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Sunday, 6 September 2009

A Touch of Italian in Sin City

Singapore can be considered as one of the largest international food centre in Asia as you can find almost any type of food here. For the food that you can't find it here, it is probably that Asians have not acquire the taste bud for it.

According to my 8-year old nephew, Casa Verde at the Singapore Botanical Gardens serves the second best pasta in Singapore. Then I asked him where I can find the best. He told me that it's from his dad's kitchen but the chef didn't feel like cooking that day. So, we had to settle for the second best.

The first thing that was served was the pizza with prosciutto crudo (raw ham), and mozzarella cheese. The prosciutto crudo was as good as the one that I have tasted in an Italian restaurant in Japan.

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The Italian sausages were quite scrumptious as well. They were very juicy and tender.

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Then came the second-best pastas in Singapore! They were quite good indeed. The pastas were chewy and moist, particularly the linguine; and the sauce was not too sweet nor sour, just nice.

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On another evening, my brother's family brought me to a cafe operated by a Singaporean sweets institution called Canelé Pâtisserie Chocolaterie. This double dark chocolate cake is Caraibe, made from 66% dark chocolate and crushed nuts.

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The Tarte Citron is a lemon tart in layman's term, but it tasted much better than an ordinary lemon tart, especially with the burnt cream on top.

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We also had a Fondant Chocolat which is a chocolate lava cake served with creme chantilly.

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The cakes and sweets served here should be considered as gâteaux grade. They are not only delicately done, but extremely scrumptious! You shouldn't miss Canelé Pâtisserie Chocolaterie in Singapore if you like cakes and sweets. They have outlets at Robertson Walk, Raffles City Shopping Centre, Shaw Centre and Paragon.

2 comments:

kuching miao said...

yoda, those cakes look absolutely drooooolz! yum yum yum.

Chiew said...

WOW CK I suddenly became so HUNGRY, I got to find some CAKES to eat now.

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