[SG] Flor Patisserie
Thursday, June 14, 2012
I've heard so much about Flor Patisserie and its high quality of pastries from various reviews and friends. Flor has pride itself upon its Japanese origins, with an authentic Japanese chef who crafts every single pastry fresh daily. A firm believer of using the freshest ingredients, they do not even use baking powder and every cake is made with the natural aeration of eggs, which probably explains its fine texture.
Strawberry Souffle ($6.60)
Crumbly bits at the back of the Souffle
A generous amount of strawberries used, the looks of the sweet-looking strawberries drew me to it in the first place. Perhaps it wasn't the season of berries, it turned out rather disappointing with sour strawberries with every bite. Though the cake was light, it tasted a tad too compact and felt like pound cake after a while. There was a refreshing tinge of lemon infused into the cake which gave it a slight twist. The crumbly bits added more texture to the otherwise boring cake. It could have been better if the strawberries weren't limited to the top layer and were interspersed throughout for it to taste like a strawberry souffle instead of a light lemon pound cake with strawberries.
Nom Factor: 6.5/10
Strawberry Cheese Tart ($3.40)
Perhaps a stereotype, I was a little disappointed when I saw the cheese tarts coming out in sealed packages like that because it seems as though it's been pre-made. It turned out to be impressively good after unwrapping it and giving it a shot. The cheese was surprisingly light which didn't leave the 'je-lat' feel like what happens after eating most cheesecakes. I loved the crumble as it was well baked and still had a crisp to it. One slight downside to it, it didn't taste anything like strawberry at all. Would have easily passed off as a normal cheese tart.
Nom Factor: 7.5/10
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| Napoleon ($6.60) |
A rather messy slice of cake, it has puff pastry at the bottom as well as the layer right below the jam. It hit a chord with us as it wasn't too sweet (despite the hefty amount of jam on top!) and the pastry added a different layer of surprise as it blended well with the texture of the soft cake, slices of strawberries and jam. It tasted a little like Ritz Strawberry Strudel though, except that the really soft cake was so well baked and whisked that it almost melts in your mouth. The pastry could have been baked longer for it to be crispy enough such that it doesn't end up as separate pieces from the cake, making it very messy.
Nom Factor: 7.5/10
Overall, it wasn't quite an impressive experience with Flor. Perhaps I've had expectations after hearing all about the authentic Japanese culture, seeing the long queues and the slight linkage with The Patissier upon seeing similar names, which resulted in the cognitive dissonance. I still give credits to the high quality of ingredients used and freshness of its pastries, a rare sight with most dessert shops these days!
2 Duxton Hill
Tanjong Pagar 089588
6223 8628
http://www.cakeflor.com.sg/
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