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2014-01-12
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We’ve been avoiding this place since we’re usually free only on weekends and it’s unusually crowded here thanks to all the raving reviews. Finally on a day we’re on leave, we decided to drop by and managed to snag a table for ourselves. It was surprisingly crowded for a weekday, considering it was a rainy one and at odd timings like 3+.A place where vintage, pastries and coffee comes together, it’s a perfect setting for your high tea sessions. Cosy and dimly lit, the setting is great, just a tad
A place where vintage, pastries and coffee comes together, it’s a perfect setting for your high tea sessions. Cosy and dimly lit, the setting is great, just a tad too noisy and crowded for our liking.
One thing that I was pretty relieved about, its service was in no way compromised despite its popularity and besides being warmly greeted by their crew, they were also patient enough to slowly intro us their desserts and took the effort to understand what kind of flavours we were looking for.This signature was what brought us here, reminding me of the really good one I’ve had at Sydney’s Bourke Street Bakery.
Passion Fruit Meringue Tart - S$6.50/-I’m a fan of passion fruit and this certainly managed to make the cut! Slightly tangy for that refreshing touch, it’s well-balanced by the sweetness soft beaten meringue. We loved how it was neither too sweet nor nose-cringing sour, managing to hit the fine balance. Coupled with a decent tart base, it certainly managed to satisfy our palates!
Banoffee Tart- S$6.50/-Recommended by their friendly staff, this is a combination of banana and chocolate, topped with espresso powder. This was quite an acquired taste for me, with a slight bitterness from the banana and very subtle chocolate. I would have preferred a sweeter one, perhaps with caramelized banana though this might probably appeal to those with not-so-sweet tooth.
Lemon Drizzle Loaf Cake - S$5/-Another one on the recommended list, we loved slightly sweet icing with a refreshing lemon taste to go with the butter cake. It tasted like those pound cakes that were on the denser side, yet light enough to not feel jelat. Best finishing touch was that it was heated up right before serving so that the layer of icing was slightly melted yet having a top crust after a while of cooling.
Apple Cobbler Loaf Cake - S$5/-This seemed pretty appetizing though we thought it was the only disappointing piece. Stronger flavour of butter cake with just a subtle hint of apple in it, we found it too dry and dense for our liking.
Perfect for some high-tea, we loved how the desserts were nicely done and managed to satisfy our palates. Cosy ambience decorated with a compilation of vintage items, it reminded us the likes of Dong Po Colonial Cafe and Folks Collective, bringing back the touch of nostalgia.
張貼
