Joe and Dough - Excellent Chocolate Cake

There is a cafe hidden behind the row of makeshift vendors on the first floor of Orchard Central. And it is one hidden gem of the place, after Jewels Artisans had closed and NUOC had shifted to Elizabeth Hotel. Want to lounge around and enjoy good cakes at Somerset area? Look for this secret cafe instead of heading to crowded Lady M for mediocre cakes.

The place is small, but it is less crowded, and the dark wood setting induces a cosy feeling. The service is okay.

What makes this place a keeper is the Trio Chocolate cake. Most chocolate cakes can hardly impress me, unless they are made with premium chocolate—Belgium chocolate, for the record, are not exactly considered as premium. This chocolate cake at Joe and Dough wins me over with its richness and the seamless combination of custard, praline biscuit base and different types of chocolates—both dark and milk. The cake part is crumbly though a bit dry and coarse. But thanks to the layering of the mentioned ingredients of the cake, the end result is a sweet smooth chocolatey goodness with a variety of textures and flavours. No boring, flat taste that is typical of lots of chocolate cakes.

Another highlight is the Blueberry Yoghurt Cheese Tart. The marriage of yoghurt and cream cheese is a match made in heaven—this tart looks heavenly also with its filling part taking on a white cloud-like appearance. The yoghurt tends more towards the greek variety in terms of taste: very thick in consistency and creaminess and not as sour as the common yoghurts. So the yoghurt balance out the taste of cheese to leave that lingering aroma of cheese intact while achieving a mild, light overall taste for the tart. A must try.

Pandan cake with gula melaka is saved by the intense flavour and moist texture of the gula melaka and grated coconut. Unlike the usual variety that made up of chiffon sponge, the pandan cake here is a butter cake, just like the Chocolate Trio. The texture is also the same, but I prefer such cakes over the plain chiffon due to my preference for richness in cakes. The gula melaka and coconut makes this an exceptional Pandan Cake that is more sinful to indulge in than its counterparts. Worth a try.

I am glad that I give this place a second try and get to try the Trio and went on to try other creations. The first time I went there, the SG50 chocolate cupcake I had is so dry that I kind of strike this cafe off my list.

One thing to note: given the coarse, heavy consistency of the cakes here, maybe it is better to give the cupcakes a miss.

All in all, the cakes here, which are of good quality, are slightly cheaper than those in other nearby places, so this is my favourite cafe in Orchard Area.

My Thoughts: Nice!

Nearest car park: Somerset 313's car park

Nearest MRT: Somerset

Orchard Gateway

227 Orchard Road #01-10

Contact No: 67024656

Patties & Wiches - One of the Better Choices for Cafes in Orchard

Closed

Orchard Road, especially around Takashimaya, is a great place to go (window) shopping. It is great if there are a lot of good choices of restaurants and cafes to hang out at after all the walking. The number of restaurants and cafes are countless, but only few offer good quality food to the niche market. While Takashimaya has Kuroson, Tampopo, Angus, Shaw has Shabu Shabu Gen, and Cuppage contains a whole trove of treasures, there are hardly any good cafes or bakeries around Orchard area. So due to the lack of worthy competition, Patties & Wiches provides a fairly decent choice to tuck into some pretty good cakes and enjoy good coffee.

I have no idea why the owner named this place "Patties & Wiches" because I decided to give it a miss the first time I passed by it due to the name sounds generic and that does not say a lot about what the cafe is all about. But after going to Paul's to find the place full and the cake selection looking unattractive, I turned back to Patties & Wiches since the place of black and white theme does look attractive and is reminiscent of one of those Japanese inspired Western cafes.

The cakes are creations of Chef Yamashita, who is the one behind those sublime cakes of Flor. So yes, cakes are, of course, good. I tried the chocolate cake with chestnut cream. The chestnut cream and the vanilla cream are no doubt very light, mildly yet bursting with creamy goodness, as expected of Flor's cakes. The chestnut cream is still one of the best I ever have, due to the good balance of sweetness and earthy aroma of the chestnuts—too much chestnuts will render the cream bitter while too little makes it taste like normal cream. Though the chocolate sponge in the cake is kind of meh. It is flat in taste, a bit too bitter and pretty dry in texture. I had heard about how the chocolate cakes in Flor are the lacklustre ones in the line-up. Guess it is true, based this first time experience.

The Chou-Pop is good. While the shell is nothing to shout about—at least it is not rubbery like those usual ones—the cream is thick and made with quality ingredients, such as real vanilla.

I did not try the coffee, but my companion gave the thumbs-up to the coffee.

Service is decent but not exemplary. Still, this place is a better choice to go to as compared to few others around the area. Though take note that the prices of the cakes here are exemplary. Nine dollars for a cake ... the cakes at Flor are not that expensive, saved for the sublime Bara that is decorated with real gold flakes. Considering that the cakes at Lady M are around nine dollars price range, this cafe is still the better choice.

My Thoughts: Nice!

This cafe is no longer in operation.

Henri Charpentier - Pretty (and) Impressive

Actually, I was not expecting a lot from Henri Charpentier due to the not-so-fantastic experience at Lady M—the chain restaurants' famous origins can hardly tempt me into trying their offerings. In addition, I do have a preference for quaint bakeries where the head chef is usually based here. All in all, Henri Charpentier impresses me with the meticulous, striking, grand interior and great play of colours through the pairing of fuscia canopy and rustic wooden outdoor flooring against the backdrop of lush greenery. The ambience there is as if it is fit for the royals, in a modern, trendy, casual setting.

The cakes are very beautifully crafted also, looking really delicious. Talking about aesthetics, there are decorations adorning the plates used for serving the cakes. Well, nice effort in having a focus on keeping up on the look, feel and theme of the place. Though I do wonder if the decorations are needed, especially if I have to wait for a while before the cakes arrived.

The Strawberry Shortcake is easily the biggest slice of strawberry shortcake, or cake, for that matter, that I had tried. Neat, nicely placed strawberries in the centre of the cake further enhance its yummy-looking factor. The cream is very light and has a faint aroma of fresh cream. The sponge is quite a disappointment, being dry and rough in texture. Luckily, the generous amount of cream slathered into and on the cake redeems this creation by imparting moisture to the sponges when eaten together.

The blueberry is one of lightest and most unique cheesecakes I had tried. This cheesecake comes in the mousse form, so it is like tucking into airy whipped cream cheese. The right balance of sweetness and the slight hint of sourness of the blueberry jam complements the cheese mousse very well. I do like this cake a lot due to its uniqueness and being one of those cheesecakes that is not heavy.

Since we were the first customers to have our desserts there, I did not encounter any hiccups in the service. 

Given that the price of the cakes here is comparable to those in Lady M, with the quality of the cakes and the ambience being better in Henri Charpentier, it is no brainer that I will choose Henri Charpentier anytime of the day. The only thing is that this place is more of the place that I will definitely visit if dining at Dempsey Hill, rather than specially trekking up to there for the desserts.

Anyway, the cakes are recommended, and this patisserie is one of the better chain stores, by several notches, among its peers.

My Thoughts: Sweet Bliss!

Note: This branch is no longer in operation. Outlet is shifted to Orchard Central.

Culina - Excellent Appetizers, Good Mains

Culina is one of those trendy, modern places where, surprise, families like to dine in. The all-white theme, coupled with the bright light from the sun, does create a family-friendly environment. Maybe it is also because of the mini supermarket section that occupied a side of the restaurant. The "auntie" nature in me was activated when I set my sights on the impressive display of the freshest quality produce.

Being the supplier of premium produce to the restaurants, it is totally expected of this place to serve up dishes made from the freshest ingredients. Culina did not disappoint on this aspect.

The oysters are unbelievably fresh, even fresher than those in the best restaurants in Singapore. Absolutely not a hint of the fishy smell is detected. The Wild Big Oyster is so sublime with its light nutty flavour and plump, succulent flesh. Fines de Claire oysters from Marennes have less meat, but the lingering taste of the ocean packed in these oysters makes for divine treats. Lemon slices and vinaigrette can be added for the extra kick and taste. Though the oysters are good enough to be eaten on their own.

The charcuterie platter offers few interesting appetizers not normally found elsewhere. The ham with lots of spices, in the likes of paprika, added is full of flavours, ranging from the slightly tangy, a bit of hotness to the robust flavour of smoked meat. Nice twist to the otherwise generic ham. The duck terrines are a bit too salty though I find the aroma of duck fat mixed with the minced duck meat to be quite irresistible.

The bread is extremely light and fluffy in texture, exactly how I like it.

With the best ingredients used in the dishes, the mains are pretty okay since it is quite hard to go wrong with premium produce, unless one is a terrible cook. However, after this, the importance of an excellent chef comes into the picture. Under the hands of a good chef, the ingredients can take a life of their own to tell their stories, interesting, out-of-this-world, adventurous or enchanting, to the diners. The thing with the mains here is that they did not achieve this. The chicken is well-roasted with crispy skin, but the meat is dry. And the portion is too big. One whole chicken consisting of dry, somewhat plain meat proves to be a challenge to finish by oneself. I got to take a quick bite of the Atlantic Cod—firm flesh, nice and not fishy, but the cooking method did not release the inherent aroma of the sea that is locked in the fish. To be fair, the fish is better than the ones I had in quite a number of European restaurants, like Les Amis.

The service is okay, particularly efficient. I happened to see a Caucasian staff preparing the just-vacated table for the next group of diners, he was smiling throughout the preparation. I am not sure if he is trained to do so, or he really loves his job. Either way, a smiling face on a staff always makes the patrons feel at ease and lightens their moods. The smile was still there when we called for the bill. So thumbs-up to that.

I will definitely visit this place for the oysters. In fact, I don't think I will bother to order oysters at any places other than Culina. My plan, and my suggestion, is to go crazy on the appetizers and order a main for sharing.

Update: Love the mains of Spaghetti with Spanner Crabmeat! The spaghetti is of just slightly more cooked than al dente, which I still like since spaghetti cooked to this degree still retains the smoothness of al dente pasta while being a bit softer. The sauce is spicy tomato so it hits all the notes in the flavour spectrum, making this dish a very hearty treat. What I like most about this mains is of course the generous amount of fresh crabmeat added!

And I had tried the fries of the Fish n Chips, it is the best french fries due to the wholesome flavour of the potato packed within.

My Thoughts: Wholesome Food, and it is the place I always go to for oysters!

Nearest car park: Dempsey Hill's open air car park. Go early to secure a good slot.

Nearest MRT: Queenstown, be prepared to walk a lot

8 Dempsey Road

#01-13

Singapore

Contact No: 64747338

Shinzo Japanese Cuisine - Delightful

After a recent string of good finds, I am excited to find another one: Shinzo Japanese Cuisine where I can get exceedingly fresh sashimi at an amazing price.

The interior of the restaurant is more of the minimalist zen type, kind of reminds me of the environment in Shinji, except for the atmosphere here that is more boisterous and casual. Almost all of the seats in there are around the counter, saved for two tables near the entrance. The place is not big, but it does have that cosy feel.

Time to rave about the sashimi: for a lunch set of $38, I got a platter of thick slices and morsels of fresh, raw seafood that are beautifully arranged on the plate. Salmon, mekajiki, hamachi, fish roe cake, hotate, ama ebi and yes, chutoro—all expertly prepared and have that firm texture indicating the freshness.  Mekajiki, hamachi and especially chutoro can especially have that offensive fishy smell if are not of the freshest quality, so the moment I tried the mekajiki here, my expectations was raised. And the chutoro—I am actually apprehensive about trying otoro in most establishments since a lot had disappointed me on this aspect—has none of that smell despite being laden with fish fats. This fatty slice of meat may not have that melt-in-your-mouth quality, but it has that buttery flavour that I appreciate. The hotate and ama ebi are so sweet that I finished them up with just a dash of horseradish.

The supposedly generic salad also surprised me. Fresh springy seaweed—the purple rough strands among layers of vegetables—are added to impart a very unique texture and a dash of unami to the dish. The batter used for the tempera is very well-done in the sense that it is of a very thin layer, so that I don't feel like eating copious amount of fried starch, and is extremely crispy, even after I set it aside for a while before tucking into it.

Another highlight of the meal is the spicy tuna maki. It is not spicy, more of sweet, but I am loving it because mashed tuna with chopped spring onions added totally works for me. This is so tasty that I rank this as my second favourite maki. The last savoury dish served is the soba in clear broth. The taste is extremely light, where the flavours come from the seaweed added. Feeling very full, the refreshing soba, instead of a heavy starch-laden dish, is welcomed. The honeydew is oh-so-sweet. The watermelon is, well, kind of like the lowlight of the meal, but it is just a minor gripe.

The service is excellent: friendly and very meticulous. The service staff make the efforts to introduce each dish when serving up the food, and will even inform that the raw items in the set meal can be changed if one only eats cooked food. I am impressed, really.

Not only am I going to be a regular of this restaurant, I am going to recommend this place to others.

My Thoughts: Very Nice!

Nearest car park: URA's open air car park along Carpenter Street

Nearest MRT: Clarke Quay

17 Carpenter Street

Singapore

Contact No: 64382921

Shirokiya - Very Unique Dishes

Closed

The menu does feature lots of rare and unique Japanese dishes that cannot be found in other restaurants. And they sure look temptingly delicious. The only issue is that a fat wallet is needed to try out all of them since the price is a notch above that of usual Japanese fare. The good part is that I can try different dishes on subsequent visits due to the huge variety of food.

For the Fried Rice with Crab Meat, the rice portion seems to taste a bit bland on the first bite due to the lack of salt and oil. However, after a few more mouthful, the inherent aroma of the rice comes through. The use of less oil actually makes this dish more enjoyable to tuck into. Not to mention that more skills are required to stir fry food with less oil. When paired with the generous topping of real crab meat and shredded dried seaweed, the result is bursting with the goodness of the sea. One of the best fried rice I have, most probably, for now.

The collagen hotpot seems like one of the main attractions, and frankly speaking, the seafood spread looks very attractive, where the fresh ingredients filled the pot almost to the brim. Though I will say that the star of this dish is the clear, light, tasty broth. Even the tofu-like pieces of solidified collagen are clear in colour. As compared to the hearty, strong-tasting soup in Tsukada Nojo, I prefer Shirokiya's soup base since it is packed with subtle favours yet not overwhelming. However, unlike the unique and wholesome range of ingredients that Tsukada Nojo prepares for hotpot, the ones of Shirokiya are pretty generic: prawns (the best part), chicken pieces (kind of like randomly cut) and the usual suspects of vegetables used for most hotpot, cabbage, carrot, golden mushrooms and shitake mushrooms.

Thus I find that the kurobuta pork hotpot set is a much better choice, where I can enjoy the soup and the generous helping of thinly sliced fresh kurobuta pork. A sprinkle of freshly grated black pepper onto the meat gives the extra kick and oomph.

The freshly made hot tofu, when combined with the bonito flakes, grated ginger, special sauce and chopped spring onions, tastes really flavourful. Though it is a bit like the stone soup—good when eaten with condiments, a tad plain when eaten on its own. I find that the hot tofu brings out the flavours of accompanying condiments while the cold one, which looks better at serving, mutes those tastes. I do like the presentation of the hot tofu, where the staff carries out a Japanese wooden tub and then scoops out the tofu from it.

The tori karaage is not exactly what I call healthy food, but Shirokiya presents the healthier version by reducing the salt. Taste wise, it is plainer, still palatable though. Not exactly a noteworthy dish.

The second floor feels cosy due to the wooden furniture, sliding doors and panels. The pictures of sceneries in Japan decorate the walls, imparting a modern yet distinctively Japanese feel to the place. Though making one's way to the staircase to second floor is, well, not pleasant. The walkway is narrow, and there is a part where the dirty utensils are piled up at the side.

The service varies from good to neutral to not-so-friendly. Quite a number has that poker face on a busy Friday night, no major issue, but also no points for this. One of the staff, Xandrea, is one of the exceptions who is cheerful, helpful and friendly. I will like this place a lot more if all staff are like her. The front counter staff is full of smiles, which is what attracted me to give the food here a try—yes, one of those few times I just walk in to check out the place without doing any research.

Note: After patronising this place many times, I find the overall service to be getting better. In fact, we feel very comfortable when dining there because of the helpful, genuinely friendly staff. 

I do enjoy dining in Shirokiya, not including the journey to the staircase. So will visit again.

My Thoughts: Very Nice!

This restaurant is no longer in operation.

Tamaya Dining - Authentic Japanese Dining Experience

At the recommendation of a Japanese chef of the best Japanese restaurant in Singapore, Shinji, I decided to check out Tamaya and the row of restaurants at Cuppage Terrace. And I was pleasantly surprised by the great finds there.

One of the biggest motivating factor to visit Tamaya is the authentic Japanese dining experience where the patrons get to dine at the low tables in traditional Japanese horigotatsu style with screens between each table for some privacy. Sitting seiza style is not required since there is a sink-in area underneath the table for some leg space. Getting the attention of the attentive service staff is surprisingly easy, in spite of being on the more secluded second floor.

As for the food, the variety is pretty impressive, ranging from the staples of sashimi and sushi to those items not regularly found in other Japanese restaurants. One of my favourites is the Otsumami Chashu, roast pork that is like no others. Served cold, this roast pork, made up of swirls of fat and meat, is soft to the bite and is packed with the sweet flavour of slightly charred meat. I am very impressed with how the fat, which is creamy instead of gelatinous, renders the overall texture of the meat to be smooth. I will usually pick off the fat from my dishes, but I gladly make an exception for this dish.

Another one that send me raving about it is the Iron pot Rice with Chicken and Burdock Root. The presentation of the rice topped with meat and vegetable served in a dainty iron pot encased in wooden box had already made me excited about getting a bite of it. I was not disappointed. The fragrance of the quality rice, imbued with the aroma of fresh chicken and burdock root, is concentrated into that little pot to yield incredibly flavourful rice. Every grain of it is absolutely not spared.

The Yasai Itame, stir-fried vegetables, is good as it retains a bit of the crunch of fresh vegetables and is not too salty. Though it is not really outstanding in any particular aspect. Another pretty good dish is Tonpei Yaki, egg omelette with pork and shredded cabbage. The fresh ingredients and the combination of runny egg mixture drizzled over cabbage and pork result in a wholesome and healthy appetizer. I suggest to add some soya sauce to this because the unseasoned raw cabbage may taste to be a tab plain.

The sole lowlight of the repertoire of dishes ordered is the yakitori moriawase. The sticks of grilled food are dry and tasteless. To make things worse, most of the items included in the moriawase are not the specialities of this restaurant ... at least that is my impression since specialities should not be epic fail in terms of both texture and taste, consisting of strange items in the likes of green chilies, chicken skin and chicken gizzards that is rubbery hard. Only the chicken meat is decent, in fact, it is pretty tasty. The better idea is to order individual kushiyaki items instead of the moriawase.

I am glad to find another Japanese restaurant to be added into my list of restaurants that I will patronize often. Tamaya does offer an authentic and a relatively unique dining experience that sets it apart from the competitors and gives me the incentive to visit it once in a while.

My Thoughts: Nice!

Nearest car park: Cuppage Plaza's car park

Nearest MRT: Somerset

45 Cuppage Terrace

Cuppage Road

Singapore

Contact No: 68353539