Flor Patisserie (Duxton Hill) - The Search for my Fav Patisserie is over

Before I found Flor, I was searching for THAT patisserie that will wow me over with an array of cakes made with passion, having service staffs who are all smiles. Sure, I like Bakezin's Jivara and Canele's Strawberry Shortcake, but the number of cakes that caught my fancy do not exceed 2 in each case and the service standard at these 2 establishments is bordering on being less than decent. The cakes there are nice but lack that "soul" since they are mass produced. The Patissier's chocolate cakes are so decadent, though the service at Flor takes the cake. K Ki's Antoinette and Nao are sublime and out of this world, but these are the only cakes in K Ki's lineup that I fell in love with (but they are the best cakes I had ever eaten due to the intensity of the taste).

For Flor, it is like falling in love in a two-timing, no wait, eleven-timing fashion. Napoleon, Strawberry Souffle, Waguri Millefeuille, Fromage Blanc, Berry Berries, Mont Blanc, Orange Rare Cheese, The Blue Donut, Marasaki Hime, Marron Pie, Ice Cheese tarts; all of them taste so good and heavenly (soft, complex, flavourful yet light on the palate). The amalgamation of fresh ingredients with different textures and tastes are in perfect harmony to create a form that tastes like no others. The ice mango cheese tart may looks ordinary, but it taste pretty good. Try it in the morning to be wowed by it. 

A summary on the cakes:

Napoleon - Layers of fresh cream sandwiched between puff pastry and moist sponge works beautifully. Multi-dimensional texture and taste serves to excite the palate. This is the star along with Waguri Millefeuille.

Waguri Millefeuille - Chestnut version of Napoleon. The inclusion of the sweet, fragrant, nutty cream of chestnut makes this cake unbelievably sublime. A must try.

Fromage Blanc - More for cheese lovers. Not exactly sweet, the tangy taste of the rare cheese will please those who are looking for a quality, not-so-sweet dessert. The addition of blueberry jam accentuate the wonderful taste of cheese.

Berry Berries - Flor's rendition of the Strawberry Shortcake. Absolutely flawless due to the use of quality ingredients.

Mont Blanc - This is Waguri Millefeuille without the puff pastry. Waguri Millefeuille wins in terms of texture, but Mont Blanc is good that there is less mess resulted from cutting the puff pastry. Personally recommend this for whole cake over Waguri Millefeuille for easy slicing.

Bara - While I am no fan of Bandung, I love Bara, a creation that successfully marries the two elements well-known for their incredibly sweet aromas: rose and lycee. The fragrance of rose is light, well-balanced with that of lycee, with two co-existing in harmony. This cake is like the delightful Ladurée rose macaron in mousse form. I am spellbound by this one.

Strawberry Souffle - This cheesecake is of melt-in-your-mouth texture. The wonderful taste and aroma of cream cheese is distinct yet subtle—one of the best cheesecakes in SG (not including those in fine dining restaurants).

Orange Rare Cheese - I had never like orange nor food associated with orange, but this cake totally changes that. The orange and rare cheese combination yields a somewhat refreshing, unique dessert which tastes delightful.

Marron Pie - This one looks ordinary but the taste is out of this world due to the intense flavour of butter, chestnut and almond.

The Blue Donut - A cake filled with lots of mousse. I love this one for its unique yet alsolutely pleasing taste which marries yoghurt and vanilla together to create the sweet, yet slightly zesty bliss. I'm not sure if it's due to the addition of the Butterfly Pea Bloom or the blue colour that I find the cake to be refreshing to eat. Well, most important is that I enjoy it a lot.

Murasaki Hime - I always like creativity infused into food, so this cake made from sweet potato is a winner in my eyes. The earthy aroma and texture gives an interesting dimension to the taste. For fans of Waguri Millefeuille and Mont Blanc.

5 o'clock fromage - Kind of like Fromage Blanc, except the base is made with chocolate cookies crumbs. Still prefer Fromage Blanc since the chocolate does not go well with the cheese. Eat separately to fully enjoy the cheese mousse.

Pumpkin Pie - Just like Waguri Millefeuille, this creation has the dimension in texture due to flaky pastry base and the great marriage of the earthy flavour of the pumpkin, cream and custard. Another winner in the line-up.

Matchago - Okay, this is really expensive with a price tag of $9.20. But the sesame cream is too strong in flavour and does not go well with confectionary products. Not worth it, I feel.

To further seal the deal, the service staffs are so friendly, enthusiastic and full of smiles, it is hard not to love this quaint, charming little patisserie. And the chef himself even made the effort to come out of the kitchen to greet the patrons. How's that for sincerity? Totally.

I can't wait to visit Flor again, just to savour the wonderful cakes there again, despite the place being located on a quiet, "hard to maneuver to" street.

My Thoughts: Sweet Bliss!

Nearest car park: Open air car park at Duxton Hill

Nearest MRT: Tanjong Pagar

2 Duxton Hill #01-01
Singapore
Contact No: 62238628