Flor Patisserie Japanese Desserts
Ethereal light Japanese-French desserts, you have my heart and tummy already. Flor Patisserie has been my go to for these delicious sweets since the days when Chef Yamashita was still heading Flor at Duxton. Well, the brand has grown over the years and the tiny shop at Duxton has now expanded into a full blown cafe with a more relaxing and softer vibe.
The sweets menu has been revamped with many more new creations, using the only the freshest and highest quality ingredients sourced from Japan, Belgium, France, Malaysia, Thailand and locally. Let me start with my favorites! The Bara ($9.10) is a pretty rose cremeux piped on longan bavarois and sponge cake. This is the perfect sweet for your sweet. It's delicate, lightly sweetened, just like a rose.
The Mango Soufle ($7.50) is a light-baked cheesecake. Egg yolk is kneaded into the cream cheese for that smooth texture. I would love for more cheesecake flavor in this one though as it felt a bit more like a mango cream cake (there's a lot of cream) but still very tasty!
The Mont Blanc ($9.60) is a light French chestnut cream piped onto a sponge slice placed atop a crunchy shortbread base. Smooth cream, airy sponge and then a crunchy buttery base. It was a play of textures in each bite.
The other sweets were ok at best. I wanted to love the Marumi ($7.20), a Kyoto-uji green tea dome The sweet notes hit us first, followed by long lingering fragrance of the tea. I love green tea and this was rich, but i did not enjoy the texture of the jelly dome, the sweetness, and the dryish green tea sponge. Now if they only used something like their tofu-chiffon cake.
Lemon tart ($7.50) consists a lemon curd with rosettes of Chantilly cream and lime zest. I would have loved more acidity in this one. The cream was just a little too much to handle even though I really love cream.
The Blue Donut ($7.40) was a rather uncharacteristic cake which was only semi attractive with the butterfly pea flower color. I would have enjoyed it more if it were a yogurt cake as the center of white yogurt sauce was in fact rather refreshing. The curdy texture of the mousse was more like a traditional kueh and didn't go well with the dry sponge.
Another dessert that missed the mark was the Chocolate pillow ($8.80), a crispy hazelnut feuilletine with a chocolate sponge base. Due to the presentation, the mistake of using a thick and dry chocolate sponge in the middle was rather glaring and i much preferred the typical layered feuilletine. Plus i never liked the chocolate-orange cremeux combination but that's just me.
What never disappoints is the FLOR’s signature Tofu Chiffon Cake, which i would always grab one (or two) to go. The flavors change every 2 months according to the seasons and i loved the intense Matcha one which was in stock. Looking forward to the Strawberry Tofu when it comes back in season!
42 Siglap Drive
Tel: +65 6243 0813
Daily: 10am - 7.30pm
2 Duxton Hill #01-01
Tel: +65 6223 8628
Daily: 11am – 9pm
Tel: +65 6737 1789
Daily: 10am – 9.30pm
Funan DigitaLife Mall #01-K7
Tel: +65 6337 1721
Mon – Sat & PH: 11am – 8pm