Rosemead

Japanese Hamachi Crudo 1/5
Duroc Pork Chop 2/5
Grilled Tiger Prawns 1/5
Koshikari Seaweed Rice 1/5
Roasted Pecan Pie 3/5

This was great in terms of the rich dark chocolate flavour you're getting from the ganache and cream, but they are all really thick, making it slightly dry overall. Personally prefer much more moist cakes so this might not be for me despite the chocolatey flavour.

Overall Rating (for bread and pecan tart): 8.5/10

This pie was pretty nutty, and the pecans were nicely roasted, so a pecan fan like me definitely appreciates the good amount of pecans here. Loved the the tart itself was also firm and had a slight buttery fragrance. The filling definitely also didn't disappoint, with it being not too sweet - I loved this.

Second time visiting @rosemeadsg, but this time not for their dinner menu, but ONLY their bread and desserts 🤭. I was able to walk-in on a random Thursday night for just the desserts as they had seats available, and the service was also great there 🥰.

🌟 Shitake Shokupan ($16++)
This Shokupan Milk Bread was glazed with sticky Maple syrup, smoked bacon and Kombu, which gives it a slight caramelised sticky top which made it so flavourful on its own. This bread was also really fluffy, and it gets even better - their house-made mushroom (porcini) butter definitely adds flavour and elevates the bread as a whole. Two of us gladly finished the entire bread ourselves, but still made me crave for more.

Would reco just having it here so the bread will be served warm and you have it at its best. You could heat it up at home but we'd never know if it's still the same quality as the one served in the restaurant 🤭.

On off days my joy is found in visiting and attesting to great bake houses on my wish list for the longest time; today this visit to Rosemead had just sent me right into bread & pastry heaven.

We decided to share 3 sweets, each a star in their own rights. First, the almond blueberry tart may sound like a general classic but you get a precise and flawless tart base pleasantly infused with rosemary; an ingenious play of flavors.
Second the egg tart here is influenced I believe by the Spanish roots of Rosemead executive pastry chef. You get flaky pastry layers holding a hefty impeccably smooth egg custard filling; one of the best takes on Portuguese egg tarts you will ever have. The last sweet we had was a small but lovely to nibble on sticky date toffee pudding which also had an ingenious surprise of fresh lavender.

I reminded myself I came for bread so we ended with a savoury shiitake shokupan with house cultured butter; it was intriguing how the Japanese mushroom flavors are infused into the soft white bread that tasted like they were baked with the highest standards of precision.

On off days my joy is found in visiting and attesting to great bake houses on my wish list for the longest time; today this visit to Rosemead had just sent me right into bread & pastry heaven.

We decided to share 3 sweets, each a star in their own rights. First, the almond blueberry tart may sound like a general classic but you get a precise and flawless tart base pleasantly infused with rosemary; an ingenious play of flavors.
Second the egg tart here is influenced I believe by the Spanish roots of Rosemead executive pastry chef. You get flaky pastry layers holding a hefty impeccably smooth egg custard filling; one of the best takes on Portuguese egg tarts you will ever have. The last sweet we had was a small but lovely to nibble on sticky date toffee pudding which also had an ingenious surprise of fresh lavender.

I reminded myself I came for bread so we ended with a savoury shiitake shokupan with house cultured butter; it was intriguing how the Japanese mushroom flavors are infused into the soft white bread that tasted like they were baked with the highest standards of precision.