Run by the same guys behind the now-defunct Ronin and Punch at North Canal Road, Gather is their new concept at Raffles Hotel Arcade that opened its doors on the 1st of February.

Gather serves both sweet and savoury French crêpes, sandwiches, baked goods, coffee and other beverages. Being a treat loved by most, crêpes are no stranger to us, but what makes Gather stand out amongst the rest? Read on to find out!

Being situated in a British colonial designed building, Gather boasts an old-school charm. The simple interior and open concept was inviting and comfortable;  it is a cosy place to unwind and spend some private time.

They have a merchandise corner as well for those who might be interested in take-homes such as soap, fragrance oil and so on.

We had the Parma Ham (S$18) that came with Italian parma ham, Gruyère, cheddar and egg. It was absolutely delightful with a crispy outer layer and when layered and folded, it had a chewy and fluffy texture. The parma ham and cheeses paired well with the light batter, while the egg in the middle helped to reduce the saltiness.

You’d expect this combination to be too overwhelming with sodium that it might be cloyingly sick but we promise you, it isn’t.

You get to witness the skilful crêpe making process over the counter as they freshly prepare it upon ordering at their open-concept kitchen.

Currently, they have six types of savoury and three types of sweet crêpes on their menu. Main or dessert, up to you!

Breakfast is never complete without a cuppa. The White (S$5 for 5oz) had a nice froth and was fragrant, but no wow-factor from it nor a differentiating flavour from other coffee shops. Still, it is a decent cup of coffee for a casual caffeine fix.

The crêpe itself was enough to make us want to revisit this cafe again. Good ambience and great hospitality from the staff there! They were really cheerful, welcoming and polite, constantly making sure everything was of satisfaction and made appropriate recommendations.

Also, they are still in their soft launch period until the 5th of February where payment is by a tipping basis to pay-as-you-like. Give these guys a visit ASAP for some great food and vibes!

Gather
328 North Bridge Road
#01-12 Raffles Hotel Arcade
Singapore 188719
Mon to Sat: 8am to 10pm
Sun: 8am to 6pm

Pâtisserie Sadaharu AOKI should be no stranger.

The Japanese brand is one of the biggest names in the French pastries scene, and though the brand is Japanese, it has left bigger footprints in the City of Love, Paris.

Everyone has their favourite brands for eclairs and macarons in Paris, and for us, Pâtisserie Sadaharu AOKI will always be at the top of our minds.

There are several Pâtisserie Sadaharu AOKI boutiques in Paris itself. This speaks volume of its quality for the French are so particular about their pastries.

The maestro himself—Sadaharu AOKI—lives in France and has a deep passion for pastry. He loves simple things and believes that simple things are the hardest to create for they cannot be manipulated. With that, he hones his skills of pastry-making and today, Pâtisserie Sadaharu AOKI is renown for incorporating traditional Japanese flavours into his French pastries, mainly in the form of eclairs and macarons.

Think Houjicha, Matcha, Yuzu, Goma flavoured pastries. There will always be seasonal flavours too, such as Sakura macarons and tea.

The brand’s aesthetic is also kept minimal, true to the modern Japanese style. If you ever find yourself in Paris, do drop by their boutiques for some life-changing Japanese-influenced French Pastries.

Desserts are taken extremely seriously in France, hence it is unsurprising that the French are blessed with the world’s best patisseries. French desserts are well loved by foodies all over the world and its recipes have travelled far and wide.

The celebration of French cuisine is no longer limited to its national borders. Instead, French desserts have traversed beyond continents and it is now possible to savour classic French treats in almost every cosmopolitan city, including Asian countries such as Singapore, Hong Kong and Tokyo.

From creme brûlée to éclair and soufflé, here is A Crash Course to Knowing 10 Classic French Desserts. Next time, you’d ace your ordering instead of being baffled by those “unfamiliar” names. Bon appétit!

Source: Clafoutis

#1 CLAFOUTIS

Clafoutis is a fruity baked dessert placed in a buttered dish. The treat is characterised by an eggy, thick flan-like batter and most traditional recipes will use black cherries as the main fruit. The finished product is then dusted with icing sugar.

#2 CREME BRÛLÉE

Creme Brûlée—also known as Crema Catalana and Burnt Cream—is essentially a dessert comprising cream, egg yolks, custard and vanilla bean. The rich mixture is poured into a ramekin, baked till set and placed into the refrigerator. After that, sugar is placed atop and then torched till a golden brown caramelised surface is achieved.

#3 CRÊPE SUZETTE

Soft and thin, the divine French Crêpe Suzette is a delicacy well-loved by natives and foreigners alike. Grand Marnier is poured above the delicate galette, blowtorched and transformed into a viscous caramel sauce. The end result is a plate of flambé crepe quarter topped with tasty condiments of your choice.

#4 ÉCLAIR

French éclairs are distinctive in its shape and texture. Each oblong-shaped choux pastry is stuffed with cream and then coated with icing or sauce. There are numerous flavours and toppings out there, but the classic rendition would be an éclair topped with a layer of chocolate ganache.

#5 LEMON TART

Lemon Tarts are refreshing citrusy desserts. Each tart consists of smooth semi-sweet lemon curd contained in a delightful buttery pastry. We love how every bite of this zesty treat leaves a lingering tangy aftertaste.

#6 MACARON

Macarons exist in all kinds of colours and flavours. Each artisanal bite-size macaron is a piece of art itself. Think two light and crisp meringue-based almond shells glued together with either buttercream filling or ganache.

#7 MADELEINE

The Madeleine, or also known as French Butter Cake is a traditional small cake originating from the Lorraine region in northeastern France. The treat—baked with a génoise cake batter—has a distinct shell shape. These tiny buttery cakes are typically dusted with icing sugar before they are served.

#8 MERINGUE

Meringue is made primarily from sugar and whipped egg whites. Sometimes, lemon or cream of tartar is added to the sugary treat too. Sink your teeth into a crisp meringue and you will be blown away by how it melts in your mouth.

Source: Chef Eddy

#9 NOUGATINE

There are several types of nougats across Europe, but the brown-coloured Nougatine’s origin is France. The texture is firm and crunchy and the recipe excludes egg whites. It takes a certain level of baking skills and patience to produce these delicious treats.

#10 SOUFFLÉ

Soufflés have always been a crowd pleaser due to its delightful taste and texture. The egg-based basked dish has been around since the early 18th century and is prepared with egg yolks and beaten egg whites. Served fresh from the oven, the perfect soufflé has a wobbly top that will eventually melt into the ceramic dish to reveal its gooey contents.