Baking #39: Green Tea (Matcha) Chiffon Cake

I bought a bottle of Green Tea Powder from LeApple Bakery Mart couple of months ago but never gotten round to try it until yesterday evening. I had ran out of flavor to try for my chiffon cake bakes and it struck me that I still had a bottle of unopened Green Tea Powder. I had thought of baking a Green Tea (Matcha) Chiffon Cake couple of months ago when I had just gotten the powder but my colleague mentioned that the cake might taste a little bitter.

Anyways, decided to be daring yesterday evening and baked Green Tea (Matcha) Chiffon Cake while waiting for Eldie (Jia‘s brother) to come by to fix my computer. My computer tends to crash on it’s own whenever I am watching a video, be it from YouTube or Real Player. Eldie suspected that it could be the RAM or motherboard breaking down at first. But when I told him it only tends to crash when watching videos, it could be my graphic card or so which is faulty.

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As I mentioned earlier, I bought this bottle of Green Tea Powder from LeApple Bakery Mart. I like shopping there more than at a supermarket sometimes. But oh well, it depends on what products I am after though. I like that LeApple has almost all baking ingredients one could look for under one roof. If you can’t find the baking ingredient which you are after at your local supermarket, there is a high chance that LeApple will have it.

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Green Tea (Matcha) Chiffon Cake (adapted from DessertzHouse)

I used another method to unmould my chiffon cake from the original pan this morning. Hence, you can still see crumbs sticking by the side. I think I have got to brush up my unmoulding skill. I will always ended up with a torn crust 2 out of 10 times!

Ingredients:

  • 7 egg yolks
  • 30g fine granulated sugar
  • 80ml corn oil
  • 100ml water
  • 130g cake flour
  • 15g green tea powder
  • 7 egg whites
  • 100 fine granulated sugar
  • 1/2 tsp cream of tartar

Directions:

  1. Mix together cake flour and green tea powder until well combined. Set aside.
  2. Beat egg yolks with 30g of fine granulated sugar until pale and creamy.
  3. Add in corn oil and mix well.
  4. Add in water and mix well.
  5. Sift in pre-mixed cake flour and green tea powder and mix until no flour lump could be seen.
  6. Beat egg whites with cream of tartar until it turns foamy and frothy.
  7. Gradually add in 100g of fine granulated sugar in three batches until it reaches stiff peaks stage.
  8. Gently fold in the egg whites batter into the green tea batter in three batches until no white streak could be seen.
  9. Pour mixed batter into an ungreased 8″ chiffon pan and bake in a preheated oven of 170 degree Celsius for 40 to 45 minutes or until inserted cake tester comes out clean.
  10. Invert the cake immediately when removed from the oven and let it cool down for about two hours or cool enough to be unmoulded for the chiffon pan.

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I was rather disappointed with the texture of my Green Tea (Matcha) Chiffon Cake when I sliced it up this morning. It was a little bit wet compared to my previous bakes of other chiffon cakes. The sweetness level was just perfect and the taste of green tea was subtler than I imagined it would be. Perhaps I should have baked the cake for another five more minutes so that the texture would be drier than what I am getting now.

And most importantly, I failed badly in folding in the egg whites this time. There were quite a few parts where I could see egg whites not completely dissolved and the chiffon cake ended up with a few white patches and holes in certain parts of the cake. I was afraid that my batter was too much for an 8″ chiffon pan to hold so I used an 9″ instead. The cake did not rise very high in the end, so I guess an 8″ chiffon pan will fit just perfectly.

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Baking #38: Japanese Dark Pearl Chocolate Chiffon Cake (18cm)

Mom flew to Shanghai this morning and I am left on my own with Dad, which means I have to cook our daily meals. I baked thrice yesterday and I had also baked Mini Sausage Buns with hand kneaded dough rather than bread machine kneaded dough. It turned out that I am still not familiar with hand knead as I was not able to knead the dough till window pane stage. And the buns turned out to be rather hard to chew couple of hours after they were being removed from the oven.

I guess I still have to rely on a bread machine when attempting bread next time. LOL! Anyways, I baked two chiffon cakes yesterday. A 23cm Vanilla Chiffon Cake for KinG whom I asked to come and collect the cake himself from my home as I was too lazy to drive out and a 18cm Japanese Dark Pearl Chocolate Chiffon Cake for Sister. I baked a small sized chiffon cake for Sister as I doubt she will be able to finish a big size one on her own since the cake a little too bitter for my Mom.

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And I bought myself a new tub of cocoa powder. Instead of buying Nestle this time, I got one from Hershey’s. It was not that I intentionally chose Hershey’s over Nestle but only the former was available on the shelf. According to Kaylie, the Hershey’s one tastes better than the Nestle one anyways. But it was not easily available in Brunei due to the price. A tub of Hershey’s was B$5.75 while the Nestle one was only B$4.50.

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Japanese Dark Pearl Chocolate Chiffon Cake (adapted from Anncoo Journal)

I had attempted a Japanese Dark Pearl Chocolate Chiffon Cake in the size of 21cm before and it happened to be my “virgin” chiffon cake bake. Yes, I attempted a Japanese Dark Pearl Chocolate Chiffon Cake first of all other flavors of chiffon cake that I could choose from. When I first started out baking couple of months ago, this particular chiffon cake was very common in majority baking blogs which I had came across. And I think the hype came back again as I saw another few more bloggers attempting this particular chiffon cake.

I usually avoid chiffon bakes that requires cocoa powder as cocoa powder tends to deflate egg white batter very easily which results in a liquid batter rather than an airy one. Sister mentioned that she wanted a chiffon cake which tastes like kaya or pandan when I asked which flavor she wanted previously. I am not so keen on baking Pandan Chiffon Cake as the coconut cream makes the cake go bad very quickly if it isn’t stored inside the fridge.

Then I decided to bake her this 18cm Japanese Dark Pearl Chocolate Chiffon Cake which she did not get to taste a lot of my previous Rich Chocolate Chiffon Cake which I adapted from Nasi Lemak Lover.

Anyways, enough of the lengthy words and let’s get this blog entry rolling!

Ingredients:

  • 3 egg yolks
  • 35g corn oil
  • 60g full cream milk
  • 80g dark chocolate *used Whittaker’s 62% Dark Cacao%*
  • 15g cocoa powder *used Hershey’s 100% Cacao*
  • 35g cake flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 3 egg whites
  • 50g fine granulated sugar
  • 1/4 tsp cream of tartar

Directions: 

  1. Mix dry ingredients – cake flour, cocoa powder, baking powder and baking soda together. Set aside.
  2. Melt dark chocolate over a pot of simmering water. Remove from heat immediately when they had completely melted.
  3. Beat egg yolks until it had turned pale and a little creamy.
  4. Add in corn oil, milk and melted chocolate in sequence, mix well.
  5. Sift in the mixed dry ingredients and mix until no flour lump could be seen.
  6. Beat egg whites with cream of tartar until it turned foamy and frothy.
  7. Gradually add in fine granulated sugar in three batches until stiff peaks are formed.
  8. Gently fold in the egg whites batter into the chocolate batter in three batches until no white streak could be seen.
  9. Pour batter into an ungreased 18cm chiffon pan and bake in a preheated oven of 165 degree Celsius for 40 minutes or until inserted skewer comes out clean.
  10. Invert cake immediately when removed from the oven immediately for approximately an hour or cool enough to be unmoulded.

The cake turned out to be a little bit dry on the crust when I had unmoulded it for storage. And it tasted bitter as well. I am not a huge fan for dark chocolate compared to Sister so my judgement for this cake may not be accurate and solid. It has to be from someone who likes dark chocolate. I shall update her verdict(s) when she gets to taste the cake herself.

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Verdict from Sister herself of my Japanese Dark Pearl Chocolate Chiffon Cake.

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Verdict from KinG himself whom I baked Vanilla Chiffon Cake for yesterday afternoon. Glad that both Sister and him thought that my chiffon cakes were nice.

Review: Shiseido AquaLabel Cleansing Liquid

I am not sure if you are bored of reading food reviews but I am sure bored of writing them for the past week. LOL! So, I decided to do a skincare product review from one of the purchases which I had while I was in Shanghai two weeks ago. Time sure pass by quickly. It’s almost two weeks since I came back from Shanghai.

Honestly speaking, the one flaw about coming back from a holiday is that you will want more holiday and you ended up planning about your next holiday shortly after you came back. I wanted to but I have not. I had actually wanted to do a weekend holiday to Hong Kong on this coming November but I am not sure if I am able to take off. So, we shall see when the time comes.

Anyways, let’s not get sidetracked and get started on my review of Shiseido AquaLabel Cleansing Liquid, shall we?

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Shiseido AquaLabel Cleansing Liquid

As I mentioned earlier, I got this Shiseido AquaLabel product from Shanghai two weeks ago. I think I got it from Watsons. I was actually looking for their Shiseido AquaLabel Moist Cleansing Oil but I was being told it was either being discontinued or out of stock. Fortunately, a blog reader had also mentioned to me that the product was no good. Seeing that I was looking for a product which was no longer available at the counter, the BA quickly promoted me this Shiseido AquaLabel Cleansing Liquid.

She wasn’t like some of the BA which I encountered while in Shanghai. She was patient enough to demonstrate the product usage to me and gave me lots of samples as well. There was one BA at another Watsons whom rudely told me that Shiseido AquaLabel Moist Cleansing Oil was no longer available and it doesn’t suit my skin. That was when I decided that I will not patronage from her.

The liquid consistency of this product is not as runny as some other cleansing oils which I had came across. To be honest, this is not a cleansing oil but rather a cleansing water but with a thicker and gelish consistency. This product do not have an overwhelming flowery fragrance as compared to Shiseido AquaLabel Deep Clear Oil Cleansing but it reeks of alcohol though. I couldn’t gather which other brand that it smelled alike but there was another brand of cleansing product which I had used previously smelled exactly like this!

This product clears makeup well enough as demonstrated by the BA in Watsons, Shanghai. It was only a mild coverage but it took about two to three wipes before the makeup was gone completely. As the product is not oil based, it doesn’t emulsifies much when it gets in contact with water. Albeit so, I still emulsifies the liquid with lukewarm water as how I would usually do when I am using a cleansing oil and followed by wiping them off with a piece of cotton pad before rinsing the excess with lukewarm water.

Honestly speaking, I personally find this product of average only as there is nothing much special about it and I don’t like the alcohol scent. This is just my personal opinion. Who knows that it is no good for me but good for you? Give it a try and tell me what you think about it!

So, here’s what I think of Shiseido AquaLabel Cleansing Liquid in a nutshell:

Pros:
1. Cleanses well enough.
2. Did not have a overwhelming flowery fragrance.
3. Fragrance is not as strong as Shiseido AquaLabel Deep Clear Oil Cleansing.
4. Doesn’t cause breakout on the skin.

Cons:
1. Can’t emulsify since it is not oil based.
2. Reeks of alcohol.
3. Not available locally.

Overall Rating: 4.5 out of 5

Price: RMB78 (~B$16.25)

Repurchase? No

Of Random Things #53 – Shanghai

I am supposed to do a second blog entry for today covering on my yesterday’s bake of Orange Chiffon Cake, adapted from Cooking Crave. Unfortunately for me, the cake was half torn when I was unmoulding it from the pan. Some of the parts were nice but some were looking awful.

I honestly believed that I had used the wrong chiffon pan size. I should have used my largest size chiffon pan. Don’t worry, I shall try it again in another day. I have quite a list of cakes lining up to be tried and tested.

Instead of covering on my Orange Chiffon Cake, I will be covering on the random pictures which I took while I was in Shanghai two weeks ago. There are food, landscapes and selfies as well. I don’t think I will be updating them by chronological order, probably by what I remember the most. LOL!

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Takoyaki | RMB20

Takoyaki is very common in China. You may think that it’s a Japanese food. It is indeed a Japanese food but pretty common in China as well. I couldn’t remember if this was RMB20 or RMB25. But I remembered it being RMB20, which I find rather steep for 6 pieces of octopus balls.

I only had Takoyaki twice while I was in Shanghai as Sister doesn’t fancy it as much as I do. These Takoyaki are harder and drier than I imagined. But it was good enough to fill a growling stomach. I got these Takoyaki from one of the food kiosks on the basement floor of Raffles City, Shanghai.

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This was the view that we got on my second week stay at Le Royal Meridien Shanghai. The first room which I stayed in overlooked the view of The Bund very clearly. There was still the view of The Bund from this picture but in a distant. The good thing about this room is that it’s quieter compared to the one which had a clear view of The Bund.

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I got a new casing for my iPhone 5S. I quite like my previous casing but it had cracks on the side when I accidentally dropped my iPhone 5S on a couple occasions. I couldn’t remember how much I got this but I think it was around RMB48 as I remembered paying RMB50 and got RMB2 change. And worse, I don’t remember where I bought it from. It was from a gift shop actually and majority of their products are expensive apart from some iPhone casings and key holders.

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Grilled Chicken Carbonara Pasta | RMB28

This was the worst plate of carbonara pasta which I had ever eaten. Frankly speaking, I can do even better than this. I went Papa John’s alone for late lunch after both Sister and I checked out from Le Royal Meridien Shanghai. She returned back to work while I hung around outside until it was time for us to leave Shanghai for Nanjing. I was craving for some carbonara pasta so I ordered this.

Got the shock of my life when it was presented to me. Most unappealing plate of Grilled Chicken Carbonara Pasta! Stingy portion of grilled chicken and mushroom. Pasta seems to be rather overcooked in my opinion. But what can you expect from a RMB28 plate of Grilled Chicken Carbonara Pasta?

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香浓摩卡 | RMB22

Had this at Secret Recipe, Raffles City Shanghai. Another disappointment hit me when I saw this being served. No saucer to hold the cup like what we have here in Secret Recipe, Brunei. And the worse thing, they used an almost 7″ long of coffee spoon rather than the usual short one. The taste was average only in which I find a little peppermint taste in my coffee.

Dining at Secret Recipe in Shanghai is like dining at a local kopitiam in Brunei. So, I guess you could fairly understand my disappointment. According to Sister, it is hard to find a cafe/restaurant in China that doesn’t serve you plates with chips on their plates. Even five stars restaurants serve plates with chips or cracks.

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Durian Durian | RMB28

Got overcharged for this. This was supposed to be RMB28 only but they charged me RMB10 extra for the price of a Durian Cheesecake! Did not realize about the overcharge until days later.

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Banana Cream Crepe | RMB24

I got this from Bacio Crepe, Nanjing while I was waiting for my appointment of body massage at Pathway Spa. I was craving for crepe and this was not even close to what I had before. There was one I had in Shanghai couple of years ago which was made exactly the same like how we made it back at Timez Coffee few years ago. And by few years ago, I meant almost 10 years ago. LOL! But the crepe shop which I patron before in Shanghai was no longer in business.

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Dorayaki | RMB24

I got these Dorayaki from Burger King in Nanjing. According to Sister, these Dorayaki from Burger King are good. They were just average to me though. Probably because I did not like the filling that came with. It was Lemon Cream Cheese. And I had better before too!

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Selfie at Burger King while waiting for my time to come for my body massage appointment at Pathway Spa.

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Refreshment upon arrival at Pathway Spa.

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Came across an Uncle Tetsu outlet at Deji Plaza, Nanjing. Much to my surprise, there was no queue at all hence we were able to get our Japanese Cotton Cheesecake fast. It was selling for RMB39 per piece in about 7″ size. The reason why we bought it was solely because I wanted to know how my version of Japanese Cotton Cheesecake differs from Uncle Tetsu’s. Turned out that it was about the same. Soft and moist but the ones at Uncle Tetsu had a stronger milk taste compared to mine.

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Both Sister and I got ourselves ice-cream from Haagen Daaz in a shopping mall behind Fraser Suite, Nanjing. Sister had a discount voucher worth RMB40 and we only paid extra RMB18 for two scoops of ice-cream. I think two scoops of ice-cream cost RMB58. But the staff was nice enough to separate our ice-creams into two cups! I had Cookie & Cream while Sister had Blueberry. They were nice but a little bit too sweet though.

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Sister brought me to iAPM after our late lunch at Boxing Cat Brewery, Sinan Mansions on the day when we arrived Shanghai from Nanjing. There are Snoopy collections on display throughout the Ground Floor of iAPM. The display previously was grander than this but it was better than nothing. Cute, don’t they?

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And I had the best Portuguese Egg Tart that I had ever tried. It was from Lilian Bakery. Sister highly recommended Lilian Bakery to me on my first day in Shanghai but I never gotten round to try until the night when we were returning to the hotel from iAPM. It was expensive though. RMB5 for a piece but it was well worth it. The crust was flaky, just like how I liked it to be. The egg filling tasted egg, milky and sweet at the same time. Perfect is the word for it.

If you are a huge fan of Portuguese Egg Tart, do try this if you ever come across a Lilian Bakery. I heard it is available in West Malaysia though. Lilian Bakery is very common in China. You can easily spot one in majority malls or even Metro stations!

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McDonald McSpicy Chicken | RMB18

I had McDonald McSpicy Chicken as breakfast on one of the mornings when I went iAPM for window shopping alone. I actually wanted to go Ippudo. But unfortunately, they aren’t open until 11:00a.m. in the morning. My stomach was growling in protest so I went McDonald for my breakfast fix.

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小杨生煎 | RMB6

These were so freakin’ good and I regretted not trying them earlier until the second last day of my stay in Shanghai. I had actually found an outlet in Nanjing but the queue was too long as I wasn’t in the mood for such food back then. So, when I found 小杨生煎 in one of the shopping malls in 南京西路, I decided to join the queue and bought two boxes to try. One for me and the other one for Sister.

小杨生煎 is basically like the typical 小笼包 that you can find across China. But the differences between 小杨生煎 and 小笼包 are that the former had a thicker skin texture compared to the latter and they were pan fried on the bottom. Please be careful when you are taking the first bite as there will be soup juice spurting out from the dumpling itself and they are piping hot as well!

I highly recommend you to try 小杨生煎 if you ever come across one while in China. Trust me, you will definitely love them as much as I do.

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Bought a Korean made full cream milk from City Super at iAPM. It was not cheap, roughly about B$2.50 per bottle. It tastes almost alike the ones that we have here in Brunei but this Korean made full cream milk is sweeter.

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Another selfie taken in the hotel room. Super love the lighting of the room during the day. Officially my profile picture in majority of my social media apps. LOL!

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Sister and I tried Momi & Toy’s at IFC Shanghai. It is a dessert shop selling Japanese style crepes. This crepe texture is thinner and softer compared to the one from Bacio Crepe. But there was too much cream topping. I should have asked for lesser cream topping.

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My luggage when returning from Shanghai to Brunei. I brought a cabin sized luggage with me to Shanghai. It was slightly heavier than the time when I arrived Shanghai as I had bought quite a lot of toiletries and skincare products. Sister suggested that I bring some of my clothes as hand carry so that my luggage will be lighter.

I insisted on stuffing everything in so that I don’t have to carry a hand carry duffel bag after check-in. Thank goodness that there wasn’t much staircase climbing throughout my journey from Le Royal Meridien Shanghai to Shanghai Pudong International Airport.

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Another selfie taken while waiting for the Maglev Train to arrive.

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Maglev Train approaching the station.

If you are wondering what’s the difference between Maglev Train and the normal Metro in Shanghai, let me briefly explain to you based on my understanding. Maglev Train only travels between Shanghai Pudong International Airport and Longyang Station. The journey between Longyang Station to Shanghai Pudong International Airport takes roughly about 30 minutes via Metro as it stops at multiple stations in between.

But if you are taking Maglev Train instead, the journey time duration will be shortened by more than half the time as it doesn’t stop in between stations. In short, it will only take you less than 8 minutes to reach Longyang Station rather than the 30 minutes via the normal Metro.

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The normal ticket fare for a single journey will cost you RMB50 but you will be given a special rate of RMB40 only if you present your boarding pass or your ticket itinerary at the time of ticket purchasing.

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Maglev Train travels by 430km/h on the fastest speed. Hence, it could reach Longyang Station or Shanghai Pudong International Airport within 8 minutes rather than 30 minutes via Metro.

So, this basically sums up my random pictures taken in Shanghai which I did not bother to make separate blog entries for each and every of them. Hope that you had not fallen asleep by the end of this entry.

14092014 / Boxing Cat Brewery, Sinan Mansions

I still have quite a lot of food posts which I had yet created and posted up on this blog. But I will try to get them done as soon as possible before the details faded away from my memory. Before I depart to Shanghai from Brunei, I had been Google-ing highly raved cafes/restaurants in Shanghai. One of them which came up on the list was this Boxing Cat Brewery.

There are two branches of Boxing Cat Brewery in Shanghai. One of which is at Sinan Mansions and the other one is at Fu Xing Road West. We went to the one at Sinan Mansions as it’s nearer to Le Royal Meridien Shanghai. We took a cab from the hotel to Sinan Mansions. Cab fare was about RMB26, if I am not mistaken. Boxing Cat Brewery is also accessible via Metro but it will be another 20 minutes walking distance from South Shaanxi Road Station. South Shaanxi Road Station is the station to iAPM and Parkson.

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If you had been watching 爸爸回来了, you will probably recognize Sinan Mansions as it was the place where all four fathers and their kids stayed on their last two episodes of the season. It’s a relaxing area and not forgetting to mention, expensive as well. The entire road is full of trees. Hence, giving a relaxing impression. But this is only applicable during summer as I had seen pictures of the trees being bold on Google. LOL!

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One of the “mansion” in Sinan Mansions …

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There are a lot of bistros, western restaurants and dessert cafes around Sinan Mansions. And majority of them serve expatriates. At least, I saw a lot of expatriates dining in the area when we were there for late lunch. There is a cafe called La Brioche which we wanted to try before we had our lunch at Boxing Cat Brewery. But we gave it a miss in the end as we were extremely full from our late lunch.

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We had actually wanted to try Boxing Cat Brewery on my second or third night in Shanghai. We were afraid that we were not able to get a table without reservation for dinner. So, we decided to try out the place in the afternoon when we just arrived Shanghai from Nanjing.

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Ground floor is mostly for patrons who wish to have a drink only. Patrons who wish to have main course will be asked to move to the first floor. I guess their kitchen is located on the first floor. They were serving brunch menu until 3:00p.m. in the afternoon. We only had about three to eight minutes to choose from their brunch menu if we wish to try their brunch.

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Coaster

Moving on to the food pictures! The food portion at Boxing Cat Brewery was quite generous in my opinion. And ingredients used were fresh.

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Brunch Latte | RMB15

I think this was a normal Cafe Latte which I ordered. I ordered a brunch meal and it comes with a drink of choice for RMB15 only. The selections were limited to coffee, tea and juice only, if I am not mistaken. Not bad but not the best latte which I had ever tested. The accompanying cookie was dry and it must be dipped into the coffee. I only took a bite of the cookie and ditched the remaining. LOL!

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Pineapple Juice | RMB15

Sister’s choice of drink!

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Complimentary toasted Wholemeal bread with butter!

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Short Rib Griddled Sweet Potatoes Hash | RMB85

This was Sister’s choice of lunch. It came with two sunny sides up, grilled okra and a short rib hash. It was made out of sweet potatoes into a hash and mixed with beef. According to Sister, the accompanying sauce on the side was Tabasco and it was extremely spicy.

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New Orleans Benedict | RMB75

This was my choice of breakfast. It came with two egg benedicts, BBQ pulled pork, rocket leaves, grilled okra and cheese grits. If you are wondering how cheese grits tasted like, it is creamy in texture. It was a bit like mashed potatoes but chunkier in texture. A bit sickening if having too much as cheese was used as one of the ingredients in the making. The BBQ pulled pork tasted good with a mild spiciness in it. The eggs were poached perfectly with runny egg yolks oozing out onto the BBQ pulled pork.

Boxing Cat Brewery
Unit 26A, Sinan Mansions,
51-521 Fu Xing Road Central,
Shanghai,
China
Tel: +86-2164260360