For those who seek adventure – with refinement
Co-founded by ex-Bakery Brera and Keong Saik Bakery pastry chef Wythe Ng, La Levain serves up rows of freshly baked viennoiseries in the form of croissants, pastries and cruffins at its space within the Jalan Besar locale. This Lunar New Year, the bakery is turning out nine special flavours: under the Prosperity ONG LAI series are four pineapple tart flavours including original ($24.80), osmanthus ($26.80), mixed herb ($26.80) and hojicha ($26.80) and under the Premium LAI HUAT series are five cookie flavours including cacao berry chocolate cookies with Himalayan sea salt ($22.80) and Italian herb mix almond feuilletine ($19.90).
How it looks We received the original pineapple tarts, Italian herb mix almond feuilletine and almond hazelnut cookies in clear, cylindrical containers with black caps, again stamped with a La Levain sticker. Nothing to shout about.
How it tastes La Levain has one of the best, if not the best, pineapple tarts of the bunch. We love the generous pineapple filling (which is itself not too sweet), and the pastry is buttery and flaky. It makes us curious about the other pineapple tart flavours on the menu.
Meanwhile, the Italian herb mix almond feuilletine is fragrant and savoury on the nose (we smell rosemary and thyme), and sweet on the tongue with a nice shatter. Easy to watch TV and continually stuff your face with this one.