Chocolate Paradise Cake

By: The Moody Critic The first thing that you would probably notice about this cake would be its posterior portion. Its milk chocolate crumbs might give you a scenario of this cake falling on a dirty, rocky terrain and was then picked up to be served on a plate. Nevertheless, it gave the cake a unique eye-catching appeal. The cake had moderately moist consistency...

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Philly Cheese Steak

By: The Moody Critic I started with high hopes but ended up with broken dreams. The culprit here was none other than the dry, hard, and coarse macrosomic bread. They used a bread which was either too big or too thick. In fact, just eating the sagittal half of the bread with all its filling will suffice. All I tasted in this sandwich was bread, bread, and more bread....

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Angus Au Jus

By: The Moody Critic Every time I eat at Racks, Angus Au Jus never fails to be included in my eating program. One simply cannot deny or ignore the quality of a genuine Angus beef. Without any sauce, any sidings, or any elaborate plating, the Angus beef can definitely stand alone on the plate. The way the meat was seasoned was very remarkable. It is delicious on...

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Spaghetti Bolognese

By: The Moody Critic What a delicious-looking dish! The shape of the plate and the parsley really stirred up my appetite. As expected, the parsley gave the effective color contrast on the plate. However, the pasta was undercooked; it needed five more minutes. The bolognese sauce was lacking an effective flavor. All I could taste were the sourness and the metallic "canny"...

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Dolcelatte's Red Velvet Cheesecake

By: The Moody Critic Combining modern defiant crimson with traditional white elegance was never a problem for this dessert. The frosting without a doubt was the trump card of this dessert because not only was it designed to have those intricate rosettes or billows but it was made to harmonize with the rich cheesecake matrix and its semi-bland base. The cheesecake...

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Milk Chocolate Cake

By: The Moody Critic NOT BAD for a home-made desert! For such a small cake, it immediately earned it's title as one of the store's bestsellers. The small grated chocolates which looked like pencil shavings matched the size of this cake. The milk chocolate frosting which served as the skin of the cake seemed like it underwent a lot of oxidative stress because its...

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Déjà vu

By: The Moody Critic I really do hope I will never have a Déjà vu of eating this dessert. The crepe was undercooked as evidenced by its stickiness to the plate and my knife. It was also made too thick due to the redundant folding thus accentuating its eggy blandness. This thickness also disturbed the ratio of the crepe to its overripe mango filling by around 30%. Instead...

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