D9 Cakery of Hilton Singapore has recently lined up a collection of cakes created specially by Executive Pastry Chef Cindy Khoo who has been with the 5-star hotel for 3 years. Working her way up from Junior Sous Chef to her current position indicates her talent.
Her 9 newly curated cakes are inspiration from her trips from Paris and Tokyo.
Beginning with the lightest cake, Pomme, which means Apple in French is in every sense consisting of this fruit, from the outlook that shaped like an Apple to the core comprises crisp apple cubes.
Next is the Fraise, a Strawberry Shortcake. Infusing fresh Strawberry with sucrose for the cake. Add freeze-dried strawberry bites to the white chocolate, casing the fluffy sponge cake. I was surprised to find how lightly sweeten was the cake. Though I still find it a pity that these strawberry isn’t the natural sweet ones. This is one of the handful creation that is available in whole cake.
Citron isn’t the typical Lemon Meringue Tart. The lemon curd on the lightly buttery tart consist solely of lemony flavour. It is almost completely lacking of egg in this custard. Gold dusting as final touches offered an elegant look.
Coated in lime green glace is Belle. Bergamot Cremeux (mixed of lemon and lime) and Bavarian Coconut Cream sat on crispy Pistachio streusel. From this cake, it gets sweeter with more intense, complex flavour. Available in whole cake as well.
Two components made up the Cassis. At the bottom is the chocolate-coated marshmallow, crowned with blackcurant crémeux in the choux pastry puff. Finish the look with some Europe-imported gold leaf foil.
Machakura Azuki is the next cake available as whole cake. This creation is inspired from the kimono and obi has a combination of Matcha Mousse, Azuki Bean infused with sakura flower crémeux toning down the beany flavour and Matcha sponge for additional texture.
Tiny Confit Orange centre enclosed by Coffee Mousse is the Mandarin Cafe. With the gold finishes, elevating its classy look. Solely a coffee mousse cake which is not my kind of cake.
Kirsch-soaked Morello cherries, Guanaja Chocolate, Chantilly cream are the components of Forest; a variant of the Blackforest cake.
Most intense of all the creation is the Royal Hazelnut inspired by Fontaines de la Concorde. Comprised blend of bittersweet nutty Gianduja and premium Valrhona chocolate on feuilletine.
Chef Khoo has also created some macarons and chocolate.
The cakes crafted by Executive Pastry Chef Khoo offered subtle difference to the mainstream. Furthermore, the gold finishes which Chef Khoo loves augmented the looks of her creation. We are in anticipation of what Chef Cindy will bring us next at D9 Cakery.
581 Orchard Rd, Hilton Singapore, Singapore 238883
Tel: +65 6730 3392 / 6737 2233
Monday to Sunday 0930 to 2130
Saturday High Tea Buffet – D9 Desserts + Singapore Flavors 1200 to 1500
- Delfi Orchard along Orchard Road 7, 36, 77, 105, 106, 111, 123, 132, 174, 502
- Opp Four Seasons Hotel 7, 36, 77, 105, 106, 111, 123, 132, 174, 174e, 502
- North-South line – Orchard station
*Disclaimer: This was a media invite.