KEN HUNTS FOOD: Patisserie Equateur (赤道法式烘焙) @ Butterworth, Penang.

Friday, February 7, 2014

Patisserie Equateur (赤道法式烘焙) @ Butterworth, Penang.

A heaven for dessert lovers: Patisserie Equateur (赤道法式烘焙) is a delightful addition to the ubiquitous food area of Raja Uda. Using only thoughtfully chosen ingredients, the cafe is a charming spot to enjoy their range of well-executed luscious desserts and to have a cup of Coffee or Tea to rewind and retreat. Pastries and Cakes will be freshly made daily, hence, choices are rather limited but there will surely be some to satiate your cravings for desserts. The reputation of the cafe is burgeoning and it should be quite apparent from the crowd and regular patrons constantly going back to the place. To find Patisserie Equateur (赤道法式烘焙), simply turn into the junction adjacent to Chung Ling Butterworth (of Jalan Ong Yi How) and drive for a minute, the cafe should be located on your right; a stone's throw away from Econsave of Jalan Ong Yi How.

One of their signature desserts- Chocolate Raspberry Mousse Cake (巧克力覆盆子慕斯/ Rm 16.90), a must-try item for Chocolate lovers. A lovely Chocolate-based Cake topped with a delightful Raspberry Mousse and smeared with Chocolate. Price tag could be slightly steeper but the reward is a velvety smooth and very Chocolaty Cake, with a touch of acidity from the tangy fruit. It was sweet but not overly so, well-balanced in terms of sweetness.

Creme Brulee (法式香草布雷/ Rm 7.50)- Vanilla Custard encased in a sugary roof is a safe bet. The silky smooth Vanilla Custard was well-executed, using fresh Vanilla Beans, the flavor was so intense and one should be able to distinguish the flavor immediately from the essence while the caramelized top gives the dessert a pleasant burnt aroma. However, I thought the dessert was slightly too sweet for my palate and the caramelized layer was slightly harder to the bite.

Unanimously voted as the "Best Dessert of the Day" was this Crispy Cream Puff (修女泡芙/ Rm 8.50). It was ethereal, crispy but crumbly outer pastry skin containing lashing of light, fluffy and smooth Custard Cream. I was delighted with the generously given Custard Cream, best of all, it was not sweet and perfectly light to the palate. Thumbs up.

I was not quite convinced with their French Lemon Tart (法式柠檬塔/ Rm 8.90) though, it has a medley of sweet and sour notes, with a touch of Lime zest. I would personally prefer the pastry skin to be slightly thicker so that the ratio of the pastry skin to the filling will be more appropriate to the bite. I thought the dessert was slightly too monotonous for one to finish it. Sharing with others is of course, recommended.

Their Lychee Panna Cotta (荔枝肉桂奶冻/ Rm 7.90) was wonderfully done, a notch higher compared to many. It could be a result from the use of fresh Vanilla Beans, their Panna Cotta appeared to be flavorful and smooth in texture, beautifully complemented by their sweet Lychee Jam, with a touch of Cinnamon flavor. However, it will be ideal if they are able to substitute Nata De Coco with some fresh Berries/ Compote for a more refreshing bite. Nevertheless, Panna Cotta is definitely a worth-trying dessert at Patisserie Equateur (赤道法式烘焙).