tesss

~Invited Session~ When I thought cheese tarts have ended their fever and given way to egg sponge cakes, Bakerzin launches an egg tart range that is softer, fluffier and bigger. These are given a twist in recipe with almond sponge as a base before the cake is plumped with cheese filling. The traditional original cheese tart is filled with rich and creamy cheese and overlayed with apricot glazed honey, rendering it a sweet treat indeed. I would recommend eating this after refrigerating. Soft and fluffy oreo cheese tart boasts of a light chiffon baked with cream cheese and almond sponge. These cheese tarts retail for $4.50 a piece and are subject to prevailing government taxes for selected outlets. From now till 30th September, there is an ongoing promotion of 1 Free with every 3 Purchased. Other delectable flavours include Strawberry Panna Cotta and Matcha. Available at: 18 Tai Seng Gardens By The Bay United Square Vivocity 28 Maju Avenue Nom La La by Bakerzin

2016 was a year of cheese tarts, majority of the bakeries saw them being included in their menu henceforth starting a price war over these molten cheese baked babies. Queues snaked for hours almost for the most instagram-mable shot. I, on the otherhand, headed overseas to get my hands on the said yummy tart . And it seems, my interest in cheese tarts are only revived when I am on a vacation. The cheese tart war continues with Pablo versus BAKE. Hailing from Osaka, their famous cheese tarts have won them legions of fans. Pablo has a whole string of outlets near their train stations and we trekked through 2 outlets just for this cafe and their miniatures. No queue - HOORAY. Their open concept kitchen and that life sized oven  - I can imagine how aromatic the whole place is when they are baking! The Pablo love is real, extending to merchandise even. These minis are only available at selected locations and are definitely easier to stomach than their original sized. There - gorgeously yello...

Mention Japanese cheese tart and the snaking queues come to mind - and I am glad to highlight the queues have not waned locally which makes this one of the more lasting food fads to date. Tam jiak me wanted to eat the highly coveted tart but not have to queue and opportunities arose in my overseas trips - Hoorah. Such is the joy of spotting this open concept kitchen from afar, BAKE without a queue and trays and trays of the golden babies. Fresh batches out of the oven every few minutes and it is almost impossible to have one sitting for longer than 10 minutes even - turns out they are as hot as hotcakes and sales are very brisk still, except no ridiculous snaking queues. Marginally cheaper prices in Bangkok. I had my fill of starring at them first before gingerly approaching the counter to make my virgin order of these BAKE Cheese Tarts. So the strict rule is, orders of six gets a proper nice box otherwise they are sold in paper bags and taped nicely with a sticker. And I was probably...

Flor Patisserie amongst the three that Chef Yamashita opened has the most number of franchises - 3 infact on top of the mothership at Duxton. Duxton Hill, Takashimaya, Funan IT Mall and Siglap. For the easterners, this is a breath of fresh air since the concentration of Japanese confectioneries is lower in that part of Singapore. Chocolate Noir ($8.30) Chocolate Millefeuille using 70% single origin Dark Chocolate This stood out for its richness and indulgent dark chocolate. I like the sponge best in this. It seems to have been removed from the menu though, a great pity! Blue Donut ($7.40) Butterfly Pea Mousse infused with honey, vanilla mousse, sponge I love this floral mousse number that was mild, light and very floral. Not to mention, so pretty to look at! Black Sesame ($12.30) Infused richly with black sesame, this chiffon cake was denser than usual and packed with enough black sesame to render it a cake version of black sesame paste.  Cheese Tarts ($3.80) There was a range of fl...