AFC Studio, Orchard Central, Singapore

A quick post for the weekend.

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Was down to Singapore early December and finally made my way to the AFC Studio at Orchard Central! I’ve always been a fan of AFC (Asian Food Channel) since their debut on Astro Channel 703 and when I heard that they’ve opened up a studio, I’ve been telling myself that I shall drop by whenever I visit the Merlion City. Although it is smaller than I expected (about 700-800 sqft?), it boasts a sales counter for cooking equipments/utensils (such as the Green Pan), AFC merchandises (notebooks, T-shirts), cookbooks, a open concept kitchen for cooking classes and a small cafe. The place is bright and colourful with high ceiling and colourful decor and receives plenty of natural light from the glass windows.

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Got myself some souvenirs here and decided to take a break from all the walking (had Katong laksa few hours before this, will blog about that later on). Since Christmas is around the corner, they have some special items in the store like the Apricot Chocolate Log Cake (SGD 3.50 per slice). Sweetness was spot on, we finished it in a jiffy. The Cream Puffs (SGD 1.50 per pair) has a chewy but light shell and the cream inside was light and not too sweet as well. I should’ve order more!

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As I mentioned earlier, they also conduct cooking classes here and while I was there, they were preparing the ingredients for gingerbread house! That reminds me much of our fun afternoon at the Academy of Pastry Arts, decorating our first gingerbread house. For more info on their class schedules, click HERE. And by the way, the staffs were extremely polite and helpful too.

AFC Studio
181, Orchard Road,
#07-02, Orchard Central,
Singapore 238896.

Tel: +65-6834 4829
Fax: +65-6834 4751
Email: afcstudio@asianfoodchannel.com
Web: http://www.theafcstudio.com

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Christmas Comes Early at the Academy of Pastry Arts, Malaysia

When Jade from Mustard Tree Communications (we’ve got to know each other at Oriental Spoon last year, now closed) emailed me whether I am interested to visit the Academy of Pastry Arts, I barely could reply her with a No. Better yet, I was asked to bring along a friend, so off I went to the academy on last Saturday noon with WMW.

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Since it’s near the Christmas season, we were briefed that we will be making gingerbread house! Upon arrival at the academy, we were welcomed by Hanne Landgraf, the Customer Relations Executive and subsequently introduced to the friendly Pastry Chef Lejeune Guillaume, whom is also the Director of Pastry Arts.

A short intro: Opened its door to the public back in July 2010, the Academy of Pastry Arts opened up another opportunity to learn the art of bakery and pastry making in a professional setting, as well as being professionally trained and coached by experts in their field. Classes and courses on different varieties of pastry making are available from a minimum 2 days classes to 9 months certification program.

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Back to the academy, we were given a tour of the surrounding areas together with other food bloggers – PureGlutton, Edwin and Li Chuen, including the spacious and bright main kitchen/hall (love the stainless steel table top), cake decorating classroom, sugarwork station, baking station, chocolate room (the temperature is slightly lower here) and the store where they keep the ingredients. We actually barely could control ourselves from snapping away or peeking at the students’ table to see what were they doing!

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For the gingerbread house, we were supposed to mix all the ingredients together, cut and roll them up into separate pieces (the wall, door, roof, base), bake in the oven and assemble them when cooled. The “white glue” is made of mixing beaten egg white with icing sugar, used not just for decoration purpose, but also to hold the gingerbread pieces together. Decorate the sides of the roof as if the icicles with the remaining icing sugar mixture, topped with colourful candies and finish up with sprinkles of icing sugar which resembles snow, and ta-daa! Your very own gingerbread house is now completed!

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After Chef Lejeune is done with his gingerbread house, it’s time for us to demonstrate our creativity! Each of us, including Jade got a gingerbread house ourselves to work on. It’s not an easy task, especially when we tried as hard as we can to put on the perfect, perky icicles on the roof, and mostly we got are drooping ones! Hahaha! But one thing for sure, there were plenty of laughters along the process.

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And who say floggers only knows how to eat? Check out these gorgeous masterpieces! Clockwise from top left: Mine, WMW, Li Chuen and PureGlutton. See the white “smoke” out from the chimney?

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We were then treated to a tea session at the lounge area. All the Christmas themed breads and pastries were made by Chef Lejeune and his students, like the Cardamom Honey and Lemon Cinnamon cookies, Stollen loaf and some desserts. The macaroons were pretty but they are just for decoration purposes, not edible.

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These petite desserts are indeed small, but truly mouthwatering with a perfect balance of sweetness and tanginess in every bite. Called the Petit Four, they are made with chocolate shell as the base, whipped ganache (passionfruit with vanilla and raspberry with vanilla), biscuit joconde, guimauve (the yellow sponge look-alike squares) and topped with chocolate shaving, raspberries and strawberries. Perfect for parties or as after dinner dessert!

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Lastly, the Chocolate Moelleux – rich chocolate cake with melted centre, raspberries and edible gold leaves. It is kinda similar to molten lava cake, except that its melted chocolate centre is not fully encased by the cake.

Now, if you’re interested in any of the courses they offer, their December 2010 and January 2011 schedules are up! There are two days classes (they called it continuing education) on French pastry, Christmas delight, chocolates, petit fours etc available in both December and January, as well as the certificate program intake (3 – 9 months programs). For more information on the schedule, click HERE.

The current ongoing four main programs:

  1. Certificate in Pastry and Bakery (9 months)
  2. Certificate: Art of Intermediate Pastry Program (3 months)
  3. Certificate in Bakery Arts (3 months)
  4. Continuing Education (Short term courses which usually takes up to 2 – 5 days)

*Ingredients and uniform are included in the fees. 10% discount is given with full payment on the spot.

**A big thank you goes to Jade for organizing such a fun event and Chef Lejeune Guillaume and his team for welcoming us amateurs with open arms!

PhotobucketAcademy of Pastry Arts Malaysia
Lot 2-A, 2nd Floor,
Wisma Thrifty (opposite PJ Hilton, above Giant),
No. 19, Jalan Barat,
46200 Petaling Jaya,
Selangor, Malaysia.

Tel: 03-7960 3846
Fax: 03-7960 3848
Email: info@academyofpastryartsmalaysia.com
Web: http://www.academyofpastryartsmalaysia.com/
Opening hour: 9.00am – 5.00pm, Monday – Saturday

Click HERE to read about Li Chuen’s experience (and pretty pictures!)

Donut + Sushi

What do you get when you combine “donut” and “sushi”? You get “donashi”!

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Big Apple Donuts recently came out with these smaller, no-hole-in-the-middle donuts called donashi, which designed to resembles sushi and available in a myriad of flavours. Each pieces are cream-filled in the centre and replicated to some of the common faces of sushi such as Do-Ebiko (strawberry gel pellets sitting on vanilla cream), Do-Ikura (orange gel pellets on vanilla cream), Do-Ebi (orange and coconut), Do-Tamago (mango with vanilla and chocolate) and so on. There are a total of 28 types of different flavours available to-date.

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Big Apple claimed that no animals were harmed in the process of making Donashi, therefore, they’re suitable for vegetarians. Not sure if they’re selling it pieces by pieces, but they’re available in two sizes; 28 pieces costs RM 25 and 18 pieces at RM23. The 28 pieces comes with chocolate sauce as well. Taste wise, the doughs are made from the same recipe as their usual donuts but smaller and less toppings. Suits those with small appetite.

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See more pictures here.
Read more about Donashi here.