Previously from Grand Hyatt Tokyo and Joel Robuchon Singapore, the two baker/chef-owners of Pantler, Matthias Phua and Tomoharu Morita, are obviously talented baker “pantlers”, a word which refers to someone in charge of the bread and pantry of a great family in the old days. Their exquisite artisanal pastries and bakes are served in a chic minimalist boutique shop along Telok Ayer Street and I’m happy to report that most of the desserts are very agreeable to my palate (it’s not just the sugar talking)!
Bartlett Pear Tart ($6.80); Mango Passion Panna Cotta ($5.80); Crème Caramel ($5.80)
Filled with caramel custard and dark chocolate cream, the big and fat banana elcair is a timeless choice! I love the creamy filling with bits of fresh banana but not so much the choux pastry, which I found to be “flat” and a little stale, hmm.
Banana Eclair ($8.50)
Opera held no surprises for us that evening – ganache of chocolate cream and almond sponge coated with espresso, very safe and reliable interpretation of the French classic. My favourites were the ruby tart and tangy apricot yogurt dome made with Greek yogurt and Moroccan apricot compote, rather unexpected because I tend to fancy richer to lighter cakes (usually anything with chocolate haha). To me, the star of the pretty tart was the pate sucree base, a sweet shortcrust pastry with crisp cookie-like texture. Some excellent baking technique there!
Opera ($8.50); Ruby Tart ($7.50); Apricot Yogurt Dome ($7.50)
I thought I’d like the orange peel and crumble cake with chocolate but the lingering sweetness was overwhelming. Dark chocolate delice fared much better with a thick bittersweet blanket of 70% roasted dark chocolate on top of a sable breton, i.e. French butter biscuit. Recommended to eat it at room temperature so that the mousse will melt in the mouth!
Orange & Dark Chocolate ($8.50); Dark Chocolate Delice ($7.80)
Yatsura is one of the signatures at Pantler and rightly so! The entremet has neat contrasting layers of crumbly hazelnut dacquoise, smooth dark chocolate mousse and crunchy hazelnut feuilletine. Delicious.
Many have raved about Pantler’s Choux Crème and finally I could taste it for myself! Crispy choux pastry, lush vanilla pastry cream (see dissected picture here), and the nougatine made a pleasant crunching noise when chewed. This is a dine-in-only item but I’ve heard that as long as you promise to eat it within 30mins, the kind Pantler folks can be persuaded to let you take it away!
Choux Crème ($5.50)
Many thanks to Tecks for the kind invitation! Happy New Year!
198 Telok Ayer Street
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