At Hilton Singapore’s D9 Cakery, the intricately plated desserts are spotlighted in a 6m-long glass showcase. Just in case you weren’t already tempted by the lure of a sugar high.
For its new collection, artisanal treats like French pastries ($10), cakes ($78-$89/whole), and bonbons ($4) are somewhat of a tribute to the techniques and ingredients of Paris and Tokyo. According to executive pastry chef Cindy Khoo who, at 27, has been crafting desserts since 2011, they were inspired by the energy, sophistication, and charm of Paris, as well as the culinary-obsessed culture of Tokyo.
One highlight of the series is Royal Hazel — the chocolate-y mix of rich Gianduja and premium Valrhona in between layers of crispy feuilletine is a play on Fontaines de la Concorde, the two historic fountains in Paris’ Place de la Concorde.
Another signature is the Citron, a sweet and tangy lemon tart topped with torched meringue, as well as the Forest, a play on the familiar black forest dessert with dark chocolate sponge, Kirsch-soaked Morello cherries, and Chantilly cream.
For lighter, Japanese-style flavors, try the Ma-Chakura Azuki, a multi-layered cake of matcha joconde sponge, matcha-infused mousse, and sakura flower crémeux. Or get the Fraise, which tops a strawberry- and Chantilly cream-filled sponge cake with white chocolate and more strawberries.
Other options include Belle, a pistachio streusel piled with bergamot crémeux and Bavarian coconut cream; the Walnut Peak Tarte, with caramelized walnuts and pecans baked into the pastry shell; and Pomme, an apple-shaped creation with whipped green apple-infused cream and green apple compote.
Besides these newcomers, the patisserie also retains its signature 45-year-old recipe cheesecakes and loaf cakes, as well as macarons based on chocolate bars, and bonbons in flavors like oolong caramel and espresso.
FIND IT:
D9 Cakery is at Hilton Singapore, 581 Orchard Rd.
Daily 9:30am-9:30pm.
MRT: Orchard
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