Brunch at Laurent's Cafe @ Robinson The Heeren

260 Orchard Road #B1-02C, Robinson The Heeren, Singapore 238855

Tel: 6235 2340

Website: http://laurentscafe.com

Facebook: https://www.facebook.com/Laurents-Cafe-893019934084941

What's below? Treasure! So we discovered Laurent's Cafe (by world-renowed chocolatier Laurent Bernard) at basement level of Robinson The Heeren, specialising in French cuisine and of course, desserts such as cakes and tarts.

Setting is open-concept adorned with pretty furniture pieces and faux flowers. Menu items comprise mainly of brunch items, pastas and a good range of hot chocolate flavours; there's also wine and champagne if one desires. Service was very slow and ordering is done over the counter.

We started with a huge slice of Blackforest Cake (SGD$10.00) while waiting for our mains. The cream-layered cake was tasty but not too sweet - tiers of chocolate sponge studded with sour cherries.

Ravioles (SGD$19.00) was unique - not your typical pocketed pasta pieces stuffed with cheese. This was a fluffy light baked dish, piping hot and filled with Comte cheese from Dauphine, France. On the side was some salad for a healthy touch; this dish was well-received for its scrumptiousness.

Carbonara (SGD$19.00) - creamy pasta with bacon bits and topped with a single egg yolk.

From the Brunch segment, the Farmers Breakfast (SGD$28.00) was a huge, hearty platter with organic scrambled eggs, roasted French potatoes cooked in duck fats, tomatoes, baked bacon and toasted brioche with original Toulouse sausage.

Drinks-wise, Cappuccino (SGD$6.50) exuded bittersweet aroma and was served in gorgeous rustic-looking ware.

What won my heart was the Rum and Raisin Hot Chocolate (SGD$9.50) - rich hot chocolate with a dense blend of rum, sweet raisins and cream, served in a vintage metallic mug. Bless my heart, exploding with pleasure at the deliciousness of this concoction.

Overall, we enjoyed the dining experience here at Laurent's Cafe (we were here for 4 hours on Labour Day holiday, what do you think?), and wil revisit to try more of the items, cakes especially.

Afternoon Tea at Moosehead Kitchen & Bar @ Telok Ayer

110 Telok Ayer, Singapore 068579

Tel: 6636 8055

Website: http://mooseheadproject.com

Facebook: https://www.facebook.com/MooseheadKitchenBar

An edgy Indie restaurant and bar speared by Daniel Ballis and housed in a pre-war shophouse unit along Telok Ayer Street - Moosehead Kitchen & Bar exudes an exotic vibe that hints at something vintage, but moderne at the same time. It is more of a culture, of art, of Mediterranean and individualistic global cuisine and trend, than merely a restaurant and bar.

An eclectic selection of furniture decorate the place neatly, from hanging flowerpots over high bar-tables, to graffiti-like murals and painted moosehead, etc.  I love the rustic and artistic settings and rather friendly service rendered.

Olives were the snack of choice this afternoon over business discussion - large, crunchy, juicy and salty. I love olives, whether eaten on their own, in salads or in Martinis.

Cappuccino was brimmed with foam so it kissed the lips gingerly, leaving traces of cocoa powder to dry on them, while aromatic coffee rushed in to meet the demands of the palate boldly. Beautiful rush of flavours.

Hot Chocolate was smooth and robust in chocolatey sweetness, warming the soul through its slow slither through the throat. I loved it.

I want to return for their creative food items influenced by flavours from the world, oh yes I do.

Tea Break at Cocoa Colony @ Shaw Centre

1 Scotts Road #01-06 Shaw Centre, Singapore 228208

Tel: 6235 8328

Website: http://cocoacolony.com

Facebook: https://www.facebook.com/pages/Cocoa-Colony/603675446429172

What was historically known to be the "elixir" in Ecuador back in 1848, cocoa was believed to be able to prevent and treat illnesses, relieve fatigue and even act as a natural aphrodisiac. So two Spanish aristocrat brothers, Carlos and Louie, who returend from Ecuador, began experimenting with and
developing cocoa drinks and snacks. Well, this became a success evidently, and we are but enjoying the fruits of their labour.

Whenever my work appointments brought me to Shaw Centre, my eyes would inevitably sweep across this tiny little cafe / takeout counter situated at the corner opposite the reception counter. The stark whiteness of this mini chocolate bar and its narrow little aisle of seats cannot fail to divert attention from the array of chocolate pastries on display.

That said, I knew I had to set foot upon this place one day and devour... something, anything. Everything here was temptation in raw form - from the cakes to muffins to gelato. Beverage-wise, they serve a variety of hot chocolate / cocoa (duh) as well as coffee and tea.

The Cocoa Bolas (SGD$6.90 each) could not escape my evil tongue today. These interesting round balls came in different flavours and colours - dark chocolate, coconut, green tea, mocha, mango, strawberry, toffee and vanilla. I chose the dark chocolate one.

A wooden mallet was being handed to me and the balls were wrapped in layers of tissue paper and placed in a basket. I was clueless how I was supposed to go about eating this, so the crew offered to help me smash it. But I preferred to do it myself - so I wrapped the balls up and began attacking it hard, with the mallet and crushing the ball. It broke apart to reveal some crispy pastry within the smooth chocolate coating.

The pastry was savoury / saltish in flavour, a delicious contrast to the rich dark chocolate coating. I could eat these biscuit-like pieces on their own! Oh, but dipping the crumbs into the thick and almost-gooey chocolate sauce was another story altogether - it was utter chocolate bliss, sweet, rewarding, and shatteringly luscious in its own right. The cocoa aroma was undeniable; it was like connecting with a very familiar old flame all over again.

By the way, we have a choice of  Dark or White chocolate dip

To top it off, there was the Cocoa 76 drink (SGD$7.90) - their signature, 76% variation in cocoa level from the Brothers' original recipe - creamy and substantial, but I found it a tad too creamy. I was hoping for more punch, a darker flavour with perhaps bittersweetness to it. Nonetheless, this made for a good afternoon drink and replenishes energy - I am not kidding when I said it absolved my headache :)

I want to come back and try more hot cocoa drinks for sure - and maybe another bola with white chocolate dip or the cakes.