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Friday, 23 January 2015

Lunch at TCC @ Bugis Junction

200 Victoria Street #01-97 Bugis Junction, Singapore 188021
Tel: 6336 6965

I believe we are all no strangers to The Connoisseur Concerto (aka TCC) with their comfortable couch seats, wide selection of coffee prepared in myriad ways, array of delectable cakes and desserts, as well as rather tasty + affordable savoury dishes. They have been around for years, constantly upgrading their menus, having alternated between halal-ized and non-halalized, even changing names... but they still have many outlets across Singapore, and everyone should have visited at least one before.

Besides enjoying their pastries, such as Ebon Forest Cake (SGD$6.90), blackforest with a twist, I recently got to try the Cherry Opera Dome Cake (SGD$7.50) as well. A rich cake with a coarse exterior but velvety smooth interior, oozing chocolately flavor in every bite. What I loved most were the chocolate macaroons mounted on the sides of the dome-shaped cake, with hints of mint flavor to them.

As for snacks, a new favorite would be the Crispy Crab Parade (SGD$13.50), as the name implies the soft shell crab embellished in tobiko is crispy and melts easily in the mouth. The taste is so light it is almost bland, however when dipped into the citrusy soy saunce , it is a different story altogether. Taste is enhanced tenfold, and makes the crab dish so desirable it was tempting to order another plate.;

Besides coffee, they have two rather interesting drinks lately as well - namely the Royal Passion A'more (SGD$14.50) - white wine with a refreshing citrus note of yuzu and passionfruit, a zesty drink perfect for a warm evening out.

I also tried the Zesty Lemongrass Splendour (SGD$14.50) - white wine with lemongrass and kaffir lime. Trust me, I have tasted lemongrass in its (nearly) raw-est form and I still like the gently heady scent; however this drink contained something rather piquant, like spring onion or something.  I detected no zesty taste to the drink at all, just a bubbly glass of lime and that gross-tasting ingredient that made me think of soap, bamboo chive or spring onion, and had to hold my breath with every sip (finishing only half).

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