Cedele – More than just sandwiches and cakes

24 05 2013

When I think of Cedele, what comes to mind is the relatively healthy sandwiches and the carrot cake but it seems that such is just the tip of the iceberg and applies only to their bakery cafes. There are quite a number of other outlets that do all-day dining (Great World, Wheelock Place, Raffles City) and semi-dining (Rail Mall, Parkway Parade, Serangoon Gardens, Marina Bay Link Mall to be open soon, Greenwich V) as well , where an impressive array of hot mains are available.

The Company’s philosophy of “Eat Well, Be Well” drives Cedele’s operations and is evident with their stand on using organic unrefined sugar, grapeseed oil and ingredients with no trans fat. In addition, much emphasis is also placed on making food with ingredients that are as natural as possible (which I guess is also a healthier option), so no preservatives, emulsifiers or premixes are used in their kitchen.

Running slightly late for this tasting, I had the Apple Cranberry Cinnamon Lassi ($6.70) to cool myself down. Organic yoghurt was used to create the lassi, which was slightly lighter as compared to its Indian counterparts. Didn’t take to the cinnamon though, as it made the drink too powdery such that it didn’t go down my throat smoothly. Moreover, the liberal use of cinnamon musked the apple and cranberry.

Nothing too fancy about the Burmese Shan Tofu ($8.90). It was more or less a simple tau kwa (豆干) dish in Balsamic Dressing garnished with homemade Garlic & Onion Flakes and Fresh Coriander leaves. What I did like though was the garlic and onions, which tasted freshly fried.

For those on a low carb diet, you might want to consider their Grills & Greens Salad Meal: Chicken & Walnut ($15). Different dressing are available such as the Sesame with Plum which coincidentally tastes very much like the plum sauce used for yu sheng (鱼生), the Honey Mustard and the Caesar Dressing. My favourite would be the Caesar. Might be my mind playing tricks on me but their Caesar dressing tasted a lot less unhealthy then what I’m more used to having. Not complaining though, I did eat a KFC Double Down Max with an accompanying piece of Chicken for lunch.

The Vegetable Stacks ($18) was made by stacking a Potato Kumara Cake (a type of Sweet Potato from New Zealand) at the base, followed by a Grilled Eggplant, a Portobello Mushroom and Red Pepper, which is then surrounded by a moat of Tomato Coulis scented with Marjoram. Credits have to go to the Tomato Coulis, as it complemented the vegetables really well and was not overly tart.

Unlike some restaurants which soak their prawns in sugar or salt solutions to give their prawns a nice springy texture, I was given assurance that nothing of the sort was practiced here for the Prawn Paprika Risotto ($17.90), so the fresh crunchy texture I experienced from the prawns was the real deal. To give the risotto a healthy twist, pumpkin and edamame beans were also used as ingredients and it all turned out well.

Finally, something somewhat less healthy for a change, the the Black Pepper Crab Pasta ($17.50)! I like Fried Soft Shell Crabs in general. The one I had here was not as crispy as expected though. That aside, I really loved Pasta, which was scented with Curry Leaves and Pepper. It packs enough heat to make one reminisce the last black pepper crab dinner without being overly choking.

The Lemongrass & Lime Fish Pasta ($17.90) was a nice sequel to the crab pasta. I thought that the lemongrass and lime was titillatingly tangy enough to placate the spice. I’m not a fan of Sea Bass because it tends to get too lean and dry for my liking upon grilling. Apart from the extremely generous size of the fillet, there was nothing extraordinary about the Grilled Sea Bass but it did give off vibes of home-cooked food with the healthy toppings of tomato salsa and edamame beans.

I have to say that desserts were the climax of the meal. I was given a tasting portion of 7 cakes, of which the salted caramel isn’t shown below. My favourite would undoubtedly be the Black Sesame Tahini Cake. It had a very light texture but oh so rich. I literally had a little tingle when I popped the first piece into my mouth. Utterly heavenly.

Other flavours I would recommend as well are the Red VelvetCarrot Walnut Cake and Blueberry Hazelnut Cheesecake while skippable flavours would be the Chocolate Banana Espresso Cake, Strawberry Rose Cake and Salted Caramel (not shown below).

From left, Black Sesame Tahini, Red Velvet, Strawberry Rose Cake, Carrot Walnut Cake, Blueberry Hazelnut Cheesecake, Chocolate Banana Espresso Cake

This meal was sponsored by Cedele. Special thanks for the invitation.

Cedele

1 Kim Seng Promenade, #01-01/02 Great World City

Tel: +65 6836 1426





The Fabulous Baker Boy – Keep Calm and Eat Cake

2 10 2012

“It’s hard to find cafes that can be categorized as hidden gems nowadays. I’d die for a quiet place on the fringe of town, where they serve great food and is supported by a team of interactive and friendly staff…” is exactly what I would have said a week ago but no longer.

Just over a month old, The Fabulous Baker Boy is the brainchild of Juwanda Hassim, an ex-theatre performer who also has had experience running f&b establishments. From what I hear, he used to retail his cakes online but due to the increasing popularity, he decided to take the leap into opening a cafe.

Joining him in this venture is Haryanto Soemito, head barista from the now-defunct Pause Cafe. Dropping by on a lazy Thursday afternoon when there wasn’t much of a crowd, we managed to chat with him for a bit when he came to the al fresco area to see how we were doing with our cakes. And yes, we are happy to say that he’s a friendly and charming chap.

Almost all the seats are al fresco so it might get a little warm in the mid-afternoons if the sun is out. That’s why friend P got the Iced Tea, a cold brew of Earl Grey. From my very limited understanding of brewing, I would say there are 2 main ways you can brew iced tea. First would be the tradition way, steeping tea leaves using hot water and subsequently adding ice. Or, you can do it by means of a cold brew, meaning to steep the tea leaves in cold water over a couple of hours. The difference lies in the taste and texture. In general, you can associate cold brews with having a more subtle, smoother and sweeter tasting tea, which was the case for the Iced Tea P had, where there wasn’t any bitter aftertaste nor tannic texture from the tea.

The cafe interior is not that spacious but large enough to surround you with a variety of desserts that leaves one spoilt for choice. I love the little touches of creative potential, like how a cake recipe adds character to the wall at the till area. It just makes the place feel more personalized and less commercialized.

The main menu isn’t all that extensive but sufficient if you need something warm and substantial to fill the tummy before getting down to desserts. However, there is a separate brunch menu which is only available on Sundays.

On this occasion, I had a latte which was done reasonably well but what was most remarkable was the Red Velvet ($8.50). It was moist, light as a cloud and did not crumble apart like how some other annoying cakes do. It wasn’t too chocolatey either so it didn’t leave us cringing with dry throats.

We also tried the Green Tea Cake. It had the texture of a butter cake, meaning it was slightly denser and drier than the Red Velvet. Given the sweetness of the cream, I couldn’t detect the matcha flavours. It didn’t trouble me however, since I’m no green tea fan.

The Fabulous Baker Boy is a nice hideaway just opposite Liang Court, somewhere you can just take out a magazine and while the day away but with ample media attention surround this new gem, I suspect afternoons here might just get a little rowdier.

The Fabulous Baker Boy

70 River Valley Road, #01-15 The Foothills

Tel: +65 6694 8336








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