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2012-01-09
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Sift meant "cupcakes!" to me (like how cupcakes meant "red velvet").After several failed attempts to try out this "dessert bar" of Sift after my Friday night dinners in Soho, I pretty much gave up (it was normally packed with a "waiting list" running). The first day of work for the grand year of 2012 was (unfortunately) depressing. Soho was exceptionally quiet and peaceful after the celebration season of the end of year. After having some mussels, a nice plate of al dente pasta and several glas
After several failed attempts to try out this "dessert bar" of Sift after my Friday night dinners in Soho, I pretty much gave up (it was normally packed with a "waiting list" running).
The first day of work for the grand year of 2012 was (unfortunately) depressing. Soho was exceptionally quiet and peaceful after the celebration season of the end of year. After having some mussels, a nice plate of al dente pasta and several glass of red elsewhere, my friend and I decided to head to Sift once again.
The gem was almost empty apart from a pair of couple. We took the table near the door facing the very steep Graham Street and studied the menu relaxly as bright headlamps of cars and taxis flashed by.
The decor was simple and the light was dim; it felt so cozy. And with so few customers (more "airy" surrounding), I actually smelt sweetness in the air – some sort of milk chocolate mixed with maple syrup with a hint of vanilla (for a moment, I thought it was still the very romantic Christmas season).
The waitress was courteous and promptly brought us two glasses of water after we were seated. Later on, my friend asked for warm water and that was brought forward additionally with smile. Sift Chocolate Cake
The signature cake – the Sift Chocolate Cake. The presentation was nice; served on a long plate with a gracious trail of chocolate sauce and a generous amount of praline crunch. Heartful layers of chocolate ganache, jivara cremeux, praline crunch and chocolate fudge cake. Carefully chosen praline crunch instead of chocolate crunch to avoid being "too chocolatey"; carefully chosen jivara cremeux (jivara, for those of you do not know, is milk chocolate consisting of around 40% cocoa with some malt and makes the chocolate much more velvety than usual) to maximise the creaminess of the cake. The texture was art. The crunchy and crispy praline crunch gave life to the soft fudge cake and velvety chocolate cream (ahh.. romance). This may sound weird, but the cake had the perfect temperature too! Yes, and I meant it was cold enough to give me this chill when the forkful of chocolate cake met my tongue, but WITHOUT ruining the creaminess. HEAVENLY! It was NOT overwhelmingly chocolatey/sweet/heavy, it was overwhelmingly GOOD.Maple and Mascarpone Cheesecake
I love cheesecakes, and I have a preference for really thick, heavy, creamy ones (more of an American cheesecake lover). This did not fall within my general "yes I love you cheesecake" category, but it was oh-so-very enjoyable!! The maple and mascarpone cheesecake was showered with the maple cream reduction, with a small little plate with 2 pieces of walnut shortbread beside. The cheesecake itself was good enough for hard-core cheesecake lovers who crave for strong and heavy cheesecakes. It had the perfect balance of taste, spot-on mix of mascarpone and maple; fresh and beautiful on its own by itself. Now gliding a bit more of the maple cream reduction shot a blink to my eyes; satisfying (yummm). Then having a bite of the walnut shortbread; comforting (bringing any excess sweetness away, if any). Finally, thinking back about my (indeed crap) day, nothing mattered more now. The time seemed to have frozen that very moment. Now that I have tried this place on this quiet night – I have to say I would still give it a "pass" for bustling Friday nights. I will, however, definitely revisit during weeknights; for the sweetness in the air and for the superb dessert - which ought to be enjoyed cozily.
At the end, I did have a sweet start to this new year.
張貼
