The Malaysian Insider :: Food
The Malaysian Insider :: Food |
| Posted: 07 Dec 2012 04:25 PM PST  St Mary Place is the home of Delicious' newest outlet. — Pictures by Choo Choy May And so last Saturday afternoon saw a group of us eating desserts for lunch! The Buche de Noel, a Yule log cake from France, was lovely with creamy chestnut layered with aromatic coffee cream rolled up in vanilla sponge and covered in chocolate ganache. I liked the contrast of the different creams with coffee and chocolate; lightly sweet and amazing.  Desserts for Christmas (from the top): Yule log, Bibingka, Panettone and Christmas pudding. We were at their newest outlet in St Mary Place which opened just two weeks ago. On a weekend, this is a good place to be, away from the crowd at the shopping centres where Delicious restaurants are usually located. St Mary's, the school, which used to occupy this spot, is not forgotten, with black and white pictures of it hanging on the wall. The Christmas pudding and the panettone make an appearance at this time of the year too. Steve Allen, E&O's Group Creative Chef, has his unique take on both. The pudding, for a Malaysian audience, is made without alcohol, but the sweet, tangy and fruity flavours remain. It's sticky and gooey. I told him I liked the pudding slightly firmer but the English chef, who used to work with Gordon Ramsay at Claridges in London, grinned and said that's how he likes it. I'm sure a couple of days in the fridge would fix that. Steve's pudding has dried fruits, apple, apple juice, lemon, almonds and Earl Grey tea in it. It's steamed twice. After the first steaming, it's left to settle in the mould for a few days at room temperature for all the lovely flavours to develop. Then it's steamed again. "I make 500 puddings a day here," he said. "I used to make 1,000 a day at Claridges." Panettone is a sweet, fruity bread in a dome shape that's originally from Milan, made with live sourdough yeast. It's a Christmas treat. Steve's version is the Cranberry and White Chocolate Panettone. He has made it more puddingy, with white chocolate, cranberries and mixed peel in it. It's soft, moist and delightful. It actually had no need of the mascarpone cheese with orange zest that was served with it. I also had the chance to taste Bibingka, a Christmas dessert from the Philippines. I loved the crusty top that spoke of salted egg and coconut, and which was in turns heaped with grated coconut. Made with rice flour, coconut milk, salted egg, cheese and Hawaiian coconut, the rich, spongy "cake" reminded me of Ma Lai Koh. There was a fine balance of sweet and salty in this coconuty and eggy cake. Steve's favourite drinks from his childhood are also on the Delicious Christmas menu, and to some of these he has added chilli, a spice he has grown to love since coming here a year ago.  Gingerbread Latte has vanilla, ginger and cinnamon. I was floored by the Hot and Spicy Grape Juice — the chilli in it left a tingly sensation in my mouth. It was aromatic with ginger. For those who like it sweet and mild, there is the Minted White Chocolate. I loved the vanilla, ginger and cinnamon in the Gingerbread Latte, and the Ice Blended Clove Coffee. The Delicious Festive Iced Tea is a sweet and tart blend of tamarind, sour plum, lime and lemon, with a dash of Grenadine. There's also the Pear and Cinnamon Ice-Cream Smoothie to indulge in. All these Christmas goodies are already available at all the Delicious cafes, till December 31. The desserts are all priced at RM14.90++ each and are available for takeway, except for the Bibingka. All the beverages are RM12.90++. Delicious outlets are located in 1 Utama, Sunway Pyramid (both in Petaling Jaya), Bangsar Village II, Mid Valley (both in Kuala Lumpur), Dua Annexe, Setia City Mall (Klang) and at Straits Quay, Penang. |
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