layers of lemon curd, lemon buttercream, yuzu marmalade, joconde sponge and coated with meringue, the citric flavours was perfect to cleanse the palate and create the refreshing feel on the taste buds. The different textures also created a good balance between richness and airiness.
With a slightly caramelised exterior, the log cake also had sugar ornaments and white chocolate crisps and candied orange peel decorations to make it pleasing to look as well.
The “Bak Kut Teh” Cubano (S$18.00) was a collaboration between ONDA and Chef Jay, a renowned chef who previously ran the kitchen of CHEEK. Inspired by the confinement diet prepared for his wife, Chef Jay incorporated ingredients such as pork jowl, pork collar, braised peanut & tofu puree, coriander pesto, confit garlic and preserved mustard greens, together with a BKT dipping sauce that comprised Benedictine DOM for extra nutritional goodness.
Though the dipping sauce might be too nutritious if drunk on its own, it actually tasted good when I dunked the cubano into it. I also enjoyed the texture of the puree when mixed with the crispiness of the bun and the layers of various flavours. Well, because it was part of a three-day popup until 18 December 2021, I did hope that I could try it as a regular menu item when craving calls.
This year’s Christmas beverage line-up at Starbucks included the Oatmilk Confetti Cookie Frappuccino, which contained espresso with white chocolate syrup and oat milk, topped with plant-based whipped cream and colourful confetti sprinkles (read: crushed candies).
Maybe the white chocolate was supposed to give it the cookie feel, but I felt that this was closer to a white mocha flavour. Also, the confetti sprinkles were more of an aesthetic feature, and did not value-add to the overall taste actually. The product might have been more amazing if rainbow rice or hundred & thousands were blended into a cream frappuccino, just to make the drink look more fascinating.
Given a choice, Toffee Nut Latte or Gingerbread Latte would have carried greater Christmas-y satisfaction.
It was the first time that I tried a duck foie gras. At first glance, this S$26.00 dish looked like two slices of cake that also came with sugar-glazed onions and four pieces of baguette toast. As much as innards might not be my preferred diet, this experience was very satisfying because the foie gras tasted really creamy and gentle after being spread evenly on the baguette. The caramelised onions might be helpful to neutralise the taste a bit, but to be honest it was kind of optional to garnish.
Fret not if you would think that the Homemade Duck Foie Gras Terrine came in huge portions, as it could serve at least two persons, with the baguette available as eat-all-you-want. Just be mindful that you would likely have a main course waiting for you after this.
Available from Monday to Thursday, 5.00pm to 7.00pm, L’Entrecôte offered Fine de Claire Oysters at only S$2.95 per piece (U.P.: S$5.00). With limited stock daily, these oysters were freshly-shucked upon order and tasted really sweet, which was a beautiful contrast from the salt-water that remained on the shell.
The huge Polo Bun with custard cream fillings looked pretty impressive, and as I ordered a Golden Lava Polo (S$3.00), I was pleasantly surprised that the staff carefully packed it into the individual plastic box, just to make sure that the snack was adequately protected.
Though the name suggested that it was a Polo Bun, the interior of it was very well-layered with lots of air pockets that reminded me of a croissant. Its Golden Lava was also giving a balanced flavour between sweet and savoury, making it a nice afternoon snack overall.
If there was something that I had really hoped to be better, that could have been the crust, which lacked the usual sugary flaky texture, because this one was kind of soft by the time I brought it home to eat.
One of the most unique gin flavours that I fancied was their Earl Grey G&T (S$16.00). Infused with Earl Grey, the Singapore Dry Gin made by Brass Lion Distillery was paired with Fever Tree Elderflower Tonic and garnished with dehydrated lemon slice and lemon balm.
I felt like I was drinking a tea cocktail, but the flavours remained refreshing with distinct notes of citrus, floral and bergamot. My only gripe about this was that it was good yet the gin was not available for retail.
Oysters would probably be one of the most enticing items in the menu to pair with a lovely glass of gin and tonic.
It was interesting to read previous reviews on this item, as I felt that the oysters were fresh and shucked upon order. These Japanese oysters might not be as plump as I would have desired, but they were still very delicious and heavenly.
What really surprised me was the small bottle of Brass Lion Hot Sauce that accompanied the seafood. It had a very potent kick of spice and lime which could be a better substitute of Tabasco sauce. And I wonder if there could be some traces of gin in the sauce… I wonder.
Perhaps it wouldn’t hurt to just check with the crew on the origin of the oysters and when they were brought in. I did my homework and I really didn’t regret sharing this with my drinks partner, thanks to Burpple Beyond 1-for-1 deals.
#BurppleBeyond
If not for a complimentary pass for this Guided Gin Tasting Experience, I would have not have known that we have a gin distillery in Singapore that also provided these educational experiences to gin and alcohol enthusiasts.
The activity started off with a short introduction of the company and their aspirations in producing gin with a touch of local flavours. This was followed by a good sip of each of the gin that were lined up nicely in front of me, neat, with paired tonic water and then with recommended garnishes (all prepared nicely on the wooden tray). And when everything was tried, we would get to choose to get a whole glass of gin and tonic to end off the session…… for now.
But of course, because everyone’s palates would be quite different, it would be fully understandable that their preferences would differ too. Rather than saying what I would really recommend, I would strongly advise to sit through this guided session just to try the best of our local produce.
Prior booking would be required for this experience, and I would suggest to those interested to ask someone who would be as interested to tag along for the best appreciation.
As part of their Asian Palate menu, the Seafood Spaghettini “Mee Goreng” (S$24.00) was done dry, Singapore-style with distinct ketchup flavour.
Stir-fried with their fried octopus, fried white fish fillet and tiger prawns, I felt that this mains was actually fairly decent to try. Even though they had chosen pasta as a substitute for noodles, the doneness of the spaghettini was quite balanced with the dry cooking, though it might also be an added bonus if it could be served with more eggs fried in.
#BurppleBeyond
