All posts for the month March, 2021

ENAQ The Prata Shop

Published March 24, 2021 by piggie

I was introduced to this hidden gem of a prata shop in Jurong East by a colleague, or otherwise, I may never have uncovered it. In particular, at least for their Jurong East outlet. It’s located some distance from the main road, that unless you drive inside the residential car park, you won’t spot it from the main road outside. Yet, there was quite a crowd even when we arrived for a weekend lunch, we needed to wait for available table.

We started off with the pratas.

Plain Prata, $1.10 (min 2 pcs)

I ordered Plain Prata for my dining partner, and got myself a Cheese Prata. Let’s begin with their plain prata.

Their plain prata is going for $1.10 each, but there’s a MOQ of 2 pieces (only for plain prata). The owner seems like very petty if customer only order 1 cheapest prata, porbably because it’s tough to justify the rental if customer just order one plain prata and sit for 30 mins? Anyway, the prata is crisp on the outside, yet still retain some chewy texture on the inside. I love it that they are offering two different dip sauce, the conventional curry, as well as sambal chili. But I would say, you will like it here if you like your prata crispy.

Cheese Prata, $2.20

The cheese prata still offer that same crispiness, but I find the cheese taste somewhat lacking. The presence is there, just that it wasn’t as rich as I anticipated. Nonetheless, the saving grace is its crispiness, and the two dip sauce.

Roti John (Chicken), $5.00

I ought to have known better.

I was eager to try Roti John again after not having it for decades. I used to have Roti John in my school for half this portion at just $1. And I actually didn’t notice the price here before ordering, assuming the portion would be similiar. Horrendous mistake. Good thing I meant it to be shared anyway, because the portion here easily double that of my cheese prata, I ended up as if eaten buffet after this meal. Seriously!

Anyway, the meat part and the egg is quite sumptuous, and once again, love the dual dip sauce offering a variance in taste. I would say, this is more than good enough for one meal, very filling. If only I had ordered this first, I am unlikely to follow up with any prata.

Henri Charpentier

Published March 7, 2021 by piggie

Henri Charpentier started way back in 1969, as a café initially, in Japan’s Hyogo prefecture. Hence, despite its name sounds French, Henri Charpentier is in fact a Japanese patisserie. I have been attempting to visit Henri Charpentier on many occasions and lost counts of my attempts, because it’s so difficult to grab a table, notably ever since their Guoco Tower (then Tanjong Pagar Center) outlet closed. And just last weekend, when me and my dining partner were still hungry after finishing our ramen, we wanted to find some Japanese dessert, and there we found Henri Charpentier with empty table!

As we quite encountered it by chance, we didn’t do any homework, so we asked the cashier for recommendation. She suggested we should try their short cake, cheese cake, as well as their Financier, and these were what we ordered.

The Shortcake, $10.20+

Firstly, their Short Cake. Not sure why they truncate away ‘strawberry’, but anyway, this is their signature cake with fresh cream and strawberries between a soft sponge. If you go onto their website, you will find three full strawberries on top, resembling the candle flame in their logo. But don’t ask me why it ‘kiu chwee’ here in Singapore, or at least from that outlet we patronised. Nevertheless, the texture of the cake is soft, with strawberries obviously coated in thin layer of sugar syrup.

The Financier (front), $2.50+; Double Cheese Cake (rear), $8.50+

The cheesecake we ordered is Double Cheese Cake, the one without lemon. They actually have two types of Double Cheese Cakes, but we would like to try the conventional one first. Our Double Cheese Cake are made with 2 layers of Mascarpone and cream cheese, and covered with Sablé crumbs on the outside. I am a massive cheese lover, I find both the sweetness and richness of the cheese cake moderate, not excessively thick, quite to my liking.

Last but not least, The Financier, which means financial professional in French. It was said that the origin of financiers is that a pâtissier who was running a pastry shop by the street near the stock exchange in Paris devised this form of small pastries so people can quickly eat without having to worry about soiling their suits. These Financiers are made using well-blended gourmet almonds such as Marcona and Fritz, along with cultured butter from Hokkaido. The texture is a little crisp, and one bite, the texture and the aroma of the gourmet almonds will be captivating. This is one that I will recommend over and above the two cakes I mentioned earlier.

Well, that summarise my first visit to Henri Charpentier. But I’m certain I will return for more.