Macaron king Pierre Herme to open store in Singapore

SINGAPORE – French pastry chef and chocolatier Pierre Herme is set to make his debut in Singapore, with a two-storey boutique at Resorts World Sentosa (RWS).

The 63-year-old, whom Vogue magazine dubbed the “Picasso of pastry”, will offer signature creations such as the Ispahan, a rose, lychee and raspberry dessert; and Macaron Mogador, a blend of milk chocolate and passion fruit. There will also be an ice cream bar with 15 flavours of ice cream and sorbet, plus a selection of brioches, bubble tea and artisanal coffee.

The store is one of several new-to-Singapore brands set to open at the resort’s upcoming lifestyle cluster, Weave. Stores will open there progressively from mid-2025. A spokesperson says the 20,000 sq m space takes the place of the former Forum, but is double the size. More than 40 dining and lifestyle brands will make their home there.

Weave, named after the weave pattern in the architecture, is part of a larger development plan at the resort. In November 2024, Genting Singapore held a groundbreaking ceremony for its up-and-coming waterfront development at RWS, slated for completion by 2030.

The $6.8 billion project adds more than 164,000 sq m to RWS, including plans to build a Super Nintendo World in Universal Studios Singapore. An 88m-high experiential “mountain trail” and two more hotels with 700 rooms are part of the development.

Maison Pierre Herme Paris, the resort spokesperson says, will “transport visitors into the world of haute patisserie”. Aside from the chef’s signature creations, there will be other treats crafted for Singapore.

Pierre Herme Paris has stores in France, the United Kingdom, Japan, Doha, Hong Kong, Monaco and Taiwan, among other places. Chef Herme says: “Singapore is a leading gastronomic destination, where high standards and refinement resonate with the world of Maison Pierre Herme Paris. We have chosen Weave at Resorts World Sentosa to make our Singapore debut with our flagship Maison, as it is part of our desire to offer enthusiasts a unique experience where audacity and savoir faire take on an incredible dimension.”

French chef Paul Pairet of three-Michelin-starred Ultraviolet in Shanghai will unveil two dining concepts – an ice cream parlour serving soft-serve and sorbets with avant-garde flavour pairings, and a French restaurant serving grilled meat, quiches, stews and charcuterie boards.

Aside from Ultraviolet, the chef also runs the following in the Chinese city: Mr & Mrs Bund, a French restaurant; French cafe Polux; Charbon, a barbecue and ice cream place; and bakery RooDooDoo.

Other new-to-Singapore brands include Peking Chamber from China, a Peking duck specialist; and South Korea’s Standard Bread, famous for its creme brulee French toast and tissue bread, a block of bread that diners peel off layer by layer.

Chatterbox will serve its Mandarin Chicken Rice at Weave, and there will also be casual dining options such as food stalls offering dishes such as laksa, char kway teow and mie bakso.

Designing Weave is international architectural firm Benoy, which started in Britain. The three-storey development will feature lush indoor landscaping.

RWS’ chief executive, Mr Tan Hee Teck, 69, calls Weave a significant milestone in its bid to “redefine premium and lifestyle experiences in one seamless environment”.

He adds: “Weave embodies our vision of a next-generation lifestyle destination, one where the boundaries between retail, entertainment and dining blend, allowing guests to move effortlessly between curated experiences.”