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2009-09-06
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I've heard great things about the Pastry Chef - Thomas Lui and the awards he's won. However, despite what many people have talked about in the YAMM or COCO reviews for the past half a year, he actually only arrived and took over the Pastry Chef position around June... I finally got here around early July to try some of his creations.'MARSHMALLOW' MILLE-FEUILLE - The pastry on this was slightly caramelised yet full of pastry taste. I personally like this type of Brik-like pastry more than the Mi
'MARSHMALLOW' MILLE-FEUILLE - The pastry on this was slightly caramelised yet full of pastry taste. I personally like this type of Brik-like pastry more than the Mimosa's Puff-like pastry layers, its also similar to the really good one I had at Caprice. Other than that, I wasn't really impressed by the looks of this cake and its fillings - those were set a bit too hard.
ORANGE CHOCOLATE TERRINE - The domes on top are chocolate coatings spray painted in green, but inside are some type of jam and marshmallow with an orangey taste. The main chocolate cake is quite dense and slightly moist. I liked this but it wasn't worth the price at all, it was quite a simple cake,
COCONUT GREEN - This is probably one of the signature cakes as its slightly more complex than the above offerings and is always available. I can't remember much since this was months ago, but I know it had a Lime Mousse which contrasted well with the coconut flavours. The bottom is green tea sponge - with very little tea taste. To me, it was only the 'colour' which was relevant here, since it didn't help create more complexities when tasting the cake.
OVERALL - I won't say I didn't like it, certainly I enjoyed eating them somewhat but I believe the cakes here taste very 'solid' rather than smooth, plus there really isn't much coherency or theme in each cake, despite the input from all the separate exotic ingredients. I still enjoy Fine Foods' cakes the most from this area - so let's hope COCO can improve 1 day and give us some Winners!
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