Patisserie G

This cosy little cafe in Millenia Walk was packed with young hipsters when we visited on a Saturday afternoon. The 4 tables in the cafe were occupied but we got seats at the counter, which turned out to be a great vantage point for watching the baristas demonstrate their prowess at latte art.

The baristas’ skill at creating elaborate designs out of milk foam is testament to how seriously the owner of Patisserie G takes her craft. Ms Gwen Lim mentions in an interview that she uses only butter and chocolate from the Normandy region in France. Notably, the chocolate used here is supplied by Michel Cluizel, one of the few cacaofeviers in the world – i.e. chocolatiers who make their chocolate from cacao beans instead of pre-formed cocoa masses.

Ms Lim identifies her target consumers as “a niche group of people who understand French pastry and are discerning about good-quality French products”, namely the “well-travelled” Singaporean. Mm not the humblest way to plug her pâtisserie, but must say she really knows how to appeal to the yuppie psyche.

Lemon Cheesecake, $9.00.

One forkful of the cheesecake should be enough to convince you that these cakes are worth good money. The filling is zesty and creamy without being too heavy on the palate, and flecked with crushed vanilla beans. The biscuit crust is actually crispy (!!) and tastes slightly singed, but went pretty well with the citrus filling and the strip of candied lemon peel. There’s this thin gelatinous cover on the cake which I find odd, but its mostly tasteless and adds glossiness to the cake so meh, I’ll live with it.

Triomphe, $8.50.

Named after a historical monument, the Triomphe sported a lustrous toffee-brown coat that made it resemble a giant piece of Werther’s candy. This baby was calling out my name so I decided I had to eat him. The caramel mousse was malty, ever-so-slightly burnt and, to sum it up: just divine. Within the cake there are a couple layers of soft hazelnut sponge, but the mousse was the friggin’ star of the show. If it were up to me, I’d add a praline base or something crunchy at the bottom to provide some contrast in texture, but I’m sure the chef is better than I am at knowing which ingredients go together. In any case, the magical mousse is reason enough to justify repeated visits to Patisserie G.

Flat White, $5.50.

The coffee selection here is proof that Patisserie G isn’t going to bend over backwards for pedestrian crowds. Our respective requests for a mocha and a skinny latte were met with an apologetic “We don’t do those here.” from the waitress taking our orders at the counter. Embarrassed by my wimpyness, I manned up and got a flat white.

Patisserie G gets its blends from artisan roasters Liberty Coffee (specifically the Speakeasy brew), which should please coffee aficionados. My flat white was nutty and robust, though, as mentioned in a previous entry, I’m really consuming coffee just for the art. I watched in slack-jawed wonder as one of the baristas artfully crafted the smiling face of a bear on another customer’s latte, then scowled in displeasure at the very unelaborate heart on the surface of my flat white. I’ll be back, and I’ll be sure to request for a bear on my coffee.

Patisserie G
9 Raffles Boulevard
#01-40, Millenia Walk
Singapore 039596

Opening hours: 8a.m. – 9p.m. on Mondays to Thursdays; 8a.m. – 10p.m. on Fridays; 11a.m. – 10p.m. on Saturdays; 11a.m. – 9p.m. on Sundays.
Tel. No.: 6338 7578

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