When it comes to Singapore’s culinary scene, we’re always on the hunt for more. It’s certainly always an exploration; the gastronomic adventures which our favourite local haunts take us span creative collaborations, innovative tasting menus, and most prominently, the magical touch of a chef so assured in what they do, you can feel it in the food.
But an integral element of every meal tends to be overlooked at times: the desserts. The au revoir to every dining experience, it makes a far more lasting impression than one might think. And you know what they say: there’s always a second stomach for desserts.
It might not be the dish you went for, but a good dessert has the power to pull you right back in, so much so that you become a frequent customer simply for it. It’s a grand feeling after all; to have these sweet—or sometimes savoury—delicacies linger on the tastebuds, long after your last bite.
And whilst we may all have our favourite dessert hotspots, or restaurants you consistently recommend just because you’re always dreaming of second helpings of that pristine last course, there are some we might deem more adept at picking out the very best of the best.
As we beckon in the sweetest time of the year, we speak to the masters of the kitchen themselves‚ the ones behind some of our most beloved local dining destinations: pastry chef Louisa Lim of Odette; chef-owner Anthony Yeoh of Summerhill; chef Louis Han of Nae-um; pastry director Jeanette Ow of Somma and Fico; and chef Makoto Arami of Ami Patisserie, to share with us their favourite dessert spots in town.
1 / 5
Pastry Chef Louisa Lim of Odette: Ami Patisserie
Ami Patisserie! I almost always go for the tasting menu. I really admire what Chef Makoto is doing, putting pastry in the spotlight at the forefront of a meal experience. The way he weaves savoury and sweet together feels so natural, and the experience flows like a proper meal. You leave satisfied, but never overly full!
2 / 5
Chef Makoto Arami of Ami Patisserie: Ah Chew Desserts
I’d head to Ah Chew Desserts in Bugis for their Mango Pomelo Sago. I don’t usually eat dessert but this dessert is very refreshing; it’s not too sweet and very tasty.
3 / 5
Chef-owner Anthony of Summerhill: Mother Dough
Not only a dessert per se but the croissants from Mother Dough. You just can’t go wrong with them.
4 / 5
Pastry director Jeanette Ow of Somma and Fico: Yat Ka Yan Dessert
I usually go for their walnut paste, black sesame tang yuan with ginger soup, and cold chendol. This Cantonese dessert stall holds deep personal significance for me since my childhood. Yat Ka Yan’s desserts are thoughtfully made and deeply comforting, with flavours that feel warm and at home. Every visit reminds me of family, and that sense of comfort is exactly what I hope to bring to our guests at Somma.
5 / 5
Chef Louis Han of Nae:um: 2AM Dessert Bar and Ami Patisserie
I’ll mention two because I can’t choose just one!
2AM Dessert Bar is iconic, I really enjoy Chef Janice’s chocolate creations. Highly recommend for elegant and creative desserts with a Singapore twist.
The other one I always crave is Ami Patisserie by Chef Makoto. His Mont Blanc is a classic and superbly done, with quality ingredients and clearly a painstaking amount of love put into each element.
