Li Tian •
15 Nov 2014 • 242 reviews • 8 followers
Full review: http://dairycream.blogspot.sg/2014/11/royal-plaza-on-scotts-new-artisan.html
Unlike other places such as Japan and New York where the cupcake wave has retreated as a popular pastime, cupcakes continue to hold sway in Singapore as more bakeries and cafes enter the scene to fight the sweet cake. Here comes the Artisan Cupcakes, modern savvy interpretations of that humble confection by the skilled patissiers of Gourmet Carousel at Royal Plaza on Scotts.
I love the Salted Egg Yolk, not just because it is beautifully adorned with a "sunny side egg" constructed of a mildly tart mango ravioli and whipped cream, but because the salted egg yolk bits and crunchy Chinese melon nuts gave this an oriental festive twist. Like celebrating Chinese New Year and Mooncake festival at the same time.
I thought the Salted Egg Yolk was already quirkily tasty but the Corn & Scallion was even better. This one has a very sour greenish potato mousseline frosting that was not overpowered by the scallions, an ideal contrast to the cake that is marginally sweetened with crunchy kernel corns.
I have second thoughts on whether the "Healthy" cupcakes are truly the healthiest trio of the batch because they were so sinfully loaded with dried fruits and nuts, surpassing the rest with their strong flavours and density.
In case you might be too enchanted by the whimsical combinations, don't leave the Originals behind. I highly recommend the Chocolat; transcendent, luscious, perfectly deep cocoa flavours. Hats off to the chef who managed to grasp the essence of chocolate. The Red Velvet exudes an easy-going charm with its moist fluffy interior and cream cheese frosting. But like all meringues, the topping of a raspberry meringue ball is on the very sweet side, so be warned
In all honesty, I have never learnt to appreciate the beauty of cupcakes. How complicated can they go? Aren't they just slightly sweeter sponge cakes spammed with spiralling clouds of buttercream? But I'm thankful to witness the birth of these little cupcake wonders, which have proved me wrong by showing that cupcakes are indeed worthy of respect.