Hmmm.. The sounding name in desserts which Bakerzin had built up..
A clean-cut decor extended its warmest and unpretentious welcome. The only unexpected was a much tighter space.
Café Affogato with Rum and Raisin Ice Cream, S$6.80++,
A shot of espresso added to a scoop of ice cream, with choices of caramel / chocolate / manjari / sumatra white chocolate / vanilla / rum and raisin flavours. It was a pretty combination between awakening bitterness and lingering sweetness.
Tomato and Cheese Bruschetta, S$8.80++,
Thick cut country bread layered with tomato slices topped with molten cheese, every bite was a defined hard crunch - too hard perhaps, and too dry for our liking. Mesclun salad made a pleasant side though, with young supple leaves dressed in complimenting olive oil.
While deciding on our main courses, we realised that our choices were unknowingly narrowed down to pastas only, as we mentally striked out the sandwiches, pizzas, and especially the 'just like home' section. Sorry, but we simply couldn't imagine Assam Prawns or Braised Pork Belly with cheesecakes and strawberry mousses.
Seafood Pasta, S$15.80++,
Flooded with a plethora of tiger prawns, squid, mussels, and clams, this dish has indeed fulfilled its name as 'Seafood' Pasta, unlike some others with crappy crab sticks and pathetic minces of shrimps. The linguine was soaked in delicious tangy tomato and white wine sauce, cooked till Al Dente. Portion wasn't big, but able to satisfy yet leave some stomach space for the not-to-be-missed desserts.
Every dessert looks alluring, and with Bakerzin's clever marketing strategy to 'wholesale' their Dessert Tapas, the struggle of choices becomes so much easier. You could order three tapas / ice creams / sorbets from their petite range for S$9.80++, five for S$15.80++, or even seven for S$21.80++! Great for sharing in a group.
Vanilla Crème Brulee, (Dessert Tapas) 3 for S$9.80++,
We enjoyed the Vanilla Crème Brulee, made of a burnt caramel layer above the chilled custard. It would have scored more if there were more mouthfuls. The Coupe Cheescake consisted of cheesecake base crumbles, covered with lightly cheesecake flavoured ice cream and strawberry sauce. A unique creation we would say.
Banana Pizza with Cinnamon Ice Cream,
This came in two slices of caramelized bread bases, melted cheese and bananas, plus an additional scoop of Cinnamon Ice Cream. We liked the hot and cold composite, with a fragrant toast taste of the flaky crumbs.
VERDICT
Though we only pinched a small taste of Bakerzin's renowned desserts, we could already tell that they were good. With an already stable speciality, Bakerzin could perhaps work harder by offering a wider array of (less weird) main courses.
A clean-cut decor extended its warmest and unpretentious welcome. The only unexpected was a much tighter space.
Café Affogato with Rum and Raisin Ice Cream, S$6.80++, 
A shot of espresso added to a scoop of ice cream, with choices of caramel / chocolate / manjari / sumatra white chocolate / vanilla / rum and raisin flavours. It was a pretty combination between awakening bitterness and lingering sweetness.Tomato and Cheese Bruschetta, S$8.80++, 
Thick cut country bread layered with tomato slices topped with molten cheese, every bite was a defined hard crunch - too hard perhaps, and too dry for our liking. Mesclun salad made a pleasant side though, with young supple leaves dressed in complimenting olive oil.While deciding on our main courses, we realised that our choices were unknowingly narrowed down to pastas only, as we mentally striked out the sandwiches, pizzas, and especially the 'just like home' section. Sorry, but we simply couldn't imagine Assam Prawns or Braised Pork Belly with cheesecakes and strawberry mousses.
Seafood Pasta, S$15.80++, 
Flooded with a plethora of tiger prawns, squid, mussels, and clams, this dish has indeed fulfilled its name as 'Seafood' Pasta, unlike some others with crappy crab sticks and pathetic minces of shrimps. The linguine was soaked in delicious tangy tomato and white wine sauce, cooked till Al Dente. Portion wasn't big, but able to satisfy yet leave some stomach space for the not-to-be-missed desserts.Every dessert looks alluring, and with Bakerzin's clever marketing strategy to 'wholesale' their Dessert Tapas, the struggle of choices becomes so much easier. You could order three tapas / ice creams / sorbets from their petite range for S$9.80++, five for S$15.80++, or even seven for S$21.80++! Great for sharing in a group.
Vanilla Crème Brulee, (Dessert Tapas) 3 for S$9.80++, 
Coupe Cheesecake, (Dessert Tapas) 3 for S$9.80++,
We enjoyed the Vanilla Crème Brulee, made of a burnt caramel layer above the chilled custard. It would have scored more if there were more mouthfuls. The Coupe Cheescake consisted of cheesecake base crumbles, covered with lightly cheesecake flavoured ice cream and strawberry sauce. A unique creation we would say.Banana Pizza with Cinnamon Ice Cream,
(Dessert Tapas) 3 for S$9.80++, 
This came in two slices of caramelized bread bases, melted cheese and bananas, plus an additional scoop of Cinnamon Ice Cream. We liked the hot and cold composite, with a fragrant toast taste of the flaky crumbs.VERDICT
Though we only pinched a small taste of Bakerzin's renowned desserts, we could already tell that they were good. With an already stable speciality, Bakerzin could perhaps work harder by offering a wider array of (less weird) main courses.
Bakerzin - Vivo City
#01-207, Vivo City
1 Harbour Front Walk, S(098585)
(+65) 6438 8700
Sun - Thur: 10.30 a.m. - 11 p.m.
Fri - Sat: 10.30 a.m. - 12 a.m.
http://www.bakerzin.com
#01-207, Vivo City
1 Harbour Front Walk, S(098585)
(+65) 6438 8700
Sun - Thur: 10.30 a.m. - 11 p.m.
Fri - Sat: 10.30 a.m. - 12 a.m.
http://www.bakerzin.com
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