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2014-03-06
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The husband and I headed to Marina Square for Lady M’s mille crepes but didn’t expect it to be closed that day. Since we already had lunch and was just looking for desserts, we settled for St. Marc Cafe which I recalled was featured in the local tv food programme, Snack Attack <<超级小吃赞>> a long while back and its croissants drew a lot of raving reviews.Saint Marc Cafe is a Japanese chain that serves up freshly brewed coffee, daily baked breads, ice creams, parfaits and more. Its f
The husband and I headed to Marina Square for Lady M’s mille crepes but didn’t expect it to be closed that day. Since we already had lunch and was just looking for desserts, we settled for St. Marc Cafe which I recalled was featured in the local tv food programme, Snack Attack <<超级小吃赞>> a long while back and its croissants drew a lot of raving reviews.Saint Marc Cafe is a Japanese chain that serves up freshly brewed coffee, daily baked breads, ice creams, parfaits and more. Its first cafe opened in Tokyo in 1998 and it has over 300 outlets in Japan now.
Saint Marc Cafe is best known for its signature chococro (‘chocolate croissant’) which is made of the ‘best blend of Ghana Beans and finest Ecuador beans’ (dark chocolate) wrapped with a flaky and buttery croissant dough.
When I took one bite of the original Chococro, I was expecting it to ooze chocolate custard but the ratio of filling to crust was just miserable. Even though the chocolate was supposedly made from the finest cacao beans, the taste was no where near finesse. I thought the chocolate tasted weak, like it had been diluted with too much of other ingredients so its consistency was quite thick. However, the croissant dough itself was really good. It was rich in butter flavour without being too greasy and it was light, flaky and airy inside. Definitely one of the best croissant doughs I’ve had in Singapore. Even though the Chococros were put out on bread shelves for self-service, they were warm and crispy.
The Matcha Daifuku Chococro consisted of the original crispy croissant filled with matcha custard, chocolate, red bean and mochi (sticky rice cake). I actually preferred this to the chocolate one because I could taste the sweetness of the soft red beans, the bittersweet fragrance of the matcha and the chewiness of the mochi that gave different textures with each bite.If Saint Marc could come up with plain croissants without any filling, I’d probably get more so I could enjoy them with tea. The croissant dough was amazing but the fillings were truly forgettable.
For full review and pictures, please go to http://www.springtomorrow.com/2014/03/02/saint-marc-cafe-marina-square/
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