Floored by Flor

Yes, I’m going to gross all of you out with sweet nothings over my birthday weekend.

Thanks to Chef Yamashita, of course.



Since last year, it has been a time-honoured tradition to get all cake-d out with the pastry maestro’s sweet treats.


Fromage Blanc フロマジュブロン

The Fromage Blanc was easily one of favourites that afternoon. An ivory cheese tower perched itself comfortably on top of a flake-rimmed tart base, which had been smeared with blueberry sauce.

The tart base was supposed to be infused with citrus almond but it’s one of those ah-ha moments that came up after googling. Nonetheless, I loved loved loved this sponge-less concoction. Probably shouldn’t have left it till the end when I was on the verge of being cake-trified.


Mango Pie マンゴーパイ

I don’t usually drool over mango products (though I totally heart the fruit), so the Mango Pie was an afterthought. Something along the lines of hmm I’m done choosing what I think I would like, maybe I need to appeal to the needs of others.

But with a bite of the mango pie, I was ready to eat my words- and more of the pie. Just imagine: a mouthful of juicy, ripe mangoes PLUS chewy cookie tart base slightly softened by light pastry cream. This one’s for keeps, folks.


Waguri Millefeuille 和栗ミールフイール

Last year’s Tokyo trip fostered my love for the marron (chestnut) and I’ve been looking for something in Singapore to fill the emptiness in my heart. Que Waguri Millefeuille.

Airy-fairy sponge cake and pastry cream sandwiched between the flakiest of puff pastries, topped with daintily piped French chestnut cream and sweetened Japanese chestnuts. The chestnut flavour was arguably too mild for instant gratification but it was a reminder of how lovely chestnuts could be.


Napoleon ナポレオン

I will share this with you if you love strawberry shortcake. Of course this would mean you are restricted to the bottom half, sans puff pastry. My self-serving needs aside, the Napoleon was a neat treat of butter-flaky puff pastry layered with pastry cream, fresh strawberry slices, whipped crèam and sponge.

Definitely something to have and hold if you need to widen your fieldwork of strawberry shortcakes.


Crêpe Suzette クレープシュゼット

The Crêpe Suzette is Chef Yamashita's take on a classic namesake with tangy orange mousse, fresh cream and sponge cake wrapped in a French crepe quilt.

If only Chef Yamashita took his re-interpretation further by flambéing or caramelizing something ... or injecting a shot of Grand Marnier within. Wasn’t my favourite of the lot but would I stop you from ordering it? No. this baby needs some lovin’ though it wouldn’t get any from me.



DESSSSTRUCTIOOOOOOOOOOOOON!



Funny but not oddly enough, compared to the time we spent on the road, I think we took less time to polish off our 5 Flor slices.