. The Tasting Palette .

Sam and I were really excited to try out Chef Pang's dessert restaurant-Macaron. We have been talking about heading there for our birthday celebrations for about a month now. One day before heading there, I was actually in great anticipation. I just couldn't wait for the macarons galore.

Macaron restaurant is situated beside its better known sister patisserie, Canele along Robertson Quay. Its a rather small restaurant that is simply furnished. The service staff were really friendly. Will explain more later.

I skipped lunch so that I could eat my fill at the high-tea buffet. The high tea buffet consisted of an appetiser, a main course, 4 types of macaron entremet, endless supply of macarons and 2 scoops of sorbet/ice cream.

For the appetiser, I felt like having the soup just because it is porcini. Sam went for the salad with crabmeat. The soup was really lovely which took me by surprise because I didn't expect much from a dessert restaurant. The portion was small but just right to whet my appetite for the courses to come.

Lovely porcini mushroom soup

Sam's salad

For the mains, I ordered the pan-fried duck breast that was served with chocolate orange sauce, hazelnuts and tiny cubed sauteed pears. The duck was slightly overcooked which made it a little too tough. However, the flavours were right and the chocolate orange sauce did complement it. Also loved the cubed sauteed pears that gave the dish an interesting twist.

Sam ordered the mentaiko pasta. I actually like mentaiko pasta but having eaten pasta for lunch just the day before, I decided to opt for something different. Her pasta looks good but it seems rather queer to me that it is served with ikura (salmon roe) rather than the spicy cod roe.

Pan-fried duck with chocolate orange sauce

Mentaiko pasta

After our first two dishes, we were waiting for the highlight of our meal- the Macarons. We started snapping shots of these colorful gems the moment they reached our table. We decided to share all the macarons so that we can try all the flavours. We had their signature collection- Passion chocolat, Bergamot,Guanaja, Framboise etc as well as their seasonal collection that included Marron Glace, Citron Vert,Sesame etc.

MACARONS!!

My favourites were the caramel sel(salty caramel), sesame (almond macaron with sesame cream) , Fellitine (milk Chocolate and hazelnut feullutine), Matcha (Green tea macaron with green tea cream) and the Citron Vert (almond macaron with green lime cream).

Caramel Sel was a unique blend. A little of the saltiness to go along with the richness, creamy and sweet caramel. Love its stickiness too.

Sesame. Well, what can I say. My love for sesame translates to anything to do with seeds (whether it is black/white).

Fellitine. Rich chocolatey taste reminiscent of the chocolate ganache macaron from Pierre Herme which I miss greatly.

Matcha. Really a good mix really and love the creamy taste of tea in the macaron.

Citron Vert. Was pretty surprised by this one because all my favourite macarons are mostly "Creamy" flavoured. However, the zesty and tangy taste of lime was a sure winner together with the almond outer cover.

The weirdest flavour goes to Noisettine Truffle- Hazelnut macaron with truffle cream and roasted hazelnut. Honestly, I still feel that truffles should stay with savoury food. This reminded me of the truffle ice cream I had at La Strada that I didn't quite take too.

In any case, I was extremely full after eating about 7 macarons. We were too bloated to have anymore and we were supposed to have 4 Entremets which are their selected flavours- Fraisier, Caramel Cafe, Passion Chocolat and the Le Royal. The very kind waiter allowed us to take away these four (just because we were really sweet girls and because it's the second last day of this seasonal high tea set.)

We ended the meal on a sweeter note with two scoops of sorbet ice cream.Boy, the chocolate was fantastic and the citrus banana sorbet was surprisingly good too (even though it sounds like a weird blend).

The two of us were on a macaron-high after the meal though I think I won't be craving for marcarons anytime soon.

Playing the stacking game to ease the bloated feeling

The Entremets that I took home to share with my family- The Frasier (Strawberry macaron with mascarpone cream and fresh strawberries) and The Caramel Cafe (Milk chocolate coffee chantilly, salty caramel, hazelnut feullitine

Delicious sorbet

. My Tasting Palette .
. In celebration of food and dining experiences .
Contributors Po simin D for decadence Saturday night out and Paris treats Of last weekend's baking Of lunch and fun in the kitchen Chasing the blues away with lunch at Jaan Sunday lunch at Brussel Sprouts Birthday celebration at Gunther's Sunday evening baking Lunch at Borgo Dinner at Wakashachiya Curry Udon Interests Indulging myself in food porn (online or food magazines) 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 Wishlist Desserts by Pierre Herme- Written by Dorie Greenspan 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	Saturday, October 27, 2007 Macarons overload Sam and I were really excited to try out Chef Pang's dessert restaurant-Macaron. We have been talking about heading there for our birthday celebrations for about a month now. One day before heading there, I was actually in great anticipation. I just couldn't wait for the macarons galore. Macaron restaurant is situated beside its better known sister patisserie, Canele along Robertson Quay. Its a rather small restaurant that is simply furnished. The service staff were really friendly. Will explain more later. I skipped lunch so that I could eat my fill at the high-tea buffet. The high tea buffet consisted of an appetiser, a main course, 4 types of macaron entremet, endless supply of macarons and 2 scoops of sorbet/ice cream. For the appetiser, I felt like having the soup just because it is porcini. Sam went for the salad with crabmeat. The soup was really lovely which took me by surprise because I didn't expect much from a dessert restaurant. The portion was small but just right to whet my appetite for the courses to come. Lovely porcini mushroom soup Sam's salad For the mains, I ordered the pan-fried duck breast that was served with chocolate orange sauce, hazelnuts and tiny cubed sauteed pears. The duck was slightly overcooked which made it a little too tough. However, the flavours were right and the chocolate orange sauce did complement it. Also loved the cubed sauteed pears that gave the dish an interesting twist. Sam ordered the mentaiko pasta. I actually like mentaiko pasta but having eaten pasta for lunch just the day before, I decided to opt for something different. Her pasta looks good but it seems rather queer to me that it is served with ikura (salmon roe) rather than the spicy cod roe. Pan-fried duck with chocolate orange sauce Mentaiko pasta After our first two dishes, we were waiting for the highlight of our meal- the Macarons. We started snapping shots of these colorful gems the moment they reached our table. We decided to share all the macarons so that we can try all the flavours. We had their signature collection- Passion chocolat, Bergamot,Guanaja, Framboise etc as well as their seasonal collection that included Marron Glace, Citron Vert,Sesame etc. MACARONS!! My favourites were the caramel sel(salty caramel), sesame (almond macaron with sesame cream) , Fellitine (milk Chocolate and hazelnut feullutine), Matcha (Green tea macaron with green tea cream) and the Citron Vert (almond macaron with green lime cream). Caramel Sel was a unique blend. A little of the saltiness to go along with the richness, creamy and sweet caramel. Love its stickiness too. Sesame. Well, what can I say. My love for sesame translates to anything to do with seeds (whether it is black/white). Fellitine. Rich chocolatey taste reminiscent of the chocolate ganache macaron from Pierre Herme which I miss greatly. Matcha. Really a good mix really and love the creamy taste of tea in the macaron. Citron Vert. Was pretty surprised by this one because all my favourite macarons are mostly "Creamy" flavoured. However, the zesty and tangy taste of lime was a sure winner together with the almond outer cover. The weirdest flavour goes to Noisettine Truffle- Hazelnut macaron with truffle cream and roasted hazelnut. Honestly, I still feel that truffles should stay with savoury food. This reminded me of the truffle ice cream I had at La Strada that I didn't quite take too. In any case, I was extremely full after eating about 7 macarons. We were too bloated to have anymore and we were supposed to have 4 Entremets which are their selected flavours- Fraisier, Caramel Cafe, Passion Chocolat and the Le Royal. The very kind waiter allowed us to take away these four (just because we were really sweet girls and because it's the second last day of this seasonal high tea set.) We ended the meal on a sweeter note with two scoops of sorbet ice cream.Boy, the chocolate was fantastic and the citrus banana sorbet was surprisingly good too (even though it sounds like a weird blend). The two of us were on a macaron-high after the meal though I think I won't be craving for marcarons anytime soon. Playing the stacking game to ease the bloated feeling The Entremets that I took home to share with my family- The Frasier (Strawberry macaron with mascarpone cream and fresh strawberries) and The Caramel Cafe (Milk chocolate coffee chantilly, salty caramel, hazelnut feullitine Delicious sorbet link \| posted by simin at 11:13 PM \| 0 Comments: Want to Post a Comment? back to main page
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