Obolo Pâtisserie

Nikita
Le Cassis Noisette
Pinada Cheese

I heard alot about Obolo but did not try it until yesterday. Because i was mesmerized by the beautiful pictures at LadyIronChef's blog, so i just have to go there to try out the gourmet desserts myself.

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Obolo is located along Joo Chiat road, just opposit the famous Bak Ku Teh. If you were to order take away, there is a minor problem which is the parking. You cannot just stop along the road, because it's double yellow line. No doubt there is a small carpark just across the road, but it is always full. So we encounter some minor problem because we have got no where to stop.

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Ok, back to the cakes. Because DH don't like sweet stuffs, so we didn't eat there but have to takeaway instead. And since i don't go there often, i ordered 4 slices of cakes at a go, all for myself!! All the cakes are very pretty, but i didn't really have problem choosing. Because i like colours, so i just selected a few nice colours.

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Nikita

Cake layered with dark chocolate mousse, cherry-raspberry gelee, pistachio ivoire mousse and kirsch-soaked chocolate almond biscuit.

Do i like this? Hmm.. first impression, it's something different, really a gourmet cake. You can see the effort trying to create this cake. The combination was trying to let you experience different textures in every bite. Creamy, gelee, caky and nutty. I could taste tint of almond from the pistachio, very slight zest of the cherry and tiny chocolate taste. I feel there are too many flavours trying to get attention and not complimenting each other. Not something that will create a lasting impression. Not something that i will say, i will miss eating. 3/5

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Le Cassis

Cake layered with dark chocolate ganache mousse, blackcurrant ivoire mousse, chocolate-almond biscuit & crunchy praline feullitine.

Another cake with different textures, creamy, caky, nutty and crunchy. This cake is better than Nikita, because the combination is just nice. All ingredients were nicely combined to compliment each other. This is like a modern version of gourmet blackforest. The blackcurrent mousse was sour at first, but very quickly blend into the chocolate cake. This cake is nice, because it is very nicely blend of different textures and the flavours are complimenting and not fighting for attention like Nikita. 4/5

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Noisette

Dark chocolate mousse, roasted hazelnuts, chocolate genoise and crunchy praline feullitine.

I would rather eat a Rocher chocolate. Chocolate taste is too mild and i could harder taste the aroma of chocolate. The roasted hazelnut is very over powering, it was more like eating roasted hazelnut paste. It's neither sweet nor bitter (from chocolate), so i wasn't sure what are they trying to create. Simply don't enjoy this. 3/5

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Pinada Cheese

Pineapple ivoire cheesecake and rum soaked raisins on a fragrant biscuit crust.

The name sounds very freshing, reminds me of Pina Colada. However the taste does not live up to the name. It was plain sweet pineapple cheese cake with rum raisin. There is something missing that could make this cheesecake better. Maybe some lemon zest to make it more refreshing? 3/5

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My overall experience with Obolo

From the packaging, i can see that they are very thoughtful people. Because alot of effort are being put into the packaging to prevent any "damage" to the cakes. First of all, the cake boards were being tape to the base of the box to prevent them from falling onto each other. Secondly, they also tape the sides of the cake box, so that while one is trying to "dismantle" the box to remove the cakes, the cakes will not be "accidentally" disfigure because of the box.

In terms of cakes, they did quite well in balancing the texture. But i think they need to work on pairing the flavours and at the same time come up something that will create an lasting impression not just on the looks but most importantly on the taste. Because if you were to ask me, which is my favourite? Honestly, none. And if you were to ask me, will i go back to them again, i will say yes, but not so soon. Perhaps another 3-6 months down the road. Because i thought they are really thoughtful people, so i believe they will improve on their cakes after customer's feedback. So i am looking forward to eat their improve version of cakes.

** I am really into cakes now. I will pay a visit to Canele Pâtisserie and The Patissier to try their cakes soon. Stay tune.

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Obolo

452 Joo Chiat Road

Singapore 427665

Contact number

6348 9791

Opening Hours

12:30pm-9:30pm daily

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