An Exclusive Dessert Experience | Rogues

PhotobucketEarlier tonight, I attended a long overdue dessert tasting conducted by my talented friend and pastry chef, Gerard Lewis. The event was held at Rogues Bar & Bistro at Market Street in Raffles Place. Rogues may be dwarfed by its neighbours (it’s a small stand-alone structure) but they do have attractive interiors.

The night’s menu was a secret right up till the moment we took our seats. Gerard’s way of building suspense no doubt. Our menu for the night was printed on a long matte gold card – 5 courses – Apple, Moscato, Cheese, Hennessy, Chocolate. Even with the menu in front of me, my taste buds tingled in anticipation.

The first course (Apple) was a warm Granny Smith Apple Crumble & Sweet Pandan Cappucino [****] A delightful combination of apples, raisins and nuts, the familiar taste of apple crumble warmed the palate. Its awesome pairing with the pandan (a tropical plant with a sweet juice, usually green in colour, commonly used in Southeast Asian cuisine) cappucino was nice and foamy, very light. It’s always good to start off light with desserts…

Granny Smith Apple Crumble & Pandan CappucinoThe dessert pictures you see here are arranged according to its appearance. Next, we had the Orange Muscato & Flora d’asti Jelly with sabayon gelato and lychee espuma foam [***]. While I’m not certain what espuma foam is exacly, I do know that the sabayon (a foamy custard made of egg yolks, wine – usually marsala & sugar) gelato was very……good. However, I did think the orange muscato could’ve been stronger since it’s the highlight of the dessert.

My personal favourite of the night was dessert no.3 – Smoked Philadelphia Cheese with strawberry coulis, mixed currant air and merlot au glaze [****.]. Decorated with flowers and berries, not only was this one pretty to look at, it was an experimentation with molecular gastronomy…one that recurred with another dessert. The currant air was interesting and complemented the cheese very well. What really stood out in this dessert was the merlot glaze I felt…it was a great touch to everything.

PhotobucketAnother close contender was the Flourless Chocolate Cake with chocolate mousse, salted peanut & hazelnut crunch [****]. This one stood out from the rest because of a tiny addition: Spanish pops. That was all our chef would reveal, but those things sure crackled in our mouths with every bite of the dessert. The mint was a good choice of garnish too, for it took the edge off the richness of the chocolate. As for the flourless chocolate cake itself, it was splendid.

Last but not least, Hot Velvet Manjari Chocolate [***.] was sinfully rich and oozed chocolate goodness. Good thing the heaviest was saved for the last. It was utterly decadent because of its richness, but believe me you’ll finish it anyway. Gerard has many tricks in his bag, and I’m certainly looking forward to what he’ll conjure next. FYI, he does cakes and desserts on the side so drop me an email if you’re interested in ordering for corporate functions to birthdays and such. Savour the visual feast below….

Smoked Philadelphia CheeseThe I-wanna-know[s]:

Taste – 8/10
Price – $$ (applicable to dessert tasting)
Service – 8/10
Ambience – 8/10
Accessibility – 8/10

[$]-cheap like peanuts: ($10 & below/person)
[$$]-average Jane ($15-$25/person)
[$$$]-you might wanna tke tht card out..($30-$60/person)
[$$$$]-extremely exorbitant ($70 & above/person)
[* to *****] – rating(s) for individual dishes

Tel: +65 6557 0040

146 Market Street,
#01-42/45 Market Street Car Park
Singapore 048945

Opening hours:
Mon to Fri: 12pm – 1am (closed on sat & sun)


Dress code: Smart Casual

Nearest MRT: Raffles Place MRT

Tian of Flourless Chocolate Cake
Hot Velvet Manjari Chocolate


3 thoughts on “An Exclusive Dessert Experience | Rogues

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