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. In celebration of food and dining experiences . |
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Exploring and discovering new restaurants Dining and chilling out with my loved ones Baking and cooking over the weekends Sharing my love for food with others
Vanilla bean pods (one can never have enough) Valrhona Cocoa powder Valrhona chocolate Macarons from Laduree and Pierre Herme Madelines mold Pretty cake stands (I only have one and only one) YUZU from Japan! (They taste great in almost anything) A food tour to Italy and France Opportunity to study at Le Cordon Bleu |
Wednesday, June 13, 2007 Japan Trip- Desserts and sweets Toraya, Ginza Tea room We went to try the traditional Japanese desserts at Toraya, one of the oldest makers of traditional confectionery in Japan. Toraya also supplies coonfectionery to the Imperial Family in the 16th century till present day. Toraya believes in the art of wagashi- to indulge the consumer in all 5 senses (apprearance, taste, texture, scent and sound). Sound meaning the lyrical Japanese names given to the wagashi. We were given roasted grains/barley cold tea=- a drink that I found the taste a little weird. I felt that roasted grains were more acceptable as food rather than drink.  the roasted grains tea The dessert that J and I shared cause we were too full. Or rather we wanted to save our stomachs for other food. My sis ordered this dessert- a jellied like cold noodles that is supposed to be dipped in the brown sugar syrup. Something that I can't really appreciate though J says that it's a refreshing dessert to eat during summer.*** Pierre Herme, Tokyo We were determined to get a taste of Pierre Herme's creations so we headed to the Pierre Herme boutique in Tokyo located at Isetan Shinjuku basement. Pierre Herme has been called the "Picasso of Pastry" and he first opened his shop in Tokyo before moving back to Paris.  Everything in the shop seems to scream "eat me!". Just that we are not so rich to do so.  Plaisir Sucre ( Love the chocolate ganache, milk choclate with praline and the hazelnut dacquoise..oohhh just wonderful)  Chocolat macaron- It was devilishly delicious. Totally rich with chocolate and really chewy. I love the more subtle flavour of the vanille one though. I wished that I have bought some too! *** L'atelier De Joel Robuchon, Tokyo We were too full from our katsu lunch but we went in to buy 3 brioche anyway just to eat on our plane ride back. It is the best brioche I've eaten to date. The richness of the butter that melts on your tongue and the fluffy and tender center. Simply bewitching.   Brioche *** Sadaharu Aoki- the branch at Midtown Roppongi I was reading about this Parisian, Japanese pastry chef, Sadaharu Aoki before going to Japan and I'm dying to try his mille feuilles and eclairs. So we stopped by the salon at Roppongi before flying back.   the bakery that looked and smelled heavenly Dessert Platter that I ordered. Sy ordered one too. the desserts that stood out for me were the matcha opera cake with its intense matcha that complements the bittersweet chocolate, the vanilla mille feuille and the cassies with chocolate cake below.  Napoleon Cake-Cassies with Chocolate This was my favourite from those that I've tried. The intense citrus flavour oozed out from the cassies and the chocolate cake and pistachios just went perfectly well with it.  My sister ordered the chocolat praline. It was really, really good. She gobbled down the macaron so we didn't know what flavoured it was. Looks like rose to me though.
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