Made with stiffly beaten egg-whites and baked in a ramekin to puff up into a tower of billowing beauty, the classic French dessert of soufflé is not very commonly found in restaurants in Singapore. Maybe because it's a temperamental creature that calls for precise execution and temperature control; or because it's a dish that can only be made a la minute and requires quite a bit of waiting from impatient Singaporean diners. Yet, a chic downtown bistro catering to the time-strapped CBD crowd (and ladies who lunch, too) has chosen to specialise in this dish. Beyond the common sweet options, it also offers savoury souffles which are pretty to hard to come by outside of France.


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