KL’s first outpost of Ipoh’s Etre Patisserie is now open for takeouts, pretty near KLCC, gleaming with gorgeous petits gateaux.
We tried three - whimsical, wonderful, Wonka-worthy.
The Sakura Cheesecake (RM22) is smoothly luscious with a light layer of sakura jelly, the tang of cheesecake perked up by the brightness of yuzu.
The Peach & Pink Guava Cake (RM25) is more delicate, gentle with peach mousse and pink guava gel, cushioned in cottony Japanese cheesecake with chiffon sponge.
The Mango (RM29) blends soft notes of mango cream with lychee and fresh passionfruit pulp in a charming chocolate case, energised with regional elements of Kampot red pepper and kaffir lime.
Dine-in services are likely to launch later this week - 22 August?
