Gourmet Garden

Hunting For The Flavors & Texture Of Yesteryears'

We aren’t dessert persons, especially those that are over sweet and have a monotonous taste which do not excite our palates. So, when we were invited by Shangri-La’s Rasa Sayang Resort & Spa to sample their new pastry chef’s, Chef Dino Wan, cheesecakes,  we were quite foreign to him.  From the press release and interview, he has made quite a name for himself in the pastry and dessert industry. Chef Dino has won a string of awards, a silver medal in 1989 and gold medals in 1991, 1993 and 1995 in his forays in the Penang International Salon Gastronomique organised by Chefs Association of Malaysia, Penang Chapter. His international award includes a bronze medal in 1996 at the International Food & Hospitality Show (IFHS) in Thailand. Chef Dino will be heading Rasa Sayang’s pastry kitchen to churn out more exciting desserts for their F&B outlets.

Starting from July Rasa Sayang will be pushing out their new cheese cake sextet; Signature Cheese Cake, Butterscotch Mascarpone Cheese Cake, Marble Cheese Cake, Coconut Pandan Cheese Cake Green Tea Cheese Cake and Red Velvet Cheese Cake.

Our most preferred variety was Chef Dino’s Signature Cheese Cake, a non-baked cheesecake made with yogurt and cheese that results in a lighter richness and a smoother texture. The base was made from a mixture of cream crackers and digestive biscuits that gave it a fluffier texture that absorbs much moisture.

Butterscotch Mascarpone Cheese Cake,  made from a balance mix of Mascarpone, cream cheese and butterscotch for that subtle creaminess and un-overpowering buttery sweet caramel taste.

Marble Cheese Cake, made by combining cream, Philadelphia cream cheese and chocolate with gelatine to produce a firm yet tender springy texture. The rich dairy taste is balanced off with the tartness of fresh strawberry and a cup of good quality dark coffee minus sugar.

Coconut Pandan Cheese Cake is made with a dash of Asian flavours, coconut milk (santan), screwpine leaf (daun pandan) extract  and cream cheese. The result is a cheesecake with the savoury taste of coconut and richness of the cheese with the refreshing fragrance of the screwpine leaf. The taste profile is reminiscent to the local Nyonya Kuih Bengka, a sweet cake made from sweet potato, coconut milk and screwpine leaves.

Another Asian influenced cake is Chef Dino’s Green Tea Cheese Cake, made with real green tea powder, cream cheese  and constructed with gelatine for that sandy and supple pudding texture. The cake has a sweet and subtle green tea flavour which is light on the tongue.

Last but not least was his Red Velvet Cheese Cake creation, a combination of cream cheese, red dye and a cocoa powder and Oreo cookie base. It had a light, fluffy and velvety  cheese filling supported by the sweet dark flavour of cocoa and the bittersweet tasting Oreos crust. Neither too sweet nor too rich for the taste buds.

These cheesecakes are sold by per 1 kg cake starting from RM80+ at the hotel’s Rasa Deli situated in the Garden Wing of Rasa Sayang Resort & Spa.  The cakes are made to order to lock in the freshness, therefore it requires a 48-hours pre-order time before pick-up.

The Rasa Deli offers enchanting treats for kids and young-at-heart adults, product range from fresh baked artisan bread, hearty yet healthy sandwiches, dainty petit fours, pralines, rainbow-coloured macaroons, tempting cakes, eclairs, muffins and generous-sized cookies. And now with the addition of house made cheesecakes serve by friendly and helpful deli staffs.

Rasa Deli (at Shangri-La’s Rasa Sayang Resort & Spa, Garden Wing)

Business Hours:  11:00 am to 6.30 pm daily.

Tel No.:  04- 888 8788.

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