Blueberry Cheese ($6.20)

The cheese is velvety smooth, has a vanilla fragrance about it. Not the squishy fluffy smooth but smooth with some bite. The biscuit base works fine with the cheese cake-blueberry ensemble. The blueberry's much like jam.

New York Cheese ($6.50)

The same goes for the cheesecake, strawberries aren't sweet, just alright.

The thing about their cheesecakes is, the base is the same varying only with the toppings. It'll be better if the flavours were actually infused into the cake. I'd say the cake itself is not bad. Between The Cheesecake cafe and Obolo, my vote's for the former.

http://thefoodchapter.blogspot.com/2009/05/obolo-joo-chiat.html

Me and the folks dropped by shortly after a happy dinner @ Naive for dessert. We decided on sharing the dessert platter so that we could get a decent sampling of what Obolo had to offer. 2 macarons, 1 slice of cake & 1 ice cream. Pretty good value, we thought.

What we had:
Dome Ambre (Milk chocolate mousse, banana-passion fruit cremeux, exotic fruits gelee, milk chocolate-hazelnut praline fuelletine, chocolate almond biscuit base)
Salted-caramel chocolate & rose macarons
Espresso ice cream

Dome Ambre - Chocolate mousse was nicely offset by the tangy fruitiness of the cremeux (which was a tad harder than it should be) and the biscuit base was a good textural contrast. Came together rather well.

Espresso ice cream from Movenpick. Dad didn't like it but I felt it did the job. What more can you ask of a simple single scoop?

The macarons were the biggest let down of the evening. I'd just had a box of TWG macarons and they were miles better than the hard chewy excuses that Obolo offered. I suppose it's probable that they were left out for a while and weren't as fresh, but I have had day old macarons that were gooey-er and fresher-tasting than those. The rose macaron actually taste like bandung, which is so not good. The salted-caramel chocolate one on the other hand was so tough and dense that it completely went against what a macaron should be.

The other cakes on display all looked properly decadent though and if looks were any indication, they'd all be sinfully delicious, but this review can, unfortunately, only take into consideration what I actually tasted.

The service was completely ordinary, albeit slow slow slow. Other than a table of expats and an obnoxious fat kid who insisted on blocking the entrance in his indecision to enter or leave (and then did the same thing at the cake counter), the tiny joint was empty. But apparently that's all it takes to occupy the 2 staff who looked as if they could barely breathe. When service finally came though, it was polite and relatively prompt, if a bit unpolished.

I would probably not return because of the combination of uncompelling macarons, blah service and back-breakingly long travelling distance. If the service was friendlier or more efficient, I'd probably be willing surmount the distance to travel to sample the other cakes that were displayed so alluringly at the counter. But alas, the above-mentioned factors have all colluded to make my first impression of Obolo a less than stellar experience.

This is my 4th time here. Bascially i have tried most of their cakes like d nosiette, le cassis, soeil, verrine summer berries n nikita. This time round, im going for d cheesecakes!

During my visit here, there was a lady who came b4 me. I thought she wanted to geta whole cake but was sold out n i heard her telling the salesgirl dat she wanna get all d slices available. OMG, SHE saw my disappointed look cos i wanted to get d guanaja cheesecak who looks lovely with a macaroon on top. The salesgirl went in to the kitchen immediately n check if there is another one for sale. Luckily, there was! Everyone was delighted of course.

Price is not cheap but you will get a discount if u have passion card n spend $10 n above!

The cheesecake is rich enough but the chocolate does not cover the cheese flavour totally. There r chocolate chunks embeded which i personally enjoy it.

Chanced upon this cafe one lazy Sunday afternoon, hidden in a corner of Joo Chiat.

The cafe is very small, but nicely renovated. Great place to while away a lazy afternoon.

Was with the boyfriend F, and we (I) was in need of a quick caffeine fix.

The coffee is nothing to shout about, you have to take the condiments from a box located in a corner. The sugar was strangely moist and stuck together, never a good sign.

Tried the noisette, which apparently was voted Sunday Times top 50 cakes. Also tried the sea salt caramel macaron.

First the noisette. Erm, sure tasted like any other chocolate cake. Chocolatey, pretty exterior and firm. Loved the crunchy base. But perhaps I was put off by the thumbprint mark which marred the otherwise pristine chocolate surface.

I liked the sea salt caramel macaron. It's my new fave combo, you have to try it to know why I'm so in love with it. Sweet, salty, sticky. What's there not to like? Full marks for the ganache filling. The macaron shell was not bad, but a little crumbly and too chewy for my liking.

Maybe I'm just being fussy, seeing how I've tasted master chef Pierre Herme's world class macarons. There's simply no comparison.

All in all, a nice, chillout location, should you be willing to pay the extra dollar (or two or three) for slightly above average desserts.

While co-owner and partner Mac excel in decorating the desserts, June enjoyed researching the use of new flavours instead. Perhaps it is the unique combination and strength in the partnership that gave Obolo Patisserie its success. ladyironchef decided to organise a dessert outing there and it went on smoothly with the support that the partners provided.

The interior of Obolo is very small, and could only fit in 15 people. Mac and his team rearranged the tables and did the settings for us, with the print of our dessert degustation menu, Obolo’s christmas catalogue, and a small gift in the form of cookies.

Our dessert degustation menu consisted of 12 desserts platter, namely 7 petite cheesecakes & entremets, 2 petite tartlets, 1 dessert shooter, and 2 les macarons. As always, i requested sampling portions for the menu as it’ll allowed us to try a variety of the desserts available at Obolo. Therefore, the pictures that you’ll be looking at are all mini-size, and does not reflect the actual size of the desserts.

Tartlet filled with milk chocolate & passion fruit ganache. The chocolate-passion was a sourish petite tart, mainly from the passion fruit used. Most of us found it too sour for our liking, and the sourness from the passion fruit completely overwhelmed the milk chocolate. I preferred it sweet.

Dark Chocolate ganache mousse, cassis ivoire mousse, praline feulletine base and moist dark chocolate-almond biscuit layers. Having tried Le Cassis before, i still enjoyed the contrasting taste between the slightly sour blackcurrent and the sweet of the chocolate ganache. I’m a big fan of the crunchy praline feulletine, but i thought that the layer was too thin, and not enough! Nonetheless, Le Cassis is definitely a hit with most of us.

Baked cheesecake infused with mango and passion fruit. While i didn’t really fancy passion fruit as i found it too sour, but in this instance the mango actually provided a better balance in the overall taste. The layer of biscuit crumb base would be nicer if it was thicker. The Mango-passion cheesecake had mixed reactions, with some finding it too sour, and some giving a thumbs up for the creative use of flavours.

67% caramel chocolate mousse, dark chocolate ganache, pecan chocolate fudge cake base. We were debating whether the nuts at the base were walnuts, but it’s actually pecan. The caraibe was one of my favourite of the night with the velvety chocolate mousse, dark chocolate ganache and chocolate fudge base. It was all about contrast and layering, really.

Tartlet filled with dark chocolate ganache. One of the few real chocolate of the night, the Chocolat Noir was better than the one that i had at Cova. One of the main feedback from the rest was, there was more sour than sweet dessert for the night. Mac explained that for decoration purposes, they liked to add in berries. But it ain’t the season for berries, and those that looked nice actually taste sour.

Some would prefer her to be drenched with liqueur, but the purist certainly say no! If you asked me, I’m on the purist side. The light mascarpone creme, dark chocolate ganache & chocolate genoise infused with coffee. Pull-me-up, of sugar and espresso. The tiramisu au chocolat.

Remember Pineapple tarts? You reminded me of Chinese New year, even though its only two months away. Pinada cheesecake, despite given a make-over, I still missed my pineapple tarts. The rum-soaked raisins didn’t help also.

Looking at the pistachio ivoire mousse, your eyes must be green with envy. Not to mention there’s still the cherry-raspberry gelee to deal with. I never like jam, definitely not the gelee in between the way of the dark chocolate ganache mousse, and the chocolate almond biscuit with kirsch. Almost prefect, the Nikta.

All the way from the states, there’s the New York cheesecake. Smooth, creamy, with a hint of lemon. At the pinnacle, seats the stunning strawberry. She’s the one that teased me all right, during our precious encounter. And now that I’ve conquered you, what do you have to say?

Appearance is secondary, they say inner beauty is more important. Nonetheless, the outer beauty sure makes a good impression. Sprinkle with gold dust, the ginormous strawberry garnished the top. There was tangy mascarpone mousse, and there was red berry gelee. Add in some kirsch-mixed berry compote, and i give you Summer Berries.

Miss macha was a last minute substitution, simply we got sick of Mr passion fruit. By common consensus, the shell was very thick, chewy, and a tad sweet. It’ll be better if she was lighter. But you couldn’t deny the fact that the macha macaron’s filling was prettily done.

Always a safe choice, the pairing of hazelnut and chocolate. Certainly a crowd teaser with that fulsome filling. Once my favourite, always my favourite. I don’t care what they say, i’m in love with you.

I’ll like to thank everyone who attended the dessert outing last night, and hope you all had a great time. There were old friends, and new faces, but everybody’s welcome! Also my thanks to Mac and June who supported and hosted us, for without them, this outing wouldn’t be possible.

You are always welcome to visit ladyironchef for a full-up on this trip. Whatever written herein are my genuine feelings expressed in words. Food, my dear, is what they call an adventure!