新故乡酒楼 Xin Cuisine

Published November 27, 2017 by piggie

据知新加坡雅庭假日酒店(Holiday Inn Singapore Atrium)的新故乡酒楼有一定的历史,但我初次听闻却只是几年前的事,而且还是从月饼开始的。新故乡酒楼主打粤菜,不过我这次前来是享用点心自由餐,而自近年来翻新后迎来了新香港总厨陈顺煌师傅,也带来新的点心菜色。

桌上的开胃菜,炸豆皮,偏硬,我不怎么喜欢

海鲜酸辣汤

我先来碗海鲜酸辣汤,一看就知道醋加了不少,口感酸酸辣辣,加上芫荽、带子、鲜虾,非常开胃!

竹笙鲜菌鸡片汤

小笼包

新故乡的小笼包卖相虽然一般,包皮不会太厚,不过包里的高汤还是没轻易渗出。

假日名牌流沙包

个人觉得流沙包只是一般,不过不失,松软的包皮还算爽口,才咬一口,蛋黄就迫不及待流出来了,我还是比较喜欢浓稠一点的蛋黄。

豉汁蒸鲜竹卷

一般的鲜竹卷大多着重于酥脆,不过新故乡的豉汁蒸鲜竹卷则拿捏得恰到好处,外皮微脆,内馅则丰实,在豉油的点缀下更为显得特别。

海鲜带子鲜芋角

海鲜带子鲜芋角由于要突显芋头的存在,我倒是觉得馅里的海鲜口感被压制了,好在酥脆的外层与芋头有相得益彰的功效(其实也就是佛钵飘香的翻版),总体来说还算不错。

三杯汁风尾虾烧卖

三杯汁风尾虾烧卖卖相佳,把虾放置在烧卖上,再加上虾卵,美观加分!而且,没想到烧卖在三杯汁的衬托下风味更是生色不少,这大概是我吃过最好吃的烧卖!

炭烧猪颈肉

港式烧腊无须多加介绍了,不过由于木炭已经逐渐被石油气取代,现下已经很少有炭烧烧腊。新故乡的炭烧猪颈肉肉质嫩,口感鲜甜,但若是外层表皮能烤得更为焦脆些就更是绝配了。

烧鸭双拼

嗯,炭烧猪颈肉加上烧鸭双拼可说是港式烧腊的精华了。这道烧鸭双拼其实指的是烧鸭与烧肉的组合,可是菜单上的翻译看似全是鸭肉。我本身不太喜欢鸭肉,对于这道菜色的鸭肉,我看还是持保留意见好了。至于烧肉肉质弹牙,不会过于干硬或肥腻。

招牌龙须火鸭卷

这道…不好意思,我不怎么记得,只记得表皮酥脆,但对于内馅鸭肉实在没什么印象,基本上是什么肉都大概都没多大差别的,因为酥脆的外皮有些喧宾夺主了。

豉汁百花酿青蚝

这道豉汁百花酿青蚝有点像烧卖,不过内馅换做青蚝,上头再加上香菇,口感虽不如烧卖出色,但加上豉汁带味,别出一般风味。

杏仁茶汤圆

甜点有限制每人一份,我选择了杏仁茶汤圆。这杏仁茶口感浓郁,却没有过度的杏仁香味,应该是原汁原味的杏仁汤,没有使用香精的关系。不过汤圆仅有一粒而已,要不是甜点有限制,我倒是还想再来几碗!

秘制龟苓膏

这秘制龟苓膏口味偏苦,我朋友颇有微词,不过我想所以才附加蜜糖呀!但她说其他餐馆的龟苓膏也没那么苦,我倒认为那可能是制作过程中加入糖浆的关系,而且良药苦口啊!哈哈~

坦白说,新故乡酒楼的点心自由餐菜色不算多,而且某些点心还有限制,但好吃的食物贵精不贵多,而且除非你很会吃,我觉得即使三人用餐(很多菜色都是一笼三个)也未必吃得完菜单上所有菜色,我即便没吃早餐,最后也还是吃到投降。很多点心店都趋向油炸食物,但新故乡却有很好的平衡。虽然新故乡酒楼的点心没获得米其林食探的青睐,但我吃过某米其林1星的点心铺总店,总觉得还是新故乡精致些,口感好些(当然也贵得多,成人$49.90++)。

新故乡酒楼 Xin Cuisine
Holiday Inn Singapore Atrium (新加坡雅庭假日酒店)
317 Outram Road, Level 4
Singapore 169075
Tel: +65 67317173
Website: http://singaporeatrium.holidayinn.com/xin-cuisine-chinese-restaurant

Opening Hours:
12:00 hr – 14:30 hr
18:30 hr – 22:30 hr

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Gudetama Café

Published November 27, 2017 by piggie

Gudetama Café came to Singapore in Nov 2016.

This lazy egg, a Sanrio product, was a character designed for their Food Character Election back in late 2013. Surprisingly, it didn’t ended up being first, which was in fact, won by Kirimi-chan. Who is Kirimi-chan you asking? Good question, it’s still relatively unknown outside Japan, maybe within Japan too. But honestly, I don’t find Kirimi-chan charming, how it won really puzzled me. Anyway, Gudetama’s very passive attributes earned more fans even than many of Sanrio’s all time favourite characters, its character really calls out the internal desire in us to ‘nua’ (a Hokkien word for idling) amidst our busy endeavour.

Come 30 Nov, it’s going to be Gudetama Café’s first year anniversary. Although the fever has somewhat subsided, but given their prime location in Suntec City, you may still need to queue for a while during weekend dining hours, especially if you want one of their four specially decorated tables by the wall. I booked a table for a weekend lunch, and a couple queuing just in front of us wanted our table, however upon learning it was reserved, they disgruntledly walked away. Hence, it’s advisable to book advance if you are coming during peak hours.

Table 1

The 4 different semi-enclosures (Picture credit: Gudetama Facebook)

We were allocated table 1, so I guess that probably means we were one of few who made reservation for that time slot. The egg-shaped semi enclosure has a large Gudetama placard hung by the wall (each enclosure having a different Gudetama), with two Gudetama cushions on the seat, and a wet tissue box in Gudetama design.

Their menu in my opinion, doesn’t offer as much as conventional restaurant, guess that’s why they are just a cafe, not entirely a restaurant, and let’s not forget the main objective is to immerse in that Gudetama experience anyway. Each and every item on their menu certainly feature our beloved mascot with its passive but adoring look.

Truffle Fries in a Cone, $16.50++

To start with, we had a fries to share around. The fries came wrapped in a cone-shape container, although its appearance is far from appealing given the price tag, the taste was great. The Parmesan cheese sprinkled on the fries certainly raise the flavour up a few notches, particularly with the accompanied Aioli and Sriracha sauce. This was the first time I’m hearing these sauces, but I won’t say the taste was remarkable. We asked for chilli sauce too, and as a chilli lover, I was more impressed by the chilli sauce instead.

Big “NUA” Breakfast, $25.90++

I had their Big “NUA” Breakfast, featuring two eye-catching Gudetama sunny side on top of a piece of buttery brioche toast, baked beans in a Gudetama bowl, sauteed mushrooms, spicy pork bratwurst, bacons, and salad. I’ll be very honest, the taste is nothing outstanding, above average at best, the spotlight of course, lies on the cute Gudetama features.

Gudetama Lobster Onsen, $16++

Dad had the Gudetama Lobster Onsen, basically a soup with a Gudetama in it, reminiscing soaking in an onsen. Dad finished the lobster bisque inside, but struggled to finish the bread bowl. I guess he still like the soup, but he wasn’t quite enjoying the bread.

Eggcited Cajun Chicken with Waffles, $23.90++

Mum ordered their Eggcited Cajun Chicken with Waffles. This is a blend of dessert with main course, and came with buttermilk waffle and grilled Cajun chicken, as well as a Gudetama, with whipped cream inside the egg shell, salad, and maple syrup. I think as a consensus, we generally agreed this was the better one, in terms of taste, that is. The chicken still retained the tenderness, and their waffle was a delight in comparison with my toast and dad’s bread bowl. Seriously, I would have ordered this if mum wasn’t a step quicker than me.

Gudetama Café Singapore has unique items on their menu in contrast to their other franchise elsewhere (right now, I only know of Osaka and Taipei), in part because it’s a partnership between local restaurants The Soup Spoon and Joe & Dough after all. So, some of us may find the taste a tad familiar, but almost certainly not the look, in part, kudos to Little Miss Bento for the creative styling. However, if you think the cafe’s food are merely about having Gudetama theme, then you can be very wrong. What I find fascinating is that, some food here just ain’t what you think they are. Like, an egg may not be an egg, or noodle may not be noodle. We didn’t order those specialities during this visit, because I was skeptical about trying them in my first visit, but I will be more adventurous in my future visit.

Gudetama Café
3 Temasek Boulevard, 01-361
Suntec City Mall
Singapore 038983
Tel: +65 66776195
Facebook: https://www.facebook.com/gudetamacafesg

Opening Hours:
10:00 hr – 22:00 hr

Ippudo 一風堂

Published November 8, 2017 by piggie

Akamaru Shinaji, $14.80++

Ippudo just opened a new franchise at Star Vista, offering 1-for-1 ramen on their opening day, 06 Nov 2017. This is a special franchise because they don’t just sell ramen like what their other outlets do, they also serve cafe-inspired dishes like Lasagna Gyoza, Hattendo cream buns, coffee, as well as exclusive ramen dishes Maze Soba and Tantanmen (I thought I just blog about Santouka serving Mazesoba and Tantanmen not too long ago, and now Ippudo following suit? These are about two of Singapore’s best ramen chain anyway!).

My dining companion and I deliberately arranged to meet 2pm to avoid a possible lunch crowd, but what we could not foresee was the massive student fans from the nearby institutions joining in the ramen craze, eventually we waited for a good 60 minutes, by then I was already in a state of famine.

We both ordered their Akamaru Shinaji ramen, the basic version that comes without Tamago (additional $3, which in my opinion was a tad expensive). It really came very promptly that I suspect they were already cooking it even before we placed order (at least for the noodle, so what left was probably adding the ingredients).

The broth was Tonkotsu, with special blended miso paste along with lots of lard. It was then added with garlic oil, and of course, as its name suggested, chilli oil. The broth offers a rich milky taste, so delightful that my dining companion, who usually doesn’t finish her ramen broth, literally gulped everything that came inside the bowl. As for the noodle, we were asked how we’d prefer the noodle to be done, we wanted it to be medium, and that’s exactly how it turned out to be. The noodle, my favourite Kyushu-style Hosomen, was accompanied by the usual suspect of charsiu made of pork belly and loin (2 small pieces), bean sprout, black fungus, and spring onions. As expected, Ippudo ramen is quite satisfying.

After the meal, we were each given a Hattendo matcha bun for being among the first 500 patrons, which would have cost $2.50 each if bought from Hattendo’s outlet at Tanjong Pagar Plaza. 😀

 

Japan Rail Cafe

Published October 30, 2017 by piggie

Credit: Japan Rail Cafe

I have been to Japan Rail Cafe many times, although mostly for their exclusive events rather than having a proper dining there. And actually, I have recently done a post on them for Jpassport but for some unscrupulous blogger to plagiarise for her own benefits that I had to take it down before more people are taking advantage. Hence, this time round, I ain’t gonna elaborate into details and only giving a brief introduction on the cafe.

Japan Rail Cafe is the brainchild of East Japan Railway. It is probably the first of its kind in the world where a cafe integrates with retail, travel desk, and most significantly, to promote interest in visiting Japan, hence the reason in hosting many events to introduce different regions of Japan each month, not just the regions where their rail network plies. And this month, it’s Kagoshima.

Japan Rail Cafe does not have a ‘proper’ menu, instead they publish their menu on a monthly tabloid which also serves as their magazine. It’s practical in a sense, because in doing so, they can conveniently include seasonal and regional food they serve only for one particular month, in conjunction with special festive or the featured region of the month.

Buri-don Amberjack Fish Rice Bowl, $22

This month being ‘Kagoshima month’, they have 4 seasonal orders in their menu, including this Buri-don Amberjack Fish Rice Bowl, Satsuma-age Fried Fish Cake (which you see it inside the bowl in the picture above), Yakushima Log Cake, and Kokuto Matcha Latte.

I ordered their Buri-don Amberjack Fish Rice Bowl, which came with Amberjack fish, omelette, and cucumber dice, two halves of Satsuma-age fish cake. The accompanied condiments are sesame, wasabi, and the soy sauce for the Satsuma-age. This yellow tail donburi can be consumed as it is, or upon pouring the pot of dashi broth over it as an ochazuke. Truth be told, the taste, I found, was just moderate. Perhaps it was just me, but somehow I just found the taste of the Satsuma-age couldn’t blend well with the sashimi. The Satsuma-age Fried Fish Cake was also available on its own for $6 (two pieces), a bit pricey if you ask me, but this is a restaurant after all, and the product is Japan made, air flown I presume.

Kaisen Avocado Don, $18

I was actually more impressed by their Kaisen Avocado Don, which is a permanent feature on their menu with salmon sashimi, Aomori scallops and avocado, and likewise, can be eaten as it is, or as an ochazuke with a choice of dashi broth or original broth, the former is a chicken base, the latter a fish, if I remember correctly. The look is more appealing and I do find the taste blend well as a donburi.

Avocado B.L.T. Sandwich, $16

Their Avocado B.L.T. Sandwich is also another regular feature in their menu and came with a choice of any two side order, choosing from french fries, seasoned wedges (mild spicy), mini salad, and original pork soup. I selected wedges and salad here. You may be wondering what does B.L.T. stands for? It literally means Bacon, Lettuce, and Tomato as the main ingredients of the sandwich. They have the standard version for $15 (without avocado), right here, it’s an additional dollar for added avocado.

This is obviously a Japanese touch of western food, and for the price I paid, it definitely tasted far better than what we normally expected from fast food restaurants, you can already tell by the look of the bun that it has better fluffiness and was actually rather appetising.

Yakushima Log Cake

This is their Yakushima Log Cake, I don’t know the price because I didn’t pay for it. It was actually served in slices on a separate event hosted by H.I.S. Travel at Japan Rail Cafe the following week, and available only until 27 Oct. It took the design of Yakushima island (the word ‘shima’ actually means island in Japanese), the very first of Japan’s Natural World Heritage Site back in 1993, and believe to be the inspiration behind Hayao MIYAZAKI’s anime Princess Mononoke.

Since I wasn’t given the opportunity to select my own slice, I believe the green moss is matcha powder, whereas the white coating is sugar powder. This is basically a chocolate log cake, and I do find the taste and texture delightful, not overly sweet nor heavy. Pity though, Japan Rail Cafe does not carry as many dessert as I anticipated, and this is likely to be one-off.

In addition, their Kokuto Matcha Latte ($6.20), a brown sugar matcha Latte, was absolutely wonderful, very unlike other matcha latte you can find elsewhere. Again, for the time being, it’s unlikely to be featured again.

On paper, it seems though Japan Rail Cafe’s pricing is slightly higher than other similar restaurant. However it’s worth noting that their prices are inclusive of taxes and service charge. I do feel this is the correct approach, I still cannot understand Singapore government’s double standard between retail purchases and restaurant dining after all these years.

Japan Rail Cafe
5 Wallich Street, #01-20,
Tanjong Pagar Centre
Singapore 078883
Tel: +65 63855422
Website: http://www.japanrailcafe.com.sg/
Facebook: https://www.facebook.com/JAPANRAILCAFE/

Opening Hours:
11:00 hr – 21:00 hr

il Cielo

Published October 8, 2017 by piggie

It was with much pleasure that me and my two dining partners were at Hilton Hotel’s Italian restaurant il Cielo for their Japanese Degustazione Tasting Menu on a Friday evening. We were literally offered the best seat in the restaurant with an awesome view of the pool and ION Sky in the prominent background.

il Cielo, which means ‘The Sky’ in Italian, is located on the top level (Level 24) of Hilton Singapore. They have recently welcome Japanese Chef Yohhei Sasaki of Aomori as their head chef some 4 months ago, and he rejuvenated an entire new menu with a Japanese touch! Chef Sasaki isn’t new to Singapore, having previously helmed Forlino at One Fullerton, and had honed his skill at Michelin stars restaurants in Tuscany and Lombardia, and of course, Tokyo.

To start with, I have to admit I am quite unfamiliar with Italian cuisine apart from pizza, pasta, Gelato, and Tiramisu. From what I know, Italian cuisine doesn’t sell that kind of presentation a glamourous French cuisine does, and at best, we can probably expect Mediterranean ingredients to be used. But Chef Sasaki is able to fusion all that. Being Japanese, he possesses a meticulous aspiration on quality and setting, integrating Japanese ingredients into Italian cooking, and presenting the dishes in very eye-watering manner.We were promptly served bread assortment upon seated, and I believed I tried every single variety there. I must say, although these bread aren’t the spotlight, they tasted absolutely great. The crispiness, fluffiness of respective bread naturally offer a very interesting flavour that I feel, anything better would have to be straight out from the oven. Olive oil was also provided to offer an option to appreciate the bread in typical Italian’s way.

Amuse Bouche

Amuse Bouche is a single, bite-size hors d’œuvre. Over here, there are some macarons, to be savour as it is, or can be dipped into the accompanied sauce for an alternate flavour. Also on the wooden platter are Burrata cheese with cured meat, topped with caviar and roes. This was my first time trying Burrata cheese actually, and I was overwhelmed with its texture, its complexing taste with the cured meat and caviar was absolutely marvellous!

Carpaccio di Kinmedai

Carpaccio di Kinmedai has got to be one of Chef Sasaki’s most notable signatures, comprising Kinmeidai Carpaccio, Seaweed Tuile, Madeira wine dressing, and graced with pink grapefruit snow. Carpaccio is a Venice invention of thinly sliced raw meat or fish usually served as appetiser. Right here, Chef Sasaki uses typical Japanese ingredients to re-create it with a touch of Japanese flair, somewhat refreshing in my humble opinion, and what absolutely memorable was when Chef Sasaki personally sprinkled the pink grapefruit powder in front of us, it created an instant mist that reminiscent the cloud, and with the green seaweed tuile representing the earth, what an awesome impression of heaven and earth!

Spaghetti ai Ricci di Mare

il Cielo’s spaghetti is specially house made, and tasted al dente. Nevertheless, the focus is definitely on the sea urchin, which hailed from Hokkaido. I understand from the chef that the restaurant is also using ingredients from his home town Aomori as well as from Sanriku region, the latter famous for the Japanese serial Amachan (あまちゃん). In addition, the spaghetti is blended with Sardinian bottarga, a type of salted, cured fish roe, as well as a zest of Yuzu. Overall, this is a beautifully fusion Japanese and Italian cuisine at its very best, it’s savoury but not overpowering.

Giapponese Orata Grigliata

The main course is a choice between Giapponese Orata Grigliata (Grilled Japanese Seabream) or Costina di Manzo ‘Toriyama Wagyu A4’. The latter comprises of caramelized Toriyama wagyu A4 short ribs, sauteed saffron risotto, lemon gel, with Italian Parsley sauce, while our chosen grilled seabream came with Portobello mushroom, sauteed Porcini risotto, with green tea crumbles. But whichever option you chose, both courses involve risotto, and again, the Japanese ingredients here seamlessly integrated with Italian risotto in generating a rather unique flavour, at least I can say that for the Giapponese Orata Grigliata I tried. The tender mushrooms are tastefully sauteed yet not excessively salty, while the leek tasted so fresh I could feel the moisture inside was as juicy as I can taste from a freshly pluck. The crispy rice crumbles provides additional dimension to the seabream, which was truly delicious even without the sauce. I need to reiterate, the risotto here is certainly the best I have ever tried, far far better than what I had tried from a certain local celebrity chef here.

La Sfera

To cap a fine evening, dessert was La Sfera (The Sphere), and you think it’s just a perfectly rounded ice cream? It’s actually sorbet. But it ain’t ordinary sorbet, it’s a Lemon sorbet coated in Yuzu sphere and Ricotta Cheese Espuma with Acacia honey gel. First and foremost, it’s visually a flashy interpretation, giving me a static impression of our galaxy surrounding the sun. But most significantly, it was absolutely appetising, suppressing my burp and by then a bloating stomach with its citrus zest.

Our meal was also accompanied by three glasses of Italian wine in 2015 Lunae Colli di Luni Vermentino (Liguria), 2015 Valpolicella, Rio Albo, Ca’ Rugate (Veneto), and 2012 Nebbiolo, Barbaresco, Reyna, Michele Chiarlo (Piedmont).

Apart from the bread assortments and the Amuse Bouche, all the courses we tried here are actually Chef Sasaki’s signatures. I have to confess my vocabulary skill ain’t doing sufficient justice to the quality of the food here, in part complemented by the crew’s excellent service. They took the trouble to explain every dishes, but frankly speaking, most of the names are strangers to me and I needed to Google them before I can pen this post, and even then, I probably missed out a lot, and quite humbly, many blog posts you can find on il Cielo (under Chef Sasaki’s tenure) are more well written than yours truly’s. The waitress, as well as Chef Sasaki himself, asked us on the food quality after the meal. Well, what could we say? Terrific! I also understand from the waitress that il Cielo’s bookings have picked up significantly ever since Chef Sasaki’s arrival, and he thrives to revise his menu every couple of months to entice diners to return.

Last but not least, before ending this post, I understand some Italian cuisine evangelist may be critical of such fusion concept of losing authenticity. Well, firstly, il Cielo still serves traditional Italian cuisine. Secondly, evolution is an important aspect in culinary scene, particular for the French, notably at the pinnacle of all cuisines in the world. Even modern day Japanese cuisines are very much modelling after the French, with some innovation of their own. So long as the foundation of the cuisines is retained, anything else should be regarded as creativity. Even Leonardo da Vinci might not be the genius he is if he was restricted by conventionality.

il Cielo
Level 24, 581 Orchard Road
Hilton Hotel
Singapore 238883
Tel: +65 67303395
Website: http://www3.hilton.com/en/hotels/singapore/hilton-singapore-SINHITW/dining/il-cielo.html
Facebook: https://www.facebook.com/hiltonsingapore/
Email: ilcielo@hilton.com

Opening Hours:
Mon~Fri: 12:00hr – 14:15hr, 19:00hr – 22:15hr
Sat: 19:00hr – 22:15hr

Rive Gauche Patisserie

Published September 26, 2017 by piggie

Yuzu Cheese Cake, $8

I used to have very good impression on Rive Gauche Patisserie, and thought they are making premium cakes. Well, I found out in pricing and presentation maybe, but sadly, the quality betrayed its image drastically. Before I had my first try, I actually bought them for the old folks at home, and when they told me the taste was at best average, I found it unbelievable. When I eventually tried it for the first time, I regret ever walked in.

I actually got this offer of any sliced cake with tea for only $7 at Rive Gauche Patisserie. Otherwise selling for $8 alone, their Yuzu Cheese Cake certainly looks tantalising. However, the white chocolate and the glazed Yuzu mousse are perhaps the only plus point that this cake has to offer. I like the fresh citrus zest it brings, but when it comes to the texture of the cake… umm… can’t make it. The texture of the cake taste like as if it had been left overnight (maybe it did, but I was there in the afternoon, not morning), and at such price, this is not what I would expect of a Japanese or French Patisserie. In fact, cakes I bought from neighbourhood confectioneries taste better, but appearing less fancy and cost merely a fraction of its price.

Black Velvet Cake, $7

My friend ordered their Black Velvet Cake, likewise in their $7 sliced cake + tea deal. Even worse. The Oreo on top was no longer crisp, likewise for cake texture, which hinted it had been left overnight. I won’t say it’s terrible, just that the quality wasn’t there, and definitely not worth that price tag.

Was it just me? No. So far, of all the 4 associates I asked, 100% responded it’s forgettable. That is the comment they would normally reserve for neighbourhood confectioneries. Then what on earth was I paying a premium for? Maybe I should have tried their Guanaja instead, which is what they are famous for. But I probably ain’t likely getting their cake again.

As for the tea, it’s TWG tea. I had an Earl Grey, I think there are about 4 variation to choose from. No milk or creamer was given, only sugar.

Hokkaido Ice Cream Short Bread, $7.80

Over at their CityLink Mall franchise, their only one to date that sells ice cream, offered all Yotsuba Hokkaido Milk Ice Cream at $5 each during a promotion sometime back in August. Naturally, I got the most expensive one, Short Bread.

Their Short Bread ice cream is actually soft serve made with premium Hokkaido milk, along with their soft sponge softcake, corn flakes, mini eclairon and jelly. Though it may just look like a giant McDonald’s sundae with extra condiments, this one tastes a lot more fragrant, notably from the richer taste of Hokkaido milk, we found it thoroughly enjoyable! Though the plastic container looks a bit cheapskate, but saved the staff’s hassle from cleaning.

Bake Cheese Tart

Published September 9, 2017 by piggie

After 1 year, the cheese tart craze from Hokkaido’s Bake Cheese Tart has finally subsided, no more lengthy queue outside their ION Orchard franchise, and it’s definitely a good time to try!

When a friend accompanied me in acquiring these cheese tarts, she briefed me on their procedure, that the staffs will show me they really pack in 6 pieces per box before wrapping, and they would also share various way in appreciating these pastries. They would repeat these procedures each time she purchased, without fail. Hence, partly the reason for long queue then. In fact, it’s so popular that they now have 4 outlets in Singapore! My friend used to queue 2 hours for these, some even queued for 3 hours. Holy God! Ain’t these people having better thing to do? The price for one cheese tart ain’t cheap though, @ $3.50, or 6 for $19.50, at these prices, it has better taste good. And it sure does!

Bake Cheese Tart only comes in one variant, their standard cheese tart, yet that was enough to summon a craze to queue for hours. In fact, I like it so much I’m worry once the fanfare is over, they may diminish from our shore. However, they do offer 4 different ways to appreciate their cheese tarts, they even include a printed card in my packaging to remind me of it! I’m impressed, I almost had the impression as if I’m getting it in Japan:

  1. Eat fresh upon purchase.
  2. Fridge it before consumption.
  3. Freeze it and eat it like ice cream.
  4. Reheat it in a toaster over and eat it as if fresh.

Well, three ways actually. The forth is actually a replication of the first.

From the fridge

I tried one as soon as I got out from their shop, freshly baked! I love that semi molten cheese, so flavourful and typical of Hokkaido’s aroma. I later tried eating it straight from the fridge, the cheese flavour is still there, but the texture is like cheese cake, its taste less exquisite. After this, I don’t wanna try it from the freezer. My conclusion, as well as my friend’s, we prefer it freshly baked.

Many thanks to Bake Cheese Tarts for the free cheese tarts! ~ <(^@^)> ~