Sunday, 20 March 2016

Ollella Sweets and Savories with The Pourover Bar JK1437

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Raphael and Karen invited me over to (soon to open) Ollella Sweets and Savories for a private get together. Raphael's Pourover Bar is located with Ollella in Residences@Somme at Petain Road, Singapore.

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I just had a super heavy lunch and thought it was just nice to have a coffee at The Pourover Bar, and say hello to Raphael and Karen.

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I chose an Ethiopian Tchembe N2 Mixed Heirloom which Raphael graciously hand poured for me :-D

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I'll be lying if I told you that I tasted honeydew, strawberry, papaya and chocolate which was what the taste notes say. But, I swear that I did taste some sweet pulpy fruit which I couldn't make out. I also enjoyed this Ethiopian coffee very much.

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The full beverage list at Ollella and The Pourover Bar includes super premium Panama Gesha and blended teas by A.Muse Projects.

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Along with the coffee, I was offered this platter of pretty little pastries. As I was very full and so had no intention to taste them, I just took a couple of lazy obligatory snaps out of courtesy ;-p (Yeah, I am just human ok.... ;-p )

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I was about to be on my way when Marcella offered me one of these freshly baked chouquettes. "Try them while they are still hot", Marcella encouraged me.

Well, can't go wrong to have one chouquette to go with the coffee right? I figured.

So, I took one, halfheartedly.

Big mistake!

I was blown away by the well balanced savoury sweet flavours and the slightly crisp, soft and nutty gritty texture of the chouquette.

Hey, hey, hey, don't play play, it suddenly dawned on me that the person behind these amazing chouquettes cannot be any ordinary pastry chef.

My instincts proved correct.

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Pastry Chef Ollyvia has a chemical engineering degree, from University of Michigan (Chicago), no less. But, her true passion is in pastries and instead of the prestigious labs of Big Pharma, Ollyvia headed for the kitchens of world renowned pastry chefs in USA such as Sebastien Canonne, M.O.F, Jacquy Pfeiffer and En Ming Hsu. She worked under World Pastry Champion, Dimitri Fayard at The Peninsula Chicago Hotel. Ollyvia's passion further took her to France where she worked in Pierre Hermé Paris and Chocolatier Franck Kestener in Sarreguemines.

We are so lucky to have Pastry Chef Ollyvia set up her patisserie in Singapore :-D

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How am I to know that this little chouquette was the beginning of my downfall?

After this, it was downhill all the way.

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I couldn't find an ounce of will power to resist any of these choux pastry.

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One by one, I succumbed to all seven of them - vanilla, dark chocolate, matcha with azuki, apple cinnamon, raspberry, tiramisu and lemon meringue.

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Not since my last trip to New York City have I experienced such exquisite pastry.

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No, these surpassed the few big names I tasted in New York City.

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The flavours and texture of every piece of pastry was in uncommon harmony.

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I strongly recommend this signature choux pastry platter and the pourover coffee at Ollella and The Pourover Bar. The price for the 5cm choux pastries ranges from SGD4 to SGD5 each.

Cakes worth getting fat for and a good pourover coffee makes it better :-D

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This is the first time that I post about an eatery that is not yet opened. But, I am so excited that I can't wait to tell you about it.

Now, I can't wait for Ollella to officially open :-D Call Marcella at 9139 9871 to check on the status.

Ollella is officially opened! :-D

Restaurant name: Ollella Sweets and Savories with The Pourover Bar
Address: Residence@Somme, Unit 01-01, Petain Road, Singapore 208108
GPS: 1.311712, 103.858678  /  1°18'42.2"N 103°51'31.2"E
Hours: To be announced 12:00 noon to 9:00pm (Closed on Tues)

No pork, no lard, no Halal cert.

Date visited: 20 Mar 2016

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I firmly believe that taste is subjective and so, warmly welcome differing viewpoints :-D But, I disapprove negative comments that are anonymous or hide behind fake identities. I feel that that is the same as speaking ill of others behind their backs. I look forward to all your comments :-D Thank you. (Date: 18 Dec 2015)

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