Desserts are all so pretty and nice, I dunno what to choose so started with a hot matcha latte first
$10.50 Dark Chocolate Mousse, Chocolate Meringue, Dark Chocolate Hazelnut Praline Feuilletine
Their signature cake. Worth the calories 😬
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Matcha Rum & Raisin Tiramisu - $10
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Something different from my usual pick at Patisserie G. This matcha tiramisu is composed of matcha mascarpone mousse, rum & raisin and dark cocoa-infused sponge cake. Soft texture and delicate flavour. Paired it with matcha latte for double intensity of matcha
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Patisserie G
@patisserieg
Lychee Rose Cheesecake ($10.50) features a lychee rose cheesecake with a crumble base and lychee jelly on top. The cheesecake is light and the texture of the chewy lychee jelly resembles the flesh of an actual lychee. This is not jelak and is pretty refreshing for a cheesecake.
The Cherry Tart ($5.50) looks pretty ordinary but it is actually very good. The buttery and crumbly tart dough comes with a delicious almond filling that is topped with plump dark cherries and baked till golden brown. I love the fragrance of the almond, and how the different flavours and textures come together nicely. Surprisingly good I must say!
Iced Latte that was on the bitter and more acidic side. Probably have to ask for sugar syrup if you find this too harsh for you.
Rate:🌟🌟
Loved this on the first few bites, but got way too overwhelmed by its sweetness after. The milk mousse was thick, creamy, but also an acquired taste for the extremely sweet tooth. The passion mango compote attempted to neutralise the overt sweetness, but it confused my tastebuds for being way too sour, to the point it might feel unpalatable to some. That being said, I was pretty fond of the hazelnut dacquoise and hazelnut crispy at the bottom. The dacquoise gave a slight chew together with the hazelnut crispy, which gave a pretty interesting crunch — different from that of those usual biscuit bases. Nonetheless, I’d recommend getting this if you’re a huge fan of both hazelnut and sweet things. I wasn’t so much the latter, so I admit that I couldn’t enjoy this as much.
Rate:🌟🌟
While this was shaped in a perfect cube, it takes a bit of acquired taste to fully appreciate this. If you are a fan of the taste of gingerbread, you’ll probably be able to enjoy this more than me. Ginger spice in here was apparent, and was paired with cheese mousse which was.. too cheesy to my liking. The mousse outside was also a layer too thick in my opinion. The cassis cherry compote helped to neutralise the overwhelming cheesiness with its sourness a little, but I’d personally not come back for this.
Rate:🌟🌟
The cakes was not bad, I prefer the cheesecake(right) which was really light and match well with the latte.
I won’t recommend to get the ice tea (raspberry iced tea) which taste like syrup and water. Not worth my $6.
Being one of their latest creations in the house, the Blueberry Nebula (S$9.00) was probably one of the rare few that appeared like a spherical snow-globe with unique marbling on the surface. Because the cake was made with lemon curd, the sourness balanced well with the sweetness from the vanilla Chantilly.
Although there was a piece of their in-house Chocolate sable as the base, I felt that it was also a shame to use that, as it tasted slightly out of place. Probably, a butter shortbread could be a better alternative.
4.5⭐ The standard of the lychee rose cheesecake didn't drop even though we havent ate for more than 2 years. WB comment that it's one of the better cakes we ate. Love that the cheesecake aint heavy nor sweet.
#PatisserieG #LycheeRoseCheeseCake
Matcha & Yuzu Nebula ($9.00) (3.5/5)
I decided to try it out their cake after a long time but I felt that matcha taste is not enough for me tbh but I thought black part is sesame but i think it was yuzu :") please don't judge me :smile: so do correct me if i was wrong. overall it's was quite creamy and soft cake for first try of cake.
Forgot to take a pic again.
There's no crust and it's more softly chewy than anything. Would say it's a cross between mochi, pudding, and cake. The caramel creamy flavour was mild but pretty good. First time trying so no idea what to expect but I tot it's gonna be a lot smaller(one biter, not a slice cake size) and more crunchy on top? But this was fine as well
there were different layers here - yuzu curd, white sponge, and a crispy praline base; all encased in a velvety ruby raspberry mousse. we loved the different textures each layer provided, and how the flavours were quite distinct and yet blended together so nicely.
the cheesecake wasn’t overly heavy nor thick, with the lychee being the more prominent flavour and hints of floral notes from the rose. the lychee jelly was phenomenal with its lychee slices / bits inside. the crumble base remained crunchy, and not overly buttery.
Not too bad of an entremet, quite pleasant tasting, but unfortunately did not match our expectations - it tasted like a very ordinary apple crumble. I couldn’t really taste the mint glaze or the cinnamon in the crumble, as the apple pieces in the pastry were way too overwhelming in taste, overpowering other components too such as the caramel apple cremeux, green apple mousse and the almond sponge. Which is honestly quite a pity because it sounds like an amazing combination of ingredients!
Presentation wise - it’s very pretty and cute. I really liked the idea of a “poison apple” being represented by the different parts of this pastry! I’ll probably give their other pastries a go next time.
There’s no way I will say no to a matcha infused cake, much less one so appealing. Looking like a shiny matcha crystal ball, the nebula series by Patisserie G may very well make your wishes come true. The vanilla chantilly was light and combined well with the matcha ganache. However, proportion wise, I thought the chantilly cream was too much for my own liking. Nonetheless, without the rich composition of chantilly, it would have been difficult to construct this pretty spherical shape. Placed on top of a chocolate sable base, this base isn’t your usual kind of crumble. In fact, it is a flat cookie like base which comes off much harder than a crumble, but works well with the components of the matcha nebula. Within this sphere is a black sesame sponge infused with yuzu flavours. Evidently, this matcha nebula is not so simple - different layers of flavours elevate this experience. Black sesame, yuzu, vanilla and chocolate on top of this matcha come together like a challenge. But surprisingly, none of them overwhelm the other too much, and the flavours do come together rather nicely to give a pleasant tasting cake. Then again, one may prefer a more focused flavour for their palate. Still, this is the kind of artisanal cake one should not miss out on trying either!
Rate:🌟🌟🌟🌟
A simple chocolate dome with a single gold flake on the top - yet, so aesthetically pleasing with its smooth and shiny exterior, which could literally pass off as a mirror (albeit a brown one). Patisserie G’s famous dome with a cheeky name aims to give pleasure to whoever eats this. With one look, one can tell how this cake is ready to pack a sweet chocolate punch. However, while indeed chocolatey, the G-Spot predominantly revolves around the use of dark chocolate, which makes it much less sweeter than one would expect, yet, just the right amount of chocolatey sweetness. The simple flavour of chocolate is wildly executed in this dome. Layers of mousse, meringue and feuilletine come together beautifully to give a soft, creamy experience which ends off with a crunch. For the chocolate lovers, this is definitely worth a try.
Rate:🌟🌟🌟🌟🌟
This cake was so beautiful, so I apologise that this picture doesn’t do it justice. I was too excited to try it. This peachy earl cake was a burst of fruit-tea flavours🤣 The layer of pink peach mousse on the outside was just the right amount of sweet - and I loved how it seemed to have a chocolatey undertone to it. The inside of the cake was packed with different layers - earl grey sponge, earl grey mousse, and peach jelly. The peach jelly for some reason was on the sour side, visually looking more like raspberry jam. But this fruity sourish element remained a perfect complement and apt flavour to this cake. However, there was a professed hazelnut crumble in the description list, and I only wished that I could have tasted it. Perhaps, the fruit and tea flavours had overwhelmed the crumble so much that the hazelnut nodes were undermined. Nonetheless, it is still one beautifully made cake, suitable for individuals who’d prefer fruity flavours!
Rate:🌟🌟🌟🌟
I loved the combination of flavours in this seemingly simple looking cheesecake. The cheesecake itself was rich and compact, with subtle nodes of fruity and floral taste. The lychee flavour came stronger in the lychee jelly layer, which was a tad bit sweeter and contained real lychee fruit bits. The crumble base gave a good crunchy finish to the cheesecake, making every bite feel complete. While not the most aesthetically beautiful cake, it’s flavours remain simple yet satisfying. Not to sweet, this checks all the boxes of what makes a cheesecake great, at the same time, adding it’s own take on fruity creativity.
Rate:🌟🌟🌟🌟🌟
