The festive period means one thing: log cakes are back on the menu—here's what our talented chefs came up with this year
Christmas won't be the same without log cakes (also known as bûche de Noël). These delectable confections were created in France in the 19th century to represent the logs that families burned to keep them warm on Christmas eve. The tradition of serving log cakes during the festive period has caught on around the globe and is still very much alive today. But the chefs keep it interesting by coming up with novel flavours to keep our palates piqued.
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1. Ondeh Ondeh Yule Log
If nostalgia had a taste, one would find it in One Farrer Hotel’s executive chef Marcus Tan’s ondeh ondeh yule log—a reimagination of the popular ondeh ondeh dessert. As Tan puts it: “We wanted to distill the essence of local flavours and refine them in a contemporary presentation.” Indeed, this festive offering retains the well-loved flavours generations of Singaporeans have grown to love. The sponge cake is made with a blend of pandan juice and meringue and embedded with a rich mixture of gula melaka and desiccated coconut. The log cake is finished off with a thick coating of gula Melaka whipped cream and a generous sprinkling of crunchy desiccated coconut for extra crunch. Order here.
