Before the unveiling of the other top dessert contender (that is Tsujiri), I desperately wanted to explore Love Me Sweet's expanded menu to the best of my abilities. Given its new, closer location to my humble suburban area, I rarely have a reason to decline the drive - unless, of course, it's rush hour.
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My initial visit hadn't yielded an opportunity to try out their Rice Pudding cups, for they were still in the midst of preparation. This time around, however, all constructing and ladling procedures had concluded; I requested a duo of the small ceramic cups, which were swiftly packed into a slotted carrying case by the same manager-like authority I had witnessed last time.
The "Simple-minded dog" and "Flying dragon" designs on the cups were an unconventional twist on disposable containers. The addition of the flimsy plastic lid, however, was rather on the amusing side
The "Simple-minded dog" and "Flying dragon" designs on the cups were an unconventional twist on disposable containers. The addition of the flimsy plastic lid, however, was rather on the amusing side
Mandarin's standard dessert selection comprises of a comforting, chilled rice Pudding with cinnamon and raisins, and I hadn't expected Love Me Sweet's variation to diverge too drastically from the classic, grainy formula.
As I peeled away the Scotch tape from the cardstock carrier to reveal something supposedly scented with hints of spices and citrus, lo and behold, the surface was shiny and smooth. Pale yellow in hue and slightly jiggly to touch, it was almost reminscent of Pompompurin's best-lovd secret: Japanese-style caramel pudding.
As I peeled away the Scotch tape from the cardstock carrier to reveal something supposedly scented with hints of spices and citrus, lo and behold, the surface was shiny and smooth. Pale yellow in hue and slightly jiggly to touch, it was almost reminscent of Pompompurin's best-lovd secret: Japanese-style caramel pudding.
In fact, an almost instantaneous discovery was made in regards to the contents of the cup: it was merely a steamed egg pudding and not a rice pudding at all. Digging deeper and deeper through the formula, I searched for grains of any sort to liften my spirits. My spoon was met with nothing else besides a few bits of coarse red bean.
I was disappointed, and reasonably so, for the $2.99 purchases hadn't honoured the description it had been assigned. The pudding was delicious nonetheless, but probably undeserving of its price tag.
I was disappointed, and reasonably so, for the $2.99 purchases hadn't honoured the description it had been assigned. The pudding was delicious nonetheless, but probably undeserving of its price tag.
A chocolate variation of the Dante Double Fromage Cheesecake had been listed alongside the Original on the LCD menu screen previously. The screens had been turned off this time, and I was informed that their second flavour was actually green tea (and not chocolate at all!).
The associated price tag of $21.99 remained consistent, but it was odd to think that they had swapped the base flavours with such minimal effort.
The associated price tag of $21.99 remained consistent, but it was odd to think that they had swapped the base flavours with such minimal effort.
The Green Tea rendition retained identical dimensions to the Original - measuring no more than the span of my palm. It was also wrapped similarly in a single sheet of parchment paper, on which condensations droplets would emerge shortly after removal from the freezer.
It was reiterated that a defrosting period of two to three hours in the refrigerator was ideal, though the impatience that resonated from within me had me not heeding such words. Using a hot, thin knife - and only a small application of force - the miniature cake was successfully sliced. Due to the difference in defrosting speeds between the frozen cheesecake and sponge cake base layers though, a nasty crack was seen propagating through a quarter of the cake once a single slice was removed.
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The texture differed from the Original in that it was firmer (given the nonexistent defrosting period) and less creamy. Its thin base was delectable, as was the middle cheesecake layer. The topmost layer of green tea cheesecake, on the other hand, was found to lack the grassiness of powdered Japanese matcha. In its place was a more floral take on green tea, which leaned closer towards a mix of Jasmine and loose-leaf matcha. This element provided a lighter take on the trendy ingredient, ensuring that customers who were less fond of green tea could still enjoy the cake
Personally, I would have preferred greater levels of bitterness, as well as a crumb coating of green tea sponge. The Green Tea Dante Double Fromage remained creamy to taste and cheesy by aroma, though its portion size and overall profile fell short of expectations. Speaking solely on the subject of a matcha-infused double fromage cake, Cheese Garden is the clear winner in my books.
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