Usher in the new year with cookies, cakes
Cedele has a lineup of old favourites as well as some must-try creations.
Shower your family and friends with cookies and cakes to traditional Chinese New Year roast meats from Cedele. This year, there is a choice of 14 cookie flavours from classic best sellers to new combinations, 12 types of cakes from local to Western influence, and finally, savoury dishes from its own version of yu sheng to roast platters of siew yok (pork belly) and char siew (roast pork). All are in keeping to the company’s belief in real whole food ingredients and its attention to customers with dietary preferences.
For the cookies lineup, the classic best seller Pineapple Pocket Pie (S$23) as well as popular flavours like Chocolate Chip Macadamia (S$22), Almond Crunch (S$20) and Cranberry Almond Oatmeal (S$19) are all back. There are also some new must-try creations including the Ondeh Ondeh (S$21) buttery pandan cookies with gula melaka coconut filling and Prawn Otak with Kaffir Lime (S$21), a Peranakan-inspired taste with a spicy and savoury kick.
Those with dietary restrictions also have options including the egg-free and baking powder-free flavours such as Lemongrass Pistachio (S$22), Earl Grey Tea Cookies (S$22) and Espresso Crunch (S$20). There is also the new gluten-free Almond & Seeds Clusters (S$22) which is packed with linseed, black sesame and almond flakes.
Going on to cakes, there are the old favourites such as Pear Frangipane (S$38, whole), which is gluten-free, and Pandan Ogura (S$22, whole). There are also some new additions such as Ondeh Ondeh (S$63, whole), which is eight layers of soft pandan and gula melaka cake, gula melaka filling, pandan curd and a frosting of fresh desiccated coconut; and the Lucky Red Phoenix Cheesecake (S$40, whole) with its natural red beetroot hue.
For savoury specials, Cedele has a healthier yu sheng version called the Prosperity Toss Salad (S$45, good for 10 pax) which has smoked salmon, pulled sesame chicken, button mushroom, quinoa, gingko nut, cherry tomato, edamame, carrot, Japanese cucumber, mixed seeds and plum sesame dressing. There are also the roast platters of Szechuan Roast Chicken (S$32, raw weight approximately 1.4kg) rubbed with five-spice and Sichuan peppercorns serviced with a homemade ginger chilli sauce; Pork Belly (S$48, raw weight approximately 1kg) oven-baked for more than two hours to a crackling skin with less salt; and Honey Char Siew (S$48, raw weight approximately 1kg) slow-baked for two hours till tender with the red colour from naturally fermented bean curd. The Pork Belly and Roast Chicken are sugar-free while the Char Siew marinade is low in sugar at three percent. Normal marinade ranges from 15 percent to 20 percent. Only organic unrefined sugar is used.
There are also other Chinese New Year celebratory dishes including the Black Pepper Curry Chicken (S$48, good for 10 pax) with slow-cooked tender chicken pieces in homemade ginger curry sauce, curry leaves, Bombay onions and Sarawak black pepper without coconut milk; and Burmese Tofu Salad Platter (S$38, good for 10 pax) with springy mung bean soy-based tofu marinated in balsamic sauce for a tangy flavour topped with coriander and crispy garlic flakes.