It’s true that first impressions last, and Pierre Hermé’s debut here in August proved that point. A two-storey patisserie at Weave at Resorts World Sentosa, Pierre Hermé Paris Singapore is not just another flagship, but also its largest to date, setting a new standard for the brand.
Singapore is a key stop for the renowned French patissier, dubbed the “Picasso of Pastry”. He says Asia was an integral part of his culinary journey from the beginning. Having founded the company in Paris in 1998, he opened its first store in Tokyo in the same year. “Tokyo was one of the first places where I discovered a public that was so passionate about and attentive to pastry,” recalls 64-year-old Hermé, whose Parisian store launched in 2001.
His Singapore store seamlessly blends pastry, design, and culture. Spanning over 3,498 sq ft, it features a 70-seat restaurant on the second floor and a retail space on the first, where a striking curved, jewel-like counter takes centre stage, showcasing an exquisite array of macarons, cakes, chocolates, and pastries.
Hermé’s bestselling macaron flavour, Ispahan, unites flavours never previously combined in French pastry to create a cult classic. It blends rose, raspberry, and lychee in a delicate, fragrant bite. He says, “I first paired the floral delicacy of rose—rare in French pastry in the 1990s—with the tartness of raspberry.
“However, I still felt something was missing until a few years later, when I tried a wine from Alsace, where I was born. Its delicate rose notes reminded me of lychee, and there I found the perfect match.”
Other signatures include Madagascar Vanilla and Mogador, a vibrant combination of passion fruit and milk chocolate. Also available are eight seasonal flavours on rotation, such as Olea (tomato leaf and black olive) and Indulgence (fresh mint and peas).
The Pierre Hermé Paris Ice Cream Bar is the first of its kind in the world. In addition to 12 gelato ice cream flavours, it also offers two plant-based soft-serve flavours only available in Singapore— Ispahan and Ultime (vanilla and chocolate).
The Pierre Hermé Paris Bubble Tea Collection is another world exclusive, with innovative French and Asian blends such as Ispahan reimagined in a luxury sensory experience with tapioca pearls, premium teas, and flavoured milks.
Upstairs, Table by Pierre Hermé is an elegant dining space for savoury dishes and refined desserts. “I wanted to extend the experience beyond pastry,” Hermé says. “Table is a place of conviviality, where savoury and sweet dialogue naturally.”
There are dishes such as Ceviche de Dorade Ispahan, a sea bream ceviche with lychee raspberry jelly; Confit Egg Yolk Avocado Toast; and Pissaladiere, a tart of preserved onions, Cantabrian anchovies, and Taggiasche black olives.
So, which of these is his absolute favourite? “That will be the next one I create,” Hermé laughs.
