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Served warm, the almond financier was buttery and crumbly. One of the better ones I've had in SG.
I never knew "bread" could be this good. I didn't take a photo at first, but after one bite, I knew I had to share this! Fragrant crust with moist fluffy interior that came with almond and buttery fragrance. I'm now a pastry convert.
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Only available on weekends though!
Do.Main's signature is the Rotisserie Chicken ($19.90), but we were all also drawn to Duck Confit. Well marinated fork tender flesh beneath the crisp skin, served with baked potatoes and spinach.
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[Hosted]
I love the soft buttery of French croissant, I asked for it to be toasted. However, fresh from the oven kind of hottest but it still does taste damn good!
The beguilingly glossy lemon curd is as tart and tangy as I hoped it'd be, but I shouldn't be surprised, given Do.main's pedigree as a bakery. I came for the mains, but I'll definitely return for the desserts.
<< Invited Tasting >>
Taste: 3.5/5
Chef Stephane’s blackforest cake is made according to his mother’s recipe, and what a banger of a dessert it is. Let all notions of “old-fashioned” and “boring” fall to the wayside, because this cake is all sorts of chocolatey, moist and boozy at the same time, with the gentle sweetness of cherries running through each bite. I haven’t had a blackforest cake in years, but this I'll have again for sure.
<< Invited Tasting >>
Taste: 3.5/5
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