What to expect at the world’s largest Pierre Hermé shop in Singapore: A sugar high at realistic prices

The confectionery scene in Singapore just got sweeter with renowned pastry chef Pierre Hermé, who is synonymous with pretty-in-pink Ispahan macarons, opening his largest store in the world at Resorts World Sentosa on August 1.

Ahead of the store’s opening, The Peak Singapore got a tour of the duplex store, which is part of the integrated resort’s newly renovated Weave lifestyle space and is near the Singapore Oceanarium, which reopened on July 23. The store comprises a boutique on the first storey and an all-day dining restaurant, La Table by Pierre Hermé, on the second storey.

Prices are comparable to those at local cafes and are not too glaringly high. Pastries like croissant start from $4.50 and sugar brioche at $3.50, while a mini entremet cake is priced at $9. A scoop of ice cream starts from $6 and coffee and tea beverages start from $7.

You know that it is a sweet-tooth’s paradise when there are pink and yellow macarons plastered on the building’s exterior. A semi-circle confectionery counter takes pride of place in the store with rose-pink petal glass fixtures fanning out from the ceiling above it — a homage to the rose petals that grace Hermé’s famed Isaphan desserts, which are made with rose petal cream, lychee and raspberries. The main entrance is also flanked by dividers made up of slabs of “chocolate bars”.

Step inside Pierre Hermé’s universe of confections and sweets around the store, which is made up of four stations: A barista area, a chocolate corner, an ice cream bar, and a furoshiki stand. The store will also serve Hermè’s take on bubble tea ($9) that comes in signature flavours such as Ispahan (rose and lychee) and Satine (orange and passionfruit) — all topped with tapioca pearls and fruit spheres. 

At the main counter, there are 13 types of mini entremet ($9 each) including the Plasir Sucre that has layers of milk chocolate ganache in between hazelnut dacquoise biscuits, Tarte Infiniment Vanille, a tart made with vanilla from Tahiti, Mexico, and Madagascar, and a Passionfruit Tart decked out in cubes of the passionfruit ladyfinger cake, cream, confit, and cloud.

The only creation that is exclusive to Singapore is the Tarte Infiniment Cacahuete, which resembles a slice of toast bread. The “bread” is actually made with peanut praline and cream, topped with peanuts, Dulcey whipped cream and soft caramel.

Hermé was inspired by a tradition at the Long Bar at Raffles Hotel Singapore, where guests are invited to brush peanut shells off the bar and onto the floor.

The world’s first Pierre Hermée ice cream bar features 12 flavours (from $6 a scoop), including the Sorbet Ispahan, Hazelnut Praline, Montebello (pistachio ice cream and strawberry sorbet), and Satine (orange and passionfruit sorbet).

Those who prefer a sour kick can opt for the Mogador (milk chocolate ice cream and passionfruit sorbet). 

At the pastry counter, there are nine types of pastries (starts from $3.50), including sugar brioche, croissant Ispahan, and pain au chocolat and pistachio. There are also 18 flavours of macarons (10 are permanent, while eight will be seasonal), including caramel, pistachio, solento (mango and lime), and chado (matcha and yuzu). 

Here’re other highlights at the Pierre Herme Singapore store