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2009-02-13
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Cows have 4 stomachs, or at least 4 main parts of a stomach. Human being, I believe, have two stomachs as well -- one stomach that digests food, and the other that digest desserts. There is always room for desserts. Be it Chinese slow-cooked sweet soups or icecream or puddings, sweets making the way into an already full person will still be as fulfilling as if the person has never been full in the first place. Do you ever feel that way?The group of us arrived at Copacabana only to realize that t
The group of us arrived at Copacabana only to realize that the bigger store was full. The staff directed us across the street to this smaller joint, where the door swings open and bangs against the wall every time, as we could feel the shakes on the floor and tables and chairs like a mini-earthquake. The waitress was slightly overwhelmed by our arrival. She arranged the tables for us but forgot all about ordering. We fiddled with the menu hoping she would pay us attention. Hiding at the end of the shop, she didn't even flinch even if we tried our best to get her attention. And when we finally ordered, she promptly wrote down everything and disappeared into the kitchen.
Conversations flowed along our tables, as we discussed the possibilities of good desserts in the area. In less than the anticipated 15 minutes, the onslaught of sweets arrived to wow us. CHOCOLATE PUDDING WITH CHOCOLATE SAUCE is the typical Molten Chocolate Cake. Appropriately considered a pudding, the thick molten filling slowly oozed out from a slight crack with the spoon, but the set chocolate cake part was equally moist and soft and ever so light in texture. The taste of chocolate was rich, almost too guilty to enjoy it at all. GINGER VANILLA SOUFFLE was another surprise -- textbook texture of fluffiness inside medium sized ramekins. On the first bite I could only taste its egginess under the foil of vanilla aroma. The ginger component, I realized, was in the sauce, rich and buttery infused with fresh ginger and an extra spike from the dried powdered ginger as well. Drizzling the sauce into each spoonful of souffle you'll realize the unseemly yet perfect harmony of ginger and vanilla in this dessert. APPLE TART A LA MODE took me slightly off guard, in a good way. Presented in a way between a French Tarte Tatin and an apple galette, thin slices of cinnamon-spiced apple fanned out over thin piece of flaky buttery pastry. The entire tart was sweet enough, with the slightest of tang in the apple slices. The pastry round had a crisp quality to it as well.
LEMON PIE was more like a tarte au citron, but not as smooth in the filling. The filling had a strong whiff of lemon zest from afar, the texture was slightly firmer than softly set custardy filling I had before. The tartness from lemon was quite strong, but for a lemon-lover like myself I wouldn't mind the slightest. CREME BRULEE was not served in shallow plates, instead, more like a flan inverted onto a plate, with a round of fruit jelly seemingly there to cleanse the palate between bites. The jelly was refreshing enough, but the creme brulee itself lacked a velvety smoothness to it, if somewhat too eggy and too firm in the texture. ITALIAN RUM PANNA COTTA also suffered from firm textures. It could barely be considered "softly set", and the taste of rum was rather potent. The fresh fruits surrounding it though were perfect accompanyment that help offsetting the creamy dessert. The only disappointment of the night was an ORANGE LIQUEUR VANILLA SOUFFLE. The souffle part was alright, and we all couldn't agree more that the dessert could benefit if the liqueur was in the souffle rather than so potently strong, almost pungent in the sauce. The alcohol masked up everything else. That, was our only disappointment.
The service at Copacabana was satisfactory and desserts were made with delicate hands who know what they're doing. Simple desserts like their LEMON PIE and CHOCOLATE PUDDING were stand-out favorite for me. I can see myself coming back next time to try this CAT CAKE (apparently has nothing to do with cats, but is a very rich chocolate torte). At this point we couldn't have any more desserts, even our "dessert stomach" was filled up. We were not only full on the sensory front, the desserts have also fed the inner desires for desserts...late at night!
张贴
