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‘C’ For Chocolate

June 03, 2014

House of Flour

Singaporean patisserie supremo Brian Tan spent years creating divine desserts at 5-star hotels across Asia before he hung up his fine-dining whites and turned his hand to feeding the sweet-toothed hordes of Shanghai. He embarked on his first solo venture with the opening of House of Flour in the Huangpu district, but the bakery could soon barely contain the city’s cake-craving crowds and – like ganache over a hot bake – the HoF brand is already spreading across the city, with the latest iteration just opened in Jing’An boasting a broader menu than the original, as well as a charmingly creative fitout.

Many visit this casual little bakery-cum-café for its great spread of sandwiches, salads and pastas (a particular savoury standout is the braised ox tongue with apples), as well as a great lineup of wines, classic cocktails, and fresh-ground Guatemalan coffee, but what has really garnered a cult following is the abundance of sinful chocolate-based desserts. Honourable mention goes to chef Tan’s moist orange and chocolate mud cake topped with a caramel sauce and sprinklings of sea salt, with the Death by Chocolate mousse cake, the marbled berry cheesecake and rich Venezuelan bitter chocolate truffles pipping a close second. Diet be damned!

1/F / 1825 Beijing Xi Lu / Jing’An / +86 21 6260 7530 / 9.30am-9pm daily / houseofflour.com

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