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2011-08-17
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trying cova's cup mont blanc and signature mango dome tart,i was longing to be refreshed by the summer mango,and also,i remembered that cova loved to use pistachio to mix with chestnut,dunno why.tea buffet this time was same,chestnut and pistachio,and mango infused in cakes.1. chestnut cakewhole piece chestnut was just as sweet like candy,i like its hardness,fulfilling and satisfying.cream was surprising not cream,but i couldn't describe the difference,just not simple cream.pistachio was not wor
i was longing to be refreshed by the summer mango,
and also,
i remembered that cova loved to use pistachio to mix with chestnut,
dunno why.
tea buffet this time was same,
chestnut and pistachio,
and mango infused in cakes.
1. chestnut cakewhole piece chestnut was just as sweet like candy,
i like its hardness,
fulfilling and satisfying.
cream was surprising not cream,
but i couldn't describe the difference,
just not simple cream.
pistachio was not working like that in cup mont blanc,
because they were too fine crushed this time.
sponge was good and moist enough,
mashed chestnut was a bit to sweet to eat separately,
but just right to eat in a layer in cake,
cream was right in amount and sweetness.
2. raspberry and strawberryonly stupid melon in fruit salad,
so i stole berries from cream and jelly pot,
by the way no one eat them,
why making so a large pot?
berries are much larger than those i tasted in kowloon tong cova.
3. mango cheese cakewow, wow, wow.
this was my favourite cake in cova now.
so surprising,
as i was just not a big fans of mango but berries,blueberry cheese cake here was not as good as this in my eyes,
jelly then juicy mango then american hard cheese then mango sponge then again my beloved bake type cheese cake and finally fresh mango again and wet moist soaked mango sponge,
much better than signature blueberry cheese cake,also removed butter graham base made me glad.
definitely a revisit soon.
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