Pierre Hermé Paris

The maison’s largest flagship, on Sentosa

Pierre Hermé’s Singapore store is the house’s first in Southeast Asia and its largest anywhere, built inside Resorts World Sentosa as a full-service café with a retail counter attached rather than a boutique with a few seats. It sits among Resorts World Sentosa’s signature restaurants rather than in a shopping arcade, which is what allows the café service and the staging around it. That scale changes what the maison can do: breakfast, all-day dining and afternoon tea run alongside the pastry and gift business. The pastry thinking behind it is unchanged. Hermé built his reputation at Fauchon and Ladurée before founding Pierre Hermé Paris in 1998, treating pastry as an architecture of taste with pleasure as the organising principle.

A curved counter, and a Peranakan cake

The room is arranged around its displays. Cakes, pastries and breads run along a curved counter, while a central circular counter is given over to macarons, chocolates and French cakes. The range mixes house classics with work made for Singapore. The Jardin Peranakan folds pandan, coconut and kaya into the maison’s vocabulary and exists for this store, and a Singapore exclusive box of four macarons does the same in miniature. Mogador and Infiniment Praliné Pistache carry the classic line, alongside handcrafted chocolates, finely tempered bonbons, pralines and seasonal cakes. The flagship also introduced the maison’s first ice cream bar and its bubble tea collection. Viennoiserie, gifts, ice creams and sorbets round out the wider range, with pieces such as Montebello, Nomade Ispahan and an Infiniment Praliné Pistache spread.

Start with The Jardin Peranakan

Order The Jardin Peranakan first, because it is the one pastry that only makes sense here, then move into the classic line through Mogador, Infiniment Praliné Pistache, the macarons and the bonbons. The setting is staged deliberately: an entrance that runs from a Parisian street café into a tropical garden, macaron sculptures set among greenery, bold colour, warm lighting, natural wood and cloth packaging chosen with sustainability in mind. Guests are seated and taken through the crafting and tasting of each dessert as a sequence rather than a transaction. Afternoon tea is the moment the room is built for, when the café service and the pastry counter work as one. La Liste named it the World’s Best Pastry Shop in 2026.