Pretty cakes paired with exquisite teas, all housed in a beautifully decorated space adorned with handpainted floral murals – that's what you can expect from Nesuto Patisserie. Helmed by Alicia Wong, the head pastry chef who's spent five years in Capella's kitchen, Nesuto serves cakes, entremets and plated desserts alongside tea pairings by Antea Social. Our favourites include the Noisette Rocher, Wong's take on a Ferrero Rocher made from hazelnut praline mousse, Guanaja 70% ganache and a caramalised hazelnut feuilletine for an added crunch. For something lighter, opt for the yuzu raspberry. The light yuzu meringue and delicate Japanese cotton sponge feel like a cloud on the tongue, with a slight tartness from the raspberries coming through.
|Venue name:||Nesuto Patisserie|
53 Tras St
|Opening hours:||Mon-Thu 12pm-10pm; Fri-Sat 12pm-11pm; Sun 12pm-6pm|
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