Details
Address: Block 343 HDB Jurong East
Opening Hours: Wednesdays to Saturdays
12 noon to 6pm
Price: SGD11 (dine-in), SGD9 (Takeaway)
Website: https://www.leesconfectionery.com/
Instagram: https://www.instagram.com/lees_confectionery/
Overview
Behind each pastry (and the delightful descriptions on their site) is Pastry chef Lee Yin Quan who has under his belt, a diploma from the French Pastry programme at Ferrandi Paris, and work experience with 2-michelin star Chef Jean-François Piège and 2019’s World Best Pastry Chef François Perret.
The patisserie offers up six desserts (including permanent fixtures: Madu and Tart) and a range of drinks including coffee, tea and chocolate. Check out their online site for the latest offerings. A few minutes wait is to be expected before your dessert is served as they are assembled on the spot. Dine-in customers will get a quenelle of ice-cream to pair with the pastry.
Pastries
MADU
The sugar rush has begun with the arrival of each dish. With forks caving through the delicate external layers in the hunt for the sweet loot within. The fork marks on the ice cream bear testament to our enthusiasm.
The honeycomb hides a delightful sweet treat – horlicks mascarpone cream and honey joys without being saccharine.
NUTS+
A giant pistachio, adhered on the plate with some cream. Peel open the almond tart shell and you will find an intense pistachio cream.
PING
The chef’s twist on the tarte tatin, with caramelised apples on a butter cookie, enfolded by rings of vanilla cream cheese. On the side is a cinnamon-heavy ice cream.
The flavour of the ice-cream was met with mixed responses with its strong flavour overpowering that of the pastry.
BERI
Choux pastry, carrying whipped vanilla cream topped with sliced strawberries. Coconut white wheat pearls, which I first mistaken as barley, provided a measure of balance for the remaining sweet elements.