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Level4
2012-12-20 14 views
For more details : http://dairycream.blogspot.sg/2012/11/twg-tea-salon-boutique-confessions-of.htmlThe only things that I have tried here are the pastries and I always do takeaway. Having been supporting TWG since its first outlet at Republic Plaza, I am glad to say that the quality of their pastries have remained consistent even after so many years. I am not over-exaggerating when I said that I have tried nearly all their cakes and is recognised as the "girl who always buy cakes". However, I a
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For more details : http://dairycream.blogspot.sg/2012/11/twg-tea-salon-boutique-confessions-of.html

The only things that I have tried here are the pastries and I always do takeaway. Having been supporting TWG since its first outlet at Republic Plaza, I am glad to say that the quality of their pastries have remained consistent even after so many years. I am not over-exaggerating when I said that I have tried nearly all their cakes and is recognised as the "girl who always buy cakes". However, I am still trying out new stuff because the selection is always ever-changing.

The patisseries at TWG there rarely disappoint and I would dare say that it is the only place in Singapore that matches those in Paris or Japan. ( I was surprised when I walked past one branch in Jiyugaoka). Why? Simply because the pastries have textuality, technicality, creativity and of course flavours.

Most of the pastries at TWG are mousse cakes besides tarts. What impresses me is that the texture of the mousse is always just right while the sponge remains moist (perhaps some have been soaked in liquids). Fruit compotes of different berries ( raspberry/blueberry/cassis) are usually very sour which curbs the creaminess from other components. The tart shell has remained consistently crispy so far. While I can't say that every single piece I've tried is 100% perfect, I appreciate the chef's efforts to keep on inventing, playing with the flavours, textures and presentation. It is hard to spot a classic pastry here (perhaps the millefeuille or the signature chocolate fondant) but it is still possible to find new flavours in their classic pastries.

I doubt what I have commented will be readily available since the selection keeps changing. Amazed by the rapid expansion of this Singapore tea brand in Singapore and overseas in such a short period of time, it will be interesting to see what new exciting flavours TWG will offer in future.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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