Tarte by Cheryl Koh (Shaw House)

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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)

11:00am - 07:00pm

11:00am - 07:00pm

11:00am - 07:00pm

11:00am - 07:00pm

11:00am - 07:00pm

11:00am - 07:00pm

11:00am - 07:00pm

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From the Burpple community

Probably the last post with Tarte by Cheryl Koh for this current Chinese New Year season, unless they are going to release yet another creation in line with the occasion. Found ourselves returning back to their Shaw Centre outlet this time round — it has been a while since we returned to this spot and we are reminded of the difference between the vibes of their Raffles City outlet and this one; the outlet at Shaw Centre being quite a quiet nook to hide away from all the crowd around the hustle and bustle of Orchard Road with a view of Claymore Hill from above. This is also not to mention how the Shaw Centre outlet also carries a wider selection of beverages as compared to their Raffles City location to pair with their tarts and cakes.

Released a day after our visit to Tarte by Cheryl Koh’s Raffles City outlet for the Orange Sesame Cake, the Hyuganatsu Tart is something closer to that of the usual selection of tarts that are available at Tarte by Cheryl Koh; a tart that somewhat places an emphasis more on the use of seasonal fruits and to bring out the quality of the produce that they use in their tart offerings. The Hyuganatsu Tart takes its name from the Hyuganatsu; a fruit from the citrus family that is said to be sourced from the Miyazaki Prefecture in Kyushu, Japan. The Hyuganatsu Tart sees sliced up and de-skinned Hyuganatsu that tops the pasty cream layer — all that sitting atop their usual tart base. Slicing the tart down, the tart itself crumbles down neatly without shattering into tiny crumbs; the pastry cream layer also acting as a neutral element that binds both the tart base and the fruits together. Having everything altogether, the Hyuganatsu Tart a sweetness and zingy note that is almost like crossover between Yuzu and grapefruit — the zingy notes being rather intricate especially considering how the tang also comes with a slight bitter undertone typical of that of a pomelo. Texture-wise, we really loved how the Hyuganatsu just carry a fleshy, juicy bite almost like a really fresh wedge of orange. A great attempt to introduce the produce through their signature tart creations; yet another one to try before the current season ends!

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premium yu he bao lychee on a base of honey oolong cream

I am a fan of Yuzu and I am excited that Tarte by Cheryl Koh collaborates with Hybrid Tourism Event to launch two desserts made using yuzu from Kochi Prefecture.

The limited time Yuzu Meringue Tart (8cm, $14.50++) and Yuzu Sugar Sphere ($24.00++) are available from 8 Oct till 7 Nov 2022 for dine in, takeaway and delivery.

Connecting Kochi Prefecture (Japan’s Famous Yuzu Producing Region) and Singapore, the Hybrid Tourism Event will be held at Workcentral-190 Clemenceau Ave, #06-01, Singapore 239924 on 29 Oct 2022, 2.00 to 3.30pm.

This event includes:
▪️Live broadcast with local Kochi Prefecture (Niyodogawa Outdoor Center and a yuzu farm from Kitagawa Village)
▪️Talk session with Chef Kelly
▪️Free tasting of the yuzu tart created by Tarte by Cheryl Koh

Advance registration is required for this event. If you wish to attend, please register on the registration page on @klooksg https://www.klook.com/en-US/event-detail/101009564-2022-discoverkochijapan/

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The first bite was magical, full of clean complexity and such fruitiness. However the grape was only decently sweet, so it gets less impressive as you go for bite after bite.

If it's your first time having shine muscat, I can't think of a better place to start. But for this price if you've had the grape before, this isn't gonna be too different from what you expect. The grape itself isn't that much better than what u normally get outside, if at all.

Still quite delicious tho, just pricey

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With every order of their plated desserts, the dinner-time offerings also come with petite fours, and OMG their Lemon Madeleine was amazing. Freshly baked, the warm pastry was tender and well… lemon-y. There was a nice bite (a little crisp) and flavour to the crust. Oh and I love the slightly crumbly texture of the buttery inside. Zesty and sweet, the two-bite bake is my new favourite item.


Just like eating cottony clouds, Tarte by Cheryl Koh’s Pistachio Soufflé ($24) was a dreamy treat. Uber soft and airy, the Sicilian pistachio soufflé was so wonderfully nutty. As the flavour was so distinct, it didn’t taste all that eggy and there was a pleasant richness to it. Hence, the tart Tulameen raspberry sorbet served on the side, really helped cut through the nuttiness, refresh the palate, and offered a brilliant contrast to the warm dessert. Personally, I enjoy soufflés which are more well baked on the edges but their rendition was very exquisite. Pricey overall but a great spot for an indulgent tea-time.

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