Culinary Experience with Chef Isnard at Xperience, Sofitel


Xperience, the signature restaurant and bar at Sofitel So Singapore, welcomes French Michelin star Guest Chef Nicolas Isnard to deliver fresh and sumptuous flavours from France to Singapore. From 4 to 8 November 2014, Chef Isnard will be partnering with Chef Anne-Cecile Degenne, Executive chef of Xperience to deliver an exquisite culinary experience.

The experience offers a daily set 4-course lunch at S$45++, daily set 5-course dinner menu at S$88++ and Saturday 6-course Gala dinner at S$148++ or S$188++ with wine pairing. An à la carte dinner menu will also be available.

For reservations, please call the hotel at +65 6701 6800.

About the chef:
Originally from the South of France, Chef Isnard acquired a taste for cooking from his Italian grandmother. Famous for mixing traditional cooking with innovation, he currently co-owns the L’Auberge de la Charme restaurant in France, which earned a Michelin star within a year of its opening in 2008. The restaurant also boasts four Gault & Millau toques.  Chef Isnard’s specialties include Filet de Boeuf, Farmed Chicken Egg and Onion Soup “Contemporary Style”.

Durian Cheesecake

Durian Cheesecake

Hello, how have you been? Pardon the almost 2-month absence from the blogosphere! I was revamping the whole website, including shifting the blog back to WordPress. This whole process took a bit longer than I expected, but I really like the new layout (and I hope you like it too!) There are still a few minor details I would like to tweak (like the recipe page) but those can wait, because I have so many backlogged recipes to blog about!

Durian Cheesecake

Recently I instagrammed a photo of a durian cheesecake and as promised – my comeback recipe! I’ve never really wanted to bake or cook with durians because I’ve always loved them pure and original. The only exception were the Crispy Durian Rolls I made last year. But since I got a packet of Mao Shan Wang durian puree a few months back during the durian season (they are kept frozen) – and each kilo cost only S$13! – I decided to bake something with it. If you love durians, you are in for a treat! This currently ranks Number 1 in my cheesecakes list!

Durian Cheesecake

I first baked some baby cheesecakes because they are easier to share with friends. To save the hassle of making the crust (as I just wanted to see how it would taste like), I simply dropped a Oreo cookie into each muffin tin – but unfortunately I underbaked them so they were not very set. It’s good, but the texture was a bit too soft.

Durian Cheesecake

Celebrating our friend’s birthday at a restaurant! The staff didn’t knew the cake was durian… oops!

So for my second try, I rebaked the cheesecake, this time making a whole cake with a tall digestive biscuits crust (as this was my friend’s birthday cake) and baking it longer until the top is a little golden brown. I didn’t frost/glaze it because I didn’t want the frosting/glaze to overpower the durian, also, somehow I liked the rustic look of the browned cheesecake.

Durian Cheesecake

The taste test was passed with flying colours – the restaurant staff who didn’t like durian was quite put off with the smell (she couldn’t figure out what smell that was ooops), but she still kindly divide the cake for us. But for durian lovers like us, this cake is simply heavenly! The texture was just right and the taste of durian was so intense! Definitely a cake to impress and to please.

Let’s make this!

Step-by-step Photos

1) Grab some room temperature cream cheese and place in a mixing bowl. Beat on low speed for 1 minute.2) Add in the sugar and continue to beat on low speed for 4 minutes, scrapping down the sides occasionally. (You don't want to incorporate too much air into the cheesecake batter.)
3) Beat in the eggs, one at a time, until fully incorporated.4) Beat in the milk.
5) And the cornflour.6) Add in the glorius durian puree! The quality of durian does make a difference in the taste of cheesecake, so use only the best durian possible!
7) Here's another shot of the yummy durian puree.8) Beat on low speed until mixture is smooth.
9) Place an Oreo cookie into each lined muffin tin.10) Pour in the batter and bake away!

Durian Cheesecake

Chill and serve!


Read More »

Other Recent Posts

Putien's Guide to Eating Hairy Crab

How to Eat Hairy Crab

Pardon the long absence from the blogosphere! I’ve been busy with events and was away on holidays… but I’ve not neglected my blog! For the past one month, I’ve been preparing for a major revamp of my site and here it is! I’m not back to WordPress with a new layout! I’m still in the… 

Read More »


Chicken, Chorizo and Prawn Paella (Gordon Ramsay)

Another Gordon Ramsay recipe! Paella is a dish that I love after having tried it in Spain during my graduation trip (how I wish I can go back there!) But I have not tried making it because saffron is so expensive here! A small box of saffron will set me back by at least $10!… 

Read More »


Chocolate Kahlua Crêpe Cake

Crêpe cake has been something on my to-make list for a very, very long time – the seemingly tons of layers look so attractive and I’ve always wondered how it tastes like. So when my friend’s birthday drew near, I decided to give it a try! Given the fact that I have only one chance… 

Read More »


Spaghetti with Seafood Velouté (Gordon Ramsay)

Gordon Ramsay is a popular celebrity chef who hosts many variety shows. I can’t say I’m an avid fan of his, considering the huge amount of swearing in his shows – I can’t decide if he meant what he said or he had to for show-effects. But even so, I have collected quite a few… 

Read More »


THB #39: Cocoa-Dusted Cranberry Cereal Muffins

I’ve been so busy posting potato recipes that I almost forgotten it’s my turn to host The Home Bakers! Thank you for the reminder Joyce! What is The Home Bakers? We are a group of home bakers who share the same passion in baking and we love collecting cookbooks! At THB, we bake from one… 

Read More »


One-Pot Beer Mussels

National Day is coming! I remember singing and loving all the catchy National Day songs during school days; and the fireworks display is my favourite moment of the National Day parade. For all the Singaporeans out there, how are you going to celebrate Singapore’s 49th Birthday? In the case of Tiger Beer, our Singapore-born beer… 

Read More »


Potato-Crusted Mini Quiche

When our friends suggested having a picnic last weekend, my mind just can’t stop thinking of what food to contribute! I wanted to make something that can be served individually, and it should be easy to handle and eat, so the original plan was some curry puffs, but X said it is too heaty so… 

Read More »


Potato and Corn Fritters

Now that July is ending, I’m seeing a huge flood of submissions for Little Thumbs Up! I’ll defiitely visit each and everyone of your recipes, give me some time~! I too, still have some potato recipes not yet blogged, so you will be seeing more potato recipes from me for the next few days! Today’s… 

Read More »


Potato Tuiles with Prawn Salsa

When I was Googling for potato recipes to try, I saw quite a few baked potato chips recipe, somehow that reminded me of tuiles and off I went searching for potato tuile recipes! There are a few that used instant mashed potato – something that I will never buy because I don’t like the taste… 

Read More »


THB #35: Almond Streusel Baileys Cake

Realised I’ve been posting lots of savoury food these days, so let’s take a break and head over to desserts first! This is another overdue The Home Bakers bake (sorry for the delay!), chosen by Mich from Piece of Cake. This bake is very similar to other THB bakes, whereby a streusel topping is topped… 

Read More »


ABC Soup

The weather in Singapore is quite cranky these days – for a moment it can be blazing hot, then the next moment it can be raining cats and dogs. Coupled with the feasting of heaty fruits like durian (because it is the durian season now), we will definitely need something nutritious to keep ourselves healthy!… 

Read More »


Baked Truffle Fries

French fries are probably one of the best food invention ever. These little evil strips, usually deep-fried, are so unexplainably addictive that I can finish a huge plate of them in one sitting! And then I will regret for the next few weeks because of their high fat content. But I will succumb to temptation… 

Read More »