Yummy Malaysiana: Tommy Le Baker & PH Pastry House

Tommy Le Baker & PH Pastry House

For fans of bread & cakes, here's a double dose of destinations for us to pursue pastry passions & abandon Atkins aspirations.

First up, Tommy Le Baker, a small bakery-cafe hidden in a Sentul apartment block, run by a Malaysian-born pastry chef who honed his craft in France.

Tommy Le Baker's specialties include baguettes & sourdough bread, but we only tried his tarts. This apple confection was a joy _ flaky & full of ripe fruit.

Banana tart, warmed up on order. Respectably moist, not overly sugary.

Latte & caffe mocha. Steaming-hot beverages might not have been the wisest order at an outlet that lacks air-conditioning.

Tommy's credentials _ an assurance that standards here are high.

Next, we return to PH PastryHouse, focusing purely on carbs for this round.

Earlier entry on PH PastryHouse: November 14.

Whatever we've sampled so far from PH Pastry's bread selection has been supremely satisfying _ aromatic rosemary raisin bread & an enjoyably crusty walnut cranberry loaf.

Our first time trying this dessert dubbed the "Concorde," created by a Parisian chef in the 1970s to celebrate the plane of the same name. Constructed with creamy Manjari chocolate mousse & crispy meringue for a top-flight interplay of textures.

A melding of French & Italian sensibilities: Chocolate & hazelnut mousse, encased in almond macaron shells. Imagine the flavor of Ferrero Rocher, presented in a uniquely d! ifferent fashion.