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DISCLAIMER If you have any comments/suggestions/places you think serve great food, do share with us! Email me at qiuyi_ong@hotmail.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!) Cugini (Eaten!) Forlino (Eaten!) Gunther's Jaan (Eaten!) La Strada Le Bistrot Nicolas Pasta Brava (Eaten!) Sage (Eaten!) Tatsuya Tetsu (Eaten!) I LIKE Cugini Kuriya Le Figue LivinGreens Nanbantei Ootoya Original Sin Pasta Brava Sage Tetsu Valentino PAST ENTRIES May 2008 June 2008 July 2008 August 2008 September 2008 October 2008 November 2008 January 2009 February 2009 March 2009 April 2009 May 2009 June 2009 July 2009 August 2009 September 2009
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Friday, May 29, 2009
Max Brenner Chocolate Bar
#01-06/08 Esplanade Mall 6235 9556 Dinner was such a light affair that I had to spoil it all by having desserts in this chocolate heaven.  The Venezuela Dark Chocolate ($5.90++) is made from Chiollo cocoa beans which supposedly have an extra aromatic flavour and hints of coffee. It didn't impress me much as it was not thick enough and quite normal like the usual hot chocolate we can make at home. This was the star of the night to me! The Chocolate Souffle ($15++) was freshly baked to order and served with chocolate sauce, strawberries and vanilla ice cream. Oh my, this was just sin in every bite. The molten centre was extremely moist and the cake was fluffy and soft. As an afterthought, why is it that icing sugar is always sprinkled on top? I have to remember to ask for NO icing sugar in future. The Truffle Mousse Cake ($12++) is also a sight to behold. Made of 70% cocoa solids chocolate, the mousse was silky smooth with a layer of soft sponge at the base. The presentation was also fabulous with the bright and juicy strawberries and apples as decoration pieces! This was my 1st foray into the Crepe Suzette ($12++) territory since waffels and crepes are never my cup of dessert. This is a typical French dessert with a hot sauce of caramelized sugar, orange juice and peel. I liked the sauce more than the crepe even though the latter was paper thin. The former was not too creamy and cloying. In retrospect, the name "Chocolate Souffle" is a bit of a misnomer since this was more a warm molten chocolate cake than a souffle. Nevertheless, regardless of the name, this was still one of the better ones I've eaten! Queues were long and we had to wait for quite awhile for a table. Portions were large enough to be shared and still be satisified with the sugar rush.Labels: Desserts 7:58 PM ---------- WELCOME! LOCAL FOODIES' BLOGS Gastronomic Ruminations She Bakes & She Cooks Singapore Daily Makan Photo Small Potatpes Make the Steak Look Bigger The Orthorexic Foodie The Skinny Epicurean Timeless Facade Food Glorious Food FOOD FOR THOUGHT | |