Creme Brulee Danish For those whom have been going around Suntec City Mall fairly often, one would have probably seen the works going around Noci Bakehouse in a shop unit that is closer towards the entrance / exit of the mall near Promenade MRT Station. Given the namesake of the establishment, it is not surprising to know that Noci Bakehouse is a concept by the Gold Moon Restaurant Group that also runs Noci Pasta Bar situated at the other side of Suntec City Mall closer to Esplanade MRT Station instead. Other brands that the group runs include that of Tonshou, Seoul Noodle Shop, Wonderful Bapsang, B FOR BAGEL, Jeonpo Meat Shop and Janchi. Noci Bakehouse takes over the former premises of the now-defunct Eggslut there; Gold Moon Restaurant Group has also run several pop-up stints in this place prior to the opening of Noci Bakehouse. Described as a “European Cottage Bakehouse” in their social media accounts, Noci Bakehouse offers quite a variety of freshly-baked breads including bagels, salt bread, tissue bread, danishes and croissants; other items include Madelines, Financiers and cake cups— those looking for more substantial options can go for their Morning Breakfast (available 8:30am to 11:30am) and All Day Brunch items as well.
The Creme Brulee Danish is one of the few danishes which are being prominently stocked up in the display case where patrons can pick and choose their desired bakes and consolidate their order on the tray before making payment for them at the counter — pretty similar to any neighbourhood bakery out there; whilst cards mentioning the name of the pastries are placed in front of the trays, these do not describe the elements featured in the items and we did note that some items were also erroneously labelled. The Creme Brulee Danish takes inspiration from the Creme Brulee by featuring a vanilla pastry cream filled within the Danish; all that whilst featuring a layer of hardened caramalised sugar over the top. Slicing the Danish apart, we did find that the pastry here was a little bit on the denser side — the heftiness of the pastry does make it feel a little bit more bread-like; missing of the usual crispness, lightness and flakiness of laminated dough. There was an abundance of vanilla pastry cream that is piped within; rich, smooth and speckled with vanilla beans carrying quite a prominent aroma — all that whilst the hardened caramalised sugar over the top gives a crackling layer of sweetness as one slices through it.
