Has my Sunday lunch turned awry pastel?
Salmon soup with thick bee hoon at 313 Somerset's Food Repulic.
With names like Sugarland and the Sugarcubes, it's easy to assume that these are just pretty little girlbands. Instead, we get raw, wild sounds of lead singers Jennifer Nettles and Bjork respectively, which pretty much sum up what I think of the macarons at jewels - with an edge of saltiness to the not-overly-sweet meringue and fillings, unlike the many I tried before. Only 5 types are available - Passion Fruit filled with passion fruit conserve & almond cream, Green Tea filled with green tea & dark chocolate crunchy pearl, Raspberry filled with raspberry conserve & rose almond cream, Butterfly Pea Bloom filled with kaya & pandan almond cream and Black Palm Island Salt filled with salted egg & almond cream topped with black palm island salt.
What attracted me was definitely the one with the salted egg filling. Like my comment on Ice's post, it's time that we have more salted egg-based desserts. And this works perfectly well for macarons, I feel. It was easy to get excited over a dessert with an oriental element that was interestingly confusing at the first bite. It reminded me of a salted egg custard flowing bun sans the steam, of course. Unlike the contrasting sweet/salty taste of the Black Palm Island Salt, the one with kaya and pandan was more of a case of complementing flavours. Perhaps there is already a similar design but it's still ingenious, having to infuse the rich flavours of coconut and pandan into the almond paste. In general, the fillings were moister and more generous, giving the macarons an oozing effect that's visually beautiful. The green tea macaron could have used a bitterer green tea powder instead, for a stronger taste, I feel.
So, after all the macaron talks, what does jewels actually sell? Chocolates. :)
jewels artisan chocolate
181 Orchard Road
Tel: (+65) 6509 8998