I am writing this I watch the sky turn from navy to periwinkle. Pardon my lame title.
I love quiche. My former colleagues know I love quiche because I eat it for lunch so often (with McD filet-o-fish a close second). I’ve brought quiches to 3 different potlucks in December 2009 since I began buying frozen pie crusts. And people think it’s store bought!! Woot!
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La Bamboche – A chef combines Eastern flavours with Western desserts
Lemon Macaron. I love citrusy stuff – it was sooooo good. Not too sweet, and still fresh from a 30 min commute.
Half eaten Lemon Macaron, with its travel companion Vanilla Macaron. I usually don’t have a preference for vanilla or regular cream pastries, but this was really good too. The vanilla scent was very rich and not artificial at all.
Inside the box…
Three pieces of cake!
Actually, 2 pieces of cake and one half eaten eclair, lol. The eclair was heavenly. This was the best eclair filling I’ve ever had. The chocolate flavour was rich, and not too sweet nor fatty.
Next to it is the Green Tea and Sesame mousse cake with crunchy base. Again, key word — rich. You can taste the matcha and black sesame flavours individually. The base was a graham cracker like base, only crunchier. I wonder what exactly it is!
Last of all, the Strawberry Lavendar mousse cake. This was quite special. I’ve only tried lavendar teas and Taiwanese lavender milk-tea drinks before, never a cake. The top layer was slightly sour & tarty, but in the good way. There were actually chunks of mushy strawberries , which I guess are preserved ones, like the type you find in jam. The lavendar layer tasted very unique. The two flavours accompanied each other really well. My sister speculated that the piece of twig on top is thyme, and that it was probably mixed into the lavendar mousse. The base was made of fluffy brown cake.
I would like to try the red wine and sake macarons if I get the chance!
Conclusion: La Bamboche – Pricey at $4-$5 per piece (around the size of a ring box), but you are paying for quality organic ingredients, culinary school technique and presentation, and rich flavours in special combinations. Go there when you deserve a treat :)