Tucked away within the historic confines of a colonial black and white bungalow on Scotts Road, the newly open AMI Patisserie invites patrons into a realm where pastries transcend mere indulgence and transform into exquisite works of art.
Embodying the essence of a Kyoto-style wooden townhouse, this newly unveiled epicurean haven marks the physical manifestation of Chef Makoto Arami’s lifelong dedication to the craft of pastry-making.
From its humble beginnings as an online venture in 2021, AMI Patisserie has certainly blossomed. It seamlessly blends the refined elegance of French techniques with the innate flavours of Japanese produce.
As I stepped into the serene confines of the Patisserie Café, I was enveloped in an atmosphere of understated sophistication, where every corner exuded a sense of warmth and Japanese hospitality (or “otenashi” in Japanese).
The heart and soul behind this gastronomic oasis, Chef Makoto Arami, is a visionary whose journey is as captivating as the creations he brings to life. Raised amidst the fragrant aromas of his family’s traditional Japanese confectionery business, Chef Makoto’s passion for pastry-making was ignited at an early age. His culinary odyssey took him across continents, from the bustling kitchens of New York to the tranquil streets of Kyoto, each destination leaving an indelible mark on his culinary repertoire.
At AMI Patisserie, Chef Makoto’s avant-garde approach to pastry-making takes centre stage, where tradition intertwines seamlessly with innovation. Drawing inspiration from his Japanese heritage, Chef Makoto elevates classic European pastries with a distinctly Asian flair, infusing each creation with the natural essence of seasonal fruits and vegetables sourced meticulously from local markets.
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Chef Makoto endeavours to ignite a transformation in how we perceive pastries – to view them as the star of the show rather than just a way to conclude a meal. He wants us to embrace pastries as an integral part of a complete experience, from the beginning to the end. With the Japanese concept of “Tsudo” (都度) in mind, he encourages us to savour pastries “anytime, all the time, and whenever”.
AVENUE ONE tried out a few items on the menu and here are the ones that we enjoyed the most.
The Awajishima Onion Tarte (S$15) was a savoury indulgence. The interplay of pan-fried Awaji onion, shiitake mushrooms, and cauliflower quiche made this dish interesting to look at and taste. Topped with Italian autumn black truffle and adorned with a delicate fennel frond, it was a masterpiece of flavour and texture, showcasing Chef Makoto’s attention to detail.
The Burrata Cheese & Parma Ham Croissant (S$14) was one of my favourites and was a marriage of French sophistication and Italian charm. With each bite, the artisanal burrata cheese and 24-month cured Parma ham unfolded their layers of flavor, accentuated by the sweetness of Amela tomatoes. Finished with a drizzle of extra virgin olive oil and a sprinkle of sea salt, it was a culinary delight that left me craving for more.
The simplicity of the Ham & Cheese Croissant (S$8.40) belied its sublime flavours. Filled with smoked ham and Gruyere cheese, and topped with Grana Padano, it was a comforting treat that reminded me why I’d always go back to the timeless appeal of classic flavours.
Indulging in the Almond Pain Perdu (S$18.50) was another memorable experience. The bruleed French toast, served with whipped vanilla cream and vanilla ice cream, was a decadent delight that satisfied my sweet tooth. Finished with a cognac orange sauce and toasted sliced almonds, its flavours lingered long after the last bite.
The Musk Melon Parfait (S$38) was undoubtedly the star of the entire show, and it transported me to a realm of culinary bliss. Layers of fresh musk melon, melon sauce, mint gelee, and vanilla ganache created a delectable flavour and textural experience. Finished with Yubari melon sorbet, edible gold flakes, and delicate flowers, it was a feast for the eyes as well as the palate. Note that this is only available in limited quantities per day.
Delighting in the Kuri Mont Blanc (S$20), which was inspired by Chef Makoto’s father’s signature creations, was a journey of indulgence. The almond dacquoise topped with chestnut mousse and hazelnuts, served with Nikka whisky ice-cream, was a harmonious blend of flavours and textures that left a lasting impression.
Elevating my pastry experience was the Uji Matcha Kinako Choux (S$11). From the craquelin choux piped with Uji matcha custard cream to the Hokkaido kinako cream and kokuto black sugar syrup, each bite was a celebration of Japanese craftsmanship and culinary finesse.
Verdict
My experience at AMI Patisserie was an adventure of discovery and delight. With each dish, Chef Makoto showcased his passion for innovation and his dedication to the art of pastry-making, leaving me with memories that will linger long after my visit. I’ll certainly recommend that you make your way down to enjoy its creations “anytime, all the time, and whenever”.
AMI Patisserie is located at 27 Scotts Road, Singapore 228222. Opening hours are from 11.30am to 6pm from Wednesdays to Fridays, and 11am to 6pm on weekends and public holidays. Visit its website for reservations.
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