BRIEF: “Sourdough-based Croissant, Applewood-smoked vanilla custard, charred eucalyptus meringue.” SOOT’S TAKE: This is next-level and it may be the most unique pastry I’ve ever had. Top marks for originality!

Not bad + I scored a 20% staff discount!

I loved these green tea pastries. They weren’t too sweet either.

When you’re left with a pile of scraps after rollin’, rollin’, rollin’ out puff pastry for the main event, you re-roll, Nutella-coat, slice, twist, freeze and save em’ for World Nutella Day.

Happy National Pastry Day and no, I didn’t only make 1. They are melty alright (a good excuse to buy half-priced Saint-Félicien), and a good use of the membrillo, but these look more like flaky biscuits than croissants or danishes and they taste more like a brioche, albeit very flavorful ones. Would’ve been fantastique with properly laminated pastry. Alas, still an unattainable holy grail of baking for yours truly 😭😭😭

Excellent pastry. I enjoyed this. 😋

BRIEF: “Cacao Barry Chocolate with hazelnut praline and ground hazelnuts” SOOT’S TAKE: A yummy post-rojak lunch treat that did not disappoint.

I liked that this wasn’t too sweet. 🍵

BRIEF: Choux Pastry filled with Sweet Chocolate Custard and (Valencia Orange Flavored) Milk Chocolate Cream. SOOTS TAKE: V nice. 👍👍👍

BRIEF: “Uji matcha syrup & burnt cheese custard” SOOT’S TAKE: Neither too sweet nor too bitter. What a treat this was!

BRIEF: “Sous vide egg, smoked salmon, hollandaise sauce & thyme croissant cube” SOOT’S TAKE: Scrumptious and satisfying AF.

Making apple butter is tedious. Making rugelach, slightly less so. But pairing apple butter with honey, walnuts and currants in regulach makes quick work of demolishing them all at once. 🙈

Had to finally get rid of the puff pastry that was stagnating way too long in the freezer. Topped a few rounds with tangy, lemony cream cheese filling and S. African blueberries.

“Crispy buttery pastry filled with spicy curry, diced chicken and onions.” One of my fav places to get a curry puff, although I was slightly floored by its clamshell config (see 3rd pic in series).

Happy 58th to Singapore! Singapore style Tau Sar Piah to commemorate (although personally, I prefer Penang style 🙈)!

BRIEF: “Traditional pastry tart topped with caramelized onions, Kalamata olives and anchovies served with mesclun salad.” SOOT’S TAKE: This was more like a cracker with an umami topping. Not bad but quite far from what I’d imagined based on its description.

BRIEF: “Sweet Ricotta filled Danish with Fresh Figs.” SOOT’S TAKE: Lovely in-season figs on an otherwise decent Danish from local vegan cheesemonger LA PETITE FAUXMAGERIE. My first vegan Danish.

While the Japanese Matcha Fair’s going, I figured…🍵

It’s nice but $5 is a bit steep for another helping. 😵‍💫

Flashback to the last hotel pastry buffet breakfast I had. Feels like ancient history now.

Snackies! These would’ve been really great if I’d just cut down on the salt. 🧂

Not bad, but I prefer their egg tarts.

‘Tis the season for celebrating some light in a dark year, with some Rajasthani street food, in the form of these fried pea-filled pastries! 🔥

A ton of vanilla-flavored custard sandwiched between puff pastry with a coating of powdered sugar on the top layer.

My first time trying a CHOCOCRO, a pain au whatever floats your boat (and limited by what's on offer). The CHOCOCRO is a signature item that's been around > 15 years. This one's a seasonal variety that combines strawberry, red bean paste and mochi. Very Japanese-tasting because it reminds me of strawberry Pocky sticks.

Filling - 👍 Pastry - 👎