Singaporeans lap up sweet offerings by Japanese pastry chefs

TOP HIT: Asanoya’s signature Karuizawa Rasin, which is sold by weight. (Photo credit: Asanoya)

It is no secret that Singaporeans love Japanese food and that this love includes pastries.

So to those with a sweet tooth, good news: A top Japanese bakery has just opened.

The hottest new place for dessert is Pantler, founded by baker Matthias Phua and partnered by chef Tomoharu Morita, who was part of the award-winning pastry team at Grand Hyatt Tokyo for close to a decade.

There are many desirable items here, but the Pantler cheesecake is one of the favourites.

The cream cheese is firm but not too dense and the distinct cream cheese taste is delicate.

Also try the creme caramel and the almond croissant.

(Address: 198, Telok Ayer Street. Tel: 6221-6223)

Asanoya has been in Japan since 1933. This month, it opened an outlet in Singapore, its first outlet outside Japan.

Asanoya is famous for breads with a European twist and it bakes them in a traditional stone oven that has been brought into the cafe.

The top seller here is the Karuizawa, a huge loaf of bread you buy by weight. Flavours include blueberry and caramel.

The cafe seats 80.

(Address: 15, Queen Street, #01-03. Tel: 6703-8703)

At the Four Seasons Hotel Singapore, Osaka-born pastry chef Yoshihide Hamamoto takes over sweets duties.

You can sample his pastries at the hotel's F&B outlets, but it is his offerings at One-Ninety Wood-fired Steaks and Seafood restaurant's Mezze Dinner Buffet that thrill.

Call ahead to ask if chef Hamamoto is making his chocolate yuzu tart. The blend of sweet, bitter and tart is captivating.

(Address: 190, Orchard Boulevard. Tel: 6831-7250)

This article was first published on Nov 26, 2014. Get The New Paper for more stories.