Wimbly Lu Chocolates at Jalan Riang
Wimbly Lu Chocolates (Facebook) is a complementary addition to Jules Cafe Bar and The Fat Cat Bistro on Jalan Riang. It is easily identified by the red-and-white Volkswagen Beetle outside the continental-style shopfront and the gold mosaic on the doorstep.
Inside, the walls are exposed brick and the floor is covered with mismatched furniture picked up from neighbours and the Salvation Army thrift shop then sanded down and varnished.
In a corner, the kids’ corner is filled with books donated by the surrounding neighbourhood and there is a cabinet displaying egg cartons and a sign declaring that they only use organic freedom range eggs in their products. Kid and chicken-friendly.
The food, dessert and drinks menus are fairly extensive for a chocolate cafe. No wonder Wee Bin and Lucinda (x Wimbledon = Wimbly Lu) haven’t had much sleep. They have no F&B experience and not much in the way of help so they’re learning on the job and tweaking things as they go.
The scones, muffins, eclairs, brownies, cheesecakes and chocolate truffles on display all look great.
Having tried the scones, mini muffins, flourless orange cake, chocolate truffles, chocolate blackout cake and rocky road,
it only belatedly occurred to me that if one is in a chocolate cafe, one ought, common-sensically, to focus on the chocolate bit of the menu. And the Belgian chocolate used is good. We can thank Wee Bin/Lu’s French host family for teaching them to enrobe chocolate truffles the French way.
What really stood out though was the service from Wee Bin and Lu: friendly and attentive but not overly-effusive. They used to work in the media industry (Weebin was a programmer for ESPN Sports) and decided (perhaps it was a midlife crisis, she said) to go and do something else they loved – either mosaic or food. So this cafe is their baby and it’s become a third place for the neighbourhood – homey enough for them to saunter in before bedtime in their pyjamas.
The wine tutor too has also been talking to some of us, in a fatherly way, about deciding what we wanted out of life. He himself came out from the F&B industry after a mentor pointed out to him that he had only so many fruitful years left and asked whether he wanted to continue to spend them in the same way.
I’ve always been fairly clear about my interest and goal in life – not just to educate about specific issues or subjects but to make the ultimate truth known. This hasn’t been too popular to the parentals who have offered, of their own volition, to send me to Le Cordon Bleu Paris as an alternative, or a distraction perhaps, to my taking this path. Most of the cousins have gotten or are in the process of getting their PhDs (the new masters), have set up and sold Silicon Valley start-ups, gone into cutting-edge research and/or become highly-sought specialists and consultants.
But it’s my life. And if ultimate truths are indeed ultimate and accurate reflections of reality, there can be nothing else out there for me.