This is my take on the Indonesian dessert, kueh lapis.
Spiced cake batter carefully baked layer by layer to perfection. Taste the mixed spice and savour the brandy between the moist sheets of gold and brown.
20 x 20 cm (serves many many) : $50
About Celine
- Celine Yeo
- Yup…another one of those people who quit her job to pursue a culinary adventure. But wait, maybe this one has a more interesting story to tell. Does she? Perhaps not in how her adventure began, but definitely with all the chefs she met and the experiences that she accumulated on the journey that took her to Thailand. These people and personal experiences inspired her to create a variation of pastries and cakes with the French pastry techniques that she had acquired at Le Cordon Bleu Dusit. As a chef who has been struck by insatiable wanderlust, Celine believes that food is a journey that continues to reinvent itself. With a trusty whisk in hand and a huge appetite for travel, she hopes to bring on the smiles with her unique alcoholic selection of tarts and cakes.