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Thursday August 29, 2013 MYT 6:00:00 AM
Thursday August 29, 2013 MYT 12:24:15 PM
Sweet desserts at Marina Bay Sands (clockwise from top left): Macarons, Phantom Masquerade Chocolate Gift Set, The Chocolate Bar Strawberry-Basil Truffle Pops, Carrot Muscovado Cake, Botanica, and Chocolate Paradigm.
Sweet treats that please the palate and eye are all the rage.
PAYING homage to the West End hit The Phantom Of The Opera which is on until Sept 1, 2013, at the MasterCard Theatres at Marina Bay Sands, the resort presents the Phantom Masquerade Chocolate Gift Set. Price at S$56 (RM145) nett, the set features an exquisite chocolate sculpture of the Phantom’s signature mask, a candle and rose, delicately decorated with cocoa butter and pralines.
It is available at SweetSpot at Hotel Lobby, Tower 3. Theatre-goers will be able to enjoy a 10% discount on the set when they present The Phantom Of The Opera ticket stub at SweetSpot.
The deli also offers a multi-coloured palette of macarons with flavours ranging from milk chocolate and vanilla to raspberry and passionfruit. Visitors can also try its whimsical signature cakes – Yuzu Kiss, a lime breton with Yuzu crème and toasted meringue, Orange & Thyme, a hazelnut meringue sponge cake with Mandarin-orange crème and a delicate White Chocolate-Thyme Mousse and Chocolate Cherry Alúre, a chocolate cake lavished with a blend of chocolates, tea and cherries.
The Chocolate and Cheese Bar offers an endless chocolate and cheese spread for between $20++ and S$48++ per person.
Marina Bay Sands’ executive pastry chef Ryan Witcher and his team whip up their desserts using new techniques and surprising pairings to intensify the creamy fragrance of milk chocolate, white chocolate and the bittersweet taste of dark chocolate.
You could start off with the Strawberry-Basil Truffle Pop, a lollipop made from wild strawberries, basil and milk chocolate, move on to the Rosemary-infused Milk Chocolate and Caramelised Pineapple, and finish with the Botanica, a Sicilian Sáble baked with fresh raspberries, topped with white Chocolate-Marigold Whipped Ganache and sprinkled with an edible flower.
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Lifestyle, Marina Bay Sands, sweet desserts, pastry chef Ryan Witcher, Phantom of the Opera
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