Cover Pierre Hermé (Photo: Patrick Rougereau)
Pierre Hermé (Photo: Patrick Rougereau)
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After more than two years in the making, the legendary “Picasso of Pastry” Pierre Hermé has finally opened his first Singapore location. We chat with him about the long journey and his future plans for exploring local flavours
In Singapore’s ever-evolving culinary landscape, a new sweet landmark has just opened its doors—though its story has been more than two years in the making. Celebrated French pastry chef Pierre Hermé, often referred to as the “Picasso of Pastry,” has finally brought his world-renowned creations to the city-state, much to the delight of long-time fans.
Hermé’s flagship Southeast Asian outlet is nestled within Weave, the new retail and lifestyle destination at Resorts World Sentosa. The expansive space—his largest one so far—delivers an immersive dining and shopping experience, featuring a macaron and pâtisserie counter, a chocolate “paradise” section, and an intimate barista area. It also debuts two global firsts: a Pierre Hermé ice cream bar and bubble tea collection. For a more comprehensive experience, guests can visit Table by Pierre Hermé, a full-service restaurant offering refined dining.
Read more: Pierre Hermé set to open pâtisserie in Resorts World Sentosa
Above Pierre Hermé's first-ever flagship outlet in Southeast Asia. It is located with Weave, Resorts World Sentosa's premier retail and dining destintion
Pierre Hermé's first-ever flagship outlet in Southeast Asia. It is located with Weave, Resorts World Sentosa's premier retail and dining destintion
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Since its official opening on 1 August, the boutique has been drawing long queues. Hermé describes the space as a fully realised concept that emerged from a lengthy search for the right partner and location. “We worked on a different project that never came through. But finally, we found the right partner in Singapore,” Hermé shares.
The partnership with Resorts World Sentosa began over two years ago, with Hermé himself developing the concept and design during the summer of 2023. “It took time,” he says, noting that the building had to be constructed and custom-designed to meet their vision.
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The Art of Pastries
Hermé’s creative process is as intricate as the pastries he produces. Inspiration, he reveals, can strike from anywhere. “A conversation with somebody, a picture, a drawing... Inspiration is coming from everywhere. There’s no ruling,” he muses. While he’s no longer in the kitchen daily, he leads a devoted team of experimental chefs. “I start the idea, I put it on paper, and then we refine the techniques,” he explains. “But I work on every product.”
Maintaining consistency across a global brand is no small feat, but Hermé approaches it with precision. “The recipes are so detailed,” he explains. “Every single element is written down.” An international supervision team—led by Antonio Benites, who worked in Paris before relocating to Singapore 12 years ago—ensures that each product upholds the brand’s rigorous standards.
Above Pierre Hermé's signature pastries
Pierre Hermé's signature pastries
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An enthusiastic observer of local food cultures, Hermé is excited by Singapore’s culinary vibrancy. He has already sampled some of the city’s well-known restaurants and is keen to explore further. When asked about incorporating local flavours, he recalls a macaron he once created in Hong Kong inspired by “eight treasures tea,” which stemmed from a conversation with a friend. This research-driven, collaborative approach is how he intends to explore Singaporean tastes.
“I need to speak with people who say, ‘You should work on this; it’s traditional,’ and who can tell me where to find it and who to collaborate with,” he says. “I can’t just dream it—I need to talk to people.” Just the other evening, someone suggested he try kaya, the local coconut jam, and he was instantly intrigued to see how he can incorporate it into his offerings.
Above Coupe glacé Ispahan
Coupe glacé Ispahan
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Perfecting Sweetness and Accessibility
Hermé is well aware that many in Singapore prefer their desserts less sweet, but he notes that this has always been a hallmark of his brand. “We always work on pastries that are not too sweet—just the right sweetness,” he says. He highlights products like ‘Infinite Dark Chocolate’ and ‘Sugar Free’, which are formulated with reduced sugar and fat while preserving depth of flavour. “You have to reduce fat, reduce sugar—but not reduce taste,” he emphasises.
Pricing was another carefully considered aspect of the Singapore launch. “Our partner wanted it to be more accessible than other luxury brands,” Hermé notes, underscoring their effort to strike a balance between quality and affordability.
Beyond his iconic creations, Hermé’s latest venture reflects his growing focus on sustainability and innovation. Among the new offerings is a bubble tea bar—an idea he has been developing for some time. The biggest challenge? Finding a sustainable, plastic-free straw. “Finally, we found a way,” he says, highlighting the brand’s commitment to eliminating plastic in both packaging and operations.
This sustainability ethos is shared with his local partner. “It’s a big focus for [the resort], and for us,” he says. This philosophy also extends to ingredient sourcing, where the team aims to balance global quality with responsible, local suppliers.
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Above Infiniment vanilla macarons at Pierre Hermé
Above Ispahan macarons at Pierre Hermé
Infiniment vanilla macarons at Pierre Hermé
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It’s All in the Details
For Hermé, it all comes down to precision. From the ideal temperature for brewing tea to the quality of the water used for coffee, every detail is meticulously controlled. “For me, it’s not a question of concept—it’s a brand,” he asserts.
Ultimately, the greatest reward is inspiring future pastry chefs. “It’s the best compliment,” he says. “One of our roles is to make young people want to pursue this craft—because we need to pass it on.”
With the launch of his Southeast Asian flagship, Pierre Hermé begins a new chapter—one that promises to bring not only exquisite sweets, but also fresh ideas and flavours to Singapore’s ever-evolving dining scene.
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.
