The moment I stepped into this chic patisserie, I can feel the vibe of Paris. It has a black and white vertical stripes theme that is minimalistic and classy, and the decorations and cake couturier's works of beauty impart an European feel onto the place.
Things look further up when one of the bosses greeted me with zest. He went on to give a detailed introduction of the cakes. It is obvious that the cakes are made with dedicated ideals in mind, not compromising on quality in favour of profits. Such patisseries always get me excited about trying out their creations because there is potential of surprising me with their innovations and delighting me with the perfect harmonization of the best ingredients.
Moulin Rouge is the lightest in terms of taste, but it is no lightweight when it comes to getting the attention of dessert lovers. Despite the reduced sugar, plus the fact that raw sugar is not as sweet, this cake actually tastes blissfully sweet. I guess this is due to the quality and the combination of the ingredients bringing out the inherent sweetness. Like how the freshest seafood is so packed with flavours, in spite of not adding any seasoning. Well, you get the idea. Moving on back to Moulin Rouge, the initial bite invokes mental images of spring: flowers of different kinds blooming. Like the flowers that are pleasing to the eye and whose mild floral aroma filled the air, this cake embodies multiple subtle flavours, from the nutty taste of the walnut parfait to the nuanced charred flavour. The intensity gets cranked up when it is eaten with the almond flakes—they are not merely for decoration. I absolutely love this pairing since the almond adds an interesting crunchy quality to the bite and accentuates the flavour of the caramel, rendering this cake to be truely Moulin Rouge, like its namesake. The short pastry at the bottom, which is moist and crumbly, plus a millimetre thin sponge above it, add variation to the overall texture so that it is not about mousse only.
The Coco Citron may sounds heavy in terms of taste, given that it is consisted of lemon curb and coconut, the two components well-known to have strong flavours. So I was surprised to find out that it is light and refreshing—namely due to the airy coconut mousse. The two main ingredients are mild in taste and actually coexist in unison to create an unique and pretty exciting taste. The sugar crystals are delights to sink my teeth into because they are really crunchy and have the exact right level of sweetness: not overwhelmingly cloying.
The chocolate cake made with single origin cocoa from San Domingue, aptly named after the island, is very intense in taste. The smooth rum encased in the chocolate jewel box is potent and has a light sweetness, going perfectly with the fresh chocolate mousse. When someone says that dark chocolate is bitter, I always go, "Nope, that is not the case with premium chocolate." Like the best chocolates, San Domingue's ones only has a trace of bitterness to give the extra dimension to the overall taste, they are actually sweet, exceedingly smooth and full of the aroma of roasted chocolates. When I knew that there is no sugar added to the chocolate, I really wondered if I had heard it wrongly. The chocolate mousse tastes sweet, no doubt about it, so it is amazing that the cocoa itself has such inherent sweetness. I would have loved this cake to the bits if not for the banana in it. Since I have never like to eat banana in any form other than its original one. The acidity of the banana in San Domingue has been toned down a lot, which is all good, but it is not enough to switch me to the banana-in-desserts camp. Still, I will order this cake again because of the sublime combination of quality chocolate and rum.
Even the teas are made with fine, quality ingredients. I love the floral aroma of the rose from Paris, laced with traces of the sweet smell of vanilla from Magadascar.
Price wise, the cakes are not cheap though they are definitely worth it. Desserts in high-end restaurants are of the same price range anyway, and the quality is comparable. The service is just as good and friendlier than some well-known establishments.
I absolutely love to go back again.
Update: And I did! Check out my post on the savoury dishes of this restaurant, and Castile, a Spring 2017 cake.
Update: And I did! Check out my post on the savoury dishes of this restaurant, and Castile, a Spring 2017 cake.
My Thoughts: Amazing!
Nearest car park: URA's open air car park along Teo Hong Road and Bukit Pasoh. Prepare lots of coupons.
Nearest MRT: Outram Park
27 Teo Hong Road
Singapore
Contact No: 62213969
