After their first succesful venture on the Koki Tamagoyaki, the SHUU (choux puff), now the team of 3 young and energetic entrepreneur ventured into another F&B establishment, the Nesuto.
Nesuto means nest in Japanese as such they wanted to create a home ambience at the cafe. As such in order to create such vibe, the interior is pastel colours and a wall of pretty flower painting. In addition, the sky well has allowed the natural lights to penetrate through to create more warm too.
The baking team behind Nesuto is helmed by Alicia, previously from Capella who has almost a decade of training under various Master Chef.
The buttery and yet light Citrus Madeleine was the start to our dessert trial. I am not a fan of Madeline but I thought this was appealing to my palate. I suppose the citrus does help to reduce the cloying sweet, at least the one I have experience so far.
At Nesuto, like Mad About Sucre, does tea pairing with their bakes too. They parnter with Antea Social. The reason for choosing this particular brand is because they believe that their cake which are relatively light pair best with these tea. For the Citrus Madeleine, Oriental Red Cold Brew was the chosen one. In cold brew form, the floral flavour intensified.
One of our favourite among the item we tried so far is the Yuzu Raspberry. the pillowy soft Japanese Cotton Sponge sandwiched with sweetish Serbia Raspberry with Yuzu Meringue Mousse and Ivoire Whipped Ganache topped with white chocolate. We would prefer it without the White Chocolate shaved as this increased the overall sweetness.
Best paired with Lychee Oolong for the Yuzu Raspberry. The fragrant lychee aroma in the Oolong tea complemented the fruity cake.
Le ‘Omm’ is a Matcha Spong Cake with Matcha Mascarpone and Azuki Beans. Though Nesuto highlighted that this Matcha cake was slanted towards the lightly Matcha and sweetish spectrum instead of the bitter Matcha, we thought it has a sufficient scent.
The suggested tea to complement this cake is Oriental Green. The tea has a sesame hint which harmonises with Matcha.
Being the sweetest cake, contributed by Caramel, Suzette was our least favourite. Though caramel infused with orange, it was nevertheless masked by the sweetness. To provide more layers to the flavour, there are Vanilla Bavaroise, Grand Marnier Cremeux and a Santiago Tart base.
Recommended tea was the earthly Dong Ding Oolong with the Suzette.
For the chocolate lover, Noisette Rocher is one great option. Consisting of typical Hazelnut Praline Mousse, Caramelized Hazelnut Feuilletine to provide some crunch, Guanaja Ganache for the chocolaty flavour and Almond Dacquoise.
Best pair with the Oriental Red. The floral scent present in the Oriental Red Cold Brew diminished when it is hot. Instead, it amplified the grassy and earthly Oolong flavour.
Nesuto is preparing for plated dessert too. One of which is Duo Creme Brulee. Made up of Valrhona Creme at the bottom and Madagascar Vanilla Custard on the top. We love this too though some felt the Vanilla could be stronger.
Relish the Duo Creme Brulee with the malty Kuki-Houjicha.
We see potential in Nesuto although we also thought there are still room for improvement in some of the cakes. With minor tweaking, they should attain perfection.
53 Tras Street, #01-01, Singapore 078992
Daily 1100 to 2030
- North-South Line -Tanjong Pagar station
- alight at the bus stop either before Wallich Road or after Craig Road 80, 145
*Disclaimer: This was a media invite.