Since this was not the first time we had crepe cake, there was a benchmark when it came to expectations. The top had a crystallized layer of caramel which added a beautiful texture of crunchiness to the soft and moist crepe slice. With 20 layers of crepe sandwiched between layers of cream, it was certainly not for those who watch their calories intake! When compared to other patisserie places such as our recently blogged Flor Patisserie, I found the cream a touch too strong, dense and thick for our liking. It also had a rather strong milky taste to it which subjectively did not suit my palate.

The crepes were really fine and thin so essentially you could not taste much of the crepe but more of the cream. For a person who is not quite a fan of cream, I found it hard to finish the slice even as it was shared among three of us.

It would surely appeal to those who have a liking for whipped cream and what drew me to it was that crunchy crystallized caramel that gave the cake a beautiful layer of texture. Arguably, it was slightly too sweet but it's desserts after all!


Tarte aux Fruits Slice (S$10/+)



I could not help but cringe when I realized that this slice of a financier fruit tart cost S$10++. The presentation failed horribly and while financier sounded like an interesting try, it disappointed massively in terms of flavours and tastes. Supposedly baked with almond butter cream, the element of almond tasted artificial or at best of almond essence. The financier base which formed the tart was coarse and you could literally taste the gritty bits and grains.

I was unsure about what the orange sliced fruit in the picture shown above was, probably papaya or persimmon? Though it gave a crunchy texture, I was divided whether it was a deliberate attempt to add a layer of texture or simply the case of unripe fruits being used.

We went for this for along the way to the cashier, we saw quite a few tables of diners tucking in to this tart and seemingly had a smile on their faces. Oh well, like they say, taste is subjective. This quality and this price, surely a big no-no for us.




Like I said, Mille Feuille or Napoleon usually has three components to nail, the puff pastry, cream and layer of sponge. I felt that the cream was in excess in this rendition of Mille Feuille and it somewhat overwhelmed the layers of sponge cake which I was quite unable to distinctly taste. The puff pastry was okay but not impressive and I found the elements rather disconnected. The puff pastry, cream, sponge and banana were seemingly elements on their own and failed to find harmony in unison. The banana pieces seemed to be introduced into the cake for the purpose of doing so and did not quite complement any flavours nor did it wow standalone.

It was overall an 'okay' version of Mille Feuille and nothing too impressive to rave about.