Tarte by Cheryl Koh (Shaw House)

1330 Wishlisted
~$10/pax
One of life’s greatest gastronomic indulgences can be found at Tarte by Cheryl Koh, a spin-off by the Les Amis Group with Les Amis restaurant’s pastry chef Cheryl Koh, which opened in April 2015. In a span of a year, chef Cheryl was awarded ‘Asia’s Best Pastry Chef’ in the Asia’s 50 Best Restaurants awards in 2016. Emerging from a tiny den along the quaint corner street of the Shaw Centre, this retail concept is as straightforward as its moniker – selling artisanal tarts and other confectionaries baked from scratch all day with only the best available ingredients sourced from around the world that are rare to find in Singapore. Talking about her inspiration behind Tarte, she says, “I want guests to enjoy the tarts as I would serve them at Les Amis restaurant: freshly made with good ingredients and best fruits of the season. I aim to make the best version of the simplest desserts. I focus mainly on tarts because of the great combination of pastry, flavours, colours and textures.” In 2018, Tarte by Cheryl Koh expanded its operations to include a cosy dining area. This allows the team to push the envelope when it comes to crafting guest’s dining experience. With an expanded menu list, coffee and tea is no longer an afterthought. Instead, it plays a vital supporting role in elevating the experience and taste profiles of the desserts.

1 Scotts Road
#02-05 Shaw Centre
Singapore 228208

(open in Google Maps)

Sunday:
11:00am - 07:00pm

Monday:
11:00am - 07:00pm

Tuesday:
11:00am - 07:00pm

Wednesday:
11:00am - 07:00pm

Thursday:
11:00am - 07:00pm

Friday:
11:00am - 07:00pm

Saturday:
11:00am - 07:00pm

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Reviews

From the Burpple community

Luscious white peach tart

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warm johnnie walker blue label whisky soufflé served with dark chocolate sorbet

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There is little that is more glorious than a buttery tart crust with velvety custard topped neatly with fresh fruits.

Though I am usually lukewarm about raspberries, Tarte’s Tulameen Raspberry Tart ($13.50) really changed all my past impressions of the fruit as their rendition was so summer-y and good. Fresh and sweet, the vibrant ruby-red berries had a very mild hint of acidity in my opinion. The delicate produce was also very aromatic and surprisingly firm. The red fruit coulis paired with it was pleasantly sweet and provided that great refreshing zing as well as tartness. Filled with a light and smooth vanilla cream, their signature base needs no introduction too.

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Changes have been slowly taking place at Tarte by Cheryl Koh — they had recently since extended their operating hours on Thursdays to Sundays till 10:30pm; with this change, the section of their menu dedicated to their plated desserts have also since been shifted out into a separate menu on its own, and is exclusively available in the evenings on Thursdays to Sundays as well. The menu features a mix of items that were featured in the dine-in desserts menu previously, whilst also introducing new ones — items from the previous menu include the Black Sticky Rice Soufflé and the Textures of Strawberry; newly-introduced items listed on the menu would be the Cherry Jubilee, Almond Soufflé and Lychee & Raspberry. Newly-introduced in their evening menu would also be their very limited range of alcoholic beverages, which are intended to be paired with their desserts.

Between the three newly-introduced items on their Plated Desserts menu, the Cherry Jubilee is perhaps the best item that aligns toward the direction of Tarte by Cheryl Koh. Tarte by Cheryl Koh has always been known for their use of fresh and premium produce in their tarts, and the Cherry Jubilee though simple, is quite the definition of that. Being described as “Fresh cherries cooked with kirsch served warm with vanilla ice cream”, the Cherry Jubilee is a dessert that features a play on temperature contrasts — the fresh cherries, served warm, comes with a slight zing and a good bite; having also soaked up all that kirsch for a really gentle touch of booziness. Pairing all of that with the rich and velvety smooth vanilla ice-cream, the ice-cream creates that warm and cold temperature contrast for the dessert — a very luxurious and elegant pairing that is refreshing to the palate despite its alcohol infusion; especially delightful.

Really appreciate what the new direction that Tarte by Cheryl Koh is heading to with this change, though it is a little bit of a shame that we can’t really head down to Tarte by Cheryl Koh for their soufflés and other plated desserts as a mid-day tea time treat anymore. That being said, we do feel that there are some elements which they can further refine on over time; perhaps especially so with the textural contrasts for the elements within the Lychee & Raspberry that was not too distinct. Looking forward to what other items would they be able to come up with when they refresh the menu again!

warm grand marnier soufflé served with orange marmalade and crème anglaise

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🍴DINE OUT🍴
📍Tarte by Cheryl Koh, Shaw Centre📍
💸 Pandan Coconut Tart
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Have been eyeing the tarts from Tarte by Cheryl Koh for a while now as they look so pretty and delicious, and we finally got to try them some time back🤤. Had the Pandan Coconut Tart🥥, a flavour that is less common and it was pretty good! The filling tastes like kaya with a mild pandan fragrance, and the tart pastry was buttery and crumbly, not oily at all👍!

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