A place that keeps popping up when I speak of crossiants and pastries, I've heard quite alot of great reviews from this new establishment hidden in the well-known Tiong Bahru district. Chancing upon this in such a central location was a big plus for us and we decided to give it a shot, hoping that they maintained strict quality control since this was our first encounter. I must first applaud the service staff for being extremely attentive and patient, as I was a rather indecisive customer and had quite alot of questions for them.
First panel, plenty of pastries to choose from. Second panel had the different types of sandwiches and third was the various cakes/tarts.
Interesting representation of their drinks menu, though there should perhaps be a legend if the colours or patterns were to make some sense to a noob like me. Plain crossiant ($2.80)
I've heard that this is the best in Singapore, which made me rather critical. First bite left me a tad impressed as it was still crispy after leaving it out for at least 5 hours. It had a buttery aroma to it and I liked the complement of its soft interior and the crispy flakes outside. However, I thought it was abit too rich in flavour and too oily for my liking, perhaps an overdose of butter used. First few bites were good, until the strong taste became a little overwhelming for me. Perhaps this is better than most croissants you can get off chain bakeries, but it's definitely not the best to me. Kouign Aman ($3.50)
Pronounced as kween-ahmon, this is a french pastry with layers of butter and sugar. (okay, I didn't know it was so fattening until I google-d it) It didn't occur to me when I was told that this was a caramel pastry. I liked the outer layers where the golden crust was crispy and sweet, and you could taste the different layers of dough folded together. It was just the right amount of sweetness for us and we thought it was quite nicely done for a seemingly simple pastry. The insides, however, was a little disappointing as the whit-ish parts tasted like sweetened thin layers of roti prata folded together. Overpriced for a pastry of just dough and melted sugar, I feel. Almond Chocolate Crossiant ($3.50)
Perhaps it's just me, I don't usually fancy soft crossiants. I didn't like how the entire piece seems to be falling apart as I held it up and it didn't have the crispy flaky parts of a crossiant. Taste-wise, the almond fillings over-shadowed the chocolate and it was too sweet for my liking. It would have been better if there was a balance of chocolate and just moderately sweet almond cream.Lemon Tart ($6)
The crust was too thick and so hard that I found it difficult to eat without making a mess from several attempts of cutting it. It wasn't the crumbly type and its texture was quite like butter shortbread, less the buttery taste of it. Some recipes recommend that, but this wasn't quite to my liking. The lemon cream filling had a nice refreshing taste of lime in it and wasn't too sour that it made your nose cringe. It would have been perfect if the tart was made of crumbly biscuits, but that's just my preference.Pandan Flan ($6)
This was my very first taste of flan, not an expert in it so I shall just base it on what my taste buds think of it. There are various interpretations of flan, but mostly involving custard as its main ingredient. Honestly, before doing a google search, I thought it was supposed to taste like Kaya Kueh. (My mum actually compared it to the Malay Kueh stall at the market that sells it for just 40cents
) It has a very slight chewy texture to it, not at all the soft custard that I've read about online. It didn't have the pandan aroma to it, probably substituted by the Kaya used in its mix. The crust was quite disappointing too, as it was all soft and lacked the crisp to complement the soft texture of the flan.
I haven't been to the original store and I'm just basing my review on the Raffles City branch I've tried. According to them, the same dough has been prepared over at Eng Hoon Street and then brought over to be baked and sculpted by their chefs over here. I presume there should be a minimum level of standard maintained.
I thought this was a rather overrated bakery. Some of their pastries might taste better than your normal bakery finds, but it definitely doesn't deserve the title of being the best. (I still swear by Maison Kayser for being the best I've tried so far) It was quite an average bakery store, over-hyped and overpriced. I thought it was quite disappointing actually. Some of the pastries at Raffles City also cost abit more than the same items at their original store. Not worth making a special trip down for their bakes, but quite a decent bakery if you're craving for some around Raffles City area.