It’s hard to walk past Nesuto Patisserie without having a peek through the window to see what line-up of patisseries are on offer for the day. This newly opened patisserie, which is helmed by head pastry chef Alicia Wong, serves an array of delicious cakes and entremets that are all made by hand using premium quality ingredients from Japan and Europe. Everything Wong and her team creates is designed to contain maximum flavour without the use of additives or dyes, and it is this particular attention to detail that has seen this small character-filled patisserie gain a cult following since opening in May this year.
Opened by the good folks behind Koki Tamagoyaki, and Shuu by Koki, ex schoolmates Daniel Tan and Eileen Leow, decided to embark on the Koki adventure together in 2015. Alicia Wong, 29, joined the team later in November 2016 and created Shuu choux puffs to complement the tamagoyaki.
Recognising Alicia’s talent in baking exquisite pastries, Daniel decided to take the plunge and open up a full-fledge patisserie, with a fully equipped kitchen, so that Alicia can create even more wonderful pastries to share with the world.
Translating to “nest” in Japanese, Nesuto symbolises home and family, hence Nesuto Patisserie hopes to bring the feeling of comfort and peace to every customer who comes through its doors.
At Nesuto, we also want to introduce our customers to this culture of cakes and oriental tea pairing, which is currently quite uncommon in the marketplace.
In the near future, when we roll out new items, we hope that people will still identify us as a café that serves oriental tea and cakes.
What’s so unique about the offerings at Nesuto?
Daniel: Nesuto is a patisserie that uses premium ingredients in all our cakes and entremets, and there are no shortcuts to the method that we use. We don’t believe in using stabilisers. If it is cream, it is cream, we don’t add margarine as additives to stabilise the cream.
At Nesuto, we also hope to inject an element of surprise into our pastries by allowing customers to experience traditional desserts in a new way. For example, our Suzette is an inspiration from Crepe Suzette. Crepe Suzette is usually served in restaurants or in hotels, and requires substantial space to flambé the dessert. But we wanted to make it easier for people to eat it anywhere and anytime, so we created the Suzette cake/entremets, comprising Ivorie 35% Grand Marnier mousse, Valrhona crunchy chocolate pearls, and Dulcey 32% cremeux – all atop a Santiago tart, which looks deceptively simple on the outside, but packs a great flavour punch.
Another example is the Noisette Rocher made with hazelnut praline mousse, Guanaja 70% ganache, caramelised hazelnut feuilletine, and almond dacquoise, which reminds one of Ferrero Rocher, but is a bigger and more refined version.
What do you think is lacking in our local F&B scene?
Quality and standard of the food have been dropping, with the problem of manpower shortages and business owners constantly looking at profit margins, the quality of food is therefore, greatly compromised.
What are your plans for Nesuto for the near future?
We are expanding beyond the shop and setting up a dessert table. There are also plans to expand and open more Nesuto outlets in Singapore, and potentially overseas in KL, Vietnam, and in the Middle East. New product launches and baking classes are also in the pipeline.
53 Tras Street. Tel: 65/6920-2922
Facebook and instagram: @dear.nesuto