Desserts at Shin Kushiya

First, the good - the black sesame ice cream we had just after our very satisfying dinner at Shin Kushiya (a Japanese restaurant specialising in charcoal-grilled meats and seafood) was soft and creamy. Absolutely yummy!
The black sesame paste that accompanied it was smooth and literally slithered down our throats.
Easy on the palate, it was rich in flavour, but not too sweet. A must-try!

Sweeet factor: 4.5/5


Next, the so-so - The menu said it was a "low calorie, home-made" dessert, so I was expecting something lighter and less rich.
I was a little disappointed to find that the tofu cheesecake was overly creamy and dense.
The pastry was also slightly too moist and sweet for my liking.

Sweeet factor: 3.5/5


Then, the not-so-good - The coconut jelly was the most disappointing of all.
It was among the restaurant's recommendations, so it was pretty upsetting to bite into a slice of jelly with barely any flavour.
All three of us at the table agreed that it was almost tasteless.

Sweeet factor: 2.5/5

Shin Kushiya
Vivocity #01-120-122

Ta-arty n proud of it!

Our latest creation is our zesty mango custard tart!
Not too sweet, the custard filling is moist and light - the perfect complement to fat slices of juicy fresh mango.
Happy to see our friends and family members wolfing down slice after slice of it immediately after dinner.

Our Baker's Tip: I used Malaysian mangos for this but Thai ones will also do. Just make sure they're a little under-ripe so they won't break into pieces when cooked with the butter and sugar.

Go Nutz!

Got a full bag of fresh walnuts from the store today. So we thought we'd put them to good use for our sticky walnut tart.
Got our hands sticky piling the tart with crunchy walnuts, and then slathering it with golden syrup. Yumz!
We had fun baking it, and even more fun devouring every morsel of crust and filling.

Our Baker's Tip: To pre-bake the tart crust (baking blind), lay baking paper over the unbaked crust, fill with uncooked beansor rice and bake for about 15 mins till you get a warm, golden brown.

Say Cheeez!

We tried a blueberry cheese tart today and we're pretty proud of what emerged from the oven!
The cheese turned out rich and creamy, yet not too cloying. And the tangy taste of lemon added a pleasant kick. It certainly took away the blues!
We also tried a low-fat, low-sugar version, and it tastes close to the real deal!

Our Baker's Tip: To add a little zing to the cheesecake filling, grate the zest of one unwaxed lemon and fold last into the mixture before baking.

We're Muffin Maniacs!

It was the first time J's tiny kitchen saw all four of us in it today and what did we have to show for it? Our first batch of piping hot banana walnut muffins!
Ain't too shabby, considering we were knocking into each other just trying to cut, whip and stir.
We also tried a new recipe - ham and cheese muffins.
These nuggets of savoury goodness can be eaten as a meal. Trust us, we ate nothing else for dinner.