5 Of The Best Patisseries In Singapore
Created all the way back in 1903, Angelina finally made its way to Singapore early this year, bringing with it an assortment of much-loved desserts.
Proudly displayed in its patisserie at the newly-revamped Capitol Piazza are signature creations such as the Mont Blanc, a medley of sweet chestnut puree on top of a light and smooth whipped cream and meringue base, as well as the Tarte Au Citron, with a citrusy tang and sweet tarte base. Pair these up with its rich and indulgent Hot Chocolate for the ultimate sweet tooth fix.
Photo credit: Angelina Singapore’s Facebook page
One of the patisseries in Singapore that mastered the art of Japanese-French desserts is Flor Patisserie. Helmed by Le Cordon Bleu-trained pastry chef, Heidi Tan, she uses French techniques to create desserts that use only the freshest ingredients.
Without even using artificial rising agents or preservatives, she whips up delectable creations such as the Mango Soufflé and Berry Berries topped with real fruits. The variety of tarts here are also worth a mention, as are the tea cakes and cookies.
Photo credit: Flor Patisserie’s Facebook page
As one of the most famous patisseries in Japan, it was only a matter of time before Henri Charpentier reached our shores. Well, after years of waiting, it finally happened with the opening of its first overseas branch at Dempsey Hill.
The menu lives up to its expectations with impressive creations such as the Crepe Suzette, an orange-flavoured dessert flambéed right before your eyes, and Dome, an indulgent chocolate ball that is lit up to reveal a sweet surprise.
Mad About Sucre
Indulging your cravings for sweet treats is Mad About Sucre, a quaint and French-inspired patisserie located along Teo Hong Road. While it prides itself on its gorgeous fondant cakes created by Le Cordon Bleu pastry chef Leena Chan, it's the small desserts that are really worth going for.
By using less sugar in its desserts, it allows the pastry chefs to pack each one with more ingredients, which you can easily taste with signatures such as the San Domingue, a round chocolate ball filled with a caramelised banana and topped with a rum-based chocolate shaped like a gift box. These usually come with a variety of teas, which the owner Eric Chan can happily recommend with your order.
Photo credit: Mad About Sucre’s Facebook page
Waku Ghin’s beloved desserts finally have a place of their own – Patisserie Platine. Located at Marina Bay Sands’ RISE Lounge, it serves 18 types of desserts and petite cakes, hand-crafted by its talented pastry team led by Executive Pastry Chef Yasushi Ishino.
By using only the freshest ingredients from Japan and Europe, they have devised a menu consisting of Chocolate Mouse with Raspberry and Pistachio, Matcha Opera, Black Forest and Lemon Tarte. It also includes its signature creation since day one, the Ghin Cheesecake, which features a crisp tarte base and refreshing lemon curd in the centre. Making it even sweeter is the light dusting of confectioner’s sugar and white chocolate feather on top.