It’s D-Day at Parkroyal collection on Pickering. And the people I am watching are hard at work, making sure that they are serving nothing but perfection. These sweets aren’t things you can easily make every day. These cakes take time, effort, a good understanding of flavours, and the artistic skills of someone who has been practicing art every day. Pastry Chef Edina Si of Pan Pacific Singapore presented one of her creations: a blue metallic delicate chocolate eggshell that, when opened, reveals a rose-shaped cake within. The entire dessert is inspired by Russian Faberge eggs, but with a Peranakan twist. The middle of the eggshell is decorated with individual beads reminiscent of cross-stitch embroidery seen all over Peranakan clothing and art, and the marketing team has helpfully informed me that Chef Si took around 20 hours just for the beading alone. The reveal is not one to be sniffed at either: the blue of the rose-shaped cake is painted in a way you only see in porcelain ceramics, in deep, dreamy water colours. The entire sequence is meant to be both showpiece and consumable, and a tribute to both the inspiration of Russian Faberge eggs and Peranakan flavours in desserts.
This story is from the May - June 2020 edition of Cuisine & Wine Asia.
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This story is from the May - June 2020 edition of Cuisine & Wine Asia.
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