The first thing you’ll notice is its sleek and gorgeous look, as if a piece of Melbourne’s chic café scene was transported to our sunny island. Imagined by Joyce Wang Studio, it seamlessly blends its street-like façade with luxurious interiors—framed by a lush tropical background. It’s more of a grab-and-go concept, but if you want to linger, you can do so on the high stools along the window ledges by the entrance.
Executive pastry chef Antonio Benites (who is also a Joël Robuchon and Pierre Hermé alum) leads the talented team, and they’ve crafted a smorgasbord of delicacies spanning freshly baked breads, gourmet sandwiches, pastries and desserts. He says: “The menu is an exciting blend of original classics as well as new creations inspired by nature’s produce from each season.”
With Benites at the helm, you can never go wrong starting with innovative desserts. We were easily piqued by the Tropical Mango, a petite cake shaped like the real fruit and made with Nam Doc Mai mango mousse and a core of passionfruit-lychee jelly. But he has balanced the sweetness with a touch of spice, thanks to the addition of Sarawak pepper.