If you have any comments/suggestions/places you think serve great food, do share with us! Email me at email@example.com or leave a comment in the tag board. Thanks and cheers to future gastronomical adventures!
MY TO-GO LIST
Au Jardin (Eaten!)
Au Petit Salut
Buko Nero (Eaten!)
Pasta Brava (Eaten!)
Wednesday, May 21, 2008
After the pleasant if not outstanding dinner, we made our way over to Bakerzin where we know the desserts won’t fail us. Maybe it’s due to the late hour, but there were not a lot of cakes left on display. Hui Qing and I were disappointed that the cakes we wanted were sold out! (She wanted Opera and I wanted Chocolate Amer.)
Making do with the limited selection, I had my favourite Italian dessert, Tiramisu ($6.20++). Bakerzin’s rendition of the mascarpone cheesecake is quite good. The finger sponge is soaked in an espresso syrup with brandy & white rum. The mousse is flavoured with masala wine. But it would have been better if the liquor taste is stronger.
Elaine had the Ambrosia ($6.50++) which is a crunchy walnut dacquoise with Jivara chocolate ganache and nuggets of caramelised bananas. I like the addition of walnuts which give this a nice bite and texture. This is a little too milky for my liking though.
This is Lavende ($6.90++) which is a simple triangular shaped lavender infused dark chocolate mousse cake.
Hui Qing and I agree that the dark chocolate is not bitter enough and gets a little too sweet after a few bites. But the mousse is very smooth!
Sharon’s Cookies and Cream Cheesecake ($6.50++) is basically cream cheese studded with cookie crumble and sprinkled with crushed cookie bits. I didn’t try this since I don’t eat cheesecake but the rest said that it’s good so take their word for it.
Service was brisk and efficient enough which warrants no complaints. Business appears to be good since people were still streaming in after 9.30pm to grab a late night dessert. Bakerzin is one of the places where I can be sure to find exquisite and high quality desserts.
Daniel Tay, the owner of Bakerzin, has just released a cookbook “Just Desserts” and it was on a display shelf.
When we asked if we could browse through it, the waiter told us that “they only allow people to look through it so it’s not for browsing”. Which leads us to wonder, isn’t "looking through" the same as browsing? Hmm.
LOCAL FOODIES' BLOGS
She Bakes & She Cooks
Singapore Daily Makan Photo
Small Potatpes Make the Steak Look Bigger
The Orthorexic Foodie
The Skinny Epicurean
Food Glorious Food
FOOD FOR THOUGHT