CONVERGENCE MAY - JUNE 2016
Malaysias' Airport Magazine
Malaysias' Airport Magazine
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Food Indulgence<br />
DALLOYAO<br />
Despite the regality of the place, even<br />
if you walked into the store in just<br />
your t-shirt, shorts and a pair of flip<br />
flops, the attention would most<br />
probably still be on the macarons<br />
neatly lined up in display cases at the<br />
store. Dalloyao, apart from being<br />
known for its classic favourites, is also<br />
popular for its seasonal flavours and<br />
word on the street has it that its<br />
festive champagne flavour<br />
is a must eat. Other<br />
temporary flavours,<br />
which changes every<br />
three months, include<br />
cherry nougats,<br />
strawberries with<br />
apricots or crispy<br />
rice, oranges and<br />
mangoes or a Dutch<br />
favourite – speculoos.<br />
Dalloyao has stores<br />
in Paris, Tokyo, Seoul,<br />
Hong Kong, Doha, Dubai<br />
and Baku which sells up to 12 million<br />
macarons every year.<br />
La Maison du Chocolat<br />
Ganache is made by heating cream<br />
and pouring it over a certain type of<br />
chocolate. At this establishment,<br />
ganache is celebrated alongside its<br />
faithful companion – macarons. Made<br />
of fresh and natural ingredients, the<br />
signature ganache is inserted in all 12<br />
macaron flavours such as plain dark<br />
chocolate ganache, chocolate ganache<br />
infused with vanilla, chocolate ganache<br />
flavoured with raspberry, ganache<br />
flavoured pistachio and chocolate<br />
ganache with citrus and lemon. Apart<br />
from France, La Maison has stores in<br />
Kuwait, UAE, Hong Kong and UK.<br />
Bisous Ciao<br />
The passion in creating these tiny<br />
treats is a sight to behold at Bisous<br />
Ciao. With flavours like blood<br />
orange, Thai tea and black sesame,<br />
one can test the boundaries of their<br />
taste buds beyond the essence of<br />
almond present in all macarons. If<br />
you’re ever in the Big Apple, drop<br />
by the stores located one each at<br />
the Lower East Side or West Village.<br />
Ladurée<br />
This Paris-based bakery recently<br />
opened an outlet in Vancouver, Canada<br />
and the queues were at least two hours<br />
long. That is the typical setting one<br />
would receive with a patisserie and<br />
tearoom that has been around for over<br />
150 years. The lavish tearooms, display<br />
areas and beautifully presented and<br />
packed pastries are a sight for sore<br />
eyes. Contemporary flavours include<br />
rose petal, licorice and salted caramel.<br />
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