This site will be migrating to a new address.
Please visit me at @Køkken and change your subscription to this blog to my RSS Feed

You Will Be Redirected!

Please do not leave any more messages on this blog. I will not be publishing or responding to any more comments left here. You will be automatically redirected to All posts have been migrated. You will be able to locate any posts by performing a quick search at my new site. Thank you.

Thursday, December 31, 2009

Ondeh Ondeh Kosong - Sweet Potato Balls

Onde Onde Gosong

Onde Onde Gosong 3

Ondeh Ondeh Gosong2

A few weeks ago, when my colleague from the US was here for a customer call, I had taken him to True Blue Cuisine, a Nonya (Straits Chinese) restaurant. The ambience was breathtaking and showcased the vibrancy of the Peranankan Culture in a most splendid way. I have taken bold liberty to paste 2 photos from their website to make up for the inadequacy of my description of the restaurant.

True Blue Cuisine

We ordered the signature Nonya dishes (Ayam Buah Keluak, Nonya Chap Chye, Beef Rendang, Ngoh Hiang) - they did not disappoint but to be honest, I had tasted better Nonya Cuisine along Katong Upper East Coast Road. There was one dish, however, that left an impression and that was the Kosong Ondeh Ondeh. This was Ondeh Ondeh (boiled sweet potato ball rolled in grated coconut) without the Gula Melaka (palm sugar) filling. I was struck by the softness and the simple taste and have kept dreaming about going back just for the Ondeh Ondeh.
Coincidentally, earlier this week, when I was shopping at a Japanese Supermarket in town, they were promoting their air flown sweet potato from Japan. Unwittingly, I picked 2 tubers after tasting the samples offered to me by the sales promoter. I so regreted it as they were quite expensive. I ended up feeling rather stupid to have paid that kind of money for 2 pieces of  'poor man's food' . (And no, I am not disclosing how much I paid for them, too embarrassing)

To put them to some good use, I decided to try my hand at replicating what I ate at True Blue Cuisine. I googled for a recipe and found the post by Baking Mum with the most fitting description to what I am trying to achieve.

I used 1/2 of a tuber for this initial experiment. I must say that the sweet potato tasted really good on its own after steaming. Encouraged, I went ahead to work with Baking Mum's recipe. The end result was not as soft as I had wanted - possibly for 2 reasons :
1. Mine did not have any filling. I believe the juiciness of the Gula Melaka filling would have yielded a softer texture.
2. I probably did not master the right amount of water to be added to the dough.

As a result of which, I felt my Ondeh Ondeh was a little on the chewy side. To repeat this again, I would :

1. Reduce the ratio of Tapioca flour to Sweet Potato ( probably just 10% of Tapioca flour to bind)
2. Add more water to get a softer dough.

Anybody else out there who has better experience with this, please do advice. I would greatly appreciate it for I still have one-and-a-half sweet potato to play with....;-)

Monday, December 28, 2009

Coffee Rum Raisin Dacquoise

Dacquoise Collage

Dacquoise 3

Dacquoise 5

Dacquoise with coffee
My first job with a Japanese company, almost 20 years ago had brought me many new first experiences. I ate Zaru soba and sashimi for the first time in my life during my welcome lunch. Things were rather different then- Japanese food was not as ubiquitous as today. I remember also looking forward to every Japanese guest/boss's visit- for invariably, they will come bearing delectable Japanese treats wrapped meticulously in pretty gift boxes. There were baked rice crackers, the recognisable Tokyo Banana (a banana shaped sponge filled with custard), the significant Pigeon Biscuit from Kamakura and some delicious sandwich cookie with rum soaked rasin butter cream. I didn't know what those raisin butter cream cookies were but they were the firm favourite at the Singapore office and I do still recall that they were rather expensive and probably still are today.

It was only quite recently when I was surfing at the Japanese Amazon that I saw these cookies again and realised that they are actually Dacquoise.  Originated from South Western France, Dax, Dacquoise are more commonly seen in the west in the form of a layered or sandwiched cake. (See this link to Martha Stewart's Site)These almond or hazelnut meringue based pastry are commonly used as a cake base. The Japanese, I believe are the people who have made it so astoundingly popular as a sandwich cookie.

Less temperamental and more baker- friendly than the macarons, these are delicious on their own or paired with tea or coffee.

I use a recipe from Keiko Ishida's new book,Okashii which uses a beautiful coffee rum butter cream and rum soaked raisins. Suprisingly, the velvety rum laced cream did not over power the biscuit which I feel should really be the star of this treat. However, I do have to warn that given our humid and warm weather in Singapore, these little morsels will need to be refrigerated. They turn soft quite easily when left at room temperature.

Coffee Cream Dacquoise (adapted from Keiko Ishida's Okashii)

Ground almonds                  90g (ground hazelnut can also be used)
Icing sugar                           40g
Castor sugar                        20g
Egg white powder               1g
Egg white                            100g

Coffee Cream
Unsalted butter                    100g
Egg Whites                          35g
Icing sugar                           35g
Coffee powder                    2tsp
Rum                                    2 tsp

1. Preheat oven to 180C.
2. In a clean mixing bowl, whip egg white and add sugar and egg white powder in 3 additions until meringue forms stiff peaks.
3. Sift ground almond and icing sugar together. Fold the sifted dry ingredients into the meringue.
4. Using a piping bag fitted with a plain round tip, pipe round discs of the batter onto parchment paper.I use a oval mousse ring for mine.
5. Dust icing sugar twice over the piped dacquoise. The second dusting should be done just before baking.
6. Bake at 180C for 15 mins.
7. Cool biscuit completely before removing from the parchment paper.

Butter Cream
1. In a clean mixing bowl, whip egg white and sugar until stiff peaks are formed.
2. In another bowl, whip room temperature butter until pale and creamy. At low speed mix meringue with creamed butter.
3. Mix coffee powder with Rum and add it to the butter cream.

1. Pipe coffee butter cream onto smooth face of Dacquoise biscuit. Place about 3-4 rum soaked raisin over the cream and sandwich this with another piece of Dacquoise biscuit.

Thursday, December 24, 2009

Pecan Snowballs aka Mexican Wedding Cookies

Snow Ball2

Snow Balls 1

I envy those who are able to post regularly. The frequency of my posting is made sporadic by my business trips. I especially dread these trips when the holiday season is near for I am one who enjoy the thrill of anticipation than the actual event itself. The festive air start to sizzle in Singapore from November when the downtown shopping belt becomes bathed in the annual Christmas Light Up. The Christmas light up in Singapore is especially beautiful this year, thanks to the APEC meeting which was held here in mid October.

I have dreamt of baking up a storm every year, churning out trays of cookies, cakes and sweet treats to be packed in pretty boxes and presented to friends as Christmas gifts. Unfortunately, I have never been able to do so as my travel schedule invariably gets packed all the way to just a few days before Christmas. Last year, I only managed to get back on 23rd Dec. This year, slightly better, I got home on the 20th - totally drained. I didn't get to bake until late tonight - turning out only 2 trays of Pecan Snowballs also known as Mexican Wedding Cookies.

I chose to bake these as they are relatively easy to make and keep well. For those who are not familiar, the Mexican Wedding Cookies, are special occassion cookies served usually during weddings and Christmas. They are made with either ground almond, hazelnut or pecans. The texture of the cookie is buttery and short - best described as 'melt in the mouth' . The cookies are also known in different regions by different names. They have been called Snowballs, Russian Teacakes or Swedish Teacakes.

They would be absolutely divine with coffee but are equally hard-to-put-down when eaten on their own.

There are a couple more stuff I would like to make for give aways - if I can juggle working in the kitchen, cleaning my apartment and preparing for my Christmas Dinner party. Till the next posting, Merry Christmas and Happy Holidays.

Pecan Snowballs Recipe :

60 g      Toasted Pecans
100g     All purpose plain flour
40g       Corn Flour
1/4 tsp  Salt
115g     Unsalted butter
15g       Icing Sugar
1/2 tbsp Water
1tsp      Vanilla Extract

1. Sift plain flour, corn flour and salt together.
2. Blitz pecans with 1/3 of flour mixture.
3. In a mixing bowl, beat butter with a paddle attachment until light and creamy. Add Icing sugar and beat at low speed. Add water and vanilla extract.
4. Add flour mixture in 3 additions.
5. Chill the cookie dough in the fridge for 1 hour.
6. Shape the chilled cookie dough into round balls.
7. Bake in a 150 C preheated oven for 25 mins.
8. Cool down cookie and roll in powdered sugar.

Thursday, December 3, 2009

Fish Porridge - Experimenting With Soft Water

Fish Porridge close up

Fish Porridge

When L and I were in Penang last month, we ate  all our meals at street side food stalls. For one of the dinners, L ordered some pig intestine porridge which I had frowned upon. It was suprisingly delicious. L said something which stuck in my mind - the Teochew style porridge was cooked so well that even though it is cooked soft through the core, the grains had remained intact. This is rather different from Cantonese congee where the rice is cooked in water that is kept at a rolling boil. The rice grain tend to split after a few minutes of vigourous boiling and the end result is a smooth, gluey - almost paste like consistency. I do enjoy the Cantonese congee (especially with chinese fried croutons Youtiao) but the Teochew porridge offers a different experience in texture that is equally satisfying - if it is cooked right.

When it is not done right, Teochew porridge can taste like rice mixed with soup. Perhaps it is for this reason that I don't normally order Teochew porridge when I eat out. I have been pondering about how to achieve 'mushy soft' rice grains without splitting the grain. Obviously, the heat needs to be controlled carefully but I also can't help but feel that there may be other tricks to it. I recall someone telling me how using 'soft water' to boil red bean soup yields soft bean without turning the soup into a mushy gruel.

Armed with that little piece of hear-say, I decided to experiment. Hard water, by definition contains calcium and tends to be alkaline in nature. In nature, water can be softened when it is passes through peat, sandstone or some sedimentory rocks. I remember I have a set of chinese tea cups that are made from clay. I immersed one of my cups in a pot of water overnight and used this water to cook my porridge. For most part of the cooking process, the water was maintained at a reasonble rolling boil and at the end of the cooking process, I was delighted to observe the rice grain did not split and it was cooked to the core.

I need to verify again if this is indeed due to the water but then, deep down, I am also scoffing at myself. Who am I kidding? Will the food stalls really go through the trouble to treat their water before cooking?
Anyway, my fish porridge was really tasty. Apart from the soft whole rice grains, the sliced fish turned out really smooth and firm. It was wholesome and satisfying and I am pretty confident that L will be impressed.

Recipe :

White Jasmine Rice (thai long grain rice)  : 1 cup
Water : 10 cups (actually I never really measure the amount of water used when I cook porridge.It is less critical than cooking rice)

Sliced fish fillet , marinated with a little salt, chinese wine, egg white and corn starch.
For garnish : finely juliened ginger, finely sliced chilli, chopped spring onion.
( Unlike baking, I never get precise when I do Chinese cooking. The best measuring device is your tongue.)

Method :

1. Bring water to boil in the pot.
2. Wash rice until water is clear. Add a little oil to the washed rice. When the water starts to boil in the pot, add the washed rice into the pot. Use a ladle to stir the rice grain quickly to prevent them from settling down.
3. Adjust heat to get water to a gentle rolling boil. (not simmer) I left the lid of the pot slightly ajar.
4. Check at intervals to see if rice is cooked. Add hot water if water level in the pot becomes too low. (again judge by your own preference how 'soupy'you like your porridge to be)
5. When rice is almost cooked through, add marinated sliced fish. These should cook through pretty fast. Season with salt to taste.
6. Ladle the porridge into a bowl and garnish with ginger, spring onion and chilli. I also added a little seseame oil to my porridge.

Wednesday, December 2, 2009

Last PostCard From Paris - Laduree, Mariage Freres, Green Tea Financier

Laduree Collage

Macaron collage

Mariage Freres Front

Mariage Freres2

Tea Canisters


Yuzu Temple Frost

Financier Collage

2 days in Paris is too short to do anything properly but as I sort through my stash of photographs, I was suprised that there is still a treasure trough of momentos.. I am stealing time off to put up this post so it will have to be a short one - lest someone at work sees that instead of working on my budget numbers and writing call reports, I am still baking in the kitchen and writing my blog.

Laduree is the only wildly famous pastry shop I managed to visit during this trip. The macarons are indeed very very good. The flavours are fascinating. I had originally frowned upon the black liquorice macaron but discovered that it was actually quite delicious. I am not a fan of liquorice but it was dosed just right - you taste the sweetness of liquorice as you bite into and chew the little biscuit. The medicinal tingle only makes its appearance after the last bit of the black morsel has been swallowed. Even that, the tingle so subtle... it felt... adult chic.

I had more fun at Mariage Freres.Somehow, I have always been more of a tea person and have a closet full of tea leaves that I never seem to be able to finish. The first Mariage Freres Tea Salon at Bourg-Tibourg is especially lovely - the aged wooden counters has the charm of an old world tea trading warehouse. Needless to say, I went crazy over the tea collection and brought back quite a number of momentos... one of which is their new tea, Yuzu Temple which is a light green tea infused with Yuzu - the bouquet hovers between that of  sweet mandarin and  refreshing lime. Utterly delightful.

What better way to linger over the Paris experience than baking another batch of French pastry to be enjoyed with my Mariage Frere tea. As it is with the Madeleine, the Financier is another symbolic French treat - simple but iconic. No respectable French Patisserie should be without them.

The Financier is a small, dense, buttery cake made with almond meal and browned butter. Browning the butter adds a myriad of complex flavours to the cake. Butter, when heated to the point of protein precipitation releases a nutty caramelised aroma which is amazingly comforting. However, care needs to be taken when browning the butter as the line between brown butter and burnt butter is very very fine. Hence, I always try to standby a bowl of ice water to cool down the butter immediately after the butter has browned.

These little ingots turned out really well and go really well with tea or coffee. By the time, I had finished taking the photos, I had already devoured 3 ingots.

 Fiancier with Tea

Financier collection

Recipe (adapted from Keiko Ishida's Okashi)

Pastry flour        50g
Corn flour          5g
Baking powder  1/2 tsp
Egg White          130g

Castor Sugar      130g
Ground almonds 50g
Salt                    pinch
Unsalted butter  130g
Green tea powder 10g

Method :
1. Preheat oven to 220C.
2. Sift flour,corn flour, baking powder and green tea powder together.
3. In a mixing bowl, lightly beat egg white with sugar and salt. Add ground almond, and flour mixture in stages.
4. In a heavy saucepan, heat butter until brown and fragrant. Once browned, transfer butter to a different bowl and cool down immediately using ice water.
5. Add browned butter gradually to flour batter and mix well to incorporate butter into flour batter.
6. Pour batter into molds and bake at 220C for 12mins.

Sunday, November 22, 2009

Postcard From Paris - Part 3 : Breaking Into My Madeleine Pan

Madeleines Round 2-5

Madeline Pan

The Madeleines were once chosen to represent France in the Cafe Europe in 2006. Such is the iconic stature of these little sponge cakes. Proust,of course had further immortalised it for most of us in his novel, Remembrance of Things Past where he described Madeleines as "little shell of cake, so generously sensual beneath the piety of its stern pleating..." - sigh, the sensitivity of a novelist.

I have always wanted to make Madeleines but did not have the mold for it. I tried it once half heartedly out of the request of my sister who has little sensitivity for pastries - "Just use any mold, I don't care". I used a friand mold and made it hurriedly without letting the batter stand overnight. Needless to say, it was neither 'sensuous' nor scrumptious. I had insistently wanted to get a metallic mold but had not been able to find one in Singapore. So,this naturally became my top shopping item when I went to E Dehillerin. And as I had mentioned earlier in 'Postcard From Paris -Part 1' - I spent a bomb on it (30 euro) - still baffled why it had cost so much.

Anyway, I just couldn't wait to use it when I got back. An appropriate baking choice to remember my trip with, I suppose. I chose to work with the Chocolate and Lemon Madeleines Recipe from Chococlate Desserts by Pierre Herme written by Dories Greenspan.

The Madeleine, when properly done,I understand, would have a light crust and tender crumb. Of course, when executed correctly, it should manifest a characteristic bump in the center. The overnight rest in the fridge is what gives the madeleines the bump.

I followed Pierre Herme's recipe diligently but bolted at his instruction to stick the pan into a 220C preheated oven before immediately reducing the heat to 180C - the rest of the baking done by sticking a metal spoon in between the oven door to keep it slightly ajar. I have seen similar instruction for macarons before and I truly disliked it. Anyway, since this is my first proper attempt at baking the Madeleines, I decided to follow the instructions - and failed my first round of baking. The bump was missing, the crust stuck to the pan... undoubtedly due to the overly low temperature. Luckily, I had more batter and for this second round, I decided to just bake at 200C throughout with the oven door closed! Elation, bless the knobby bump!

Madeline Round1 Collage

Madeleines Round 2-1

Madelines Round 2-2

Madeleines Round 2-4

Madeleines Round 2-6

I do not know how it was decided that the Madeleine should come with a bump or that the macarons should have 'feet' but the French are undoubtedly serious and passionate about their food. I have had some 4-5 meals in Paris - painfully expensive - each meal easily cost 30-40euro for one. One of the most memorable meals I had (apart from the Beef Tartare I wrote about in Postcard from Paris- Part 2)was lunch at Le Relais du Parc, a restuarant created by Alain Ducasse situated at Renaissance le Parc Trocadero, where I stayed. The set lunch at 37 Euro was really reasonable by Paris standard for that area and setting. The restuarant actually has a nice courtyard but was somewhat closed that day when I went. The menu featured simple and tasty cuisine that are reminiscent of family meals.

Le Relais du Parc

I chose to start with a soup, Cepes En Fin Veloute d'autres Cuits et Crus (Cepe Mushroom Soup); had Fricasse de Volaille Fermiere with Macronis au Beaufort for mains (Free range poultry and macaroni with Beaufort cheese) and a Mini Sanit Honore for dessert.

Cepes Mushroom Soup 2

Fricasse de Volaille Fermiere

Macaroni Collage

Saint Honore

The Cepes Mushroom soup was velvety but not heavy, I suspect they foamed it a little to keep it refreshingly light. The Macaroni with Beaufort was decidedly the best Macaroni and Cheese I've ever had. I was seized by the urge to reproduce this myself - taking note of the Beaufort cheese(I bought some just before I headed to the airport! Yeh! One step closer to success! :-P) and... the stick straight Macaroni. The closest I remember seeing back home is the Tortiglioni which is a straight tube but shorter. The chicken, served in a cast iron Le Creuset Casserole was delicious and wholesome. I cleaned the pot by soaking up all the gravy with bread. By then, I was so full,I couldn't finish the dessert. The Saint Honore had a Vanilla flavoured Chantilly Cream instead of Meringue. The chef had been generous with the Vanilla which made the Chantilly Cream absolutely heavenly and of course the custard cream filling was top notch.

Sigh, I have said this of Rome but I think it applies to Paris as well... you would have to be very unlucky to get bad food!

Saturday, November 21, 2009

Post Cards From Paris - Part 2


La Bovida



Continuing from where we left off in part 1...  As you would recall, I had some difficulty finding E Dehillerin and it was while I was walking around aimlessly that I spotted La Bovida which was about 200m from E Dehillerin. Shopping at Dehillerin is an amazing experience, because it makes you feel like you are part of the industry, almost... just almost at the same level as the professionals in the circle. The store was dusty and most things are displayed for your view only. Prices were not displayed hence, every time you see something, you have to approach the boisterous shopkeeper to ask for the price. Upon confirming your intention to purchase it, he will scribble your order down on a piece of paper and send someone to get it for you from the warehouse.

La Bovida, on the other hand is a more modern set up. It is what you would describe as a kitchen ware boutique. The variety of products is no doubt smaller but they do have some interesting products that I found to be reasonably priced. I got 3 mini Le Creuset casseroles which I honestly love to death now. 2 of them were mat black and I got an additional beige coloured one.

Le Creuset2

The staff at La Bovida were friendly and helpful but it was at KitchenBazaar the next day that I had the most delightful shopping experience. (for some reason, the webpage does not work, Chic Cityrats has a better picture of the shop)

I was on my way to see the Eiffel Tower which was a 7 mins walk from the hotel I was staying at when I got lured into the KitchenBazaar.



 KitchenBazaar has a network of shops spread around France. This is again a more modern kitchen specialist with more user friendly gadgets that we will generally find useful and practical in our kitchen. You will also be able to find interesting little knick knacks that you can wow your guests with at your house party. They also have the prettiest Le Creuset Mini Casserole Set that comes in Mauve, Purple and Pink. I almost wanted to buy these but restrained myself as I had already purchased 3 the day earlier at La Bovida. (Warning, be very careful when you shop for kitchen supplies. Make sure you have enough luggage allowance at the airport - I almost busted my limit and had to remove stuff from my check in luggage!)
It was at the store that I met 2 of the most friendly store managers , Matteo and Florence. Florence does not speak English and it was Matteo who manages another store at rue Croix des Petits Champs(10mins walk from La Bovida)  that shared with me alot of valuable information about the kitchen supplies scene.

Interestingly, the main kitchen supply stores are all located within a radius of 300m from each other at La Halles. Dehillerin is 100m from La Bovida while Mora and A Simon are just across the street from La Bovida and Kitchenbazaar is another 10mins walk from La Bovida. It's crazy - almost like going on a kitchen supplies shopping binge. The reason for the concentration of these shops at La Halle is because the area used to be a big fresh produce wholesale market. Resturants and smaller grocery shops will come to La Halle to procure their supplies. As such, dotted around its peripheral are amazing restuarants as well as restuarant supplies wholesalers. The market has since be moved out of La Halles but some very good resaturants and wholesaler stores still remain. I was really lucky when Matteo had offered to buy me lunch at one of these restaurants in the area.


This is a quaint but cosy little restaurant situated opposite the KitchenBazaar store at Rue Croix des Petits Champs which incidentally,is a really pretty neighbourhood. I loved its 'restaurant-in-a-hole' atmosphere which makes it really endearing. I was also told that the sexy Italian actress, Monica Bellucii lives in the neighbourhood with her director husband and frequents the restuarant quite regularly.

Matteo and Chef
Matteo is very familiar with everyone at the restaurant so it was fun. I even got to go into the kitchen. I was suprised that it was so small (smaller than my own kitchen!) but with 3 chefs working there, they were turning out  200 meals every day. For the longest time, I have been complaining about the size of my own kitchen - it was really a humbling experience.

Beef Tartare

I had the house special Beef Tartare for lunch. This is actually ground raw beef and I know there are many people out there who feel queasy about it. I've had Beef Tartare before - always at very good French Restaurants in Asia. I have been told by my French colleague that it is not easy to make a good Beef Tartare. First of all, the beef needs to be of top quality and the way you season and prepare it is also of utmost importance lest they turn out mushy and 'raw'.  The beef tartare I had at this restaurant was actually very good. It was cut coarser than what I've had before but the meat was so tender and seasoned so well that you forget you are eating raw beef.

This was my second visit to Paris - the first time was a whirlwind 1.5 days. This second trip was another 2 days 'by the way' kind of arrangement. I have not been to the Louvre or the Eiffel Tower. L had teased me that that's because I had all my priorities mixed up - that I should see the sights first, then buy stuff, then have lunch with stranger....(strictly in that order. Of course the last one is never to be encouraged). However, I have enjoyed myself most thoroughly though it was wretched that I had to lug back so many things - definitely not a chic traveller.

For those who are eager to check out the Kitchen Supply scene, please check out the links provided above. I encourage you to start at E Dehillerin. The easiest way is probably to take the subway Line 4 to Eteinne Marcel . Along Rue Eteinne Marcel, look for the big post office and walk towards the general direction of Rue Montmarte. At the junction of Rue Montmarte, make a left turn and you should see E-Dehillerin at the corner. La Bovida is just at the intersection of Rue Montmarte and Rue Eteinne Marcel.

Wednesday, November 18, 2009

Postcard From Paris... Part 1


Citron Tartlets

I had been somewhat dreading the trip to Europe before I set out. The thought of spending the whole week in Munich, attending to the exhibition was not really enticing. Normally, for such events, one will be on one's feet the whole day, talking almost non-stop to potential customers. These usually start out at 9am and does not end until 6pm in the evening. This would normally be followed by dinner meetings with business associates... they never end. In any case, if you are, like me, not quite a party animal, Europe would very much be a ghost town after 7pm. The only thing one can do in the evenings and on Sundays would be to eat and drink.I had rushed deparately to Dallaymr, the famous traditional delicatessan store twice only to find myself shut out. (Well, more of that in a separate post. I really ought to have started with Munich first but I am in Paris now and it is best to write about my adventures here first before they turn stale...)

In any case, I decided to reward myself with a 2 days stop over in Paris, with a few clearly defined money splurging objectives :
1. To shop for kitchen utensils at the E- Dehillerin, the only kitchen specialist shop I knew before I came over... and now I have discovered more.
2. To make my pilgrimage round at the various sacred temples of pastrydom.
3. To get to Mariage Freres to check out their tea and accessories collection.
4. To eat good French food.

I checked into the Renaisaance Le Parc Trocadero shortly after midday and immediately got stuck in a teleconference for more than an hour. By the time I left the hotel, it was already after 2 and my first meal in Paris was a Citron Tartlette at a lovely patisserie round the corner. A La Petite Marquise, situated at Victor Hugo near the Metro entrance tempts you with its wide window display of beautiful pastries. I lingered at the window, walked in to stare at the fine pastries, walked out and finally decided to turn back to have a quick bite. The quick bite comprised of a citron tartlette and a cup of hot cocoa. I have nothing to nit pick on the pastry. It was good but it did not blow me away - but I would be most happy if only I can produce something close in my own kitchen. Customers are constantly streaming in  and a short line forms easily hence, I believe it must be quite popular in the area.

More Pastries

After alot of walking, alot of asking for directions(all futile) and finally 2 phone calls to E-Dehillerin, I arrived at the store 40mins to its closing time. E.Dehillerin is exactly what it claims to be - 'Le Specialiste Du Materiel De Cuisine'.  This is a heavy weight wholesaler, situated in where historically used to be the biggest fresh products market/ wholesaler in Paris before it was moved out. E-Dehillerin feels and looks every bit like the grand old dame of the kitchen supplies wholesaler. The old fashioned warehousing layout has the place chock a block with every imagainable item required by the restaurant industry. The musky dusty atmosphere and the brash but friendly shop floor manager just serve to reinforce the importance of the store within the industry.

E Dehillerin Kitchen Supplies Specialist

Copper ware at E Dehillerin

E Dehillerin

Basement of E Dehillerin

I thank fellow blogger Moises who had introduced me to E Dehillerin. I bought a dozen canele molds at less than half the price I would have to pay for back in Singapore. I had also been waiting out to get a Madeleine mold and I found a rather expensive one at E Dehillerin. It was around 30euro. There were other cheaper ones but...when you travel all the way to Paris, you start to throw out all sense of restrain and deep down in my heart, I am wishfully harboring a hope that maybe, just maybe with the more expensive mold, my Madeleines would just be so much closer to being perfect and heavenly... women, aren't we all cursed in that way?

I promise to post new instalments about my discovery of other kitchen stores... it can only be in places where people take their food seriously that you can find so many quality kitchen supply stores.


Related Posts with Thumbnails