The layout of the main hall is such that the bar is on one side of its length, while the tables arranged in a single row on the other side. The picture shows the main entrance from Neil Road. On one end of the bar is the cashier's counter, the refrigerator show diners its different desserts available, while the back of the bar exhibits a library of wines and beverages. The dim tungsten lighting creates a cosy environment to 'chill-out'.
I ordered a Melange, or some might call 'Viennese Coffee' or sometimes and 'extended coffee'. It is actually rather similar to Cafè Latte in a cappuccino proportion. It comprises of Viennese roast and steamed milk in 50:50 proportions. The coffee comes served on silver tray with a glass of water and two sugar cubes. I have tasted coffee that are too sour, too bitter and sometimes too bland. But the blend for my melange was just right! The roast of the beans also plays a part in the taste of the coffee as well. The melange is not very strong, but it took quite a bit of my weariness away.
I also ordered a regular Cafè Latte to benchmark it to that from the mainstream coffee joints. I had expected this cafè au lait which is served in a tall clear glass, to show a clear distinction in the one-third espresso and two-third steamed milk, topped with a dollop of foam, but it came mixed. Nevertheless, I guess it varies with different baristas. Most importantly, I am very pleased with this popular coffee beverage.
I did not take long to decide what I wanted. I was introduced to Cordon Bleu by chance during my trip in Salzburg. I had wanted to try out the famous Viennese schnitzels, but when I read the descriptions of the Cordon Bleu, I immediately knew that I must try it! The Cordon Blue is one heavenly combination of ham, cheese and schnitzel! The meat for the schnitzel can be veal or pork, and sometime chicken. Since it is hard to find places that serves the Cordon Bleu, I had to order it!
The Cordon Bleu is served with buttered potatoes topped with parsley and greens on the side. A lemon slice is available if you like your schnitzel to have a tinge of tangy.
The very moment my knife cut into the schnitzel. The cheese started oozing out like molten lava from a crack in the surface of earth. The melted cheese just could not stop flowing out from between the 'pocket' of meat. I was quite pleased that the cheese remained molten for quite a while.
Slicing the Cordon Bleu to expose the cross-sections, reveals the segments of ham, cheese and meat covered in a layer of breaded crust sauteed to a golden colour. Though I read later that the meat is supposed to be veal, but I definitely tasted pork in my order. It does not matter, because whether pork or veal, the marriage of it with the ham and cheese was perfect! Having sank my teeth into a slice, I could feel the initial crunch of the crispy crust and then the tenderness of the meat and cheese. Savouring the Cordon Bleu, I could taste the tenderness of the pork. The juice from the pork and ham, blended with the molten cheese, drowned my taste buds! I believe that there was no special marination in the pork, but the taste of the combo was splendid, giving the Cordon Bleu its unique flavour!
At the end of the main hall, there are two short flight of stairs. One leads upwards towards an elevated platform where more seats are available, while the other leads downwards where plenty of supplies are housed and where a huge coffee roasting machine sits.
CLICK HERE TO VIEW ALL PICTURES IN THE GALLERY
Here are some food-related pictures from my trip to Austria.
Click here view Salzburg gallery and here to view Vienna gallery.
When I visited Austria, I got to try the Old Viennese Apple Strudel. The Viennese Apple Strudel is unique for its very thin crispy crust and filling that includes chopped apples, sugar, cinnamon and raisins. I also tried the Salzburger Nockerl, which of course, was in Salzburg. The Salzburger Nockerl is a souffle-like Austrian meringue dessert that seems simple to prepare, but takes a long time to do so. Not many restaurants in Salzburg offer this dessert as it takes time to prepare and must be prepared and served fresh! I have tried baking it myself, it is not as easy as it seems.
This is one huge Sachertorte which I found in a restaurant called Demel's. Demel's has a variety of Sachertorte in different shapes and sizes, nicely packaged to serve as ideal gifts!
In conclusion,
Wiener Kaffeehaus is a unique restaurant to visit, be it for meals to savour the traditional Austrian delectables or for coffee to satisfy your caffeine addiction in style. Every now and then, Wiener Kaffeehaus also conducts workshops such as coffee appreciation and baking classes. Do drop by and visit Wiener Kaffeehaus. I promise that you will love this coffee house!
Auf Wiederschauen!
Wiener Kaffeehaus
148 Neil Road
(S) 088877
Tel: 6226-3148
Opening hours: 10.00am - 10.00pm daily
technorati tags
Singapore Food Chinatown Austria Cuisine Vienna Salzburg Viennese Wien Wiener Schnitzel Cordon Bleu Coffee Sachertorte Wiener Kaffeehaus
Comments
have u tried their Sachertorte? its one of the best u can find in sg.
nope. actually i have tried the sachertorte in Austria. I didn't really appreciate it so much, since i dun have a sweet tooth. lol
but i'll try it since you said its good!