Nesuto – Japanese Style Cake Café With Yuzu Raspberry Cake And Matcha Azuki Tart, At Tanjong Pagar
“Nesuto” which means “Nest” in Japanese is the latest concept by the folks behind SHUU by KOKI Tamagoyaki – a food kiosk located at the basement of at Raffles City Shopping Centre. I think SHUU has one of the BEST choux puffs in Singapore.
They have expanded with Nesuto with a full dine-in patisserie.
When asked about the meaning behind “Nesuto”, their inspiration was drawn from their sister outlet – Tamagoyaki which has Tamago (aka “eggs”) in the name, which can be inferred to a Nest (”Nesuto”).
The menu offers a selection of Japanese-French inspired desserts.
However, I couldn’t help but recall that Chef Yamashita, Flor Patisserie, and to some extent Henri Charpentier, all similar concepts which are located in the vicinity.
The interior is painted in pastel pink and white, giving a sense of comfort and minimalism which could be a pull-factor for the tai-tais and OLs for an afternoon respite.
The desserts were so dainty and delicate, that some customers couldn’t help but to take multiples photos of them, and with them.
Signature items include Suzette ($9.80), Blush Berry ($9) and Yuzu Raspberry Cake ($9).
The Suzette ($9.80) was named after the Crepe Suzette (and not the Suzette at the Esplanade) due to the similarity in the components.
Breaking through the thin Santiago tart, revealed the cross-sectional area with 3 distinct layers of 35% Grand Marnier crémeux, vanilla cream and orange caramel respectively.
The entire combination was soft and light, with a moist, citrusy layer of orange caramel that blended well with the distinctive vanilla cream, best paired with Hojicha or Dong Ding Tea.
I couldn’t keep my eyes off the ‘attention-seeking’ Yuzu Raspberry Cake ($9), coated with a bright pink whipped ganache.
While the portion of the cake might seem bigger than the rest, the Japanese sponge was extremely light and fluffy, perhaps like biting through cotton.
Made with yuzu meringue mousse and chunks of fresh raspberries, the citrusy and tanginess of the fruits cut through entire combination, making the cake light and refreshing.
Perhaps the first 2 desserts were slightly above expectations, the Matcha Azuki Tart ($8.80) was unfortunately the weakest link.
Made using 35% chantilly cream, matcha nama ganache and Azuki beans, the tart was somewhat dry and without a buttery fragrant.
The saving grace was the matcha nama ganache, made using the same “Gyomuyo Maccha” powder as the choux puffs at KOKI Tamagoyaki with a distinct tinge of bitterness that matcha lovers should adore.
Hidden under the layer of matcha nama ganache was a thin layer Azuki beans to complement with the bitterness from the matcha, well, the classic combination.
Nesuto may not be fully equipped with the display chiller and furniture, but they are off to a promising start in terms of their offerings.
53 Tras Street, #01-01, Singapore 078992 (Tanjong Pagar MRT)
Opening Hours: 11:00am – 8.30pm (Mon-Sun)
* Written by Nicholas Tan @stormscape who loves all things [NEW]. Daniel’s Food Diary pays for food reviewed unless otherwise stated.
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