Koi Kei, one of Macau's most iconic bakeries is now available in Singapore.
Tracing its roots back to a cart selling only crunchy peanut and ginger candy, Koi Kei established its first shop in 1997 and initiated the trend of making almond cake and egg rolls immediately upon customer’s request.
Currently selling over 300 varieties of product, the most popular items include the almond cake, egg roll, crunchy peanut candy and fillet of beef and pork.
Though renowned as a traditional shop, Koi Kei is never conservative in product innovation. A new department was set up specially to invent new recipes and has surprised the market with its flair in pastries. New varieties include assorted nuts, "golden twist" pastry, seasoned orange peel cake, Portuguese style pineapple pastry, Chinese pastry, cookies with walnut, cookies with cashews and an improved nougat.
Always striving to raise their standards, the Koi Kei reputation is reflected in their opening of 16 chain stores in Macau, 7 chain stores in HK and now in Singapore.
It all began in 1862, when Louis Ernest Ladurée, a miller from France’s southwest, created a bakery in Paris at 16 rue Royale. The beginning of this century found Paris wrapped up in a frenzy of distraction and going out in public. Louis Ernest Ladurée’s wife, Jeanne Souchard, had the idea of mixing styles: The Parisian café and pastry shop gave birth to one of the first tea salons in town.
The story of the Ladurée Macaroon starts in the middle of the 20th century with Pierre Desfontaines, who first thought of taking two macaroon shells and joining them with a delicious ganache filling.
These small, round cakes, crisp on the outside, smooth and soft in the middle, are made every morning in Ladurée’s “laboratory”. The pastry chefs measure out very precisely the required amounts of almonds, eggs and sugar, before adding one final ingredient, a pinch of unique “know-how”, essential to the making of such a delicacy. Once cooked and filled, the macarons are put to one side for 2 days before going on sale, the time it takes to achieve a perfect balance between texture and flavour.
With each new season, Ladurée pays tribute to its most famous creation by creating a new flavour. Their existing range of macarons is always the starting point when a new one is created, as the variety of colours is as important as the range of flavours and a vital part of their appeal.
The first level counter only carries macarons, but they also serve chocolates, jams, tea and other confectionery.
The very famous Tim Ho Wan will be opening its first overseas dim sum restaurant this April at Plaza Singapura.
Mak Kwai Pui, its Hong Kong based chef-founder has over 30 years of dim sum making experience. He was formerly the head dim sum chef at the Four Seasons Hotel in Hong Kong where he played an instrumental role in helping their Chinese restaurant Lung King Hin achieve its Three-Michelin-Star rating.
One of his most notable accomplishments was when he opened the first Tim Ho Wan Dim Sum restaurant in Hong Kong and earned its first Michelin Star within the same year of its opening. Earning him a mention as one of the top 25 most influential people in Asia in 2009 by CNN. The restaurant rapidly became one of the most iconic and sought-after dim sum spots in Hong Kong.
Their signature pastry buns stuffed with barbecue pork will definitely be a must try.
The 100-seater will occupy a 2,000-sq ft space in Plaza Singapura's ground floor.
The Gourmet Pie Company was established in the quest for bringing the taste of a truly great pie to Singapore. Drawing on three generations of family recipes incorporating the flavours of Asia and after months of fine-tuning the pastry and fillings their pies were created.
The list of pies continues to grow and incorporates a wide variety of flavours from Asia, Australia and England. Made only from Australian beef and New Zealand lamb together with other fresh local ingredients.The Gourmet Pie Company is committed in serving food that is of great quality and freshness. The pies are handmade and baked fresh every day. Any day-old pies are donated to Willing Heart Charity. Willing Hearts has been a registered society since February 2005. They are a 100% volunteer-based non-profit organisation.
The Gourmet Pie Company is Eco-friendly. They use packaging and utensils that are completely biodegradable such as corn utensils, corn plastic bags and they only use recyclable take-away pie boxes.
They are passionate about bringing you a handmade, deep-dish pie filled with the freshest ingredients. You wont go away hungry.
Kaixo (pronounced ‘kai-sho’) is a new Spanish restaurant that offers gourmet cuisine influenced by the Basque region (Northern Spain).
The Basque region is one of the most popular regions in Europe favoured by food lovers who travel there to sample the simple, fresh tasting but innovative cuisine put up by numerous fine dining restaurants. In particular, the food that Kaixo obtains its inspirations from is the coastal city of San Sebastian which is reputed to be a food mecca, having one of the most, if not the most number of Michelin starred restaurants in a city.
Kaixo aims to provide you a convivial and energetic “3rd space” for you to enjoy affordable gourmet cuisine in a comfortable and trendy setting. The food is characterized by bright flavors and innovative combinations, typical of Basque cuisine and may make you rethink of bar food and Mediterranean cuisine.
Kaixo serves Pintxos which taste wonderful accompanied by a cold draft beer. It also serves seafood and meats in both Tapas and Mains portions, which are perfectly accompanied by its selection of Spanish wines, sparkling wines and Cavas.
Their chef Issachar Lee, graduated from the Le Cordon Bleu culinary academy, in both Cuisine and Pastry, scoring distinctions. He later spent 6 months in Paris to intern at Auguste (One Michelin Star) and Restaurant Hediard. He subsequently returned to Singapore to work for Guy Savoy (helmed by chefs from its Michelin Starred restaurants in Paris and Las Vegas) at The Marina Bay Sands. Most recently, he completed an internship in San Sebastian at Restaurant Martin Berasategui (Three Michelin Stars, and Top 50 Restaurants of the World by San Pellegrino, 2006-2011).
Dolcetto by Basilico, Regent Singapore's artisanal Italian pastry shop, is the latest addition to the hotel’s legacy of award-winning food and beverage offerings, following the success of Basilico, its flagship Italian restaurant.
Helmed by the hotel's Italian culinary team, Dolcetto, which means "small sweets" in Italian, embodies warmth, passion and style, the very traits that people love and associate with Italy. Step into a treasure trove of regional and seasonal Italian sweet treats, flavourful homemade Italian pastries and merchandises. Made from the finest produce sourced from various Italian regions, each creation has a story to tell.
Indulge in eight separate sections of Italian specialties: 16 varieties of home-baked Pane (breads) and a refreshing Panini and Insalate Bar(Italian Sandwiches and Salads). Sweet treats beckon with nine types of Venetian Macarons, a northern Italian specialty, hearty Bomboloni(Italian doughnuts), signature Torte and Crostate(cakes and tarts) and a collection of exquisitely-crafted Cioccolatini (artisanal chocolates) and Piccola Pasticceria (mini pastries) from the southern Italian region of Puglia. Leisurely sip barista-brewed illy Caffè or have a cup of Amedei Cioccolata Calda (Amedei hot chocolate) Italian style, while watching the world go by.
Conceptualised by Michael Fiebrich Design, Dolcettois inspired by two quintessentially Italian elements; simple, flavourful cuisine and high fashion. European blown-glass pendants above the counters visually arrest while dark timber finishes and hand applied silver leaf frames accentuate the richly-veined Carrera marble backdrop. Chocolate hues, stitched Italian leather detailing and custom orange leather shopping baskets top the shopping experience.
The Parisian luxury patisserie chain Ladurée, famous for its dainty macarons and elegant confections, will be opening it's very first store in Singapore, next year. It will open at the Ocean Financial Centre at Collyer Quay. And while the location for future outlets has not been confirmed yet, they are already looking to open 12 to 15 shops in Singapore over the next five years.
Ladurée's history all began in 1862, when Louis Ernest Ladurée, a miller from France’s southwest, created a bakery at 16 Rue Royale in Paris. During the same year, the first stone of the Garnier Opera was laid, and the area surrounding The Madeleine was rapidly developing into one of the capital’s most important and elegant business districts. The most prestigious names in French luxury goods had already taken up residence in this neighbourhood. In 1871, while Baron Haussmann was giving Paris a ‘‘new face’’, a fire made possible the transformation of the bakery into a pastry shop.
Both Ladurée and it's sister company Paul bakery are owned by the Holder Group which is managed by the three children of 72-year-old owner Francis Holder.
They will be introducing more than 20 new menu items which feature local flavours, such as pandan eclair and pandan millefeuille. These will be exclusive to Singapore and created by their local team.
Ladurée takes a very straightforward approach. Most of their macarons are single-flavor, with a few being a combination of two, at most. This emphasis on simplicity allows Ladurée to completely focus on ingredient quality and taste, ensuring each macaron is the best of its kind. Not only does Ladurée have the most true-to-life flavors, but the texture of their macarons is also the lightest and most delicate.
You will get to discover, the Lanvin creations of Alber Elbaz who not ontly makes women beautiful but also proves that sweets and beauty can go hand in hand.
SPR. MRKT is a new concept. The team considers, a visit to the supermarket shouldn't just have to be utilitarian. That's why they aim to reshape local supermarket experience by melding the enjoyment of food, retail and art in a single space.
Part self-service bistro, part corner shop, the space was conceived by chef-owner Joseph Yeo and co-owner Sue-Shan. Together, they believe in taking casual gourmet dining and shopping for daily necessities and random gifts to another level of flavour and enjoyment.
Joseph spent his formative culinary years with the Les Amis Group of Restaurants and went further perfecting his fine dining experience co-leading the team for the opening of Waku Ghin at Marina Bay Sands.
Pastry Chef, Furrene Hoh, was personally selected by Joseph to pioneer this pursuit. Formally schooled in the art of pastry and baking, Furrene has worked in some of the top hotels and restaurants for over 10 years.
No secret ingredients are used in their food, just a mix of market-fresh, seasonal produce, herbs and spices, from local farms and around the world, that give their meals a sense of place.
They've put together a selection of exclusive home & office products that help you simplify life and work. These are lovingly sourced from producers around the world and only available in small quantities so the variety of the selection is kept fresh.
People from various backgrounds will be invited to showcase personal works of art on their walls for public enjoyment and/or for sale.
This quintessential Parisian pâtisserie and salon du thé has its flagship store at 30 Penhas Road, Lavender, a second outlet at Mandarin Gallery and a third outlet at The Scarlet Hotel which is situated very close yet nicely tucked away from the hustle and bustle of the city.
The patisserie is paying homage to Marie Antoinette, the last queen of France who was so often revered for her fine taste and her lavishly indulgent love for an excess of meticulously crafted pastries. Antoinette sets the benchmark for the pastry and dessert scene in Singapore, but with her takes of French classic desserts.
Antoinette’s repertoire of French classics will tempt everyone. The Religiuese of Caramel is a visually stunning tower of choux puffs filled with the most luscious caramel cream accentuated by touch of fleur de sel, crowned with caramel glaze and delicate butter cream trimmings. The Savarin, a grand classic in the French pastry context, consist of a baba pastry delicately infused citrus rum syrup and finished with a rosette of vanilla crème Chantilly. Finally the melt-in-the-mouth milk chocolate mousse perfumed with the aromas of earl grey tea encases a chocolate biscuit, raspberry coulis and an earl grey tea crumble. At the viennoiserie shelf you’ll find a selection of the most buttery and flaky pastries you can get warmed up. A special mention has to be for the kouglof; a yeasted bread-like cake with the aromas of orange blossom water specked with nuggets of moist raisins and toasted almond flakes. This is a traditional Alsatian specialty that is lovingly baked in a glazed earthenware mould giving it its distinctive shape of a crown, a favourite of Maire Antoinette.
On the menu one will find classic French offerings such as Boeuf Bourguignon, a slow braised wagyu brisket in red wine served with garlic mash and seasonal vegetables and a traditional country pate,pan fried and served with cornichon, petit salad, two mustards and warm baguette. Or how about some authentic French crepes served with a wide range of generous fillings both savoury and sweet.
You will be sure to find yourself lured into a welcoming lounge fit for royalty with refined plush upholstery, panelled walls, antique lighting and a cosy fireplace. Definitely a treat well deserved.
The name of Nick Vina Bakery comes from an artisan Chef Nick Chua and pastry Chef Vina Wang who love baking. The bakery was set by with the inspiration of Chef Nick Chua who wanted to bring back the traditional process of bread baking when he was working in a small but famous bakery shop in Germany, Hanover. He wanted people to feel homely and more so than any other modern bakery in Singapore.
He emphasizes more on handcrafted bread and pastry than ones that are machine processed. With his group of people that share a passion for artisan breads, and a desire to share with others the joy of savouring artisan bread, they know their customers get fresh, wholesome bread each time.
Simple, made perfect. A dough with no preservatives, made from organic French flour and their own sourdough, moulded lovingly by hand, let to prove naturally in their wooden cabinet and baked in stone ovens.
Artisan bread is the healthiest choice of bread compared with commercial/factory made bread. It uses minimum ingredients and does not include any artificial ingredients or preservatives. Hence, artisan breads are particularly popular among health conscious consumers.
Artisan bread is bread that is handcrafted by an artisan baker rather than massproduced. In its purest form, it is made from only flour, water, salt and yeast. First introduced by the Egyptians in 8000BC, it was gradually overshadowed by the rise of large-scale production factories that churned out a huge array of commercial breads with chemical additives to extend their shelf life and soften their crumb. However, in recent times artisan bread is experiencing a resurgence in popularity, as more consumers seek to enjoy the wholesomeness of artisan bread.
The artisan baker is a craftsperson who selects quality ingredients, provides an ideal environment for the bread to develop, and uses his skill and knowledge in baking science to mix, ferment, shape and bake a handcrafted loaf of bread. Hence, while artisan bread usually consists of not more than five ingredients, its texture and flavour are generally superior to that of commercial breads.
Lippolis has been producing and marketing high quality gelato and pastry products for over 20 years and specialise in products that are organic, natural, gluten-free and sugar-free.
The Lippolis brand is recognised as the widest range of semi-finished products to meet even the most demanding requests all over the world.
They have only very recently opened at Chijmes and you ought to check out some of there exotic sounding flavours including buffalo milk, mozarella cheese & pineapple as well watermelon. Have you tried their Brownie with gelato? Warm and oozing with chocolatey goodness, coupled with cold sweetness of gelato... Are you tempted yet? Get stuck in!
Flor Patisserie is a Japanese-styled patisserie serving authentic Japanese inspired French pastry, where you can choose to dine in or to take out.
They take pride in using only the freshest and best quality ingredients in their pastries that have been sourced from overseas (Japan, Belgium, and France), and locally. Add to that, their chef from Japan brings with him over 20 years of Japanese baking techniques, and has spent a year and a half tailoring their signature cakes to suit the climate and taste of Singapore.
They do not use baking powder, artificial rising/softening agent, stabiliser, or preservatives in their products. The soft yet moist quality of their cakes is achieved from the natural aeration of eggs being whipped to their full peak.
Being made entirely of natural and fresh ingredients, it is no surprise that their pastries do not keep well. And because they want their customers to be able to enjoy freshly baked cakes every day, all unsold fresh cream cakes are either sold at a discount at the end of the day, or are disposed of.
If they won't eat it, they won't serve it - Flor Patisserie firmly believes in using only the best ingredients to create beautiful-tasting pastries. And their chef ensures that all pastries that come out of the kitchen are at the peak of harmony in flavours as well as in colours.
So come and partake in a bit of happiness from their garden of sweet pleasures. See you soon at Flor!
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