Initially, we couldn't make sense out of its opening hours but eventually we realize that it is actually an extension of an existing restaurant at One Rochester. The entire feel of this place is pretty different, like attending a cocktail party at a posh former Colonial house. The pastry bar, located at the 2nd level is actually the library linked to a balcony. Furnished with leather sofas, printed wallpaper, and chandeliers, we thought that is might be a comfy environment to enjoy cocktails and desserts.
Bottom: Baileys Parfait
Apart from Karen's presentation of her desserts, the liquid desserts concocted by Pastry Bar's Mixologist Paul Emmanuel Podisingho was also well mentioned in recent article published in The Business Times on September 20, 2008. The selection includes Apple crumble, Mud pie, Tiramisu, Tutti frutti, MITsago - trio of shooters, Nuts & berries, Jello shots, Chendol, Honeydew sago, Ice-kacang (all at $15++).
Personally, I felt that I was misled by what was written in the Business Times article as there wasn't a single cake served in this place. Moreover, this is more to a place for cocktails and wines.
However, if you like desserts that are extraordinary (not necessary nice since some of the desserts served are acquired taste) and don't mind to spend alittle more for a nice ambience, you might want to give this place a shot. But if you are expecting satisfaction from sugar rush and cakes, then this is not a place to go.
I am not being prestigious towards this place but I personally felt that this is overly expensive for me and that the combination of ingredients used in each desserts were too extreme, thereby I find it hard to like it nor finish it. Moreover, the waitress for this evening was pretty grouchy, thus making the atmosphere alittle tense.
I will touch on the Chocolate Souffle ($11) on my next entry since I have a category for souffle.
Liquid desserts... Ahh, was skeptical to order but yet we cannot ignore our curiousity. We settled with Apple Crumble which is basically (as described in the menu) an old-fashioned dessert, with chopped apples, 42below vodka, butterscotch schnapps and sourz apple schnapps, crisp and refreshing with almond-digestive "crust" providing that touch of decadence. But frankly speaking, it tasted like an apple vodka with bits of green apple skin.
Rochester Trifle, consisting of strawberry juice, vanilla gelato, almond croquant, fresh berries. I was amused by the use of disposable pasteur pipettes to hold the strawberry juice. Why chefs just love to use laboratory apparatus for presentation of food? Anyway, the combination is nice, provided that the after-taste is not so sour. It really tasted like yoghurt with sour berries.
Chocolate Pear Delight, said to be one of Karen's signatures, is candied pear in chai tea jelly, crunchy praline flakes, ghana (40%) chantilly; a bold milk chocolate bursting with the fragrance of hazelnuts and a note of caramel. I would have like this without the taste of chai tea but it turned out to be Sihan's favourite. I would say this dessert is an acquired taste due to its strong chai fragrance.
Baileys Parfait, with extra brut crumble, coffee gelee, cocoa nib foam, is Yuan's favourite due to its smoothness of chocolate mousse with its crunchy chocolate crumble. I think I share the same sentiments as Yuan but still didn't tempt me to go back for a second round.
I know my comments sounded pretty harsh but every ingredient used in each dessert was just too extreme and frankly speaking, I think I lack the knowledge to appreciate such desserts. These are definitely not my cup of tea.
This was a blog outing with 2 other fellow bloggers hence we took the opportunity to order 4 out of the 6 desserts listed on their menu.
1. Rochester Trifle - Overall this dessert tasted like yoghurt with cornflakes. Nothing special about this dessert except for its unique appearance and the pipette.
2. Chocolate Pear Delight - This dessert is a mixture of extreme taste. It has chocolate mousse on top, praline in the middle and chai jelly at the base. I really can't appreciate such a wierd combination.
3. Baileys Parfait - As readers would know, I love the chocolate and alcohol combination. Smooth and light chocolate with bailey. This is my favourite among the four, however it will not tempt me to return to the Pastry Bar again as it is simply too expensive and there are cheaper alternatives available.
The Pastry Bar, One Rochester
One Rochester Park
Tel: 6773 0070
Operating hours - 6pm to 10.30pm daily
Guests may stay at the Library or balcony area till closing time