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2010-07-31
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Mango Pie ($6): Baked creme d’amande tart filled with pastry cream, and topped with fresh ripe mango and blueberries.This has a superbly moist and buttery tart base and is so darn good that I had it on both of my visits. My favourite pie (tart?) at the moment!Tahiti ($6): Coconut dacquoise filled with passionfruit mousse, and topped with fresh pineapple.Love this too cuz this is really light and refreshing. I know I shouldn’t do it but I prefer to eat the layer of coconut dacquoise on its own. O
This has a superbly moist and buttery tart base and is so darn good that I had it on both of my visits. My favourite pie (tart?) at the moment!
Tahiti ($6): Coconut dacquoise filled with passionfruit mousse, and topped with fresh pineapple.
Love this too cuz this is really light and refreshing. I know I shouldn’t do it but I prefer to eat the layer of coconut dacquoise on its own. Otherwise, all I could taste was the strong and tangy flavour of the passionfruit mousse.
Waguri Millefeuille ($6.50): Delicate strands of French chestnut cream carefully piped over a sandwich of crisp, flaky puff pastry and pastry cream, topped with sweetened Japanese chestnuts.
I’m a huge fan of Mont Blanc and all things chestnut so I was very disappointed that this wasn’t available on my first visit. So I came back a couple of days later just to get my hands on this. And wow, this is really good! Love the chef’s interpretation of Mont Blanc and how he puts in such flaky puff pastry to add another texture to the smooth cream and light sponge.
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