The rise of dessert-led dining in Singapore

Pastry chef Makoto Arami shares a similar mindset when it comes to, in his words, the “endless possibilities” of desserts beyond simply bookending a meal, leading him to open Ami Patisserie in 2024. At his patisserie-café, which also features an intimate pastry-led omakase dining room, Arami creates desserts that draw equally from French pastry and Japanese culinary traditions.

His discovery menu moves seamlessly between sweet and savoury, from his signature caviar choux pastry—which combines the flavours of a Japanese egg sandwich with sweet choux pastry before being crowned with caviar—to a sweet finale shaped by the Japanese fruits in season. When strawberries are at their peak, diners might encounter Kotoka strawberries from Nara served with light Hokkaido milk and acacia honey ice cream, drizzled with house‑made strawberry sauce and set over fresh mint and citrus jelly.

On operating a patisserie-café while offering a pastry-led omakase experience, Arami says: “I don’t see desserts as main or supporting roles. I believe each one should be an independent entity that will shape our approach to creating new experiences.” Ultimately, his goal is to create desserts with a character strong enough to draw people in—and leave them wanting more.

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Speaking of too-pretty-to-eat creations with magnetic appeal, lauded French pastry chef Cédric Grolet has mastered the art at his namesake pastry shop at Como Orchard, which brings his signature trompe-l’œil desserts to Singapore. The creations resemble the fruits that inspire them, but cutting into one breaks the illusion, revealing layers and textures that may include gels and pralines, alongside flavours designed to capture the essence of the fruit. As Grolet often says, “Le beau fait venir, le bon fait revenir”, which translates to “beauty makes you come, taste makes you return”.

To achieve this, Grolet’s pastry team in Singapore follows the exacting standards that have made his creations a draw at pastry boutiques around the world, preserving his French DNA and craftsmanship through precise technique, careful ingredient selection and considered proportions. This is evident in the “apricot” from the summer collection, which showcases Grolet’s flair for balancing subtle sweetness with visual artistry. Cut the “fruit” and its chocolate shell gives way to a combination of apricot flesh and gel, complemented by the richness of almond ganache.

With a sophisticated local audience attuned to both technique and flavour, the Cédric Grolet Singapore pastry team shares: “We know our guests have high expectations when it comes to Cédric Grolet, so seeing them cut into our trompe‑l’œil creations not knowing what to expect is always satisfying. It’s always fun to watch their reactions when they discover what’s inside.”

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Beyond Grolet, the rise of dessert-focused establishments in recent years has continued to draw some of the pastry world’s biggest names to Singapore. Among them is Pierre Hermé, who opened his Southeast Asian flagship boutique—which is also his largest physical retail store globally—at Weave at Resorts World Sentosa last year. For Hermé, pastries should evoke emotion and resonate with diners, leading him to create an immersive space that puts his sweet creations front and centre. As the Picasso of Pastry puts it: “I wanted [the space] to bring together the savoir faire of the maison and [the exploration of] my universe in different ways. From the pastry and macaron counter to the fetish (unique) flavours section and the ice cream bar, everything is connected by taste.”

At the heart of Hermé’s universe is Ispahan, his iconic combination of rose, raspberry and lychee flavours. What began as a niche experiment has become one of the maison’s most recognisable signature profiles, appearing across macarons, desserts, ice cream and even drinks. Its enduring appeal lies in the balance among its delicate flavours. “There is the fragrance of the rose, the acidity and freshness of the raspberry, and the delicate, almost floral quality of the lychee. Then texture adds another dimension to the experience,” says Hermé.

Hermé sums up the appeal of desserts in the local landscape like this: “[Their] pleasure should never depend on occasion or setting.” In the case of his signature macaron, each piece—a casual, single-bite treat—can create as much emotion as a plated dessert served at the end of a meal. What matters is not the scale or setting, but the attention paid to every detail—taste, texture, presentation—and the moment of discovery.

Perhaps this is why desserts are making such waves in Singapore. As the scene evolves, so, too, does the way diners appreciate them. What was once a course reserved for the end of a meal is increasingly becoming a reason to dine out in itself, with pastry chefs and dessert makers giving sweets the same thought, precision and creativity traditionally reserved for savoury cooking. From Wong’s pioneering dessert bar to Lim’s intimate atelier, Arami’s pastry-led omakase experience and the theatrical creations of Grolet and Hermé, dessert is no longer simply the final act—it has become the main event.

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