bouche

Word does seem to have gotten around about the opening of Bouche that is located at Blk 40 Holland Drive at least over social media — for those whom are not in the know of its location, they are situated relatively close to the Chang Cheng Mee Wah Coffeeshop that is situated within vicinity from Holland Drive Market & Food Centre. Bouche should be quite easy to locate; the establishment bears a dark facade that features a slate grey signboard with tinted windows on the exterior. This dark and mysterious theme goes all the way towards the interior with the same elements seemingly consistently applied on the walls and floors of the interior; there is slight minimalistic theme going around with the industrial style of design that the interior sports, considering the use of some metallic elements especially for the side tables used for dine-in patrons. There is dine-in space dedicated within the establishment for patrons whom prefer to enjoy their offerings on the spot; these would be limited to the platform seating with padded areas with the metallic side tables slotted in between the bench. Bouche is an establishment that places an emphasis on its Matcha and Houjicha offerings; other beverages served up at Bouche would include that of the items listed in Coffee and Refresher sections of the menu, while they also have some Light Bites for those whom are feeling peckish and would like for some food to pair up with their beverages.

During our visit to Bouche, we found ourselves going for the Matcha Basque Cheesecake to pair with our order of the Cold Brew Einspanner — this would be an item that is listed under the Light Bites section of the menu. They also do have the standard version without the matcha element which is named the Creamy Basque Cheesecake. Whilst both basque cheesecakes are not prominently displayed at the counter, we did observe that they were served onto a disposable plate from a cake box from behind the counter — we aren’t quite certain about the case though it does seem like the basque cheesecakes are likely sourced from another vendor rather than being baked in-house. With all that being said, the Matcha Basque Cheesecake that we have had at Bouche comes in two distinct layers — beneath the browned layer on the top would be a layer coming with a green hue which sits atop a layer with a beige hue. Digging into the Matcha Basque Cheesecake, the top layer does exude a hint light hint of bitterness from the browning of the surface of the cake that had occurred during the baking process, while the consistency of the green layer was slightly crumbly whilst mousse-like — not quite as runny nor molten as some basque burnt cheesecakes that we had tried, though still carried a hint of inherent bitterness typical of the Japanese tea whilst still being reasonably creamy with a tang from the cream cheese without being overwhelming. It does seem that the cake does utilise a layer of light cheesecake at the bottom to carry a somewhat consistent texture to the layer above whilst holding up the weight of the elements above it — at the same time also enhancing the notes of the cream cheese within that layer as well.