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All posts for the month March, 2013

Maccha House抹茶館

Published March 31, 2013 by piggie

I had been wondering whether to blog about this, partly because I only went there for the dessert. Frankly speaking, their noodles entries didn’t appeal to me at all, and I won’t think I’ll ever come here for a proper meal. With that in mind, pardon me if this post may sound a bit shallow. Having said that, please recognise that desserts are their forte, not noodles. Just like Kyoto is famous for Maccha, Kaiseki Ryori, but seriously, not noodles (well, alright, perhaps you may still unearth some hidden gem here and there, but I’m speaking in general term here).

My friend and I ordered a beverage each, and shared a dessert. After all, we were still quite full after dinner at Kitakata Rahmen Yamakichi. I didn’t want to order any beverage there, since it would probably be over-priced and anyway Orchard Central is just one street away, might as well have some better drink there, under a more cosy environment.

Maccha Cream Latte ($4.90)

Maccha Cream Latte ($4.90)

After the order, and payment made immediately after, I was surprise how quick were the beverages prepared (they took some time processing my payment, that’s why). I was initially a bit annoyed when they asked me to fetch my own order. However, soon as I found out they didn’t include any service charge in the bill, my annoyance dispersed. I had a Maccha Cream Latte, which I found quite rich, the maccha tasted as authentic as those I tried back in Japan, same as bitter, but a nice blend with the latte nevertheless. I wasn’t sure whether they were using Uji maccha powder, for Uji Maccha is the best in Japan and usually more expensive. Seriously, I couldn’t tell!

Hot Maccha Chocolate Latte ($5.40)

Hot Maccha Chocolate Latte ($5.40)

My friend had Maccha Chocolate Latte, and found the maccha too bitter, although the chocolate latte is sweet. LOL! That’s how Maccha suppose to taste.

Maccha Cream Anmitsu Shiratama ($8.90)

Maccha Cream Anmitsu Shiratama ($8.90)

And our ‘main course’… The maccha ice cream was creamy and rich in maccha taste, bitter in my friend’s opinion, but nice for me. The white dango was expectingly tasteless, but they provided a small pint of syrup to dip in. I found this a bit pricey, but still cheap if you compare to what you would be paying for in Japan, the thing is, I don’t know whether they imported the ingredients from Japan or sourced locally, which I greatly doubt the former.

Getting to the end of this post, let me reiterate that I had never read any review before visiting, but I was impressed by their dessert just from the look of it. After trying it out, I came across a few reviews and found some hardly justifiable. First of all, a handful of reviewers criticised their poor services. Though I admit their services left MUCH room for improvement, but at the end of the day, what services were they expecting when they were not even paying for service charge? Haven’t they ever visited a McDonald’s before?

I already knew Maccha House also serving noodles before I patronise Kitakata Rahmen Yamakichi. Even then, I never thought of dining here despite they were offering more variety. Well, within a stone throw away I could have found Ippudo and Santouka plus a few hidden gems, do I really need to have ramen there? Got the hint??

Maccha House 抹茶館
#B1-40, 181 Orchard Road
Orchard Central
Singapore 238896
Tel: +65 6636 5830
Opening Hours: 11:00 – 22:00 HR

Ramen Champion

Published March 25, 2013 by piggie

I have heard about Ramen Champion for a while, but didn’t quite have the opportunity to try until now. And when I stepped in the restaurant, I was initially at a lost, spoiled for choices at the vast ramen options available from Chiba, Toyama, Tokyo, Narita, Sapporo, & Hakata. It’s like bringing a mini version of Yokohama’s Ramen Museum to Singapore!

I walked one round before settling in front of Gantetsu, which has two “No 1” sticker on its placard. I scrutinise their menu, and found this Sapporo franchise offered more ingredients and probably a thicker broth in their ramen (naturally, the price is a bit higher too), hence I thought, might as well start with this.

Miso King Cha Shu Men ($15)

Gantetsu – Miso King Cha Shu Men ($15+)

I was initially pondering between a Miso based or Tonkotsu  based broth, but settled for the former once I remembered Gantetsu originated from Sapporo, where Miso ramen are vastly popular.

Gantetsu’s noodle was those thin round type, the Miso King Cha Shu Men was served with two halves of a moist egg, three large but thinly sliced cha shu, spring onion, bamboo shoot, sweet corns and seaweed. I thought in their menu, they also mentioned black fungus, I certainly didn’t recall seeing any. The springy noodle also came with a generous supply of bean sprouts, somehow made me wondered that must be how Sapporo natives had their ramen apart from the Miso broth. The cha shu was not as soft as what I had tried elsewhere, it retained the chewy texture that of a ham soaked within soup, I guess that’s just their signature. Now, come to the main characteristic, the broth. I confess I probably favour Tonkotsu broth, that I find Gantetsu’s a bit on the salty end, perhaps due to the amount of miso paste. The broth was otherwise thick, I couldn’t help relating it to a rich supply of collagen, but if I re-visit them, I probably will not try their Miso ramen again.

I’m almost certain I’d return for more (here, I refer to Ramen Champion as a whole, not just Gantetsu), not that their ramen was excellent, well, in fact not bad, just that I’m curious how good are the other outlets comparing to the one I tried. As for now, I shall let this post remains open, I am likely to add on my review on their other ramen (^.^)

Ikkousha God Fire ($15+)

Ikkousha – God Fire ($15+)

I began to like Ramen Champion! Having just crowned Ultimate Ramen Champion 2011 last year, Ikkousha was the other outlet that put me in a dilemma with Gantetsu during my first visit. So here, on my 2nd visit, Ikkousha was my obvious choice.

Initially, I wanted to try their basic tonkotsu ramen, but I was really attracted by this flamboyant spicy ramen, God Fire! I suppose I can vaguely guess how the name was derived. Apart from its spicy characteristic, Ikkousha is actually based in Hakata, in close proximity to Beppu, where it is famous for the eight hells. It is always assume that the onsen there was the result of God’s fire. Alright, I’m not sure whether that was how owner Kosuke Yoshimura came out the inspiration, but spicy ramen is less common in Japan, that’s for sure. God Fire came with ingredients such as black fungus, two half slices of moist eggs, seaweed, leek slices, and two thin slices of cha shu. The broth was hot, I mean spicy, for a Japanese perhaps, but it’s still way to go comparing to our local laksa. The hotness somewhat masked away certain sweetness of the tonkotsu broth, and I suspect they simply added chili paste to the soup, so the $15 price tag was a little high in my opinion. The noodle they used was the fine round Hosomen, these type of noodle doesn’t absorb the broth thoroughly, but the good thing is, it also doesn’t get bloated easily. In fact, it was quite springy, much to my liking. The cha shu was tender, rich of ham taste, quite nicely done. Seriously, ingredients wise, I though it pale alongside Gantetsu, but I love tonkotsu broth more. Comparing this to my recent visit to Menya Musashi @ Star Vista, Ikkousha’s broth was probably lighter, but everything else were far better.

Muso Special Cha Cha Ramen ($13+)

Muso – Special Ajitama Cha Cha Ramen ($13+)

On 04 Jul 2013, Ramen Champion welcome new ramen stalls into their Singapore franchise, among them Muso (Hong Kong’s champion… but are they serious??), Yamagishi Kazuo, and Buta God. To commemorate the occasion, they had a misleading promotion of 50% off ramen.

This is my 3rd visit to Ramen Champion, but first time to their Bugis+ outlet (my previous visit were at Changi Airport T3). And so, I would love to try something else uniquely at Bugis+ and I have to say, I was let down by Ramen Champion’s gimmick. True, they gave first 100 patrons of the day free ramen, but the whole day 50% off ramen was tarnished by their decision to offer only ONE basic ramen from every stall, and almost each of them were offering the elementary Ajitama ramen (of course with distinguish broth) at 50% off, and nothing else. Then why don’t they put “on selected ramen” in their press advertisement, and only done so at their outlet? I don’t know how many in the long queue felt cheated, but it certainly gave a hugh discount over their insincerity. Nevertheless, my review for this Muso ramen which I ordered will still be independent of that incident.

Muso came with the reputation of being the most popular ramen stall in Ramen Champion’s Hong Kong franchise, naturally, I would love to see how are our Hong Kong friends’ taste bud in contrast to our local favourite. I ordered their promotional ramen, Muso Special Ajitama Cha Cha Ramen at $6.50+ (usual price $13+). There wasn’t any queue in front of the stall, but actually most people simply ordered and walked away with the electronic beeping token, still, it paled in comparison with Ikkousha, our local favourite Kyushu tonkotsu stall.

If my picture above looks pretty mediocre, the taste reflected rightfully so. Partly, I struggled to take a decent picture due to the dim environment, and my reluctance to shift my bowl of ramen to another table with better lighting. But the hard truth is, there was nothing much to brag about really.

The only thing worth mentioning was their broth. On first try (and truly only the first sip), it was exceptionally sweet and fatty. Yes, it contained ‘sinful’ but delicious pork lard, which somewhat spiced up the broth, but really, on that aspect, it still fell behind many other ramen outlets I patronised. The ingredients included the usual suspects, that is, leek, ONE large piece of soft cha shu, bean sprouts, and one whole egg (wasn’t sliced), which I found to be half moist upon slicing. Alright, I haven’t try their other ramen, but seriously, if this is that kind of broth our Hong Kong friends love, I am very skeptical of their taste. Granted, maybe over cooler seasons they found it wonderful, and perhaps some may argue I have a weird taste. But let’s try google and you will see other local diners already found it over-rated on Muso’s first week of business, looks like I’m not alone in giving it a mediocre review. Driven by curiousity, I did a search in Mandarin, guess what I found? Majority of Hong Kong diners found it too salty, lacking character, and mediocre. So how on earth did they earn the most popular stall in Hong Kong’s Ramen Champion? I don’t know, ask Koji Tachiro, that Japanese guy who posed with Eric Tsang in their posters, he’s the gentleman who was responsible for bringing Ramen Champion here. And guess what I later found in contrast? In Hong Kong, Muso sliced their eggs, and their ramen came with 3 slices of cha shu for HK$88, approximately $13.50, which prompted me to wonder, what happened to my 2 missing pieces of cha shu? Besides, HK don’t call it Cha Cha Ramen, just Muso Special Ramen, however, looking at the picture, it’s the same ramen but came with 3 pieces of cha shu. The name Cha Cha ramen brought back my memories on Menya Koji in Paragon, by now, I have no doubt it must be another work of Koji Tachiro. He’s probably trying to create a new ramen name, but seriously, what is cha cha ramen huh? To be honest, Tachiro-san’s version tasted so much better, not that I specifically missed it anyway.

Oh, let’s get back on track to Muso Special Ajitama Cha Cha Ramen (whatever they wished to call, it’s their business afterall), apart from what I already mentioned, they used the medium thick curly noodle, which remained springy throughout my meal, but the big negative point was, after the meal, I had to gulp a 500ml bottle of mineral water + a can of Anchor beer (330ml), and I still felt the thirst! I wonder how much MSG they put inside their broth. Clearly, Muso’s broth was catering for those who love MSG overdose.

As a matter of fact, my dining partner, who sometimes loves to contradict my taste bud, couldn’t agree more with me on this. She said, “I miss Santouka” Enough said.

Still, I look forward to try other stalls from Ramen Champion, just don’t disappoint me again.

Kitakata Rahmen Yamakichi

Published March 16, 2013 by piggie

I don’t know how many of you heard of Kitakata Ramen(喜多方拉面)in Singapore? As a matter of fact, Kitakata Ramen is widely regarded as one of the 3 main ramen in Japan along with the usual suspect, Hokkaido & Hakata ramen. Kitakata is a small city in Fukushima. During my East Japan trip, I ever thought of visiting Kitakata as well as Inawashiro-ko, but eventually, went to Naruko Onsen instead. That was before the 3.11 tsunami. Anyway, Kitakata is situated somewhere between the Joetsu Shinkansen and Tohoku Shinkansen routes in the middle of mountainous region, whichever route you take, you need to transfer local train for another hour or two, it’s quite out of the way and travelers don’t usually go there.

So, when I came across Daniel Food Diary’s review on this new outlet, I was keen to give it a try since there’s no negative feedback. The name’s Kitakata Rahmen Yamakichi, kind of weird, because Japanese don’t usually insert a ‘h’ in ramen. I arrived there around 6.30pm on a weekday evening, and realised they don’t start business before 7pm. It’s a small outlet hidden at the end of Koek Road, facing Cuppage Plaza.

Shio Jito Rahmen ($14)

Shio Jito Rahmen ($14)

Usually, for my first visit, I would have ordered their basic ramen, but my friend ordered it, so I settled for Shio Jito Rahmen ($14) instead. That was the first time I came across the term ‘Jito’, the waitress told me Jito means oil. I was curious, what oil? Nevermind, let’s try that!

When it was served, I saw flakes of white topping on the soup. When I tried, ah, Lard. OK, that’s something new, but I won’t say that improved the taste of the noodle as a whole. Mine was a shio-based ramen, with light tonkotsu broth, adequately sweet and not too salty. The noodle was curly, thick and flat type, looked just like instant noodle, only more springy, which is typical of Kitakata ramen. It is believe that such noodle can retain the broth more easily, so the broth’s taste will accompany every bite of the noodle. If I had any complain on the noodle, it got to be that it bloated too soon. I was at least pleased that it didn’t come with the alkaline taste so apparent in many of our local noodle vendors. The two pieces of charshu were rather fat, making it soft but otherwise tender. Other ingredients included spring onion, bamboo shoot, and a slice of Japanese fish cake, very standard if I disregard the absence of an egg. Overall, my opinion was fairly normal, nothing worth bragging about. It is worth noting that one reason why Kitakata ramen doesn’t expand much in contrast to their Sapporo and Hakata counterparts because, typical Kitakata ramen emphasise much on the broth, or rather the water that makes the broth. The water source in Kitakata is soft and mildly sweet, which really brings out the deliciousness in the noodle. So unless vendors think of a way to import water from Kitakata, otherwise we won’t taste genuine Kitakata ramen outside Fukushima. Nevertheless, I suppose Kitakata Rahmen Yamakichi still appeals to those who want an unsophisticated ramen, nevermind if I feel for such standard, $12 (for their basic ramen) may be a little pricey. But hey! Not to forget this is Orchard Road.

Shoyu Rahmen ($12)

Shoyu Rahmen ($12)

I managed to steal a gulp of the broth from my friend, and found that the Shoyu based broth was a bit salty, I thought that was the thickest shoyu broth I ever tried. Other than the lard flakes, the ingredients were very much the same.

Utsunomiya Gyoza ($7)

Utsunomiya Gyoza ($7)

Now this was something.. I have not tried the real stuff from Utsunomiya before, but I found these juicy and nice, the skin was slightly softer than typical Chinese version. Granted, these gyozas were probably brought into Japan from China, but in Japan, the best gyoza are from Utsunomiya, Tochigi, a neighbouring prefecture of Fukushima.

Kitakata Rahmen Yamakichi
150 Orchard Road #01-18
Orchard Plaza
Singapore 238841
Opening Hours: 7pm-2am
Closed on Sunday & Public Holiday

Kitakata Rahmen Yamakichi has since ceased operation.

阿一鲍鱼富临酒家龙虾官燕餐

Published March 12, 2013 by piggie

To date, all of my posts are in English. But for this one, I pondered for sometime and decided to blog this in Mandarin instead. For I believe my poor English vocabulary will be doing this review a great injustice, partly also because the restaurant is serving Chinese cuisine, I feel more at ease elaborating in my natural tongue. Simply put, at $39++ per person, for a 7-course meal here, I strongly recommend you try it!

今年3月1日,看到晚报刊登的介绍,阿一鲍鱼富临酒家(以下简称“富临”)推出了$39++的龙虾官燕餐,就忽然有股想要尝试的冲动。阿一鲍鱼我尝试过,也观察了一阵子,但这样的菜单与价钱可说是从所未有的,先来看看菜单上有些什么佳肴好啦!

阿一鲍鱼龙虾官燕餐 $39++ (无最少食客限制)

  1. 脆香花姿多士卷 (价值$6++,下同)/ Deep Fried Squid Roll & Toast Roll
  2. 天山雪莲炖花胶 ($28++)/ Double-boiled Fish Maw with Tianshan Snow Lotus
  3. 6头吉品鲜鲍伴天白菇芥兰 ($26++)/ Stewed Whole Fresh Abalone with Japanese Mushroom & Kale
  4. 蜜椒脆鱼柳 ($8++)/ Deep Fried Fish Fillet with Honey Pepper
  5. 上汤焗波士顿龙虾($17++)/ Baked Boston Lobster (half) with Superior Stock
  6. 草菇焖伊面($6++)/ Braised E-Fu Noodle
  7. 杏汁官燕($38++)/ Double-boiled Bird’s Nest with Almond Juice

上菜先后就顺着以上秩序从容端上。根据行价,若是各别点餐,每人须付$129++的价码,所以我难免有先入为主的试食分量错觉,但结果完全不是那么一回事,完完全全是货真价实的哟,至于个别菜肴的特色,就让我逐一介绍吧!

4楼双人座瑟缩于角落,墙上挂着老板杨贯一与当时加国总理Jean Chrétien

4楼双人座瑟缩于角落,墙上挂着老板杨贯一与时任加国总理Jean Chrétien

本来想订星期日(3月10日)6.30pm的位子,却被告知满座,须要等到7.30pm。无所谓吧,反正雨天我也不想冒大雨出门。结果抵达时才知道我们被分配到4楼雅座,我还以为只有大堂一间呢,原来富临生意做大啦~

我们就叫了两份龙虾官燕餐,再加上一壶普洱。

脆香花姿多士卷

脆香花姿多士卷

由于人多,等了好一会儿才端上第一道菜肴–脆香花姿多士卷,真所谓“菜”肴,出乎意料地还有菜丝呢!哈哈!不过,那不是重点,重点是,那炸虾饼硬得出奇,好像还没炸熟似的,就口感而言,简直难以入咽!但这毕竟只是佐菜,好在其后方的多士卷风味奇佳,炸得黄金般香脆,隐约还传来淡淡的面包香。入口的感觉还能感受到仿如刚烘焙好的面包香气,再加上那些许奶油,哇噻,一级棒!可是哪来的花枝(姿)呀?不仅没尝到花枝,根本连看也看不到!就面包的香味与口感而言,这是成功之作,可惜被其佐菜给拉倒了…

天山雪莲炖花胶

天山雪莲炖花胶

第二道菜,我也让其给骗了,不过是让其朴实无华的外表给蒙蔽了!看似貌不惊人的一道汤,蕴藏浓郁的汤头,加入鸡肉、猪肉、瑶柱粒(也即干贝)、花胶、还有类似雪蛤(?),入口时有着绵密的口感,细腻的甜味,仿佛有着丰富的胶原蛋白,一尝之后嘴边余留的香气直叫人回味无穷!这样香甜的一道汤,在外头,即便是酒家也好,都算难找啦!

6头吉品鲜鲍伴天白菇芥兰

6头吉品鲜鲍伴天白菇芥兰

主角登场啦!

阿一之所以闻名天下,主要也归功于其对鲍鱼的认知与烹调手法。所以,来富临酒家若是没尝到鲍鱼,可以说是白来一场了。尽管尝到的鲍鱼不太可能由老板本身亲自烹煮,无论如何,若无法维持相当水准,想必也无法长期在饮食业立足吧!阿一的鲍鱼主要以日本干鲍最为出色,这除了因为日本优质的水质以外,绝大部分还得归功于日本名师不外传的祖传晒制技术,这其中最负盛名的先后为青森县的网鲍(花谷晒制)、岩手县的吉品鲍(平田五郎晒制)、以及青森县的窝麻鲍(熊田晒制)。在精湛的晒制过程后,鲍鱼本身的蛋白质分化出来,再通过巧手烹煮,入口时呈现出甜滋滋的口感,大概就是溏心干鲍的起源吧!

这里呈上的,想必就是岩手县的吉品鲍,只不过,应该不是晒制的干鲍吧?!依習慣,我总爱从配菜入口,就先从芥兰开始吧!毫无疑问,芥兰主要是陪衬,为暗淡的菜色添加色彩,新鲜芥兰的爽口嚼劲也顺便缓和了天白菇与香鲍嫩滑的口感。在浓稠汤汁的覆盖下,天白菇也平添一丝香甜,厚实的菇肉着实耐嚼。至于主角嘛…我想先重申,我不是第一次莅临富临,只不过上两回都是在新加坡购物中心的分店,但是这次吉品鲍给我的口感前所未有!这一次,我实实在在尝到了所谓溏心肉质,怎么以前没这种感觉呢?印象中以前吃的好像是6头干网鲍,是干鲍的关系吗?还是烹调手法改变了呢?我感觉得出浓郁的甜味自鲍鱼肉质中散发出来,偏软的嚼劲、踏实的口感,这应该不是干鲍吧?但无论鲜鲍或是干鲍,这种鲜甜又是我从未尝过的,我想这份套餐用的应该不会是顶级的鲍鱼吧?这还真让我格外期待呢!最后,我还几乎把汤汁喝完,就差没把盘子端起来喝啦~

F05-IMG_1630

蜜椒脆鱼柳

F06-IMG_1631虽然因为阿一冠绝天下的鲍鱼声誉,而掩盖其他菜式的名气,但是这不表示其他菜式仅能充陪跑的龙套。我觉得有点可惜,因为阿一的鲍鱼实在太过名声遐迩,让老饕忽略其他菜式的存在。就这道蜜椒脆鱼柳而言,端上桌时,香气已然从数尺之遥扑鼻而至。鱼柳我吃多了,但这种香氛堪称前所未见,入口时,香脆的表皮更应声而裂,即使如此,丝毫不影响柔软的肉质。我本来吃鱼柳少不了辣椒酱的,这回本想尽量不沾辣椒酱,就这么单纯享用这道佳肴,怎知…

在好奇心的驱使下,我还是忍不住尝了尝附上的辣椒酱,哪知…惊为天人!我几乎是无辣不欢,除了还未尝过四川火锅外,几乎尝遍本区域所有辣椒(酱),但是这道菜肴附上的辣椒堪称极品,加入豆酱,入喉够香、够呛,齿颊留香之余還有相当甜味,这又是另一道不起眼但却又令人无法忘怀的极品!之后,我就沾着辣椒酱享用鱼柳了。这道菜式,无论是单纯享用或是沾上辣椒酱,依然相得益彰。

上汤焗波士顿龙虾

上汤焗波士顿龙虾

这是另一道端上桌时香味扑鼻的菜肴,坦白说,我本来没期待这个价码的龙虾会这么大只,即使仅有半只,我也觉得肉质丰实。厨师很贴心地预先把虾壳夹裂,剥开龙虾肉时替我省下不少功夫。以前总觉得不喜欢龙虾肉太韧,不过富临的龙虾却烹煮得恰到好处,肉质也是我试过之中最佳的,虽然我很少吃龙虾。

草菇焖伊面

草菇焖伊面

不知是我不喜欢单纯的草菇味,还是这道伊面欠缺味感,坦白说,我不喜欢这碗面。单单面条而言,富临的伊面不象一般酒家的生硬,面条相对爽口,但这只是我对面条的感觉,以草菇焖面条的味道过重,不适我的口味。再者,少了肉丝增添口感,面条味道略显单调平淡。

杏汁官燕

杏汁官燕

好啦,天下无不散的宴席,末尾这道为套餐写下句号的甜品也是整体的焦点。我对这道甜品慕名已久,奈何前两回都无缘尝试,这回总算如愿以偿。首先,不要对燕窝的分量有不切实际的期待,如若将其比较一般婚宴的甜点,还是相对值得的。燕窝本身没有味道,而这道甜品甜度适中,没加入太多糖,浓厚的杏仁味芳香扑鼻,不是一般香精的制成品。杏仁汁口感顺滑,感觉不出粗糙的杏仁粉末,绝对是甜品中的佳作。

结帐时,双人套餐加上一壶普洱,收费仅$100.05(已含税),绝对超值。即便撇开那两道$6的粗糙品,单单享用另外五道还是物有所值。我试过米琪林星级酒家,都未能予我这样的满足感。目前这项优惠只到2013年4月30日,还未试过的老饕不妨考虑尝试一下!

Bakerzin

Published March 3, 2013 by piggie
L-R: Tiramisu ($6.50), Black Forest Cheesecake ($6.50), Sweet Pleasure ($6.90)

L-R: Tiramisu ($6.50), Black Forest Cheesecake ($6.50), Sweet Pleasure ($6.90)

I suppose Bakerzin needs no further introduction.

My first encounter with Bakerzin was as late as last November, when I utilise a voucher I got from Dell on a piece of Tiramisu cake. It was nice, in my opinion, not excessively sweet, but then I always have a sweet tooth 😛

So, let me start by elaborating on the Tiramisu!

By now, most would have known that Tiramisu originated from Italy, though how it started was still as mystical as there are several versions circulated. But I bet not many understand the meaning of Tiramisu, which literally means “pick me up” or “make me happy”. Well, made me happy it certainly did! Bakerzin’s Tiramisu appeared to be coated with a top layer of thin chocolate powder, and the cake tasted like ice cream, with a soft creamy texture, and it melts in my hand really fast, no wonder I was advised to fridge it within an hour after purchase. Anyway, it’s a delight that I am looking forward to savour again and again.

Black Forest Cheesecake is basically a cheesecake with Black Forest topping, ie, chocolate flakes. I love cheesecake too, and I found Bakerzin’s contains an adequate level of sweetness, and the powdery sugar on top of the chocolate flakes not only adds appeal to its outlook, but spice up its taste too! But mum found its texture too moisten and sinful, as for me, I have no complain.

Can’t elaborate on the Sweet Pleasure though, didn’t try it. But on appearance, it’s certainly a pleasure to enjoy! I ask dad how was it, but being stingy with words and description, he merely uttered “Good”. I know he really meant “Good” if he asked about the cost, and he seemed startled by the price of $6.90 (exc GST). There is one thing I don’t like about Bakerzin. Like many restaurants, they didn’t include GST in their prices, and that left my mind working hard to calculate the total amount as I placed my order, carefully not to exceed much the $30 voucher I had at hand, which I almost forgot totally had mum not reminded me its validity left merely two days.

Foret Noir ($7.80)

Foret Noir ($7.80)

Anyway, let’s move on to Foret Noir! It was larger in size than the 3 cakes above, and reasonably priced higher. It sounded French, but actually meant Black Forest (Noir = Black, and Foret = Forest in French). I have no idea why Bakerzin gave this German delight a French name, I couldn’t tell otherwise if they had given this cake a French touch, for basically, it’s just a Black Forest cake. I had tried the genuine Black Forest cake from Stuttgart’s S-One Expo, and I can tell Bakerzin’s tasted genuine, with whipped cream and chocolate flakes topping over layers of spongy cakes with cherries within. Mum loves it, and so was me. My regret, if any, was that the cake somewhat moisten on my way home, and perhaps I should have removed the plastic sheet before shooting, but I was too lazy to wash hand again before taking picture, so pardon me! 😀