SINGAPORE – Pierre Hermé, the globally acclaimed French pastry chef behind some of the world’s most exquisite macarons, has officially launched his first Southeast Asian flagship store at Resorts World Sentosa. The two-storey outlet is not only his first in the region — it is now the largest Pierre Hermé Paris boutique in the world.
And while the chef came to town to open his stunning pastel-hued temple of sweets, he also took time to explore Singapore’s local desserts — and was unexpectedly impressed by two in particular.
A Two-Storey Heaven for Pastry Lovers
The flagship boutique at 26 Sentosa Gateway #01-234 is a sensory wonderland, home to a wide range of Hermé’s signature creations. Visitors can indulge in artisan macarons, delicate pastries, freshly made viennoiseries, and even rare flavour experiments you won’t find anywhere else.
On the ground floor, guests are welcomed by an ice cream bar featuring handmade vegan cones, a barista station serving gourmet beverages including bubble tea, and a chocolate enclave dedicated to Hermé’s luxurious confections.
Every item is crafted with the chef’s trademark attention to detail — from the intensity of flavours to the texture and temperature of each bite.
The Macaron That Changed Everything
Interestingly, Pierre Hermé wasn’t always fond of macarons. In fact, he once disliked the iconic pastry that would later define his brand.
“When I started making macarons, I didn’t like them,” Hermé revealed. “Back then, there were only four standard flavours — vanilla, chocolate, coffee, and raspberry. The fillings were minimal, just enough to hold the shells together. I found them too sweet and lacking in flavour.”
This dissatisfaction sparked a transformation in how macarons were made and perceived. Hermé reinvented the structure, opting for fuller, more flavourful fillings, and began to develop both single-note and complex multi-flavour profiles.
Today, his creations are world-famous, from the fruity Mogador (milk chocolate and passionfruit), to the floral Ispahan (rose, lychee, and raspberry), and even more adventurous combinations like pea and mint or black olive.
A Perfectionist with a Passion for Flavour
Describing himself as a craftsman of “pleasure,” Hermé is meticulous about everything — from the quality of ingredients to the customer experience.
At his Sentosa boutique, even the bubble tea pearls are crafted with finesse. “We infuse the tapioca with tea and perfect the texture. Everything is made to my personal preference,” he shared.
His macarons are more than pastries — they’re expressions of artistry. He even draws inspiration from literature and mythology, naming some desserts after figures like Orpheus or literary references such as Jardin de Godot, a nod to Samuel Beckett.
So, what defines a perfect macaron?
“It’s all about balance,” Hermé explained. “First, the crisp shell. Then, the creamy filling. Finally, the flavour intensity. You need precision in every step — from the mixing to the baking. It’s simple, but it demands precision.”
A Taste of Singapore: Pierre Hermé Tries Local Favourites
While in Singapore, Hermé took the opportunity to try a few beloved local desserts — and his curiosity paid off.
“I tried some very interesting desserts today,” he said.
The first was cendol, a popular shaved ice dessert with pandan jelly and coconut milk. Hermé described it as “good,” clearly enjoying the refreshing mix of textures and flavours.
Next was putu piring, a traditional steamed rice flour cake filled with palm sugar and topped with grated coconut. “The texture was interesting, and it was a little bit warm — you get it directly from the steamer,” he noted.
Always a Learner at Heart
Despite his international fame, Hermé remains grounded. Reflecting on his early career, he shared what advice he would give his younger self.
“Do the same things,” he said. “I was very curious, very passionate, and eager to learn everything. I was dedicated to my craft.”
That passion continues to shine through at every level of his new Singapore flagship — from the thoughtfully crafted desserts to the chef’s open-minded approach to discovery and innovation.
Visit Pierre Hermé Paris in Singapore
The Pierre Hermé Paris flagship is now open daily at Resorts World Sentosa. With its expansive menu and immersive sweet experiences, it is poised to become a new pilgrimage site for dessert lovers across the region.
For those who’ve never experienced Hermé’s creations, this is the perfect opportunity to explore a world of unique flavours — and maybe even spot the chef himself on his next visit, discovering the next great dessert hidden in Singapore’s hawker stalls.
