The Patissier

Finally got my hands on this after years

On top of their ulu location, to get a slice you have to call in advance at 1030am on the day itself to check for availability. There was literally just one slice that day lol, but otherwise their sunshine(mango yuzu meringue) should make for a good substitute

This cake is really really light, it's no trouble finishing this huge slice at all. The exterior is perfect, it's properly dehydrated and very airy with a good crunch, and the interior is chewy. I'm no baker but I presume it takes great skill to achieve a balanced texture like this. Further, the passsionfruit taste in the cream comes through nicely and works brilliantly

Worth a try for sure, though idk if it's worth the trouble

Possibly the best log cake I’ve tasted. The mousse was so creamy and thick and so rich in chocolate. The chocolate coating was a nice complement too. There was also a biscuit base which was filled with biscuits and nuts and chocolate.

⭐️评分：9/10
This is so good, the best meringue I have ever had. The lightly sweetened meringue sponge cake has a nice 'crisp', so delighted with the cake melting in mouth, it's like eating cloud! The passion fruit mousse filling is awesome, finished with fresh mangoes and strawberries cubes.
改变了我对蛋白酥皮蛋糕的认知。第一次吃是在波兰，像云朵一样美丽的蛋糕，一口吃下却是死甜的灾难。后来又试过几次，总是逃不过死甜的设定。
The Patissier的蛋白酥皮，却甜得刚刚好，保持了松酥的口感，整个在嘴里融化，好像在吃云朵一般。夹奶味浓郁的百香果慕斯、新鲜的芒果草莓粒。清爽的酸，淡淡的甜，冰凉的内陷和蓬松又酥脆的口感，简直不能更妙！

Incredibly delicious and rich chocolate cake. The right amount of sweetness, love this!

Beyond words ... ...

It is nice to have neighbours who appreciate the finer things in life and better still when they share them with you .

Was craving for a sweet treat last evening and it was so timely to receive this cake .

I’d usually shy away from cakes that look like they belong to a display shelf with pretty dolls. But I took the plunge and stuck my fork into this and was blown away by the texture and taste of this cake.

The crispy bits of the meringue and the slight tartness of the passionfruit cream ,together with the fresh cuts of strawberries and mangoes and the softer inner layers of sponge cake was such an intelligent and creative combination . The cake was neither too sweet Nor cloyingly instead it was surprising refreshing and light on the palate .

It is definitely different from the usual plain ole standard chocolate fudge cake or banana cakes that I am so used to eating but this passionfruit meringue cake was so lovely.

I highly highly recommend this cake.

Here's the only reindeer I've ever eaten. And my goodness, was it ever scrumptious! 😋
"Rudolphski" is actually a honey cake from The Patissier that's based on a traditional Russian recipe. It's formed by layers of honey sponge interspersed with caramel-flavoured frosting (a blend of sour cream and buttercream) upon a crispy caramel biscuit base. Roasted honey almond crust makes up the coat that "Rudolphski" wears, lending more texture to each bite.
As this delicious cake seemed more unusual compared to the other desserts on display at my uncle's Christmas lunch, it turned out to be a hit!
I am keeping my fingers crossed this won't just be a Christmas special. With Chinese New Year just a month away, I hope there might be a "Roosterski" from The Patissier to crow about as well 😆