10th year anniversary menu by Tiong Bahru Bakery with Drunken Baker at the Foothills outpost (70 River Valley Road). It sounded interesting and I got suckered in. In retrospect, I am telling myself "I should have known better..."
This was their bianca pizza. With a crust that's purported to be made from a 160 year old sourdough starter. There's blue cheese, maitake, walnut oil and chives. We splurged on the $20 shaven black truffle. It was disappointing and underwhelming.
The crust was fine. Airy, chewy and not heavy. For something that had blue cheese (which is supposed to be salty), it was a bland-ish pizza. One can imagine how little blue cheese there is. The shaven black truffles hadn't any aroma nor flavour. Imagine that. Can you also see how little chives there are? Stingy is an understatement for the ingredients for a $40 nine inch pizza.
The lamb hot dog was served in a croissant. I thought that would be the regular croissant instead of this pitiful attempt to save on their pastry. For a start, there was a pretty punchy minty yoghurt and mustard which overwhelmed the lamb flavour in the sausage and any butteriness in the croissant. Chopped onions would have made a lot more sense than those three shards precariously perched on top of the hot dog. Poorly thought out with no experience at all and blatant disregard of flavour balance of their chosen ingredients. I'm not a cook and this much I can tell.
No comments:
Post a Comment