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2012-04-09
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I am a girl born and raised on the island in Hong Kong, and much like other Hong Kong islanders, I am prejudiced towards Kowloon and further inland that I would avoid going there if possible. But having Mandarin Oriental’s pastries and Vero’s chocolates been my all-time favourites and life-savers, I have been a fan of Chef Koo’s creations. Thus, I had a strong urge to travel over to Kowloon, to visit Chef Koo’s showcase at Black n White.It was a cafe with lovely black & white settings – the tabl
It was a cafe with lovely black & white settings – the table numbers were painted on an egg in the egg beater, with Chef Koo’s achievements hanging on the wall and mouth-watering gelato, chocolates, and dessert at the display. We have reserved ‘Around the World’, the award-winning dessert which Chef Koo has made over the years at different places. The showcase preparation of the dessert would be made in front of the diners. Only 2-3 slots are available each day. The menu changes from time to time and video-shooting was not allowed during the performance, so I attempt to be as descriptive as I can in the following =)
Chef Koo was not there and a female chef came to serve us. Along with the chef there was a tray with all sorts of ingredients! Here our journey of sweets indulgence began! She explained to us all ingredients were mainly imported from Europe, so the dessert could not be made in bulk.
First, she started to prepare the dessert which earned Chef Koo an award in Singapore. Strawberry sauce was spread nicely in the middle of the black plate, then the chef introduced the home-made Lemongrass Macaron. It was a very new and interesting flavour for macaron – the sweetness was reduced and yet lightened by the refreshing scent of lemongrass. Originally I thought the diced fruits appeared to be raspberries, but to my surprise, they were actually caramelized apples dipped in raspberry sauce! It was such a pleasant blend that I could enjoy the ‘crispiness’ of apples with a hint of raspberry =)Moving on, the chef worked on another lighter dessert – Strawberry Mousse with Balsamic. Never did I know Balsamic and Strawberry were a perfect match, they enhanced each other’s taste. It was a very smooth and light dessert which left me enough room for the coming delights. Finally, it was the turn of chocolates and 70% dark chocolate sauce was spread beautifully. 2 extremely Rich Chocolate Fudge Cake were placed on top of the chocolate sauce and 2 extraordinarily yummy chocolate crispy chips were the ornaments for the dessert. Tiny cocoa bean pieces were infused in chips, they were actually 100% raw cocoa – rich and bitter were so complementary that I relished so much that I secretly wished they could provide more!
Here came one of my other favourite of the day - Apple Tartin. Apples of caramelized and the ‘biscuits’ were of almond taste. Salted caramel sauce served as a décor and enriched the dessert. The apples moderated the strong aroma of caramel. So lovely that the apple tart actually reminded me of the apple strudel in Vienna since the apples were sandwiched between the biscuits.
All the desserts were prepared, yet ‘Around the World’ was still not yet finished! Sometimes, what makes a dessert stand out might be the ‘side dishes’ that are also meticulously prepared by the chef! In the front of the photo, this was a Yoghurt ice-cream with a hint of lemongrass. Cheesy, and fragrant =) Afterwards, the sugary décor was warmed and stretched and moulded into pretty shapes. The shocking pink dice was called chocolate air – there were spaces inside the dice which made it a little spongy. and Voila ! – Around the World =)
We were supposed to start with Yoghurt ice-cream, then the Macaron, to Strawberry Mousse, Apple Tartin, Chocolate Fudge and finally the Chocolate Ice-cream to end the journey, while eating the decorations in between!
This was how the journey ended – Full, Satisfied and Contented. Really enjoyed the experience. Staff was very descriptive in elaborating and demonstrating how the dessert was made. Was overwhelmed by the pretty dessert that I wished the whole process could slow down a bit that I could spend more time to appreciate each of them. Would visit again for dessert on a-la-carte menu or an update version ‘Around the World’.
张贴
