Chef Yamashita @ Tanjong Pagar Plaza

My first experience of having a Japanese-style French pastry was when I travelled to Hiroshima, Japan, in April 2018, and I bought a slice of matcha red bean cake at a local patisserie. The softness of the cake was exceptional, and its level of sweetness on my taste buds was JUST RIGHT. Imagine you were Goldlilocks who found the bowl of porridge that was neither too hot nor too cold — It was JUST RIGHT! I was exactly the Goldlilocks who found a cake which was neither too sweet nor too plain. Ever since then, I fell in love with the texture and sweetness of Japanese cakes and pastries.

And so, when I was looking for an internship as a pastry chef, I was grateful that I got the opportunity to learn at Pâtisserie Glacé for 6 months. Coincidentally, Glacé was headed by Chef Yamashita Masataka before, and therefore it is not surprising to find some similarities between the menus of Pâtisserie Glacé and Chef Yamashita. Earlier this week, I bought a box of sliced cakes from Chef Yamashita and 2 of his cookbooks.

Sliced Cakes from Chef Yamashita: (from far top left) Matcha Roll Slice, Mango Roll Slice, Mille Feuille, and Lunar Wrap Mango.
Sliced Cakes from Chef Yamashita: (clockwise from top left) Ananas, Rikyu, Ichigo Souffle, and 54th National Day Special Cake.

Japanese-style cakes never fail to cheer my day up. Look at those strawberries, mangoes, raspberries, pineapple and melon on top. The bright colours make me happy, even before I sink my teeth into those elegant pieces of cakes.

It looks like a Mont Blanc, doesn’t it? The sponge cake at the bottom is known as Kome Kome Ring; it is 100% gluten free, made from Japan rice flour. There is a piece of lychee in the centre, covered by chantilly cream and then elegantly laced with raspberry cream. (NEW flavour, S$ 6.80 each)
Unlike tradition French mille feuille which consists mainly of puff pastry and cream, Chef Yamashita’s mille feuille contains a layer of sponge cake as well. That contributes to a variety in textures: crunchiness and yet softness at the same time. The cream is as light as feather. It is absolutely a symphony of flavours!
Matcha and red bean (azuki bean) cream is a classic combination in Japanese dessert. This cake is made of matcha dacquoise, a meringue based biscuit layer. I personally find the matcha dacquoise the sweetest among all the cakes I have tried from Chef Yamashita. (NEW product, S$6.80 each)

Japanese-style cakes and pastries are generally priced higher than those local bakeries in the neighbourhood. It doesn’t stop me from patronising though, as long as I get a premium products that taste heavenly.

To know more about Chef Yamashita, do visit their website


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