CARAMEL FRENCH TOAST drizzled in KOPI syrup and paired with SHISO sorbet (which chef was kind enough to swap from coconut sorbet). The sorbet was unique in taste, flavorful and herbal!
The French toast was simply a winner 🍞. Pillowy soft texture that sliced through easily, savored with some bitter-sweet sauce, worked like an extra kick for that addictive effect 😆 . One of the best I have ever eaten!
#foodpornsg #foodiesg #sgfood #sgfoodies #sgfoodporn #igfoodies #igsg #whati8today #burpple #hungrygowhere #8dayseatout #openricesg #sgcafehopping #sgcafe #eatbooksg #eatoutsg #instafood_sg #foodgawker #hkfoodie #huffposttaste #foodpornshare #foodforfoodies #exploresingapore #singaporeinsiders
Deceivingly basic in appearance, this French Toast was a marvelous manifestation of what happens when you use only the most interesting and well-made components to form the whole.
The slice of bread was actually an extraordinarily moist caramel brioche that had been grilled to an optimum crunch around its entire surface. It was then covered in icing sugar to look like fresh snowfall. Sitting on top was a scoop of coconut sorbet that resembled a half-built snowman. The taste of it walked the fine line between creamy and icy with finesse. I was wondering how did it not melt upon being placed on the hot surface of the toast. Well, it turns out there's a cleverly concealed crisp, caramelised sugar disc that doubled up as a separator and a secret platform for the sorbet. The accompanying "kopi syrup", a sensuous concoction of coffee and dark chocolate, was served in a mini jug so I could pour however much I liked.
When eaten together, all the aforementioned elements played off each other to the best effect. It's possibly one of the most intensely flavoured French Toasts I've ever had,
Deceivingly basic in appearance, this French Toast is a marvelous manifestation of what happens when you use only the most interesting and well-made components to form the whole.
The slice of bread was actually an extraordinarily moist caramel brioche that had been grilled to an optimum crunch around its entire surface. It was then covered in icing sugar to look like fresh snowfall. Sitting on top was a scoop of coconut sorbet that resembled a half-built snowman. The taste of it walked the fine line between creamy and icy with finesse. I was wondering how did it not melt upon being placed on the hot surface of the toast. Well, it turns out there's a cleverly concealed crisp, caramelised sugar disc that doubled as a separator and a secret platform for the sorbet. The accompanying "kopi syrup", a sensuous concoction of coffee and dark chocolate, was served in a mini jug so I could pour however much I liked.
When eaten together, all the aforementioned elements played off each other to the best effect. It's possibly one of the most intensely flavoured French Toasts I've ever had.
🍨Indeed, Adrift lives up to its buzz and hype for me -thought provoking , elements of surprise and delight especially in their desserts. I wouldn't start on their Raspberry sorbet and creme fraiche here. 😍 I totally had a rare, close my eyes kind of moment with the first taste of this Caramel French Toast! 🍞 I had to think about how smooth this caramel flavoured bread was !it was quite dense for a bread but totally worked - almost forgot it was French toast. We almost forgot to top the coconut sorbet with their intense Kopi syrup ! Extraordinary l . French toast appreciation at David Myer's level ! Would love to meet him now.😆✨😍
