Saturday, May 02, 2015

Flor Patisserie @ Ngee Ann City, Singapore


Patisserie cake business has recently been rather popular in Singapore. There are quite a number of patisserie cafes and outlets around Singapore in the past couple of years, which have won people's hearts in Singapore. They are Pâtisserie Glacé,
Studio and Dulcet, and many others. Flor Patisserie was selected today to try out their cakes. 

For presentation, Pâtisserie Glacé did the better job amongst the three. I usually order takeaways and by the time I reached home, the cakes are still intact and in perfect condition. As for Studio and Dulcet and Flor Patisserie, they moved out of the cake board and/or "squashed" with other cakes. 

Anzu Cake (above photo) was an oval cake with soft apricot jam bavarois and almond dacquoise with a grand marnier-soaked (an orange-flavoured liqueur) in the centre. Priced at SGD9.80, the dessert cake comprises layers of almond and hazelnut meringue and whipped cream or buttercream. I find the cake palatable - acceptable to the palate. (Food rating: 2.5/5)

Strawberry Souffle was a slow-baked Cheese Souffle covered in fresh cream and crumb with crushed almond butter biscuits. It is then topped with fresh strawberry halves. Priced at SGD7.30, the souffle was very soft, however the strawberry halves were a little sour. Nevertheless, it was quite a nice cake but not something to rave about. (Food rating: 2.5/5)

Blue Donut was made of butterfly pea mousse infused with honey, made with Authentic Malacca imported Butterfly Pea flower hand extract to make that beautiful blue colour. Priced at SGD7.40, the centre of the donut contained thickened yogurt sprinkled with crushed pistachios for that added crunch. Though I liked the colours of the donut, I find the dessert cake a little ordinary in taste. I expected it to be better. (Food rating: 2.5/5)

Napoleon, priced at SGD7.50, is presented in a boat-like structure to facilitate eating. The dessert comprises two pieces of standing millefeuille (an inhouse made puff pastry), sponge, and silky pastry cream. It is then topped with ribbons of  was their inhouse made puff pastry, sponge, and silky pastry cream, finished off with beautiful ribbons of whipped cream and fresh strawberry. I liked the millefeuille which was crispy and sweet. The cake was enjoyable. (Food rating: 3/5)

Waguri Millefeuille, priced at SGD7.40, is presented with light sponge cakes, topped with crispy millefeuille and finally chestnut cream. The sponge cakes was soft and the chestnut cream delicious. (Food rating: 2.5/5)



Flor Patisserie  ijustwantfood Critics’ Pick  ★★
Takashimaya Shopping Centre, Basement 2, Food Mall, 391 Orchard Road, Ngee Ann City, Singapore 238873
Atmosphere A little kiosk located in the Basement Food Mall. 
Sound -
Recommended Dishes -
Price $ (Affordable)
Open -
Reservations No reservations allowed
What the Stars Mean Ratings range from zero to four stars. Zero is poor, fair or satisfactory. One star, good. Two stars, very good. Three stars, excellent. Four stars, extraordinary.

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