Ollella – Colourful Choux Pastries, With Pourover Coffee From The Pourover Bar
The choux at Ollella reminded us of those at Les Delices opened last year with choux (pronounced as ‘shoo’) displayed on red clogs.
However, the choux at Ollella are somewhat different in terms of appearance – more colourful, vibrant, 3 dimensional, and therefore looking quite appetizing.
Opened by two sisters from Indonesia, Ollella is the combination of their names – OLLyvia and MarcELLA.
This is a collaboration with The Pourover Bar, so fret-not if you need some coffee.
Don’t play play, despite looking young, Pastry Chef Ollyvia has quite a fair bit of experience internationally.
Having worked in the kitchens of renowned Pastry Chefs Sebastien Canonne, M.O.F, En Ming Hsu and Jacquy Pfeiffer in The USA, Dimitri Fayard at The Peninsula Chicago Hotel, she continued her stint in Pierre Hermé Paris and Chocolatier Franck Kestener in Sarreguemines.
The choux (5cm in diameter) were displayed in an ascending intensity manner, from the lightest to the heaviest in flavour. Prices were reasonably charged between $4 and $5, excluding service charge.
Ollella’s flavours include Vanilla ($4),Apple Cinnamon ($4), Raspberry ($5), Lemon Meringue ($4), Matcha Azuki ($4.50), Tiramisu ($5) and lastly Dark Chocolate ($4.50), listed in terms in flavours intensity.
We were spoilt for choices and felt like trying everything.
There was a perfect solution – The Complete Choux Platter with all 7 flavours in 3cm diameter bite size ($21).
Top up $6 for choice of 2 teas or $13 for 2 cups of Ethopia Tchembe N2.
At a first glance, the normal size choux (5cm) may look much bigger than the mini choux (3cm), but a side by side comparison showed that the difference was actually not as significant.
Our favourite was the Tiramisu ($5) with a rich coffee soaked sponge and kahlua added. The result was intense and not overwhelming with an addictive, crunchy craqueline choux.
The contrast in texture was interesting, crispy on the outside and moist on the inside.
Each choux has 2 elements to it. Flavoured cream (eg. Lemon cream) within the choux and a topping (eg. Italian meringue) to complement the cream for the Lemon Meringue Choux.
Eating both the topping and the cream in one mouth will balance the flavour. If not, just pop the entire bite size choux into the mouth.
After all, it is more pleasurable shiok to have the entire choux to yourself.
We had high expectation for the Raspberry Choux ($5) which was the most expensive and vibrant in colours.
However sadly, the raspberries were too sour, and the bakers would need to look into sourcing fresh fruits with better consistency.
Coffee is served The Pourover Bar with coffee beans from Ninety Plus Coffee, opened by fashion blogger Karen Ashley Ng (better known as @renzze) and Raphael Ou.
A cup of handpoured coffee will vary from $8 to $45 depending on the beans. Yes, $45.
We enjoyed the Cold Brew with milk ($9) made from Ethiopia Hachira N2 with a smooth and silky texture.
Not too much of a coffee person myself, that price tag of $45 could get me 2 platters of mini choux!
But if you are a coffee person, you would probably enjoy the cosy and intimate session with the barista at the pourover counter.
Ollella and The Pourover Bar
[email protected], 3 Petain Road, #01-01, Singapore 208108 (Farrer Park MRT)
Opening Hours: 12pm – 9pm (Wed-Mon), Closed Tue
* Written by Daniel’s Food Diary Cafe correspondent Nicholas Tan @stormscape