Situated along Outram Road at the same stretch of shophouses as Tiong Bahru Pau beside Wangz Hotel is Voyage Patisserie, one of the newest patisseries in town.
Occupying the first level of the shophouse that it is housed in, Voyage Patisserie is pretty spacious with a rather deep floor area. Walking into the shop space, one would notice how the shop adopts a clean and minimalistic design theme, with the use of cemented walls and floors against furnishings with wooden accents and a splash of blue for contrast. The establishment boasts two dining areas; one being at the main hall situated beside the counter, with seats situated towards the back in view of the kitchen through windows whilst counter seats are also available as well, while the back of the shop features an area that is lit with natural lighting through the glass roof to mimic that of an al-fresco dining space. Serving up mainly cakes and desserts, patrons can pick between the pastries and cakes being displayed in the display cases at the front of the store at the counter, though the menu also lists a number of plated desserts available as well. For those who are looking to have a more substantial meal at Voyage Patisserie, they also do offer a small variety of entrée as well. Beverages include specialty coffee (brewed using beans roasted by Dutch Colony Coffee) and special concoctions made using Valrhona Chocolate amongst others; all of which being pretty apt to pair with the sweets available.
(Apple Mille-Feuille)
Going for one of their plated desserts off the Les Desserts section of the menu, the Apple Mille-Feuille consists of elements such as Baked Granny Smith Apple Layers, Genoise, Caramelised Pastry, and Tahitian Vanilla Ice-Cream. Intricately plated, the Granny Smith Apple Layer showcases the finesse in its execution; the layers so well-defined, with a consistent thickness for each layer — also a pretty unique part of this dish considering most other Mille Feuille dishes places more emphasis on the pastry than the fruits that it comes with. The caramelized pastry was also well-made; again, consisting of well-defined layers, the pastry was light and flaky, yet carrying a slight hint of smokiness with the sweetness that replicates that of creme brulee. Hiding beneath the caramelized pastry was a rich and thick salted caramel sauce; an element that binds both the slightly tart, yet sweet baked apples with the pastry well. The Genoise, which is essentially an Italian sponge cake, was aptly dense yet fluffy; carried a hint of sweetness which provides contrast to the dessert. Being the crowd-pleaser, the Tahitian Vanilla Ice-Cream was smooth and creamy; perfumes of a fragrant vanilla aroma that was simply divine. A pretty well-executed dessert that showcases the skills and passion behind creating a plated dessert with elements done from scratch.
(Chocolat Caramel Choux)
Not giving up an opportunity to get a Choux puff, we also tried the Chocolat Caramel Choux, which consists of elements such as Chocolate Mousse, Salted Caramel, Toasted Hazelnut, and Choux au Craquelin. The Choux puff felt that it was on the denser side; a little missing out of the airiness within and the crisp exterior that Choux puffs from other establishments may come with. Piped with chocolate mousse in the middle, the Choux also comes with a surprise centre; containing a Choux au Craquelin in between, the middle reveals a pretty dense ball of salted caramel which was thankfully not too sweet, though we thought it would have done better without for how it created an inconsistent texture with the entire Choux. Toasted hazelnuts helped to add a nuttiness to the dessert, whilst also providing some crunch. Whilst the pastry could have been better, it still is a pretty decent Choux puff after all.
(Flor de Passion)
We also tried the Flor de Passion, which featured elements such as Caramelia Mousse, Passionfruit Cremeaux, Passionfruit Jelly, and Joconde Sponge. Basically an entremet cake, it is probably an item that would sit well with the ladies, considering how it comes with elements that are slightly sweet, but mostly zippy. Textures of the cake were also largely consistent from the soft jelly, to the light and airy Joconde Sponge and the glazing which was not particularly gelatinous. The Flor de Passion also sits atop a cookie-esque base, which gives a good crunch for a varied texture. A dessert that would sit well for those who love desserts on the tart side.
(Flat White)
Opting for a Flat White to pair up with the desserts, we felt that the cuppa was decent, though definitely a little far off those that are served at specialty coffee shops. The Flat White was a little too milky and a wee bit over extracted, though not too unpleasant to have for the average coffee drinker.
Having visited Voyage Patisserie after lunch, we were only able to try out the sweets that Voyage Patisserie had to offer. That being said, Voyage Patisserie does serve up pretty decent entremets and plated desserts; a pretty interesting addition to the dining scene of Singapore considering the lack of establishments dedicated to serving up desserts even up to now. There is no doubt to say that Voyage Patisserie delivers in terms of quality; the Apple Mille Feuille is a display of skill and dedication to achieve perfection, though there is also room for improvement where the Chocolat Caramel Choux is concerned, though generally are minor issues that are easy to rectify with a slight tweak to the recipe. It is still early days for Voyage Patisserie, but they seem to be on the right way for now; probably just some tweaks along the way with constructive feedback from the patrons would bring them a long way — a spot that dessert lovers and sweet-tooths alike should drop by at least once to check out what they have to offer.
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