Recent posts

Chef Yamashita @ Tanjong Pagar Plaza

chef yamashita

Word has it that Chef Yamashita has opened another bakery to his name - so then there is Glace where he first started out, Flor by Chef Yamashita when things got sour at Glace and now Chef Yamashita. I would cheekily love to ask - will the real Chef Yamashita please stand up?

All three sell uncannily similar bakes, from strawberry shortcakes to Japanese mont blancs, financiers and instead of cheese tarts, there are luna cakes here. Before I delve into the comparison apple for apple, here are a few of their delicate bakes that I attempted.

30-45 minutes is the most their freshly baked cakes can withstand not being chilled. Otherwise, face a soggy mess or risk not eating it in its optimal state.

mt fuji

Mount Fuji ($6.80)

Yes, no Mont Blanc but I get a taller and fluffier interpretation of the usual chestnut swirled cake. Instead, I get chestnut swirls on a mountain of cream coating mille feuille, chocolate chiffon and one single chestnut (I sense a princess and the pea storyline being the inspiration for this). I feared its overachiever height would be a bane and I may very well end up with a toppled cake. This was light, so light I can almost disregard the cream, chocolate cake was rich and the precious chestnut was delicious. Mille feuille albeit a lovely textural surprise may be a soggy letdown but otherwise, it is a nice respite from the Mont Blancs.

mango lunar cake

Mango Luna Cake ($5.90)

Luna cakes are spongecakes with custard, cream and studded with fruits, sweets or plainly nothing at all. While I will not brush this aside as just a sponge cake, it was once again very light and foamy in texture. Some call this a sandwich cake, I call this the perfect teatime snack.

strawberry

Strawberry Millefeuille ($6.80)

Trust me to find Japan at Chef Yamashita's, the cream used is so light it barely feels jelard with the clot of cream piled on. Pastry was light as well and the best part is the sponge is barely soaked! The only teeny weeny grouse is, the strawberry was bland. In Japan it would be so sweet.

sake

Sake Jelly ($7.50)

These are produced in limited quantities a day and they take phone reservations for these. I suppose what makes this worth while is the jar that it gets served in, it would double quite prettily as a sake cup perhaps. So then, a layer of soyabean pudding meets fruits and finally topped with sake jelly. Potency is guaranteed but this was the least of my favourites to date; rather incongruous with the rest of the layers.

ichigo

Ichigo ($6.50)

I have had enough of the strawberry souffles and shortcakes that Chef Yamashita's other outlets were churning out and selling like hotcakes. Then comes Ichigo - which already means strawberry in Japanese with a twist. Sponge cake, delicious cream and then there are fruity surprises within - pear and strawberries!

DSC_0014

Dark Cherry Tart ($6.80)

tart

The only tart on sale, this was a simple combination of poached dark cherries on a custard tart. Unlike the Rin Rin Cheese Tarts that Glace and Flor are famous for, this tart base is on the crumbly side and rather dense. A different take on tart bases methinks, loved the custard and cherries.

financier

Financier ($2.20)

Shell shaped and looking too pretty to eat. Fragrant and light on butter so eating this was a breeze and joy. A special tea time treat!

chef yamashita

Almond Cookies ($5.50)

almond cookies

Japanese confectioneries around the world are priced more princely than the rest - maybe the ingredients or the craft. Good service reigns at this outlet, almost too cutesy for my fancy and the cakes are once again piled with enough cream and fruit to pique my interest for a decently long time. Like what Chef Yamashita mentioned in a recent interview - the other outlets may have been his brainchild, but Chef Yamashita is where he is now.

Revisits to ensue!

Chef Yamashita Japanese Artisan
Blk 1, Tanjong Pagar Plaza #02-44

A foodie born to eat, shop and travel. Forced to work.

0 burps: