Available for a limited time at Antoinette’s Penhas Road outlet, 30 Penhas Rd. (A cult bakery of equal stature to BAKE, Pablo has also indicated that it has plans to open in Singapore, though details have yet to be confirmed.)Īntoinette's versions stand out for their delicately flaky puff pastry shells, each one filled with a molten, creamy mix of mascarpone cheese and varying bottom layer-dollops of Madagascan vanilla Japanese matcha French chocolate salted caramel and, of course, the crowd-pleasing salted egg yolk. Since early April, he's been churning out not one, not two, but five different flavour renditions, mostly based on the baked cheese tarts he sampled on a March visit to Pablo Bakery in Hokkaido. After revamping the classic French croissant with new-age fillings such as chilli crab, salted caramel and home-made kaya, the Antoinette patisserie chain founder has now trained his eyes on baked cheese tarts. The ones with something for everyonePastry chef Pang Kok Keong is on a roll. The massive popularity of the tarts led to the setting up of a subsidiary in 2013, BAKE Cheese Tart, selling nothing but cheese tarts.įans insist that the tarts taste just as good eaten cold or even frozen, but eat them straight out of the oven to enjoy that sublime gooey cheesiness that everyone from French-inspired patisserie Antoinette to even heartland confectioneries like PrimaDeli and The Icing Room are now trying to nail. Baking the tarts on-site in small batches kept them warm, fragrant and oozy for the long queues of waiting customers. Tweaking the recipe, downsizing the tarts and ditching the blueberries, Kinotoya first sold the updated version at Kinotoya Bake in Sapporo. Kinotoya’s cheese tart was born that same year, after the Hokkaido food fair held in Singapore, where Kinotoya bakery owner Shintaro Naganuma decided to toast his family’s normally-chilled blueberry cheese tarts and they sold out fresh from the oven.
Their mini-flans are topped with a fruit-flavoured gelatin glaze, and are available in two donenesses: a just-set “medium” or molten “rare”. Hanjuku cheesecake (aka souffle or cotton cheesecake) has been giving the New York version a run for its money since the late 1990s.Ĭheese tarts exploded onto the scene in 2011, when Pablo opened in Osaka with tarts that are the polar opposite of BAKE Cheese Tart’s bite-sized tarts with caramelised surfaces. From Tokyo to Bangkok and now Singapore, is anyone surprised that baked cheese tarts are taking Asia by storm?Ĭheese didn’t arrive in Japan until the Meiji era, but true to character, the Japanese wasted no time in perfecting their own versions of Western cheese products. Open daily 10am-10pm.What looks like a Portuguese egg tart, oozes like a liu sha bao, and overflows with umami? If you’ve been following the news, you’ve probably guessed. Hokkaido Baked Cheese Tart, two outlets including #B1-K2 Jurong Point, S648886. Our vote goes to the original Nippon Bake for its more fragrant, buttery and satisfying cheese tarts.īake Cheese Tart, two outlets including #B4-33 Ion Orchard, S238801. Oh, and another dead giveaway that you're chomping on Bake’s cheese tarts? After each purchase, the staff hands you a card with Japlish instructions for eating the treats, like: “You can enjoy ‘freshly-baked cheese tart’ reheating it by a toaster oven” and “You can enjoy like an ‘ice cream’ putting in a freezer”. And its buttery shortcrust pastry boasts the addictive crunch of a cookie.
Whereas the Malaysian Hokkaido’s cheese filling is oozy and savoury, Bake’s has a fluffy texture and is mildly sweet. Sapporo-born Bake’s tart pastry is noticeably more brown than Hokkaido’s paler rendition, with a golden cheese filling that’s slightly charred.
0 kommentar(er)
