GOASIAPLUS April 2019
Taking the cover feature of our April issue is Mayflower's CTO, Cheah Kwan Cheong (KC) sharing his experience and insights on building aviation and travel start-up websites. For a different travelling scene, Taman Negara in Pahang might just be what you are seeking for, alongside the city of Gwangju in South Korea. The final touch to our April's table are the unmissable dessert places in Kuala Lumpur for a sweet finish.
Taking the cover feature of our April issue is Mayflower's CTO, Cheah Kwan Cheong (KC) sharing his experience and insights on building aviation and travel start-up websites. For a different travelling scene, Taman Negara in Pahang might just be what you are seeking for, alongside the city of Gwangju in South Korea.
The final touch to our April's table are the unmissable dessert places in Kuala Lumpur for a sweet finish.
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FOOD<br />
DEW<br />
Best for those who eat with the eyes<br />
F&B openings and closings are a dime in the dozen<br />
in the busy Jalan Telawi hub but Jaslyn Cakes run by<br />
self-thought baker Jaslyn Rangson, which has been<br />
in operation since 2014, has been one of its most<br />
successful residents. This charming half shop has<br />
become something of a staple in the area and is full<br />
of cakes and people at any day of the week so when<br />
the lot next door became available, Rangson seized<br />
the opportunity to open Dew. Touted as a pâtisserie,<br />
florist and sometime speakeasy, this sophisticated<br />
stylish space is a contrast from the more rustic Jaslyn<br />
Cakes with two long terrazzo island, brass detailing<br />
and forest green built ins. The space is a reflection<br />
of the more sophisticated offerings on display in the<br />
gleaming glass cabinet - refined botanical inspired<br />
petits gateaux with fresh elements of herbs, flowers,<br />
fruit and minimal colouring. Expect regional flavours<br />
and produce like lime, bananas, mango, black sesame<br />
and yuzu aimed at pleasing visually as much as these<br />
delicate mousse cakes will delight the palette.<br />
Must try<br />
Kopiko tart packs a caffeine punch with patisserie<br />
technique using beloved local beverage Nescafe as<br />
mousse and ganache, coffee praline and cacao nib<br />
nougatine encased in a swirled shell.<br />
7, Jalan Telawi 2, Bangsar Baru | +603-2280 0868<br />
| www.dewbangsar.com<br />
DECODING DESSERTS<br />
To best appreciate dessert, it’s important to<br />
have the requisite vocabulary. Here are some<br />
important terms to get you on the way:<br />
Brûlée<br />
French for burned, in cooking it refers to food<br />
that has been sprinkled with sugar and baked<br />
or torched to caramelise the sugar to form a<br />
hard brittle top.<br />
Creme Patissiere<br />
Not an item in itself but this vanilla-flavored<br />
custard filling is used in a wide variety of fruit<br />
tarts and pastries.<br />
Frangipane<br />
Similar to a pastry cream and used in the same<br />
way as a filling for pastries and fruit tarts, this<br />
is an almond paste base enriched with sugar,<br />
butter, and very often, eggs.<br />
Ganache<br />
Made of chocolate and cream, this mixture<br />
can be used as a glaze, icing, sauce, or filling<br />
for pastries.<br />
Meringue<br />
A mixture of stiffly beaten egg whites and sugar<br />
which is then usually browned and used in<br />
confections or as a topping for pies, pastry etc.<br />
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