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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Website
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]

Lee's Confectionery @ Jurong East - Hidden Patisserie Gem In The West

Is there any good cafe in the West? I could not name any until the opening of Lee's Confectionery at Jurong East by owner and baker Yin Quan. It caught the attention of social media with its dainty cakes and tarts, that is individually plated.

While the social media is focused on the beautifully plated cakes and tarts, the coffee at Lee's Confectionery is worthy of a shout out. Although the coffee does not come with elegant latte arts, they are quality coffee using the beans from Tiong Hoe.

Dale 3.5/5

The most instagrammed cake at Lee's Confectionery has to be their Dale ($8). A matcha sponge cake with passionfruit compote on a crunchy tart base. For matcha lovers, they will like the rich and distinct taste of the matcha powder. I also like the tartness from the passionfruit compote which cuts the bitterness of the matcha powder while the crunchy tart base provides the textural contrast. However I find the sponge cake on the dense side and also least stand out in taste among the rest of the selections.

Madu 4.2/5

One of my favourite cake is the Madu ($8). Shaped and plated like a honeycomb, the cake consists of a honey and caramel centre with lightly whipped Horlicks cream. It even comes with a crunchy honey conflake base.

Lemon Tart 4.2/5

The Tart ($8) is basically a lemon tart filled with lime cream. It is not overly sour with the right balance of tang and sweetness. This is definitely one of the better lemon tarts I have eaten.

Jiao 4.2/5

Jiao ($8) pronounces in Chinese means banana, which is an appropriate name for the banana sponge cake with cinnamon and oat crumble. The cake itself is moist with a distinct banana flavour, which brought back childhood memories. An elevated version of the traditional banana cake.

Puck 4.2/5

What an interesting name to call the dark chocolate cake with sea salt the Puck ($8). A closer look of the cake does really look like a hockey puck, a disc shaped ball for hockey game. A game winner for chocolate lover, with the sea salt giving it a finale finishing.

Puff 4.5/5

The ultimate winner for us goes to the Puff ($8). Sandwiched between the flaky puff pastry shells is a unique combination of kaya and earl grey tea that works harmoniously together.

Lee's Confectionery is definitely on shining gem in the neighbourhood of Jurong. Their cakes are definitely worth the journey to the West. As the cakes are individually plated upon order, one needs to be patient. Operationally I think they may have to fine tune their process when they become crowded.


Lee's Confectionery
Blk 343 Jurong East Street 41
#01-59
Singapore 600343
Tel: +65 91838447
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Website
Nearest MRT: Chinese Garden (EW Line)

Opening Hours:
Thu-Tue: 12pm - 10pm
Sat-Sun: 11am - 10pm
(Closed on Wed)

Direction: 
1) Alight at Chinese Garden MRT station. Take Exit A. Turn left and walk towards the overhead bridge. Cross the road to the other side of the road. Walk to destination. Journey time about 6 minutes. [Map]