Tarte by Cheryl Koh (Shaw House)

premium yu he bao lychee on a base of honey oolong cream

I am a fan of Yuzu and I am excited that Tarte by Cheryl Koh collaborates with Hybrid Tourism Event to launch two desserts made using yuzu from Kochi Prefecture.

The limited time Yuzu Meringue Tart (8cm, $14.50++) and Yuzu Sugar Sphere ($24.00++) are available from 8 Oct till 7 Nov 2022 for dine in, takeaway and delivery.

Connecting Kochi Prefecture (Japan’s Famous Yuzu Producing Region) and Singapore, the Hybrid Tourism Event will be held at Workcentral-190 Clemenceau Ave, #06-01, Singapore 239924 on 29 Oct 2022, 2.00 to 3.30pm.

This event includes:
▪️Live broadcast with local Kochi Prefecture (Niyodogawa Outdoor Center and a yuzu farm from Kitagawa Village)
▪️Talk session with Chef Kelly
▪️Free tasting of the yuzu tart created by Tarte by Cheryl Koh

Advance registration is required for this event. If you wish to attend, please register on the registration page on @klooksg https://www.klook.com/en-US/event-detail/101009564-2022-discoverkochijapan/

The first bite was magical, full of clean complexity and such fruitiness. However the grape was only decently sweet, so it gets less impressive as you go for bite after bite.

If it's your first time having shine muscat, I can't think of a better place to start. But for this price if you've had the grape before, this isn't gonna be too different from what you expect. The grape itself isn't that much better than what u normally get outside, if at all.

Still quite delicious tho, just pricey

With every order of their plated desserts, the dinner-time offerings also come with petite fours, and OMG their Lemon Madeleine was amazing. Freshly baked, the warm pastry was tender and well… lemon-y. There was a nice bite (a little crisp) and flavour to the crust. Oh and I love the slightly crumbly texture of the buttery inside. Zesty and sweet, the two-bite bake is my new favourite item.

Just like eating cottony clouds, Tarte by Cheryl Koh’s Pistachio Soufflé ($24) was a dreamy treat. Uber soft and airy, the Sicilian pistachio soufflé was so wonderfully nutty. As the flavour was so distinct, it didn’t taste all that eggy and there was a pleasant richness to it. Hence, the tart Tulameen raspberry sorbet served on the side, really helped cut through the nuttiness, refresh the palate, and offered a brilliant contrast to the warm dessert. Personally, I enjoy soufflés which are more well baked on the edges but their rendition was very exquisite. Pricey overall but a great spot for an indulgent tea-time.

Luscious white peach tart