Have you heard?
Japanese-inspired and serving an array of colourful eclairs and gourmet yogurt parfaits, Karafuru (Japanese for colourful!) is the latest to-go cafe for instagram-worthy desserts!
There was a period of time when I was cray cray over Windowsill Pies, so imagine how happy I am to find out that Chef Michael Liu (ex-Windowsill Pies creator) is the man behind the unique, one-of-a-kind menu!
Priced between $6 to $7, each slightly savoury choux is carefully baked before being hand-piped with smooth velvety creams. Karafuru’s eclairs are lighter, fluffier, and more dainty than its French counterparts so expectations need to be managed as some may think the flavours are muted and the pastry too soft.
Ume Shiso ($7)
umeboshi creme, shiso
Black Forest ($7)
kirshwasser creme, candied wild cherries, raspberries, dark chocolate
Marc de Champagne ($7)
marc de champagne creme, marzipan, silver leaves
Traditional Japanese flavours get a contemporary facelift in the form of an unusual ume shiso, complete with a real shiso leaf! If you like choya, try it! Otherwise, the other “boozy” eclairs include marc de champagne, irish cream and black forest.
Matcha Azuki ($6)
matcha crème, azuki beans, matcha sables
Cafe Au Lait ($6)
milk coffee creme, marzipan, dark chocolate sables
My personal favourites are the matcha azuki and cafe au lait, as both have strong and distinct flavours. Plus, they go well with UCC coffee (for K) and Lupicia tea (I highly recommend peach momo)!
Irish Cream ($7)
coffee whiskey creme, mascarpone chantilly, toasted almonds
A generous swirl of freshly made yogurt soft serve sits atop a plate surrounded by a spread of moist souffle cake, wobbly pudding, Japanese dango balls and thin buttery langue de chat… That’s Karafuru’s spin on the classic Japanese parfait!
Gianduja Parfait ($16)
hazelnut souffle, chocolate pudding, hazelnut and orange crisp, dark chocolate curd, candied orange, curaçao sauce
My heart broke when I was told that the matchazuke parfait was sold out (go early, especially on weekends!) so I settled for gianduja (chocolate will never fail) and the more interesting daizu with white miso souffle, soybean pudding and kinako sauce. I didn’t fancy every element (like those chewy dango balls) but what won my heart were the creamy soft serve, dense “souffle” (quite a misnomer) cakes and the hazelnut orange crisp! Now I can’t wait to try the matcha parfait!
white miso souffle, soymilk pudding, kuromitsu, sesame dango, ‘rice stalks’, kinako cream
My thanks to Joseph for the sweet treats!
8 Jalan Klapa