Flor Patisserie By Chef Yamashita

Been wanting to try out this place after hearing so much about it from my friends, i finally got a chance to try out today!

Not really hard to find the place and ample parking space, just that the sitting capacity is probably less then 20.

Entering the shop greeted by the eye catching blue wall and the ever so friendly Japanese staff. Then my attention was immediately diverted to....

O.M.G...

As a chef, we are an Artist which creates edible art that excites not only visual but smell, taste and texture(feel). Although the pastries are very traditional ones; Choux, Mont Blanc, MilleFeuille, Opera, Napoleon, etc... , the presentation is far from traditional. Looks simple and pleasing to the eye, vibrant and nice colour contrast using fresh fruits. Some might call it old fashion with the use of paper cups and garnishing with common fruits but i would love to term it as down to earth and practical way of enhancing the cakes.

The Mont Blanc is the first i picked as this is one of my favourite classic cakes. The Mont Blanc here is very different from the one u see elsewhere like canele. The base is a sponge that is very soft and light in texture. Top with chantilly and light chestnut cream. First bite was pretty disappointing as the flavour was prehaps too light almost can't taste the chestnut with the chantilly around. Later then i discover a mildly sweet chestnut hidden within the chantilly which somehow completes the whole picture and make this one of my favourite must eat cake! The soft japanese chestnut is just mildly sweet and somehow more buttery then nutty as compared to the usual chestnut. I love how it was used to elevate the flavour of the chestnut in this cake as a whole... By the way, i love the golden foil that the cake was came in, it looked elegant yet eye catching. (9.9/10)

Original Price: $6.30
High tea price:$9 (includes a beverage)

The second one i picked was Napoleon. This was recommended by many of my friends thus its a must try. After trying i immediately realize why is it so highly recommended... The crispy puff pastry, mild sweeten chantilly, fresh strawberry, soft sponge... There is no loophole in this cake. Every component was perfect, the winning combination. A little messy to eat but trust me, I almost wanted to lick clean the plastic underliner LOL! The flavour profile was perfect, it has just the right amount of sugar level from the chantilly and acidity from the fresh strawberry. Nice crispy texture from the puff pastry and the soft sponge that brings every bit together. First time ever i must give a dish the Perfect 10. (10/10)

Original Price: $6.20
High tea price:$9 (includes a beverage)

Lastly, picked a heavier cake, the Cacao Royal. This is a pretty dense cake almost like flourless chocolate cake. The chocolate sponge is really dense and chocolaty, the chocolate ganache is really chocolaty and the chocolate glaze is really chocolaty. A little too heavy for me as i'm the type who prefer simple and clean flavours. Nonetheless this is a very solid chocolate that reminds me of sacher torte i had in school every month during birthday blowout. If you are a chocolate lover, you will be able to appreciate this cake better then i do. (8/10) Just personal preference of lighter cakes.

Price: $6.00

I didn't know about the high tea set with beverage until i saw the bill. The staff automatically group the more expensive cake into the high tea set. You might say its just a few cents or dollars cheaper but this shows so much about their service attitude and sincerity towards the customers. Service is really friendly and they are observant to top up water for out tea when we are about to finish.


After eating the slurpinglicious cakes, i decided to leave my footprint on the wall :) and i know my Chinese character handwriting sucks, people in my workplace commented on that before hahaha...

And not forgetting to take a photo with the Master who creates all these beautiful and delicious cakes!

YUMMY!

Service: Warm and friendly, feels at home.

Value: <$10 (worth every single cent)

Flor Patisserie by Chef Yamashita
2 Duxton Hill
#01-01
Singapore 089588
Tel: 6223 8628

Operating hours:
11am to 7pm (Mon to Sat)
11am to 6pm (Sun)

Website:
http://www.cakeflor.com.sg/index.html

How to make Panna Cotta with Grappa

Well i heard of many panna cotta recipe around but so far i like the one i made in school the best :)

This is the version i made in school.


Ingredients:

250g Cream
40g Sugar
1 piece Gelatin Sheet
1/2 Vanilla pod split length wise
2-3 tbsp Grappa

Method:

- Soak the gelatin sheet in ice water to soften it
- Take half of the cream, bring it up to about 70degC melt the sugar add in vanilla pod and gelatin sheet.
-after the gelatin sheet is completely melted, add in rest of the cream and grappa then strain it.
- Pour into serving dish and put it into the chiller and let it set.

Meanwhile you could prepare some topping to go along. Chocolate sauce or a fresh berry compote/coulis would be great.

Enjoy, Bon Appetit

How to make Congee, A New Discovery!

Update from this post: http://triathlonchef.blogspot.com/2010/05/congee-simple-and-declious.html

Alright, after months of congee making, i realize some way to make a nice and smooth congee more efficiently.

Refer to the previous post on insight on congee making and then continue on this post for simple step by step instruction.


All begins with soaking the rice overnight. Put rice into a container, pour oil into the rice, stir around a bit making sure the rice is well coated with oil, add water to rice, water level should be 2 time the amount of rice.
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1) Boil water b4 adding in the rice. This will minimize sticking to the bottom of the pot.
2) By the time the rice is added in the water level should be taken as 100%
3) Use a mixture of Jasmin rice and Glutinous rice ratio 50:1 . Rice to water ratio 1:12.
4) Reduce the liquid to about 80%. By this time the rice should start to split.
5) Using a whisk, whisk non stop for 5 min until all grains are broken. This is important as it will break up the grains and make a super smooth congee. Once water is added like in step 7 and this step is skipped, it is very hard to get back the smooth and silky consistency. Not impossible but take more time and more whisking...
6) once the water level reach about 65-70% whisk again for 5 min. Keep whisking will prevent the congee from sticking onto the bottom of the pot.
7) add in liquid to make the water level 100% again. This will ensure all grain absorb every single ounce of liquid it can hold.
8) keep whisking every few min or so until the water level reach 80% and you are done.

This is just a general guide. When i state that "water level reach 80% and you are done" it might not apply to everyone. The season the rice was harvest, the region the rice was grown, the time the rice was kept (age of rice), all will have impact on congee making. That is why knowing the consistency you are looking for is essential.