Unique Desserts at Patchmon’s Thai Desserts

Patchmon's Thai DessertsLocation: 2463 Bloor Street West, Toronto
Websitehttps://www.thaidesserts.ca/

I mentioned recently that Asian desserts have a tendency to be an acquired taste.  That is absolutely, positively the case with Patchmon’s Thai Desserts.

But that’s part of the appeal — how often do you get a chance to try something that’s entirely unlike anything you’ve ever eaten before?  There’s something thrilling about that, especially when the thing you’re eating is also delicious.

Patchmon's Thai Desserts

I tried three desserts, and the biggest “whoa, that’s new” was easily the Thai taro custard.  For the most part, it’s not all that unusual — it kind of tastes like a much denser, richer version of creme caramel, with an almost cakey consistency.

It’s also topped with caramelized shallots.

Patchmon's Thai Desserts

It’s weird.  The shallots aren’t just a topping — the whole thing is perfumed with their flavour.  It sounds like it should be off-putting, but oddly enough, it works.

There’s no doubt that it’s unusual, though.  It’s one of those things I ate with a perpetually furrowed brow.  I’ll also admit that I didn’t finish it.  It sat in my fridge for about a week until I finally threw it out.  As much as I liked it, I never particularly felt like reliving that odd sensation of eating dessert that’s also a little bit oniony.

Patchmon's Thai Desserts

The next thing I tried was the Thai coconut layer cake.  Despite the name, it’s actually more of a jelly, which the woman behind the counter explained is made with tapioca rather than gelatin, and which is flavoured with pandan leaves.

This was my favourite of the three.  The texture was denser and creamier than your typical gelatin (it was somewhere between mochi and Jell-o), and the flavour was great, if a bit hard to describe.  It’s vaguely nutty and almost malty.  It’s quite good.

Patchmon's Thai Desserts

The third item was the ta-goe (sweet tapioca with coconut cream).  I didn’t particularly enjoy this one.  The texture — featuring a creamy top layer and a tapioca-infused bottom layer — was quite nice.  But it had a sharply salty, almost sour flavour that I found to be a bit overwhelming.  I have no doubt that it’s an authentic version of that particular dessert, but I think it’s an acquired taste that I haven’t yet acquired.

(Mostly) Tasty Wheel Cakes at Formocha

FormochaLocation: 55 Eglinton Avenue East, Toronto
Websitehttps://www.formochabubbletea.com/

They sell Taiwanese-style wheel cakes at Formocha (which are essentially pancakes that are cooked in a circular mold with a sweet filling) and they’re mostly pretty good.  But there are a couple of issues.

Formocha

The first (and biggest) issue?  Red bean wasn’t a filling choice, at least when I went.  I’m sorry, but I’m going to have to deduct about a million points for its absence.  I mean, come on.  It’s the classic filling.  Red bean or GTFO.

Formocha

I wound up trying custard, and Oreo custard.  They were both tasty enough, but (and here’s the second issue) the custard tasted off.  There was something weird about it, with an almost fruity flavour that was vaguely off-putting.

The Oreo was much better — rather than the chunks that you might expect, it was filled with an entire cookie, which was surprisingly delightful.

Plus, the cakes themselves were super fresh (they cook them to order), with a slightly crispy exterior and a fluffy interior.  They were good, but… come on.  Red bean.  Give it to me.

Perfect Key Lime Pie at La Rocca Creative Kitchen

La Rocca Creative KitchenLocation: 1285 Elgin Mills Road East, Richmond Hill
Websitehttps://laroccakitchen.com/

Is key lime pie the king of pies?  It might be!  The contrast between the tart filling, the sweet graham cracker crust, and the creamy topping is absolutely magical when done well.  I have a hard time saying no when I see it on a menu.

And La Rocca Creative Kitchen — which serves the type of little pastries that look so nice it’s almost a shame to eat them — makes a really good one.

La Rocca Creative Kitchen

It’s a little bit untraditional.  The typical whipped cream topping is subbed out for creamy Italian meringue, and the crust is made from speculoos cookies instead of graham cracker.

It’s great.  Sometimes a key lime pie’s crust can be too substantial or dry, but this had the perfect level of crunch without getting in the way, and the flavour of the speculoos set it apart from the norm.

La Rocca Creative Kitchen

The dense, creamy Italian meringue might even be better than whipped cream.  Certainly, it does a perfect job of balancing out the tart key lime custard.

And the custard was just right — it’s sweet and creamy, with just the right amount of tartness.  It’s good stuff.

Mind-Blowing Dessert at Millie Patisserie

Millie PatisserieLocation: 12 Oxley Street, Toronto
Websitehttp://milliedesserts.com/

I just had a slice of the mille crepe cake from Millie Patisserie, and it was so incredibly delicious that I’m pretty sure I can never eat dessert again.  I mean, what’s the point?  It’s all garbage to me now.  Mille crepe cake 4 eva.

In case you’re not familiar with a mille crepe cake, it’s a magical creation in which crepes and custardy cream are layered on top of each other until you wind up with something that looks like a cake.

Millie Patisserie

The version they’re serving at Millie Patisserie is next level.  It’s insanely good.

On this particular visit, they had four varieties: vanilla bean, tiramisu, earl gray, and matcha.  I went with vanilla bean, and holy crap it was amazing.

The custard between the crepe layers was crazy delicious.  It was rich and creamy, with an intense custardy flavour and the perfect amount of vanilla.  Just give me a spoon and a bucket of this stuff and I’ll eat it until I literally explode.

Millie Patisserie

The tender crepes are just as good, with a very light chewiness that compliments the custard perfectly.  The proportion of both is just right; it’s the perfect balance of creaminess and substance and amazingness.  It was easily one of the best desserts I’ve had in ages.

It’s not cheap, however.  One slice comes up to a bit over ten bucks with tax, which is so much that I almost left the store without ordering anything.  But man, it is absolutely, positively worth it.  Aside from the fact that it’s ridiculously delicious, the quality of ingredients they’re working with is obviously high, and I have to imagine that making one of these things is quite labour intensive.  There are so many layers and they’re all so perfect.