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2013-08-10
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i have a new dessert obsession. my first taste was about three months ago when they opened their third franchise at paradigm. and i've been more there than just a handful of times.a couple of signs that it's turning into an addiction 1. when your sister tells you that you're obsessed or...o2. when you're there almost weekly or....o3. when the staff at the cafe begins to recognize who you are ><okay, i have to confess. i've once been there three days in a row before. lola japanese patisse
my first taste was about three months ago when they opened their third franchise at paradigm. and i've been more there than just a handful of times.
a couple of signs that it's turning into an addiction :
o1. when your sister tells you that you're obsessed or...
o2. when you're there almost weekly or....
o3. when the staff at the cafe begins to recognize who you are ><
okay, i have to confess. i've once been there three days in a row before. lol
a japanese patisserie that is baking up a storm in malaysia, cafe komugi {こむぎ} is quickly becoming my tasty obsession - i wanted to try most of what they can offer. komugi simply means "wheat" in japanese. just like its name, the decor of the cafe leans towards minimalist - no flairs, just clean simplicity with an injection of japanese influence. the two decor pieces that caught my attention were the artistic chairs and multicolored tiled floor.the menu ranges from sandwiches, salads, pizzas to noodles.
let's start with their freshly prepared dishes straight from the kitchen.
komugi pasta {こむぎパスタ} :: wafu mentai spaghetti (rm 22.90)
served in a asymmetrical bowl, it was as what the staff has described it to me - spaghetti coated in a cream sauce with salmon roe, served with shrimp and topped with nori. what they failed to tell me was that it was going to be too creamy - too being the understatement. the pasta was cooked slightly overdone but it was seasoned well. however the monotonous flavor on top it being too creamy (yes, i've mentioned it twice already) without anything to cut through the richness. to the point that when {wy} had a bite, she joked that perhaps the chef had a lot of heavy cream lying around about to expire that they've decided to use it all in this dish which i was progressively inclined to agree... lol.
sandwich {サンドイッチ} :: smoked salmon open face (rm 22.90)
after what i might have called a disappointing choice with the spaghetti, i had set my eyes on their sandwiches and the smoked salmon caught my eye. i figured i would have better luck with a sandwich since they were a cafe and japanese at that - so raw salmon should be great too. my assumptions had some truth in it - it sorta fell short of my expectations. two slices of smoked and cured salmon lies on a bed of lettuce that rests on a crusty bread which was too lightly toasted (almost tasted like they didn't). a squeeze of lemon resonated with the briny burst of tartness from the capers which are paired classically with smoked salmon. however, the salmon itself was not the freshest confirmed by the lackluster color of the fish - the fishiness was echoed in each bite. the dressing on the salad was surprisingly yummy with a sweet tangy-ness to it yet creamy - actually come to think of of it..tasted a lot like thousand island dressing.
omelette {オムレツ} :: omelette with sausage (rm 13.90)
omelette was probably one of the more successful savory entrees they serve. {cyh} offered a taste from his plate and from the sneak peek i had from that bite was fluffy, wonderfully seasoned omelette. it wasn't outstanding but it was an enjoyable meal for {cyh} although the serving size could have been a lot bigger since it barely filled him up.let's switch gears and move over to my favorites here - pastries and cakes {ペストリー & ケーキ} but first : bread/pastries
bread :: mini choc croissant | (rm 1.20)
probably one of my favorite breads they have from their many selections. a lovely petite bite size treat, i feel slightly less guilty since the size is somewhat miniature. the flaky, slightly sweetened caramelized crust of the croissant protects the layers of soft, buttery, doughy inside wrapping around the dark chocolate center. just a nice sweetness with occasional dark chocolate burst of flavors. ideal for a quick chocolate and buttery bread fix.slice cakes :: mille crepe {ミルクレープ} | (rm 7.50)
this was my introduction to komugi pastries and cakes for the first visit to the cafe - a momentous point to my quick attraction to komugi's sweet creations. the expertly made thin layers of crepe were soft while holding its integrity with the evenly balanced amount of the sweet cream in between each layers. surprisingly though, the bottom layer is a soft vanilla sponge cake layer to offer some textural difference and intensity in flavors. one pet peeve though was my subsequent tries of this dessert has yet to shine as my first and often find the cake slightly dry towards the evening. tart :: hokkaido cheese tart {北海道チーズ} | (rm 6.90)
mixed reviews for this cheese dessert variation. i am for the dessert while {chy} thought otherwise. if i were to describe the dessert by virtue of other desserts -
the crust was of the shortbread cookie buttery and crumbly sweetness and the filling reminded me of a key lime pie but mellowed by the sweetness and creaminess of the cheese. definite a significant punch of acidity of the lemon zestiness from the smooth cheese filling, sprinkled with powdered sugar and topped with a fresh raspberry. hidden between the cheese filling and the crust was a thin layer of reduced raspberry sauce lining the inner pie tart crust but it didn't do much for the tart. on the flip side, {cyh} reckoned that the tartness was a bit much and the raspberry sauce reduction tasted a wee bit artificial. so it was a cross in his books.
cake :: hanjuku cheese {半熟チーズ} | this delicious masterpiece is made with select cream cheese, eggs and other surprisingly simple ingredients brought together by a secret recipe (rm 3.50)
i've save the best for last - this is the one thing that keeps me coming back to cafe komugi. my message to the brilliant mind who created the komugi signature hanjuku cheese : chef furuta yoshikatsu {古田 圭克} - thank you. this pastry can be interchangeably called half baked cheese because half baked in japanese is hanjuku. there are two variation - the original and the chocolate counterpart.
the original hanjuku cheese has ranked on my all time favorite dessert list - a signature dessert by komugi for the right reasons. what makes it so special is the fact of the lightness and airiness that results to a creamy, lightly cheesy, fluffy, melt-in-your-mouth experience with the lovely amount of sweetness that leaves a honey end note on your tongue. to give it a minor textural difference is a layer of vanilla sponge cake that echoed the softness of cheese itself. simplicity as its best and i could eat a couple of these if not for my guilty conscience. lolnon the other hand, the chocolate half baked cheese pales in comparison. the balance of the sweetness is slightly off and it was more of a dark chocolate pudding like consistency. don't get me wrong, it tastes alright but just not the same caliber as its original counterpart.
for more detailed reviews, you can find it here : http://sians.blogspot.com/2013/08/cafe-komugi.html
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