I tried this place on Saturday out of curiousity. I heard from some friends that the owners are the same as the previous Bakerzin. I think people are afraid to try coz it wasnt too busy for a weekend...all the better for me as the place used to be so noisy with some many people cramped up in the space. Tried the tomato and feta cheese salad, which was very refreshing and good...didnt imagine something so simple tasting tat nice. My hubby had the homemade pasta with seafood...the pasta was very different from the regular stuff we eat. It tasted light and we didnt have the sickening feeling of being too full. We shared a chocolate fondant...which tasted somewhat similar to the previous bakerzin warm chocolate cake and had a slice of strawberry cake. They were fantastic!!! whoever said that the cakes taste worse now must be crazy...I swear it tastes better than before.
I used to have the cakes before but quality seems to have dropped till they closed. I believe they got their cakes from singapore and I dun think singaporeans are too keen on quality control.
Maybe I am biased (considering the manager was willing to carry my playful 1year old around while my hubby and i enjoyed our meal..:) ) but I think not many people nowadays really think about what's going into the food we eat. The manager was trying to explain to me, a bit too technical at some parts, that the chocolate and cream make a lot of difference and that how they mix the flour also determined how fluffy the sponge cake got...he was trying to explain to us how using lavazza was the same as illy as long as the timing of the machine and coffee was grounded probably...this was when he lost me :)
Whatever it is, I hope that the owners here are really into QC (the manager hinted that it was the problem resulting in the split but he wasnt too willing to explain further as if the company's lawyers have restricted what they can say) and keep up the good job. I will try to go more often and get the whole story of why Bakerzin is no longer here...good gossip material
