Sift Dessert Bar (已結業)

Sift-Cupcake Red-Velvet🍰又系嘢食篇,只因我比较为食的月巴女生😗!我隔离𠮶个系女生比较肚饿所以食左几口不知道大家对cupcake有冇兴趣呢又可能1听到cupcake而几只字就会旦开好似我男朋友咁 因为cupcake同甜而个字太有关系 所以1听到都会觉得5好食 本人都不太爱食Cupcake的徐了Chocolate Chips Cupcake个壳 姐系个顶😂因为食到去入面觉得好粉 5想食就好似食虾饺我永远都只系食个皮旧虾饺肉就俾左也麻食😂5知点解讲讲下就讲咗第二啲嘢离开咗个正题 5好意思😂因为我词语比较穷要解释长啲先至明白到 好啦讲返正题😙🍰因为自从有个客买咗sift的cupcake比我们食我就对佢非常有好感 太好食 又不是太甜但如果你觉得Red-Velvent甜 你可以食佢有一只都系同Red-Velvent1样样 但面粉系不同的系你一啲对面粉过敏嘅人食🤔5知也拒系咁讲𠮶只就冇咁甜谭口味啲 如果你连佢依只都觉得甜你就当我咩都冇讲过😂😅但系如果你食到甜你可以食下其他 因为其他我都觉得比较甜 同学只系钟情呢一只味道😂Red-Velvent佢上面啲好似Cream既嘢系带有芝士嘅味道 下面就系Raspberry味既Cupcake3个字🖖🏻好味道 同埋都只系＄28元1个食咗佢咁耐都只系加左＄3元 系铜锣湾旺角求其买1个仲要有款式都唔平 所以我觉得抵食到爆呢😳去人哋屋企唔想买水果或者两手空空可买sift1的都5失礼 CWB希慎同中环太子大厦都有得买 但要早少少因为好食𠮶啲四点前都会卖晒😮同埋我好奇怪的如果甜品𠮶一样野系好食就只会净系识𠮶个 次次都会一样就好聪嫂次次都系水蜜桃仙子😂 继续阅读

Valentine's Day is the one day of the year that I avoid booking at a fancy restaurant like the plague! I'm not sure what you think, but in my experience, it's the one day of the year where there is so much pressure on a restaurant to get it right, and people's expectations are way too high. You have desperate couples looking for that perfect meal to celebrate their (sometimes) perfect relationships. I also really don't love the set menu options filled with crap that I'd normally not love to eat, all shaped like love hearts - blergh!So we grabbed a quick pizza for Valentines day!But this post isn't about pizza or even Valentines day, although I will admit, that it's a funny coincidence that we hit up a specialist dessert bar on that one day of the year where there is a special connection with desserts!We were walking home from our cheep and cheerful pizza dinner, when we decided that we wanted some dessert to finish off the evening. Now, I love the pizzas at Pizza Express (see post here), but their desserts leave a lot to be desired. So, it was onto my trusty Open Rice iPhone app to see where the closest dessert bar was to our SoHo location. As luck would have it, we were only 150 meters away from Sift, and so began our decent into a sugary induced coma!In true Hong Kong fashion, there's a great story behind Sift, which began when a 4 year old Jennifer Cheung discovered a passion for desserts. Born in Hong Kong, but schooled in the United States, Jennifer took a detour through Harvard Business School and a stint as an Investment Banker before she realised that working 100+ hour weeks for someone else was unfulfilling. Correcting the course of her life, Jennifer spend an eye opening six months studying at New York City's Institute of Culinary Education. It would be the start of a journey that would see Jennifer completing an internship at Thomas Keller's world renowned Per Se, before moving back to her native Hong Kong to build her own culinary empire.Described as a truly modern patisserie, Jennifer is driven by a passion to bring the most refined gourmet cupcakes, French pastries, macarons and cookies to her ever growing base of dedicated followers. With skills honed as Per Se, Sift uses only the best ingredients imported from France and other exotic locations to produce sweets par excellence.Sitting down in Jennifer's original Graham street Sift, we had a quick look over the menu, which changes regularly, and decided on a series of sweets that led me to making a comment on Facebook "No More Food, please!" - a statement that's almost unbelievable in hindsight My decent into sugary madness commenced with a Valrhona hot chocolate (served with a toasted marshmallow), that had that slightly bitter taste the only the best chocolate in the world can produce. The hot chocolate was sweet, oh-so-very-sweet too, but that little streak of bitterness helped keep the drink in balance. The girls opening choice of a dessert muscat was probably much safer, given the sweet assault to follow, but the incredibly generous serving of muscat (it went to the brim of the glass) was also very sweet!My choice of the Chocolate Strawberry Pavlova sounded intriguing, as an Aussie schooled in the ways of the pavlova, I was interested to see the interpretation of a native Hong Konger. The chocolate meringue was nicely toasted and had a crispy outer and a gooey centre, which was just about ready to collapse under the weight of the whipped cream and freshly sliced strawberries. In fact, it only took one spoonful for the meringue to collapse. The strong chocolate flavour needed the whipped cream and fresh strawberries to balance out the flavours, but I loved the combination, one that I'd never had before. But boy, was it sweet. I felt the sugar coma coming on before I'd even finished.The girl decided that Lemon Meringue Tart made with super crumbly Pâte bruise (short pastry), almond cream and aerial lemon lime curd with zest. Topping off the beautifully prepared and dainty tart was the requisite gold leaf that's so ubiquitous throughout Hong Kong. The bite of the lime curd was offset from the sweetness of the almond cream and the buttery goodness of the Pâte bruise. It wasn't huge, but what it laced in size, it made up for with presentation and pure indulgent delight.On a normal night, that would have been the end of it, but it was still Valentines day, so Sift had a special little treat for the diners on that auspicious day. We were given a little treat of a heart shaped raspberry macaron and a itsy-bitsy little red velvet cup cake. Now, did I mention that Sift is recognised as having the best cupcakes in all of Hong Kong? No? mmm, not sure how I missed that little fact, but according to the girl, it was a total knockout, so much so that she ordered another cupcake straight away, this one was a banana with chocolate. The moist and full flavoured cupcake was topped with buttery icing sugar, the combination of banana and chocolate working beautifully well together.My raspberry macaron was too big for a single bite, so it took me a couple of mouthfuls to devour the treat that had fresh raspberries in-between the perfectly formed meringue casing. It was about this time that the trio of chocolate pavlova, macaron and valrhona hot chocolate hit me and I felt like I needed a lie down. I was so overloaded with sugar that I couldn't even finish off my delicious hot chocolate!At the time, I couldn't have fit another bite in, but upon reflection, I've been able to recount how much I enjoyed our sojourn to Sift on our way home. The girl was so enamoured with her cup cakes that she's done nothing but think about her next trip to Sift to devour one of the many flavours on offer (I think she really wants a Red Velvet again!) Luckily, we won't have far to travel, Jennifer Cheung's Sift is now in six different locations spread through out Hong Kong, including one on Wan Chai, where we are about to move!I'm not sure I'd recommend waiting until Valentine's Day to check out Sift, especially if you've not been before. If you're a fan of French patisserie, cupcakes, chocolate and all things sweet, then you need to get in and check this place out, stat!@FoodMeUpScottyMy Valrhona hot chocolate with toasted marshmallow was superb - but so huge!Not a traditional pavlova but was delicious nonethelessA couple of Valentine's Day treatsThis sweet muscat was huge and the girl tells me, quite tastySift in SoHo is not huge and it was pretty quiet while we visited - couples drifted in and out The cupcakes at Sift are something to behold! 继续阅读

Happy Friday 又是放假的时候了！要买D甜食慰寂下自己。是曰选了red velvet cake 同芝麻cupcake. 即使只买两个，但小盒子精美 Red velvet cupcake: 入口非常湿润同轻盈！ 面层cream cheese 酸酸地又有柠檬香，配松软带可可味的旦糕底，非常美味！真系好想食多个！系食过众多red velvet cake 之中最好！ 芝麻cupcake: 芝麻cream 好幼滑好香芝麻味！ 旦糕香甜松软,相比red velvet ,这芝麻旦糕底无咁moist. 但是味道同旦糕松化度都比twelve cupcake 更出色, 令我对cupcake 完全改观！ 推介！ 继续阅读

周末和好友在中环吃完brunch以后，想找个甜点小店继续聊天，想到了这家很久没来的Sift, 突然有点想念他们的甜点！我们去的是嘉咸街那家，下午三点只有一半座位坐满。拿了个靠窗边的桌子坐下，点了我最爱的巧克力蛋糕和Eclair,饮品则点了绿茶。我觉得除了万豪酒店蛋糕店里的巧克力蛋糕外，我最喜欢就是这家Sift的了。他们家的巧克力蛋糕外层是很滑很有口感的像结实版的chocolate mousse.可能用黑巧克力比较多，不会很甜但是保留了巧克力的香味。蛋糕最里面是有点像饼干碎的内馅，有点hazelnut的味道像在吃Kinder Bueno. 配上绿茶，搭配度就100%！ 另外这个Eclair我第一次点，味道很特别！外型像一个中式炮竹，研究了一下才知道怎么打开（笑）。泡芙上面是柚子酱，酱上面放了爆炸糖，吃在口里糖在舌头上跳动哈哈口感特别！泡芙的甜味和柚子的酸味综合在一起不会觉得吃完很heavy! 吃甜食心情变得很好哈哈！ 继续阅读

周末简评一则：今周参加中环一童装活动时，除了店内娇俏可人的小甜姐儿令人融化，店外亦摆著同场Sift Dessert Bar的不同款甜点，吸引之极！虽然晚上还有丰盛火锅局，临尾也忍不住取了两小件来吃：印象中第一次吃双色拿破仑，造型又够小巧实在可爱，但酥皮可以再脆些，绝对会更喜欢前方的迷你焦糖苹果批，果香甜蜜又带脆口，无论你是焦糖迷或苹果批迷，都一定会爱上！在附近上班的甜魔可以留意后者了～ 继续阅读