With a Singaporean baker (who happens to be the founder) and a Japanese chef heading the team, it's little wonder the bakes here are aesthetically pleasing. However, it's the way they taste which leaves the more lasting impression on me. The tart I'd selected today, proved this point yet again.
Gorgeous griotte cherries of the deepest ruby were clustered around a core formed by two kinds of roasted pistachio cream that filled the crisp buttery base. The denser one contained almond paste and was captivatingly aromatic and rich. Honestly, I never realised cherries and pistachio were such a magnificent match till I had this.