Dim sum at Canton Boy? Done. Now for the other reason I came to SKS City Mall in JB: dessert at Coco Bless Patisserie. This place has sat on my list for ages, and today I finally made it.
Who’s Behind Coco Bless Patisserie?
Chef Yong Lu has quite the CV. I first read about him on Mothership and Vulcan Post. He worked as a pastry chef in Singapore’s five-star hotels, started a home-based bakery, then opened his own patisserie in JB.
He also won Season 2 of Crème de la Crème 糖朝冠冕, the Channel 8 baking competition that Fann Wong and Jeanette Aw hosted. So when I heard Coco Bless had opened at SKS City Mall, I couldn’t miss it.
First Impressions
I stood at the display chiller and stared. Every cake looked like a tiny work of art. A friendly staff member came over, explained each flavour and pointed out the bestsellers. Great service. Dangerous for my wallet. I wanted them all.
Just looking at these desserts made me happy. Never underestimate the power of a pretty cake.
What We Ordered at Coco Bless Patisserie
Iced Americano (RM13)
I didn’t expect much. This isn’t a coffee spot, after all. It surprised me. It tastes robust and smooth, with no acidity at all.
Autumn (RM27.50)
- What’s in it: oolong mousse, peach confit, almond croustillant
It looks exactly like a peach. Seriously. The chocolate shell gives a lovely snap. Inside, the oolong mousse carries a gentle tea aroma. The jelly adds a touch of tartness, and a cookie base brings the crunch. Complex textures, beautifully balanced.
Hazelnut Cloud (RM27.50)
- What’s in it: pâte à choux, hazelnut mousseline, crunchy hazelnut, crunchy tart base
Think Ferrero Rocher, but fancier. The tart filling tastes nutty with a hint of salt. A cream-filled choux bun sits on top, crowned with crunchy caramel. Every element pulls its weight.
Pistachio (RM29.70)
- What’s in it: pistachio mousse, apricot compote, pistachio croustillant
This one ranks as my least favourite of the three, but it’s still good. The jelly layer in the middle packs a strong passionfruit punch that overshadows the pistachio. For a cake called Pistachio, I wanted the nut to lead.
My hack: eat the jelly first, then savour the rest. The nutty pistachio flavour finally shines.
Is Coco Bless Patisserie Worth the Price?
Yes. These cakes don’t just look good. They taste good too. Each one stacks several elements that lift both texture and flavour.
- The price: Expect to pay around RM27 to RM30 per cake. Ingredient costs have climbed, and you can taste the effort in every bite.
- The sweetness: Packed with flavour, never cloying.
- My top pick: Autumn, closely followed by Hazelnut Cloud.
- Pro tip: Ask the staff for recommendations. They know their stuff.
Worth every ringgit and every calorie. Feeling moody? One of these will fix it. I’m already plotting my return to try the rest.
