Sugarhaus has opened its second outlet within retail landmark of the East, Tampines 1. This is a unique tie up with United Overseas Bank (UOB), where the dessert parlour will operate from the Bank’s adjoining retail space. Apart from a streamlined menu of its signature brunch options, there is also a selection of locally-inspired homemade ice cream.
Known as “Bing Qi Lin” before it rebranded to become Sugarhaus in October 2016, the year-old brand’s flagship outlet is located within Serene Centre at Bukit Timah. Since then, it has cemented itself as a go-to spot for hearty brunches and desserts for those residing in the West.
Its new 26-seater outlet shares the same brunch menu as its first, albeit a more streamlined one. Diners can power through the day with the Sourdough Toast, accompanied with a choice of four variations: Truffled 63 Degree Eggs; Smoked Salmon, Dill, Cream Cheese and Capers; and Whole Sliced Avocado, Honey & Homemade Dukkah. Another option is the Melted Cheese Toastie with gruyere, cheddar, mozzarella, and served with tomato soup. Yet another choice is the Vietnamese Beef Stew – beef brisket braised in traditional Vietnamese spices, and served with sourdough.
Moving on to the sweets, Sugarhaus’ most popular item, the Rich Man’s Chocolate Cake, takes centre stage as the only plated dessert available here. The selection of ice creams, however, remains as the main draw. The ice creams, made from scratch in-house, come in a variety of flavours created by its owner, Stanley. The premium flavours stand out for the fact that they are richer and creamier than most commercial ice creams. While fans will be happy to find familiar flavours such as the Dutch Chocolate, Earl Grey Lavender and Thai Milk Tea, what sets the second outlet apart from the first, is the focus on locally-inspired flavours. These include Taro, Coconut Kaya, and Durian. Additionally, the second outlet exclusively offers flavours such as Hojicha, Apple Pie, White Chocolate Raspberry and Black Forest.
For a truly indulgent sweet treat, diners can pair their ice creams with Sugarhaus’ crispy and fluffy Waffles.
To complete their meal, they can also order a selection of coffees, teas, bottled drinks and juices.
Lady M® Confections, the landmark New York cake boutique has brought their distinct style and world-famous Mille Crêpes to Scotts Square.
The new 56-seat boutique at Scotts Square is Lady M's 4th boutique in Singapore, joining existing outlets at Orchard Central, South Beach Avenue and Westgate.
Along with the opneing of Lady M Scotts Square is the debut of the Rose Mille Crêpes. Featuring the delicate flavours of rose and creme layered between paper-thin handmade crêpes, garnished with rose jelly and edible rose petals. the Rose Mille Crêpes is the perfect pairing with an artisanal tea.
Lady M® Confections is the pioneer of the well-loved Mille Crêpe cake. Its signature cake Lady M® Mille Crêpes, features no less than twenty paper-thin handmade crêpes layered with ethereal light pastry cream, gently caramelized on top until golden. Each handcrafted Mille Crêpes cake is made using only the finest ingredients to a secret recipe that has been perfected over the past 12 years. Visit their 3rd outlet located at South Beach Avenue to try a slice of the exclusive Earl Grey version.
Combining French pastry techniques with Japanese etiquette of precision, Lady M® Confections prides itself on creating the freshest and finest cakes and confectionary delights. Since opening its first 600sq ft cake boutique in New York’s Upper East Side in 2001, Lady M® has assembled a phenomenal little black book of fans state-side, from the likes of domestic goddess Martha Stewart, to Supermodel, Linda Evangelista and Japanese fashion designer, Issey Miyake.
A treasury of discovery on a canvas of chocolate. Open your senses. Discover the dark.
Located in the heart of Singapore’s vibrant downtown at Millenia Walk, you can now taste and discover artisanal chocolates and desserts created by the newly opened The Dark Gallery.
As its name suggests, The Dark Gallery focuses on dark chocolate.
They think they may have the perfect ice cream cake in their Chocolate Rendezvous cake - their signature 80% dark chocolate ice cream on a bed of chocolate cake, topped with chocolate glaze, artisanal macarons, baked meringue and dark chocolate shavings.
Patisserie G has opened their 2nd branch at the new urban lifestyle mall, Downtown Gallery.
Coffee lovers will be thrilled to know that they have the POURSTEADY, a coffee pour-over machine which creates precision pours. Experience a cup of coffee with great balance of body and flavour with Patisserie G.
The first Patisserie G was opened in November 2012 by Gwen Lim. Her passion and appetite for quality desserts are inspired from many places and by many chefs, and her dream is to be able to share what she loves to eat with others.
Try Bombe Cherise, a Dark Chocolate Sponge & Mousse with Kirsch-soaked Cherries or The Tropical, a homage to the forever summer weather here in Singapore. It is a gateaux of a Buttery Crumble base, Coconut Sponge, Banana Marmalade, Mango Passion Mousse and Malibu Chantilly Cream.
Nesuto, which means “Nest” in Japanese is a new patisserie on Tras Street, offering you edible happiness which money can buy. Brought to you by the folks behind SHUU by KOKI Tamagoyaki – a food kiosk located at the basement of Raffles City which serves excellent choux puffs.
Nesuto's menu offers a selection of Japanese-French inspired desserts. Select from sweet treats like Suzette, Blush Berry, Yuzu Raspberry Cake, Noisette Rocher Entremet, Le Goma (black sesame!) and more.
At Henri Charpentier, they carry the same traditions and spirit from their founding in 1969.
Their flagship store is now at Tanjong Pagar Center.
Inspired by a famous 19th century French chef Henri Charpentier and his signature “Crêpe Suzette”, founder, Naoki Arita opened his first humble café in Ashiya City, Hyogo Prefecture, Japan in 1969.
His baking philosophy: to create sweets that bring joy with a touch of surprise. Henri Charpentier prides itself on serving indulgent, creative and authentic pastries and desserts made of the finest quality, such as the use of original cultured butter that is painstakingly developed from raw milk originating exclusively from the Konsen area of Hokkaido.
Henri Charpentier ultimately carved a name for itself as the best French patisserie brand in Japan.
Baker’s Brew's first ever cafe and studio concept is now at Paragon. Enjoy their delectable bakes, from cakes to tarts, while sipping speciality coffee from their coffee partner, Papa Palheta. Of course, they will also have a homely studio there, where their fun loving instructors will be spreading their passion for baking through their classes!
Baker's Brew Studio is a sanctuary for the baking enthusiasts in Singapore. They offer a contemporary and novel experience. They aspire to provide an ambience that amplifies your baking experience. Beyond a studio or school, they are your second home for baking.
Baker’s Brew Studio offers engaging and interactive hands-on baking classes whereby participants get to experience the whole baking journey. Their baking classes ranges from novice level, suitable for baking enthusiasts with little or no baking experience, to advanced level which are suitable for enthusiasts who want to enhance their techniques.
Your celebrations will never be the same with their specially customised cakes. They can cater for cakes of varying sizes and designs, tailor made to suit your needs, for any occasion.
PAUL, a family bakery and patisserie founded in 1889 in France, offers a selection of country-style and fancy bread, viennoiserie (croissants, etc.) pastries, cakes and desserts, snacks and sandwiches. From April 2017, you can also indulge in their creations at the Departure/Transit Lounge of Changi Airport Terminal 1.
PAUL is a ''Maison de Qualité'' whose values have been perpetuated since 1889. It is also, and most importantly, a family concern: five generations dedicated to the taste of good bread since they opened the first bakery.
By the same guys behind Fatcat Ice-cream Bar in Bedok; STRAY is a brand new concept restaurant serving progressive Chinese cuisine at Orchard Central.
"Progressive" in the sense that STRAY always want to be coming up with new takes on Chinese classics. Combining avant-garde cooking techniques with traditional Chinese flavors, they aim to serve stunning and unique dishes. They want everyone to experience just how far the boundaries of Chinese cuisine can be pushed and redefined as they stray away from tradition.
STRAY also serves a variety of entremets made in house by their very own pastry chefs. Expect interesting flavour combinations such as mandarin+chrysanthemum, lychee+raspberry, and lemon+ginger.
Dutch Colony Coffee Co. has a new outlet at UE Square. They are inspired to bring a great selection of quality coffee beans from different parts of the world where each of their customers can enjoy freshly roasted bean with various brewing methods to satisfy their bean to cup experience.
They have two other branches at PasarBella @ The Grandstand and Frankel Avenue. Aside from specialty coffee, you can find a selection of cakes from Speculoos Cheesecake, Lychee Rose, Hummingbird Cake and more.
Nestled in a corner of Duxton Road, Kosnica offers you artisanal Gelato, made with quality ingredients.
Kosnica offers 3 homemade waffle flavours: Red Velvet, Matcha and the all-time favourite Classic Original, customise your favourite flavour with 14 of their premium gelato to surprise your taste buds. Their delectable cakes and desserts are not to be missed too.
Just a 5-minute walk from Botanic Gardens MRT station is new dessert cafe, Han Bing.
Han Bing serves traditional Korean shaved ice dessert made with an authentic bingsu (Korean shaved ice) machine imported from Korea and many more like mango mousse cakes, peach cheesecakes and tiramisus e.g.
Now at Beach Road, Fynn’s is a modern all day dining restaurant where food and drinks are at their uncomplicated best. Serving delicious wholesome foods, they playfully bring together global flavors and classic favorites in an upmarket casual setting.
Enjoy Fynn's all day dining menu or create your own lunchtime meal with their market table offering of salads, grains and sides from Monday to Friday. On the weekend, relax with their brunch menu full of savory classics and inventive sweet dishes. Or simply drop by at anytime daily for a slice of home-baked cake or decadent dessert with a cup of Common Man Coffee Roasters specialty beans.
Sugar Lips is about bold interiors with tastefully done aesthetic plating arrangements for their sweets including rich cakes and fluffy waffles to satisfy everyone's sugar rush.
Not only are their desserts photogenic, Sugar Lip's interior is super instagram worthy too. They spy many of you taking shots of their walls of splattered paint. Have a break and escape into dessert wonderland where money can buy you edible happiness.
Newly opened is Kiss The Tiramisu, the South Korea sweets chain who brings you Tiramisu served in a glass instead of in the form of a cake.
A palatable treat of mascarpone cheese at bottom with nuts, crushed cookies, cocoa powder, topped with soft serve then more cocoa powder and chocolate shavings. The result is a sweet masterpiece which you can eat out of an elegant gold-rimmed glass. You can watch them assemble layer by layer of how your sweet treat is being put together. When you finally get your glass of Tiramisu, we suggest you dont take too long for the selfies!
Enjoy unique Japanese-French inspired light, fluffy and hand-crafted Halal (pending approval) petite éclairs, pancakes and plated yoghurt parfaits in a cheery, all-white setting. Savoury pancakes and snacks to complete this cloud house (Kumoya) experience.
Little House of Dreams is a homegrown bakery specialising in bespoke cakes and dessert tables. It was the first bakery to officially offer dessert tables with customised sweet treats and gorgeous table styling.
From an online store in 2008, to the 1st brick and mortar bakery in 2012, the brand has since expanded into a flagship bakery bistro at the heart of Dempsey Hill. Little House of Dreams now offers a comprehensive menu selection, ranging from hearty baked meals to tantalising grilled meats and a selection to suit juniors' unique appetites. The refurbished venue features a 4-metre long dessert display counter and is also perfect for intimate life events such as weddings and birthday parties.
After remaining a French secret for nearly 300 years, the traditional canelé has made its way to Singapore!
Le Canelé d'Or Singapore adhere to traditional baking methods and only use carefully selected ingredients, making sure that each canelé looks and tastes as authentic as the ones from their founders’ home town of Bordeaux. Once baked in their ovens, their canelés are delivered to your home or working place within hours.
Lucia Cakes’ owner and head baker trained in classical French patisserie at Le Cordon Bleu, London, after having worked in Banking for ten years.
The name LUCIA comes from her maternal grandmother, Lucy, who lived in St. Lucia’s Lane in Ceylon and was the baker in the family. It was from her that Lucia Cakes’ owner learnt how to bake whenever she visited during her school holidays many, many moons ago.
The Pound was opened by two Korean sisters. This cosy cafe in Jalan Sultan serves only two things — homemade cakes and coffee.
The Swiss rolls are the speciality, but head there early as there are only six rolls available daily. Try the Strawberry Roll Cake, which sees fresh cream and a strawberry wrapped within a light, airy vanilla sponge. The Pound also serves up other excellent cakes like the Fig Pound Cake, which is moist, loaded with dried fruit and absolutely worth your money. Wash it all down with a well-brewed Americano.
Delving into the art of roasting, Candour Coffee at Beach Road serves up specialty coffee from the best coffee roasters around the world, such as quality coffee roaster Market Lane Coffee from Australia, and tea from Hong Kong’s Man Cha Teas.
Candour Coffee also offers sweet delicacies such as salted caramel chocolate tarts and eight different flavours of macarons. With its white-washed space, scattered hints of baby blue, and decked out with beautiful wooden furniture, Candour Coffee is a great spot to catch up with friends over several cups of heavenly brewed coffee.
Canberra's famed (and aptly named) Freakshakes have finally reached our shores. Set in Raffles Holland V, the new building across the road from Holland Village, Patissez will win sugarholics over with their over the top milkshakes.
Home of the original Freakshakes from Canberra, AU. Pop by for the authentic experience from down under. All-day hearty breakfast, burgers and shakes.
Respectful of small-scale bakery tradition using natual leaven, Eric Kayser, working with his bakers, has developed his creations over the years. Technical innovations, new recipes, innovative store designs, and constant search for the best quality ingredients. He also shares the values that are dear to him: a love for work well done and team spirit.
All breads, pastries and brioches at Maison Kayser are produced each day in the baking rooms of each of the bakeries using the Fermento Levain. After this exclusive leavening, the bread undergoes slow kneading and long fermentation, before being shaped by hand, placed on a linen cloth and baked on-site in an open hearth oven. In addition to these fine creations, grocery products, sandwiches, salads and quiches are also available.
In 1964, Eric Kayser was born into a family of professional bakers – his great-grandfather, grandfather, and father were all traditional French bakers. Naturally, he quickly realized his calling for baking and at a young age of 18, became a companion of the prestigious Tour de France of baking for five years. Then, he bacame a bakery trainer for the Institut National de la Boulangeri Patisserie (INBP) for nearly ten years.
In 1994, Eric Kayser and Patrick Castagna, an audit consultancy and training body for bakers and pastry chefs, invtented the Fermento Levain – a machine which maintains natural liquid leaven at an ideal temperature. As a living element, this yeast is taken care of everyday with the baker feeding it by adding water and flour to balance the fermentation.
Inspired by a famous 19th century French chef Henri Charpentier and his signature “Crêpe Suzette”, founder, Naoki Arita opened his first humble café in Ashiya City, Hyogo Prefecture, Japan in 1969. His baking philosophy: to create sweets that bring joy with a touch of surprise. Henri Charpentier prides itself on serving indulgent, creative and authentic pastries and desserts made of the finest quality, such as the use of original cultured butter that is painstakingly developed from raw milk originating exclusively from the Konsen area of Hokkaido.
Kyushu Pancake Singapore presents their unique menu offerings, made from the Kyushu Pancake flour base, combined with fresh fruits and dairy products to create uniquely pancake cuisines with great taste.
Only the finest natural ingredients are used in the the Kyushu Pancake flour mix. Ranging from the Wheat from Oita Prefecture, fertiliser free, Aigoma farmed Sprouted brown rice in Aya, Miyazaki, Millet from Unzen, Nagasaki, Pressed barley from Saga Prefecture, the legendary purple rice and red glutinuous rice from Kumamoto and Fukuoka Prefecture, non glutinuous rice from Kagoshima and the famed raw sugar from Okinawa and Kagoshima. Kyushu Pancake strive to merry the producers from Kyushu province to the end users by exhibiting the pride of the region in the finest products they want to showcase to the world from Kyushu, Japan. Kyuhsu Pancake wants to impress with their products and put a smile on everyone’s face and create lasting memories.
They strongly believes in maintaining the perfect balance of giving good taste and quality but without compromising the safety of their consumers. The flour mix is free of emulsifier, artificial fragrant and additives or processed starch. So, the products are good and safe for everyone, even suitable for young kids.
A simple, fuss-free corner situated strategically at the hotel entrance where our guests can takeaway straightforward salads, light sandwiches and some sweet bites to go. If you’re in the mood for drinking, there are even spirit-boosters available to “lift your spirits” alongside the standard, coffee, tea and sodas.
Cream & Custard’s resident baker, Melissa, began her pastry-making adventures at the age of nine. She started with homebaked brownies before moving on to higher order recipes supplied by her aunt, who had received training at Cordon Bleu. In her youth, Melissa could be spotted at church events, flea markets and funfairs, happily hawking her homebaked goods.
Determined to hone her pastry-making skills, Melissa enrolled in culinary school before she was hired by The Pattisier on Mohamed Sultan Rd. There, Melissa learnt the intricacies of cake-making and in her second year, was appointed head of the section for customised cupcakes.
Melissa’s baking philosophy is simple. She believes cake eaters are able to ‘taste’ the effort and love put into crafting a slice of cake. As such, she bakes only from the heart.
From the vibrant nightlife of Gemmill Lane comes a drinking hole, created for the sole purpose of giving everyone - and anyone - a place to quench parched throats with accessibly-priced drinks.
Welcome to Gemmills - a new all-day dining concept by the people behind Maggie Joan’s and Moosehead.
Inspired by its namesake John Gemmill - a successful auctioneer and banker in the 1840s. John donated the Gemmill Fountain, Singapore’s first public drinking fountain, and in doing so created a drinking place for all of Singapore’s inhabitants.
John’s vision to provide a readily available place to quench thirst lives on in Gemmills. Hidden in a back alley beside sister restaurant Maggie Joan’s, Gemmils is a comfortable and cosy bar, perfect to make yourself feel at home with a glass of wine in hand.
Open from 8am ‘til midnight, Monday to Saturday, Gemmills is a licensed bottle shop, offering a selection of sparkling, white and red wine from around the world along with craft beers, for either dine in or takeaway. Be spoilt by John’s Choice – a regular rotation of wine by the glass.
Apart from drinks, Gemmills aims to satiate ravishing stomachs with its daily rotations of sandwiches and tarts. It is a place to pop by, grab a coffee and breakfast or lunch, or a place to relax with drinks and snacks. By the open counter-top, find a curation of artisan cheeses, charcuterie and a range of small bites such as spiced nuts, marinated olives and duck rillettes.
The Plain Jane is a new cafe that has recently opened in the Serangoon neighborhood.
The Plain Jane wants to share her love for simple, true love for food and lifestyle. Jane has always been an advocate of æ…¢æ´» or literally slow-living, and that is exactly what she wishes to share with those who visit.
The Queen, Antoinette, has descended at the heart of CBD at Sofitel So Singapore.
Antoinette is a quintessential Parisian pâtisserie and salon du thé, named after the last queen of France who was so often revered for her fine taste and lavishly indulgent love for an excess of meticulously crafted pastries.
Setting herself apart as a hidden gem that makes for the perfect venue for a tête-à-tête, Antoinette’s repertoire of exquisite Parisian offerings will tempt even the most discerning of palates with her takes on time-honoured French classic desserts and savouries.
The Paul tea-rooms offer a French style of snack lunch: savory and sweet pastries, a selection of French pancakes, simple dishes and a selection of salads, etc. All prepared on the premises. The perfect stop for a lunchtime break, dinner date, or a casual time with friends and family.
All of the products offered by Paul are prepared to the same high standards which have made French bread famous the world over.
PARKROYAL on Pickering’s Lime restaurant launches its Lime Pâtisserie during Singapore Golden Jubilee. The new sweet spot is the perfect addition to Singapore’s Central Business District.
Guests can relish a selection of delicious sliced cakes, macaroons, pralines and muffins that showcase the beautiful artistry of the restaurant’s pastry team. Diners are spoilt for choice with a wide selection of house favourites such as the classic Valrhona Chocolate Gateau, fruity Strawberry Cheesecake and the local favourite velvety soft D24 Durian Mousse cake.
Lime’s comfortable sofas and snug corner tables provide a cosy setting for guests to experience the glorious combination of artisanal desserts and a lovely tête-à-tête with loved ones amidst the iconic foliage of the hotel-in-a-garden. For those looking to impress at home or in the office, the pâtisserie also offers the option to take away some of its all-time party favourites such as indulgent Sea Salt Caramel Chocolate Tart, zesty Lemon Lime Tart, colourful Rainbow Cake and Milk Chocolate Rocher Pops which is sure to delight guests of all ages, specially kids.
RoyceMary Café is an endeavour to deliver such memorable experiences. Of course, it serves great coffee, along with a fabulous selection of pleasing beverages. Then, there are the mouth-watering signature cakes, sandwiches, soups and more.
It’s modern ambience with lighting that exudes welcoming warmth offers the perfect setting to sit back, relax and enjoy true quality time with one’s near and dear.
The café is a great reminder that the finer things in life don’t have to be beyond the reach of everybody.
Ben & Jerry’s has opened its first Flagship Scoop Shop in Southeast Asia at 313 Somerset Discovery Walk.
Ben & Jerry’s Flagship Scoop Shop serves an exciting menu of 18 chunky, swirly and euphoric ice cream flavours, alongside new shakes, sundaes, ice cream cakes and a wider range of merchandise.
Staying true to providing you the best possible ice cream made in the nicest possible way, Ben & Jerry’s is taking values-led sourcing local. Bakery items like brownies and cookies and herbs like mint are supplied by SCORE Bakery which works to rehabilitate inmates through skills training, and social enterprise Edible Garden City, who are a group of urban farmers championing the Grow Your Own Food movement in land-scarce and import-dependent Singapore.
My Sister Bakes is the labor of love of both Isaac and Esther. Having been around for almost 1.5 years making customised cakes, they have decided to expand into a cafe.
They specialise in customised cakes for all birthday or even wedding needs. They are most famous for their buttercream based floral cakes. Their smallest cakes starts from 6" onwards. with the biggest being a 12" cake.
They have also started doing dessert tables since mid 2014 and have been constantly updating their dessert menu to bring you more varieties.
Small Plates Restaurant by night. Bakery Café by day - The Snack Culture Company creates exquisite bites of culture, inspired by cuisines of the world.
Their Small Plates Restaurant presents a unique ‘Around The World in 9 Small Plates’ Degustation Dinner every Friday and Saturday nights.
Enjoy the bakery cafe which serves coffee, drinks, gelato, desserts, cakes, buns. Come try some of their creations such as Beef Bulgogi Buns, Ayam Buah Keluak Buns, Chendol Gelato and Chendol Panna Cotta.
Mad About Sucre is a private confection label that marries the best of French confection techniques with the glorious British designs. They specialize in handcrafting bespoke wedding and celebratory cakes & confections in Singapore.
They are anti-thesis of modern day conveniences and do not use any cake premixes or any artificial flavorings. They reduced between 20% to 60% the of sugar required in the original cake recipes. Hence, their cakes are well-balanced with smooth natural flavors with the natural ingredients shining through.
They handcraft every cake and confection from scratch so that you and your loved ones can rediscovery the joy of eating quality cakes and confections that naturally taste as good as it looks.
The good people of Selfish Gene Café (SGC) are proud to announce the opening of Selfish Gene Patisserie (SGP). Located on level 2 above the café at 40 Craig Road, SGP is a patisserie with a difference – they serve plated desserts focusing on familiar flavours with modern presentation.
During the conceptualisation of SGP, their challenge was to present themselves in a new improved concept, but yet to retain their core culinary philosophy of homemade, quality food that appeals not only to the palate but also to a sense of familiarity. Finally, they decided to develop their core strength in making things from scratch and move their existing pastry preparation upstairs. In doing so, everything seemed to fall into place and SGP was born. SGP will operate independently from SGC as the concept and style of service differs. SGP will offer table service and present more interaction between the patisserie and customer.
After several months of testing and recipe development, SGP is proud to present seven different plated desserts. The desserts menu is ordered in increasing intensity of flavour starting with the light & fruity and leading to the more intense & robust ones. Some of the mentionable desserts include a Japanese inspired Soya which harmonises soya ingredients with tofu cheesecake, red beans, homemade mochi, red miso caramel and green tea ice-iream. There is also the Ginger featuring warm candied ginger pudding topped with a luscious sticky toffee and accompanied caramel ice-cream. All cakes and ice-creams/sorbets are made in-house.
SGP will serve as an event space for private/corporate events, meetings and product launches. In addition, they hope to be able to do pop-up dinners with guest chefs in the near future. And so, selfish Gene continues to evolve.
The confectionery from New York debuted in Singapore at The Dining Edition @ Marina Square in 2013 and successively at One Fullerton, in the same year.
The Orchard Central outlet introduces a new all-day breakfast menu, in addition to a variety of cakes, including the Mille Crêpes that is synonymous with the Lady M brand and two exclusive pastry flavours: the Chocolate Mille Crêpes and the Apple Galette.
The spanking new Lady M® Confections occupies the prime duplex storefront locale at the trendy Orchard Central mall of the former Ashley Isham boutique. In accordance to its design guidelines, its interior décor is mainly white, punctuated with minimal decorations for a chic and elegant feel, while allowing its beautiful cakes to stand out distinctly.