A branch of the global Japanese cream puff/profiterole chain.
The shells of freshly baked profiteroles serve as a good example that many patisseries could aspire to - warm, a brittle crunchy surface, and just beneath that, a wisp of soft pastry.
The vanilla filling however, is below par - it has the usual runny consistency, but is a little powdery, and the vanilla flavour is weaker than other branches (e.g. Boston, Singapore) - possibly because they aren't using vanilla beans (I didn't notice the black specks of the bean).
Noticed that they have other flavours of filling depending on the day - berry, coffee, matcha.
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