LUNA opens in Joo Chiat with new bakes
Attention all pastry and cake lovers: LUNA has opened its second outlet at Joo Chiat! This popular Amoy Street patisserie is best known for its unique range of artisanal cakes and tarts which are all priced below $10. At their Joo Chiat outlet, you’ll be able to try the New Frontiers collection, an outlet-exclusive range that features cakes and tarts made with interesting ingredients such as tofu, cassis, and rhubarb.
These new items include Vanilla Praline Tofu, Chocolate Cassis Mascarpone, Caramel Banana Chocolate Tart, Rhubarb Strawberry Tart, and Vanilla Strawberry Panna Cotta.
The outlet sports a sleek industrial aesthetic, boasting an open space with a special chocolate-making showroom at the storefront where patrons can witness the making of one of LUNA’s new highlights: handcrafted chocolate bon bons in nine different flavours. These bon bons will also be a complimentary gift to customers as part of their opening launch.
We recommend the Chocolate Cassis Mascarpone ($9), which is crafted with two layers of Victorian chocolate sponge with rich cassis cremeux in the middle. The mix of chocolatey and fruity flavours made this dessert a joy to eat.
Another dish that’s worth a shot is the Rhubarb Strawberry ($9), a crunchy vanilla tart with strawberry-rhubarb compote and strawberry mousse.
There’s also the somewhat strange-looking—but delicious—Vanilla Praline Tofu ($8.50), which resembles a block of beancurd but is filled with vanilla, hazelnut praline, and actual tofu.
You can never go wrong with the Orh Nee Cake ($8+), which stars a vanilla sponge cake layered with a yam and gingko paste and coconut Chantilly cream. The cake is finished with dessicated coconut, and some white chocolate pearls.
For more places selling delectable and pretty artisanal cakes, tarts, and pastries, check out our KURA review. Alternatively, for a Muslim-friendly option, you can check out our GAMO review, where we try a Muslim-owned, Japanese-inspired bakery in Bras Basah.
Photos taken by Tan Zi Hui and Loh Li Min.
This was an independent review by Eatbook.sg.
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