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2010-06-13
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Desserts in this shop are sold around the $30 - 34 range, some carry as much as 3 items on the same plate. A bargain. Compare it to some other dessert shops located in much more populated areas with higher rental, or the much classier Dessert Bars - such as Riquiqui which charged $200 for 3 courses and an additional $100 for an extra middle course, this shop in Sai Wan is honestly not bad for what it aims to become! The Dessert Lady Chef here was trained under her tenure at BACI under the sup
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TIRAMISU -
This Tiramisu is made from around mostly Mascarpone Cheese (80%+), rather than the cheaper whipped cream or sabayon which makes up the rest of a tiramisu in many places. It therefore has a goodish creamy cheese taste. The inclusion of rum in the recipe was ok-good, it was quite alchoholic too, but it could do with more coffee espresso taste or other non-rum, too sweetened alcoholic taste. The texture was slightly too melty in the end - it started as watery eveh before I started spooning in. The presentation seemed amateurish too. Its slightly similar to the Tiramisu I had in Manchester United Bar in fact, as its dished out as a semi-spherical ball just minus the chocolate powdered checker flag pattern! Not bad overall. Room for improvement!
HOKKAIDO MILK SOUFFLE -
This is made using the quite famous MEG MILK from Hokkaido, presumably one of the best milks available from Japan despite being pasteurised. I am yet to ascertain whether its a Little Meg version or from a Big Meg. Anyway when this arrived, at first I was astonished as to how it resembles more of a Baked Alaska than a typical French Souffle, since it had some burnt angular edges. It also had more of a denser texture than I'd have imagined. This was also quite big overall!
After my initial shock, I finally recalled that normal souffles are usually made from Egg-whites rather than Milk. So in a sense, this version is a novelty - despite it resembling more of a 太平館 version in its denser texture, for what it is in the end, I did enjoy it as it had a strongish milk taste. I sincerely believe mine one seemed slightly overly Baked-Alaskan like in its crisp & crusty burnt external texture, but disregarding the namesake, I must admit I enjoyed this in the end, when measure against nothing I could associate this with of previous experiences....
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A PRETTY GOOD QUALITY DESSERT HOUSE OVERALL, BETTER THAN MANY OTHER PLACES OPENED BY SO-CALLED ARTISTS WHO HAS NO CLUES ON WHAT REALLY MAKES A HEARTY AND TRUE DESSERT. IT IS VERY AFFORDABLE VERSUS THE PRICE TOO, AND IF THEY COULD 'IMPROVE OVER TIME OF ITS RECIPES' AND WERE EVEN LOCATED IN A MORE CONVENIENTLY ACCESSIBLE LOCATIONS, I COULD SERIOUSLY IMAGINE IT TO BECOME A REAL WINNER 1 DAY IN THE FUTURE.
张贴
