omelette {オムレツ} :: omelette with sausage (RM 13.90)
Omelette was probably one of the more successful savory entrees they serve. We offered a taste from that plate. We had from that bite was fluffy, wonderfully seasoned omelette. It wasn't outstanding but it was an enjoyable meal for us although the serving size could have been a lot bigger since it barely filled our up.
let's switch gears and move over to my favorites here - pastries and cakes {ペストリー & ケーキ} but first : bread/pastries
In the case of the franchise at paradigm, ordering bread/desserts meant going to the display cases and picking out the sweet treats of your desire and paying at the counter while drinks are ordered at the table. Let's pick out some i'd like to highlight or some, which i thought were rather intriguing.
bread :: tomato & olives {トマトとオリーブのパン} | wrapped in tomato paste with olives and cheese (RM 3)
Shaped as a crescent, I knew tomato and olives are classic italian pairings but i've never imagined it taking the form of a bread. I love olives as I do tomatoes hence I was very intrigued to try. the bread was soft, slightly greased my fingers as I break the bread into half. I was pleasantly surprised to find whole pitted green olives - four of them in each of these baked treats.The bread itself barely whispered the tomato tart sweetness which was overshadowed by the briny olive-y flavor
bread :: mini choc croissant | (RM 1.20)
Probably one of my favorite breads they have from their many selections. A lovely petite bite size treat, I feel slightly less guilty since the size is somewhat miniature. The flaky, slightly sweetened caramelized crust of the croissant protects the layers of soft, buttery, doughy inside wrapping around the dark chocolate center. Just a nice sweetness with occasional dark chocolate burst of flavors. Ideal for a quick chocolate and buttery bread fix.
pastry :: creamy custard krone {クローネ} | komugi coronet baked to crisp perfection with creamy custard piped inside just before it’s packed
(RM 4.80)
Chef kato yasunobu and chef miyata megumi. The two pastry artists behind the komugi krone. What I first thought the pastry to have mimicked the italian cannoli, the komugi krone turned out to be inspired by its italian counterpart - the coronet /cornet. Just as the creators have aptly described it, the exterior was not cookie-like as as it would have been as a cannoli but more of a twirled tube of crispy shell yet airy and soft towards the inner diameter.
slice cakes :: tofu cheesecake {豆腐チーズ }| (RM 11)
I've moved on to the cakes and decided to start with something a little less ordinary. Yup, it wasn't a typo -tofu cheesecake. A guilt-free alternative for the health conscious. Definitely skeptical and a little afraid of the outcome, I took a first bite and was taken aback for a quick moment, not quite knowing how to describe the taste. The crust was a buttery, almost shortbread cookie-like crust, slightly sweetened. The layer of "cheesecake" was airier with the taste of cream cheese but texturally it was almost a cross between a firm cheesecake and a marshmallow and topped with a layer of airy whipped cream. Overall, considering one of the ingredients masked in the dessert is tofu, it was an enjoyable success.
slice cakes :: mille crepe {ミルクレープ} | (RM 7.50)
This was my introduction to komugi pastries and cakes for the first visit to the cafe - a momentous point to my quick attraction to komugi's sweet creations. The expertly made thin layers of crepe were soft while holding its integrity with the evenly balanced amount of the sweet cream in between each layers. Surprisingly though, the bottom layer is a soft vanilla sponge cake layer to offer some textural difference and intensity in flavors. One pet peeve though was my subsequent tries of this dessert has yet to shine as my first and often find the cake slightly dry towards the evening.
slice cake :: marble cheesecake {マーブルチーズ} | (RM 12.50)
This was truly a classically made marble cheesecake with a buttery graham cookie crust of the perfect thickness with the swirls of dark chocolate that intensified the sweetness from the cheesecake itself. This is a dense cheesecake where its richness might prove too much for me. I can only manage a couple of bites but sharing is caring so word of advise is to share the rest with others.
tart :: hokkaido cheese tart {北海道チーズ} | (RM 6.90)
The crust was of the shortbread cookie buttery and crumbly sweetness and the filling reminded me of a key lime pie but mellowed by the sweetness and creaminess of the cheese. Definite a significant punch of acidity of the lemon zestiness from the smooth cheese filling, sprinkled with powdered sugar and topped with a fresh raspberry. Hidden between the cheese filling and the crust was a thin layer of reduced raspberry sauce lining the inner pie tart crust but it didn't do much for the tart.
cake :: hanjuku cheese {半熟チーズ} | this delicious masterpiece is made with select cream cheese, eggs and other surprisingly simple ingredients brought together by a secret recipe (RM 3.50)
We've save the best for last - this is the one thing that keeps us coming back to cafe komugi. Our message to the brilliant mind who created the komugi signature hanjuku cheese : Chef Furuta Yoshikatsu {古田 圭克} -thank you. This pastry can be interchangeably called half baked cheese because half baked in japanese is hanjuku. There are two variation - the original and the chocolate counterpart.
What makes hanjuku cheese so special is the fact of the lightness and airiness that results to a creamy, lightly cheesy, fluffy, melt-in-your-mouth experience with the lovely amount of sweetness that leaves a honey end note on your tongue. To give it a minor textural difference is a layer of vanilla sponge cake that echoed the softness of cheese itself. Simplicity as its best and we could eat a couple of these if not for my guilty conscience. Non the other hand, the chocolate half baked cheese pales in comparison. The balance of the sweetness is slightly off and it was more of a dark chocolate pudding like consistency. Don't get me wrong, it tastes alright but just not the same caliber as its original counterpart.
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