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Patisserie G

4.1

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22 reviews

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DessertsEuropeanFrenchWestern
Patisserie G in Millenia Walk is helmed by Cordon Bleu trained Gwen Lim, who also had stints in the kitchens of Pierre Herme and Canele.The main draws are the gateaux, macarons and chocolate truffles - all made quality ingredients imported from France.

Mon - Fri: 07:30 - 22:00

Sat - Sun: 10:30 - 21:00

+65 63387578
$13 based on 22 submissions
After Work (6 votes), Ala Carte (5 votes), Chillout (4 votes)
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3

Talk About Eggs till 4pm

Full review: http://dairycream.blogspot.jp/2014/10/patisseries-g-brunch-talk-about-eggs.html
Revisited the possibly most French local patisserie shop in Singapore to try its not-so-new cakes that were launched during my absence in SG. Gone was my favourite Douceur. Along the way, we had the Eggs En Cocotte with Bacon ($16), a French dish that hasn't seem to rise to much popularity for brunch in Singapore yet. The savoury custard was well-seasoned and wiggly, speedily demolished with the soldiers of fragrant toasted brioche. Meantime, the Creamy Scramble Eggs ($15/add on with smoked salmon $3) might not be as grandiose as the soft luscious yellow clouds served at Bills, but was a heart-warming delight to go with its reputable croissant. Yes, I've had it previously with my dark chocolate drink and it still stays VERY delicious. The Lemon Cheesecake ($9) exhibits great character, distinguishing itself from the usual baked cheesecake with a livid lemon curd in the centre and a reliable chocolate biscuit base instead of the occasionally cranky graham crust.
The Hazelnut Opera ($8.50) was particularly iffy; unquestionably tri-textures of the hazelnut ganache, coffee sponge and chocolate ganache, but the hazelnut tones weren't pronounced. The Nouvelle G ($9), a 73%-63% dark chocolate spaceship lookalike that had a delicate sandy yet crispy chocolate feuilletine which was finer than any of the feuilletine here. But the star was the Coconut Choux Tart ($9), a pretty revolutionary piece that focused on the coconut-flavoured Carribean rum. Nothing much to speak in terms of coconut accents, but the beloved textures of all the components; chantily cream, (empty) choux puff, salted caramel sauce and Creme brûlée custard tart is enough to make this gateaux a highly saleable one.

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Latest Community Reviews:
29 Oct 2014 • 257 reviews • 8 followers

Talk About Eggs till 4pm

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Full review: http://dairycream.blogspot.jp/2014/10/patisseries-g-brunch-talk-about-eggs.html
Revisited the possibly most French local patisserie shop in Singapore to try its not-so-new cakes that were launched during my absence in SG. Gone was my favourite Douceur. Along the way, we had the Eggs En Cocotte with Bacon ($16), a French dish that hasn't seem to rise to much popularity for brunch in Singapore yet. The savoury custard was well-seasoned and wiggly, speedily demolished with the soldiers of fragrant toasted brioche. Meantime, the Creamy Scramble Eggs ($15/add on with smoked salmon $3) might not be as grandiose as the soft luscious yellow clouds served at Bills, but was a heart-warming delight to go with its reputable croissant. Yes, I've had it previously with my dark chocolate drink and it still stays VERY delicious. The Lemon Cheesecake ($9) exhibits great character, distinguishing itself from the usual baked cheesecake with a livid lemon curd in the centre and a reliable chocolate biscuit base instead of the occasionally cranky graham crust.
The Hazelnut Opera ($8.50) was particularly iffy; unquestionably tri-textures of the hazelnut ganache, coffee sponge and chocolate ganache, but the hazelnut tones weren't pronounced. The Nouvelle G ($9), a 73%-63% dark chocolate spaceship lookalike that had a delicate sandy yet crispy chocolate feuilletine which was finer than any of the feuilletine here. But the star was the Coconut Choux Tart ($9), a pretty revolutionary piece that focused on the coconut-flavoured Carribean rum. Nothing much to speak in terms of coconut accents, but the beloved textures of all the components; chantily cream, (empty) choux puff, salted caramel sauce and Creme brûlée custard tart is enough to make this gateaux a highly saleable one.
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21 Oct 2014 • 14 reviews • 0 follower

Pale Imitation

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Dear Gwen Lim, I purchased 2 of your cakes for the first time last week and after a few mouthfuls, I know I will never go back again to G Patisserie.

I know why I wont be going back again - I lived in Paris for years and your cakes are an absolute pale imitation.
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20 Aug 2014 • 246 reviews • 1 follower

great little cakes

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hotos and more: http://andmorefood.wordpress.com/2014/07/31/patisserie-g-millenia-walk/

great little cakes at this popular cakery in millenia walk – so popular, in fact, that they’ve now expanded twice their original size. and for good reason, I think – if the cakes I had were anything to go by, they know their desserts.   I like that there’s a good mix of chocolate and other-than options – which span the spectrum from cheesecake to eclair. but these two were plenty lovely, good portions for a post-dinner treat, and very much worth ordering again.   service is young but helpful and smiley, and the space is scandinavian white-and-wood and beautiful – clean, neat lines and pretty little desserts that aren’t cheap but plenty satisfying, this place is a good one for some post-meal (or actual meal, why not) indulgence.
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10 Aug 2014 • 5 reviews • 0 follower

G might very well stand for "Goooooooood".

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My favourite place for cakes, by far. 

I have a weakness for cakes, and Patisserie G is the (newfound) answer to satisfying my sweet tooth. I’ve been to G a couple of times, but I’ve never thought of photographing my experience until now..
Read on here:
https://thenomcollective.wordpress.com/
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21 Jul 2014 • 201 reviews • 5 followers

G-Spot Of Dessert

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Revisited Patisserie G after a long while and glad to see that they have expanded their unit! Awesome.

At the same time, coffee was good as aroma, fragrance, flavour and body matched my palates. Dessert was great too!

More pics and thoughts at http://lepakwithyaops.com/patisserie-g/
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Singapore Food Guides

What to Eat
Bingsu ice shavings, sweet rice cakes and toasts invade the cafes here. Not typically offered in traditional Korean meals, desserts are served only during special occasions as refreshments, but in Singapore, the tables are turned