Cover Chef Mohamad Al-Matin of Le Matin Petit and Après Gelato
Chef Mohamad Al-Matin of Le Matin Petit and Après Gelato
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After closing Le Matin Patisserie in Ion Orchard two years ago, Al-Matin ushers in a quieter, neighbourhood-driven chapter for Le Matin Patisserie with a dual-concept patisserie and gelato spot
A few years after shuttering its physical outpost at Ion Orchard in 2024, chef Mohamed Al-Matin returns with a new brick-and-mortar expression of Le Matin Patisserie—this time more intimate, more casual and quietly tucked away in the southwest of Singapore.
Located at Viva Vista Shopping Mall along South Buona Vista Road, the new space that is opens on April 3, marks a reset of sorts. Named Le Matin Petit, the takeaway-focused concept distills the brand to its essentials: thoughtful pastries, inventive flavours, and a renewed emphasis on everyday accessibility. By design, it is compact—an intentionally “petit” space with limited alfresco seating and standing tables that encourage quick visits rather than long stays.
By day, Le Matin Petit introduces an all-new savoury direction with its sourdough brioche roll menu, available from 10am to 2pm. These are far from standard sandwiches. Flavours like red hot fried chicken and smoked beef cheek banh mi reflect Al-Matin’s signature approach—layering global influences onto a technically precise base. The rolls can be paired with soup, salad or fries, alongside coffee, tea or kombucha, forming a casual but considered daytime offering.
On weekends, the brand’s cult pastries make a return in limited quantities. Regulars will recognise signatures such as the kouign amann, pain au chocolat and pistachio escargot, alongside savoury favourites like the fermented mushroom quiche and wagyu bone marrow pie. individual cakes—among them the pistachio textures, l’aurore chocolate entremet and kombu tart—are available throughout the day.
As the afternoon sets in, the space undergoes a subtle transformation. Le Matin Petit gives way to Après Gelato, a new sister concept that shifts the focus to desserts. Here, small-batch gelato takes centre stage, with a rotating line-up of flavours such as macadamia, rose & ricotta, toasted rice, after 8 and jasmine apricot. Served in scoops, waffle cones or alongside brown butter waffles, the gelato offering extends into parfaits—layered desserts that showcase seasonal ingredients and textural contrast.
The duality of the concept reflects a broader evolution of Le Matin Patisserie itself. Founded in 2020 during the uncertainty of the pandemic, the brand quickly gained a following for reimagining French viennoiserie through a contemporary lens. What began as a modest shopfront in Raeburn Park expanded through pop-ups and multiple locations, including Orchard and the CBD, before Al-Matin stepped away from a permanent retail presence.
In the interim, the chef—whose résumé includes stints with Adriano Zumbo, Christopher Thé, Peter Gilmore, André Chiang and René Redzepi—continued to refine his voice through international pop-ups, teaching engagements and the development of his dégustation concept, après.
Le Matin Petit and après Gelato now bring that journey full circle. Smaller in scale but broader in scope, the new space embodies a rhythm that moves from morning pastries to evening desserts.
Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
