From East Coast to Siglap, Patisserie CLÉ has expanded to be part of the “East Coast Plan”.
This “East Coast (cafe) Plan” has since expanded with new openings of Neptune, Seng Coffee Bar, The Brewing Ground, East Coast Commune, Sundays Ice Cream and La Fez in the recent few months.
Patisserie CLÉ (means ‘key’ in French) is inviting patrons to unlock and uncover new experiences, with an expanded menu here at Siglap.
However, note that this is only for takeaways (so technically not a café) with no dine-in seats available.
Their philosophy is to “uncover the key to unlock everyone’s hearts” by creating heartfelt sensations through a balance of flavours and textures, and between Asian and Western palates.
The duo owners Joy Chiam and Germaine Li first met while learning pastry-making at Ferrandi Paris.
Upon graduation, Joy subsequently worked at the former Joël Robuchon Restaurant whereas Germaine Li joined Tarte by Cheryl Koh (and thus some resemblance in the creations) before opening their first brick-and-mortar shop in 2020 at the historic Paya Lebar Office (formerly Paya Lebar Fire Station).
Here at Lucky Heights with a bigger kitchen, the shop is able offer artisanal coffee and a wider variety of bakes such as outlet-exclusive pastries which is a look back at their French culinary roots.
Depending on the seasonal ingredients available, their selection of tarts and cakes rotates on a regular basis.
There were Blood Orange Tart ($10), Orh Blanc Tart ($8), Chocolate Banana Tart ($8), Strawberry Vanilla Tart ($8), Cognac Caramel Chocolate Tart ($8), Blueberry Rose Tart ($8), Passion Sesame Tart ($8), Bourdaloue Tart ($8), and Mixed Berry Tart ($9) during my visit.
I decided to order the Passion Sesame Tart ($8) that comes with sesame cream, passion fruit cream, Chantilly cream and passionfruit on a sweet tart dough.
The Passion Sesame Tart ($8) was well balanced with a citrus punch from the passionfruit and the sweet and earthly flavour of the sesame, the latter adding a grainy texture in contrast to the smooth passionfruit cream.
The tart base was crumbly and buttery, adding an aromatic fragrance to it.
New on their menu are the Classic Croissant ($3.80), Pain Au Chocolat ($4.80), Almond Croissant ($5), Mixed Berry Danish ($5.80), Lucky Clover ($6.50) and Truffle Ziggy ($8.50).
My favourite was the Lucky Clover ($6.50), also known as Patisserie CLÉ’s edible good luck charm.
The puff pastry came with swirls with generous amount of fragrant spring onion, garlic and bacon in between the folds, shaped like an escargot.
The exterior crust was well-crafted with a golden-brown crispy texture that was both buttery and fragrant. It reminded me of a scallion pancake aka “cong you bing”.
For a more substantial portion, the Truffle Ziggy ($8.50) is a savoury bite filled with truffle cream, wild mushrooms, arugula, cherry tomatoes and feta cheese.
This pastry is actually inspired by the iconic zig-zag stairway in the Lucky Heights neighbourhood.
Trust me, if you ever tried walking there, you can totally relate the amount of work need to climb up the slopes to reach the shop.
The Truffle Ziggy ($8.50) came with a comforting mix with soft mushrooms in contrast to the crunchy arugula and chewy baked pastry.
For those who prefer a lighter meal, there is the Classic Croissant ($3.80) that has a more “bready” texture like a brioche instead being light and airy.
Apart from their selection of bakes, Patisserie CLÉ also offers artisanal coffee to-go using coffee beans from Smitten Speciality Coffee and Tea.
The usual offerings such as Espresso ($3.50), Long Black ($4.50), Flat White ($5) and Latte ($5) with options of Iced ($0.50) are available.
Keep a look out for their outlet at Paya Lebar which will be converted into a dine-in concept store in the future.
79 Lucky Heights, Singapore 467627
Opening Hours: 9:30am – 6:30pm (Mon, Wed – Sat), 9:30am – 5pm (Sun), Closed Tues
Other Related Entries
Tarte by Cheryl Koh (Raffles City)
The Fabulous Baker Boy (Aliwal Street)
Sweets Craftsman (Jalan Besar)
Pantler (River Valley)
Bakers’ Brew (Great World)
* Written by Nicholas Tan @stormscape who loves all things [NEW]. DFD paid for food reviewed unless otherwise stated.