AMI Patisserie @ Scotts Road - Popular Online Pastry Shop Opens First Physical Concept, Crafting Fine Pastries through an ode to Japanese and French Traditions

AMI Patisserie, celebrated for its online prowess in crafting exquisite pastries under the skilled hands of Chef Makoto Arami, has finally materialised into a physical haven at 27 Scotts Road. The Kyoto-style wooden townhouse on the grounds of the colonial black and white bungalow marks AMI Patisserie's debut in the brick-and-mortar world.

Upon entering, patrons are greeted by a serenely elegant Patisserie Café, offering seating for 12. This inviting space provides the perfect backdrop for intimate brunches or leisurely afternoon teas, showcasing fine a la carte sweets, savouries, and viennoiseries — all artfully prepared a la minute. The Chef's Table Discovery Experience ($118++) awaits for a deeper gastronomic affair in the exclusive 8-seat Tsudoi Dining Room.

Piedmont Hazelnut Financier 4.8/5

I had the privilege of embarking on the Chef's Table Discovery Menu — an exquisite 6-course culinary journey that delved into the artistry of pastry creation by Chef Makoto Arami. The Piedmont Hazelnut Financier initiated our journey. Spread with hazelnut praline and adorned with shaved roasted Piedmont hazelnuts, it provided a sweet overture to our 6-course symphony.

Bread Basket 4.5/5

A complimentary Bread Basket graced our table, featuring Sourdough Bread and Iwa Nori Escargot Bun. Accompanied by applewood-smoked and whipped unsalted Lescure butter, these creations showcased Chef Makoto's prowess in bread making too.

1st Course - Signature Choux 5/5

The Signature Choux held a special place in Chef Makoto's heart, paying homage to his father's choux recipe. This Japanese egg-filled craqueline choux, topped with crème fraîche, Schrenckii caviar, hanaho, and edible gold flakes, delivered a delightful blend of sweet and savoury flavours — a perfect harmony of crispiness and complexity.

2nd Course - Shizuoka Tomato Tartelette 4.8/5

The Shizuoka Tomato Tartelette drew inspiration from Chef Makoto's love for Italian flavours. Aged parmesan tartelette, topped with fromage blanc cream, fresh Amela tomatoes, basil oil, micro basil, and cornflower, harmonised Italian classics with a modern twist.

3rd Course - Japanese Uni Brioche 4.8/5

The Japanese Uni Brioche showcased Chef Makoto's fusion prowess, featuring brown butter brioche topped with lime cream, sea urchin, grated fresh wasabi, finger lime, and lime zest. This creation provided a burst of flavours, bursting with a firework of delights.

4th Course - Nasu Brulee 4.2/5

Inspired by Kyoto's Miso Dengaku, the Nasu Brulee featured bruleed eggplant custard, grilled beinasu dusted with sansho powder, and miso caramel. Paired with soy and miso ice cream, it presented a unique and complex flavour profile.

Palate Cleanser - La France Pear 4.2/5

A refreshing interlude came in the form of La France Pear — fresh pear topped with pear puree, chamomile gelee, and yuzu and pear granita. It is a sweet and invigorating dessert that cleanses the palate.

5th Course - Marble Dark Chocolate 4.2/5

The Marble Dark Chocolate was an artistic ode comprising three types of ganache, layered with plain and chocolate tuile and finished with a quenelle of Amaretto ice cream. This dessert celebrated the craftsmanship of the ceramic ware master who crafted the tableware for the Tsudoi Dining Room.

6th Course - Ichigo Milk 4.2/5

The Ichigo Milk, a finale featuring Amaou strawberries, showcased the 'king of Japanese strawberries.' With strawberries mixed in strawberry sauce, fromage blanc mousse, mint gelee, Hokkaido milk ice cream, strawberry granita, and edible gold flakes, it was a delightful conclusion — a light yet sweet ending to the culinary journey.

Oyatsu - Kumquat & Kokuto Pineapple Pie 4.5/5

To cap off the experience, the Oyatsu — Kumquat & Kokuto Pineapple Pie — offered a taste of Lunar New Year festivities. A Mille feuille puff pastry filled with almond cream, pineapple jam simmered with Okinawan kokuto black sugar, and kumquats from Miyazaki prefecture provided a sweet and symbolic ending.

In conclusion, the Chef's Table Discovery Experience at AMi Patisserie transcended a mere culinary journey — a symphony of flavours, artistry, and sentiment. Chef Makoto Arami's meticulous craftsmanship and thoughtful compositions elevate pastries to a form of culinary art, offering patrons an unforgettable and deeply personal gastronomic encounter. AMi Patisserie's physical concept place is more than a patisserie. It is a testament to the craftsmanship and passion that defines Chef Makoto Arami's culinary world.

Note: This is an invited tasting.


AMI Patisserie
27 Scotts Road
Singapore 228222
Tel:+65 8907 6146
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Nearest MRT: Newton (DT, NS Line)

Opening Hours:
Patisserie Café
Tue-Fri: 1130am - 6pm
Sat-Sun, PH: 11am - 6pm
(Closed Mon-Tue from 19 Feb 2024 onwards)

Tsudoi Dining Room - Chef's Table Discovery Experience
Wed-Sat: 12pm - 3pm, 7pm - 9pm
Sun: 12pm - 6pm

Diretion:
1) Alight at Newton MRT station. Take Exit A. Walk down Scotts Road. Walk to destination. Journey time about 6 minutes. [Map]

Sol & Ora @ The Outpost Hotel, Sentosa - A Latin-Mediterranean Restaurant Perched On The Rooftop Of The Hotel

Riding on the success of Sol & Luna at CapitaSpring, 1-Group opens Sol & Ora on the rooftop of The Outpost Hotel on Sentosa, bringing the allure of the Mediterranean Sea and its unique coastal culture to the shore of Singapore. It is an all-day, all-occasion gastronomic destination set on the coast.

Brioche 'Parker' Roll 4.2/5

While waiting for our mains, we started with the Brioche 'Parker' Roll ($8). A soft, fluffy bread roll paired with black olive tapenade and French butter.

Sicilian Green Olives 4/5

Falafel 4/5

Padron Peppers 4/5

The Petite Meze ($22) comprises an array of antipasto from Greece, Spain and Italy. Diners can look forward to a platter of Whipped Taramasalata, Padron Peppers, Falafel, Tzatziki, Sicilian Green Olives, and Rosemary & Sea Salt Feuille De Brick.

Greek 'Saganaki' Cheese 4.2/5

The cheese may look like a slice of pizza, but it's Greek 'Saganaki' Cheese ($23). The Kefalotyri cheese is pan-fried and drizzled with honey. Squeeze the accompanying lemon slice to zest up the enjoyment.

La Bomba 4/5

A tapas originating from Barcelona, the La Bomba ($18) comes in a ball-shaped Spanish-style breaded potato with minced chicken seasoned with Baharat, paired with housemade mayonnaise and spicy tomato puree.

Cavatelli Pasta 4.2/5

Cavatelli Pasta ($28) is also known as little hollows due to the hollow shape of the pasta shells. It is a popular pasta throughout Southern Italy. I like the shape of the past, acting as a reservoir for the delicious sauce for maximum enjoyment. It is cooked with caramelised red onions, squid, crab, Amalfi lemon zest, chopped spinach, and chopped anchovies to complement the delightful pasta's texture.

Imam Bayildi 4/5

If you are okay with mushy texture, you will enjoy the Imam Bayildi ($18). The eggplant flesh is removed and cooked with tomato, coriander seeds, and cinnamon before refilling it back into the cavity. It is then oven bath in wine, tomatoes, and bay leaves before scorching over wood fire. It is then topped with crumbled Persian feta cheese and rocket leaves.

Seared Red Norwegian Salmon 4/5

Moving to the mains, we started with the Seared Red Norwegian Salmon ($32). The salmon is perfectly cooked to a moist, slight pink in the middle and crispy on the skin. It is paired with grilled fennel and Trapanese pesto and finished with lemon zest and shavings of bottarga.

Wood-fired Wagyu Bavette 4.2/5

Beef lovers will enjoy the Wood-fired Wagyu Bavette ($44). The Australian wagyu flank infused with smokiness is tender and juicy, paired with truffle sauce. It is served with marinated and semi-dried cherry tomatoes on the vine to cut the richness.

Sardinian Porcetto 4.2/5

Great for sharing is the Sardinian Porcetto ($78). The Spanish suckling pig is brined and steamed for 24 hours and then air-dried overnight. The result is flavourful succulent meat with crackling skin. It is served together with apple and pear sauce, accompanied by charred lemon and burnt Romaine lettuce.

Churros 3.5/5

For dessert, we had the Spanish Churros ($16), fried upon order and then dusted with cinnamon sugar and toasted pecan nuts. It is best enjoyed together with the chocolate dip.

Greek Bougatsa 4/5

As for the Greek Bougatsa ($14), the filo pastry is filled with custard cream, baked and then dusted with icing sugar and served with fresh strawberries and blueberries.

Note: This is an invited tasting.


Sol & Ora
The Outpost Hotel
10 Artillery Avenue
Level 7
Singapore 099951
Tel: +65 88798765
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Nearest MRT: Harbourfront (CC Line, NE Line)

Opening Hours:
Breakfast
Daily: 7am - 1030am
Lunch
Tue-Fri: 12pm - 230pm
Weekend Brunch
Sat-Sun: 1130am - 230pm
High Tea
Thu-Sun: 3pm - 430pm
Dinner
Tue-Sun: 6pm - 1030pm

Direction:
1) Alight at Harbourfront MRT station. Exit station to Vivocity Shopping Mall. Go to Sentosa Express Station at Level 3 of Vivocity. Take Sentosa Express Train to Imbiah station. Alight at Imbiah station and walk to destination. Journey time about 15 mins. [Map]