Patisserie G (Millenia Walk)

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