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It was quite a journey to locate Purist Patisserie, for it was smack right in the middle of a Kovan private housing estate, with no direct train or bus services.
Situated at the end of shop houses of The Promenade @ Pelikat, it may be easy to overlook the shop if not for its bright pink interior and rose gold chandelier which caught my attention.
Also note its rather limited opening hours, from Fridays to Sundays noon to 6pm.
Not the most ideal location to set up a patisserie, but that does not deters Patissier Joanne from pursuing her dreams and setting up a place of her own to showcase her creations.
Joanne’s forte lies in French entremet, which her meticulous crafting skills can be observed from the exquisiteness and aesthetic details of every entremet.
But when it comes to taste evaluation, it is usually based on Patissiers’ concept as well as individuals’ preference due to the complexity and various components that go into the dessert.
I took a liking to the Cebu Sunrise [$8] which consisted of coconut, mango and jasmine rice.
The light coconut mousse was well complemented with sweet mango gelatin fillings and added rice cracker base for that crunch.
The most aesthetical pleasing award would go to Fleur ($8), layered with thin waffle biscuit base, raspberry mousse and white chocolate. It was further topped with freeze-dried fruits, popping spheres and edible flowers for elevated appealing factor.
I also liked how various components blended well to give an overall tangy note.
While I usually love matcha desserts, the Zen Garden ($8) slightly fell short of my expectation.
Layered with matcha, black sesame and yuzu, I found the citrus flavor of yuzu slightly overwhelming and outshone the other two components.
For alcohol lovers, go for the Whiskey Bar ($8) which was rich in whiskey, valrhona chocolate, and pinenut fragrance.
While the description of the dessert also states to contain black pepper, the flavour was almost non-existent.
For a dessert shop in the heartlands, $8 per piece may not be wallet-friendly for some. But that does not deny the fact it requires a certain level of skillset, effort and quality ingredients to go into crafting each exquisite entremet.
Flavour Flings and Ciel Patisserie should now be on their toes with this new entrant in the neighbourhood.
* Written by Lewis Tan @juicyfingers, a self-proclaimed coffee addict. Daniel’s Food Diary pays for food reviewed unless otherwise stated.
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