Video
Read full review
2013-12-10
31 views
I’m getting more and more sentimental recently. I wonder if this is all part of aging as I approach my mid-30s. Nostalgic stuffs really draw my attention these days, so does this quaint looking coffee shop with its traditional signboard.I was at Kandahar Street as I wanted to buy some swiss rolls from the Rich & Good Cake Shop but the queue was so long, it stretched all the way to the end where the popular Rumah Makan Minang Nasi Padang is. I thought of coming in to Dong Po for a coffee and past
I was at Kandahar Street as I wanted to buy some swiss rolls from the Rich & Good Cake Shop but the queue was so long, it stretched all the way to the end where the popular Rumah Makan Minang Nasi Padang is. I thought of coming in to Dong Po for a coffee and pastry while waiting for the swiss roll queue to be shorter.
My husband ordered Set D (any 2 pastries with coffee/tea at $5.00) and Set F (Bostock with coffee/tea at $3.50) plus 2 extra pastries (optical box and long cup at $1.70 each) to share between two of us.
The long cup is specially made in that elongated shape so we can dip it in our coffee, just like how we’d eat it in the old days. It has a lovely buttery flavour and the texture is fluffy and moist BUT it is very oily (the parchment paper surrounding it is all soaked in grease). I could easily eat a few more if it’s not that greasy!I requested for kopi with less sugar as I expected some of the pastries to be sweet so in this way, the flavours balance up. To my delight, the coffee is one of the best I’ve tried in ages. It reminded me of happier times when my father used to take me to his favourite coffee shop when I was 5 or 6, and he’d order coffee black (less sugar) that was served in similar traditional cup and saucer and because the drink was hot, he’d pour some onto the saucer so I can slurp it up with a spoon. Oh yes, I was quite a coffee drinker since I was a kid in the 80s!
The butterfly cupcake is probably my favourite among all on the plate. Moist and buttery with rich cream in the middle. What can be better than this!
The optical box which comprises of chocolate ganache filling between two sponge fingers is my least favourite. The fingers are very dry and the filling is just not chocolatey enough.
I first had lamingtons when I was in Australia more than a decade ago but it was a chocolate version. This strawberry one is definitely my first. Even though it looks pink enough, I just couldn’t taste the strawberry flavour in it. Nevertheless, it’s still a delightful piece of sponge.
This is Dong Po’s local version of the almond brioche bostock that uses normal white bread. On top goes a layer of fragipane almond cream made of almond, sugar, butter, egg & flour and a generous handful of sliced almonds. This is only made upon order so be prepared to wait a while for it. It is guaranteed served hot and crispy to your table. Every bite of it spells nutty flavour with a delicious richness to it. It’s definitely one of the best pastries here. A must order!For full review and pictures, please visit http://springtomorrow.com/2013/11/24/dong-po-colonial-cafe-kandahar-street/
Post
