You may not have imagined that there is a cake café hidden in stretch of shophouses, flanked by zi char and steamboat restaurants.
Voyage Patisserie is located along Outram Road, in between my favourite Crab Beehoon place of Long Ji Zi Char and Tiong Bahru Pau. (So while the address is Outram Road, it is actually not that far a walk from the Tiong Bahru hipster area.)
And if you have sudden cake cravings late at night, the patisserie is opened till 12am from Fridays to Sundays.
When you talk about cakes, some of my favourite places to get them continue to be Mad About Sucre (Teo Hong Road), Antoinette (Penhas Road), A Summer In Paris (Vivocity), and Keong Saik Bakery (Keong Saik Road).
I visited the café anonymously and spotted a familiar looking face – I remember Chef Jonathan who was previously from the now-defunct OCF at The Arts House.
With years of experience at several fine dining restaurants, Chef Jonathan hopes to present quality plated desserts and cakes to people without having them to worry about the cost.
The name “Voyage” represents both his passion for travelling, and for customers to “journey” through a delectable food experience with the team.
The signature cake is the Cynthia ($9), a petite gateau featuring rose chantilly cream, lychee bits, raspberry compote and genoise sponge shaped like a rose.
Interesting note: Chef created and named this cake after his girlfriend, as it is the first “rose” that he has given to her. So sweet…
The good-looker looks like a shoo-in to the best-seller of the café.
While I thought that the texture was beautifully soft, I wished that it was slightly less sweet, and also with a stronger perfumed whiff of the rose element.
The other cake which I preferred was the Louis XV ($9.00), of bitter chocolate mousse, praline feuilletine and hazelnut dacquoise.
For chocolate lovers, I think the balance between being sweet and bitter, and the texture was done quite right.
The other recommended cakes include the Sphere Rouge ($15) – homemade rose cream and raspberry sorbet enclosed in a red chocolate sphere accompanied by drizzles of warm raspberry sauce; and Apple Mille-Feuille – ($14) – a twist on the traditional French mille-feuille made from layers of thinly sliced Granny Smith apple served with apple genoise, caramel cream and homemade Tahitian vanilla ice cream.
The coffee though, was unfortunately not its strongest area.
Some of my friends returned and tried a variety of different cakes, coming back with mixed reviews. So I reckon give them some time to settle in, and fine-tune some of their weaker links.
249 Outram Road Singapore 169048
Tel: +65 6223 2490
Opening Hours: 10am – 10pm (Tue – Thu), 10am – 1am (Fri – Sun), Closed Mon