Known to some as Jean-Paul Prunetti’s baby, France Soir turns 25 this year. Friendly, inviting and traditional, not much has changed in these last few years.
Dainty Sichuan has been the talk of the town in recent times with its chilli flecked Szechuan cuisine. We thought we would investigate the authenticity and spiciness levels a couple of weeks back. Armed with friends, cameras, and lots of expectations, we were ready to sweat it out!
Join us on our amazing dessert extravaganza of epic proportions. What do you do when you enter a dessert shop and want to try everything on display? Just that of course. Here, we don’t hold back and go all out to conquer our manic desire to eat almost everything in LuxBite!
If you’re up for something new and exciting, sparkly and colourful this season, why not try on some beautiful and glossy sugar coated dreams? No, I’m not talking about precious stones (although it would be nice to eat some pink diamonds – sugar ones of course), I am referring to Burch & Purchese’s Sweet Studio. A shop, lab and kitchen where dreams are made.
“The Kaya Toast even had a tiny piece of smooth butter in the centre of the filling… It was the best.. the flavour was intense and it was much nicer than a real kaya toast… seriously… just think of 2 really rich and crunchy kaya toasts and compressed that down into a bite size morsel.. that was what the macaron was”