Tuesday, September 7, 2010

Flor Patisserie - Singapore

It's a Matter of Taste
Imagine yourself in a dream, floating high above the earth. You're not scared, you feel safe and happy. The sun is warm and bright, causing you to squint. It's beauty like you've never seen, all the colors are glowing. Sugary white clouds billow around you, beckoning you, and in your dream state you know they're edible. You close your eyes, open your mouth and gently bite. How does it taste?

Sadly, it tastes like nothing. It's the absence of taste. It's not a dream, it's a nightmare. This is not a particular knock on Flor Patisserie, they do what most Japanese chefs do with perfect French pastry - rinse out all the flavor. All that's left is to grow tasteless strawberries to top them off. If you like this Japanese approach to the classics, you'll love Flor. Forgive me, I spend half my time in Paris surrounded by some of the best patisseries in the world. I want sweet in my pastries. It's a matter of taste, not execution.

Thankfully, Kki takes the sweeter middle road, halfway between France and Japan. Flor creates beautiful confections - they're simply not for me.

2 Duxton Hill

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  1. I would disagree with you on this. I did enjoy my cake.

    Lightness of the cream is exactly what I like in my cake! Some cakes are meant to be dense... but these fresh fruit, fresh cream cakes are best made the way Flor does it.

  2. @Dodo, your taste is in question, but since you date me, that makes sense.