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2008-12-13 17 浏览
Since the launch of One Island East, the Quarry Bay dining scene has taken a even further stretch. Was there for the Vivienne Westwood exhibition (hey fashionistas - now this is THE place to go these days), and I wouldn't miss the chance to get a coffee, and, its famed pastries.I was warmly welcomed by the orange uplifting decor and the friendly staff, and immediately spotted the very last slice of the best-selling 7-Layer Valrhona Chocolate Cake ($32). As a tea set combo (+$22 for any pastry wi
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Since the launch of One Island East, the Quarry Bay dining scene has taken a even further stretch. Was there for the Vivienne Westwood exhibition (hey fashionistas - now this is THE place to go these days), and I wouldn't miss the chance to get a coffee, and, its famed pastries.

I was warmly welcomed by the orange uplifting decor and the friendly staff, and immediately spotted the very last slice of the best-selling 7-Layer Valrhona Chocolate Cake ($32). As a tea set combo (+$22 for any pastry with a coffee $27 or above), I had a Latte ($27) as well.

The cake was made of Valrhona Caraibe (66%) chocolate in 7 different incarnations.
Now let me de-construct the layers of the cake (from top to bottom):
1. Chocolate thin - pure indulgence of chocooooooolate!!
2. Chocolate ganache - smooth and velvety
3. Glazed chocolate - shiny shiny
4. Chocolate mousse - melt-in-your mouth silkiness
5. Chocolate sponge cake - moist and light
6. Another version of chocolate ganache/truffle
7. Feuilletine (French wafer) - crispy (a bit like Cocoa crunch cereal!)

The title of this commentary says it all for this delicacy, it's the ultimate treat for any chocolate lover! The only complaint is that the gold foil which was supposed to go on the top had gone partially missing, which was sort of an unfortunate disfigurement.

Well, who can beat the temptation of sweets? So the next time round I had a go for another prized pastry - the Pear & Pine Nut Tart ($28). It is interesting to see how pinenuts, a seemingly very Asian/Chinese ingredient (as in 松子仁炒饭), are interpreted through the hands of a Western pastry chef - which turned out to be a sharp but delightful contrast of textures and flavours, between the crunchiness and bold nutty aroma of pine nuts, and the tenderness and mellow sweetness of pears. Quite a successful marriage between two different characters. I would be more delighted if they had taken out those chocolate chips in the almond cream inside the tart, the taste of chocolate just didn't match here.
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7-Layer Chocolate Cake
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Pear & Pine Nut Tart
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