Latest news with #ResortsWorldSentosa
Time Out
5 hours ago
- Entertainment
- Time Out
The world's largest Pierre Hermé store opens in Singapore on August 1 – here's what to expect
Weave at Resorts World Sentosa is shaping up to be quite the culinary destination, and adding to its list of F&B brands is Pierre Hermé Paris' new concept store. This is the French pâtisserie's first-ever flagship shop in Southeast Asia, and it also happens to be its largest store in the world to date. Here's a quick look at what you can expect once the boutique opens to the public on August 1. 360-degree macaron and pâtisserie counter The centrepiece of the store is a dazzling 360-degree macaron and pastry counter, lined with Pierre Hermé's signature creations. Diehard fans will be familiar with the pâtisserie's three signature flavours: Ispahan (rose, lychee and raspberry); Mogador (milk chocolate and passionfruit); and Infiniment Vanille (a blend of three kinds of vanilla). These have become almost synonymous with the brand over the years, so much so that Chef Hermé has decided to dedicate a whole feature wall – called the Fetish Wall – in the Singapore flagship, just to highlight these creations. Guests can also explore 15 additional macaron flavours, including Arya (pistachio and orange blossom), Indulgence (fresh mint and peas), Infiniment Caramel (salted butter caramel) and others. Seasonal specials are also available, featuring anything from macarons infused with tomato leaves and black olive purée to matcha and yuzu macarons. Each macaron is priced at $4 and available in boxes of four, eight, 12 and 36. The viennoiserie section is equally impressive, lined with rows of croissants (from $4.50), pain au chocolat (from $5.50), madeleines ($3 each) and every other pastry you can name. The Tartine Infiniment Cacahuète ($9), created exclusively for the Singapore flagship, is an ode to the uniquely Singaporean tradition of discarding peanut shells on the ground. This French toast lookalike is actually a butternut tartine with peanut praline, peanut cream and luscious peanut caramel. Meanwhile, chocolate lovers can head over to the Infiniment Chocolat wall to discover Pierre Hermé's range of artisanal chocolates. The world's first Pierre Hermé ice cream bar, bubble tea and furoshiki wrapping station Beat the heat at Pierre Herme's first-ever ice cream counter. Months were spent developing the brand's signature macaron flavours – Ispahan, Mogador and Infiniment Vanille – as ice cream. A special layering technique unique to the Maison is used, and everything from the ice cream to the waffle cones is freshly made in-house. The pâtisserie is also introducing a new hot-and-cold dessert which sees ice cream stuffed in fluffy, freshly toasted brioche buns, reminiscent of deep-fried ice cream sandwiches. The ice cream bar offers a total of 16 flavours. Prices start at $6 per scoop and $11 for two scoops in a cup, or $7 per scoop and $12 for two scoops in a cone. You can also stop by the barista counter for a cup of Pierre Hermé coffee or tea to go. The store offers two types of beans with different roasts, intensities, origins and flavours. It's also here where you can try the world's first Pierre Hermé bubble tea – a French spin on the popular drink, available in flavours like Ispahan and matcha. Just a heads up: unlike the usual chewy, elastic tapioca pearls, Pierre Hermé's version has a consistency more similar to agar agar. Those looking to purchase Pierre Hermé's macarons or desserts as gifts can also visit the furoshiki counter – a unique feature of the Singapore store not available anywhere else in the world. Specially designed Pierre Hermé furoshiki (Japanese wrapping cloth) is used to wrap each parcel, and these come in colours like bright orange, steel blue and baby pink. Full-service restaurant Table by Pierre Hermé For the full Pierre Hermé experience, head up to the second floor of the boutique for a meal at Table by Pierre Hermé, the pâtisserie's full-service dine-in restaurant. The spacious 70-seater restaurant features floor-to-ceiling windows and a mini alfresco dining area overlooking the entrance of Universal Studios Singapore and Weave. Table by Pierre Hermé will be open daily from 9am to 6pm, serving brunch, lunch and afternoon tea. While a full menu has yet to be released, we're told the restaurant will offer afternoon tea sets with three savouries and three sweet treats, priced at $88 for two persons with free-flow tea or coffee, or $136 with champagne.
BusinessToday
7 hours ago
- Business
- BusinessToday
Travel Platform offers Malaysians S$60 discount for Singapore Day
To mark Singapore's diamond jubilee, Agoda is spearheading a special campaign aimed at driving tourism. The SG60 Celebration Campaign provides attractive travel discounts and partners with leading hotels and airlines, reflecting a renewed enthusiasm for Singapore as a top destination in Asia and beyond. The campaign, which runs from August 1 – 15, 2025, offers discounts of up to 20% on both inbound and outbound travel bookings. It presents a timely opportunity for hotels and tourism providers to capitalise on Singapore's milestone year, drawing increased attention from domestic and overseas travellers alike. Participating partners include prominent hospitality groups like Resorts World Sentosa and Furama Hotels International, as well as major airlines such as Singapore Airlines, Malaysia Airlines, and Firefly. Data from Agoda reveals increasing interest in Singapore among key Asian markets. These markets include Indonesia, Malaysia, the Philippines, South Korea, and notably Thailand, which experienced the highest growth in search volume at 10% year-on-year. Interest in Singapore is rising beyond Asia, with long-haul markets such as Austria, Spain, and Denmark showing increased search activity—pointing to the city's expanding global appeal. Mathew Chan, Regional Director of Revenue at Furama Hotels International, welcomed the partnership. 'Agoda helps us attract customers from the region and beyond thanks to its wide reach and customer base. We're truly excited to be part of the SG60 Celebration Campaign. This collaboration allows us to connect with both new and returning guests, and to create memorable experiences for every traveller who walks through our doors.' The campaign is also timely for Singaporeans looking to explore the world. Agoda reports that travel searches by Singapore-based users now span over 100 countries. Notably, searches for China saw a 40% year-on-year increase, while Malaysia, Japan and Indonesia continue to be the top destinations among local travellers. Related
Straits Times
7 hours ago
- Business
- Straits Times
World's largest Pierre Herme debuts at RWS; launches bubble tea inspired by iconic macaron flavours
Sign up now: Get ST's newsletters delivered to your inbox SINGAPORE – Macaron fans, the wait is finally over. French pastry chef Pierre Herme's eponymous patisserie opens on Aug 1 at Resorts World Sentosa's new lifestyle enclave Weave. At 3,500 sq ft, the impressive two-storey boutique not only marks the brand's debut in South-east Asia, but is also its largest flagship in the world. The Pierre Herme empire spans more than 90 outlets across 13 countries and is run by almost 1,000 employees. The company – established in Paris in 1998 – opened its first store in Tokyo in the same year. The first Parisian store opened in 2001. This Singapore outpost has been two years in the making, says its France-based founder and renowned chocolatier Pierre Herme, 63, who is in town for the grand opening. He has been here a few times to oversee the project's construction, which houses a retail area on the first floor and a 70-seat restaurant on the second. A curved display counter takes centre stage on level one, featuring its signature macarons, cakes, pastries and chocolates. There are 10 permanent macaron flavours, such as the classic chocolate, vanilla and iconic Ispahan, which is a fruity and floral combination of rose, lychee and raspberry. Eight other flavours will feature on a rotational basis. More unique ones include Olea, a combination of tomato leaf and black olive, and Indulgence, made with fresh mint and peas. Prices start at $4 for a macaron, up to $138 for a box of 40 pieces. There are no special flavours yet, although chef Herme does not rule out making them once inspiration hits. So far, some local delights he has savoured here include chicken rice, chendol and putu piring. To ensure consistency, the macarons sold here, along with the chocolates, are made in France, flash frozen and flown over. For 2025, he is on track to produce a whopping 30 million macarons worldwide. Over the years, he has made thousands of macaron flavours, of which 25 to 30 are launched in a year. Other products, such as the pastries, cakes and ice cream, are made in Singapore. The coffee and tea counter features his interpretation of bubble tea ($9 each), which is a first for the brand. The bubble tea flavours, which take inspiration from its macarons, include Ispahan, Matcha Cappuccino and Jardin de Pierre. The drinks are made with the brand's own black tea flavoured with citrus fruits, spices and rose perfumes. While this is not quite your typical bubble milk tea, the drinks do include tapioca pearls infused with tea. Bubble tea has been in the works for two years, says Herme, who was waiting for the right time and location to launch it without the use of plastic straws. The straws used here are made of sugarcane. The store also houses another first – an ice-cream and sorbet bar – introduced here to suit Singapore's weather, he adds. Ispahan is one of the macaron-inspired ice-cream flavours, along with Mogador, a milk chocolate and passionfruit sorbet; and Montebello, which pairs pistachio ice cream with strawberry sorbet. Prices start at $6 for a single scoop in a cup. For a more leisurely sit-down experience, the restaurant on the second floor offers savoury items and plated desserts. Breakfast (from 9 to 11am) includes dishes such as Eggs Benedict ($18); scrambled eggs and beef bacon ($12); and avocado toast, candied egg yolk and pistachio vinaigrette ($16). From 11am to 5.30pm, menu highlights include an Ispahan-inspired sea bream ceviche ($18) with lychee raspberry jelly, candied and fresh lemon, and rose petals; curry and turmeric French toast ($22) with avocado, quinoa and corn salad; and Croque-Monsieur Pierre Herme Paris ($21), a toasted sandwich layered with melted Comte cheese, bechamel and turkey ham. A teatime set menu is available from $88++ for two people. Do not miss the Singapore-exclusive Tartine Infiniment Cacahuete ($9), a toast-shaped cake with peanut praline, peanut cream and caramel. Helming this outpost is Singapore-based Peruvian chef Antonio Benites, who worked with Herme in Paris for four years from 2006 to 2010. It was Herme who introduced chef Benites to the late French chef Joel Robuchon, whom he worked for at the now-defunct Joel Robuchon Restaurant in RWS from 2010 to 2018. Chef Benites also previously helmed Origin+Bloom patisserie at Marina Bay Sands. After launching the Singapore store, Herme has another Paris opening on July 31. His other launches for 2025 include Jakarta, Zurich and Uzbekistan. And while RWS will remain home to the flagship, Herme does not rule out opening another store in the city area. When asked about the future of his brand, he says: 'I don't have a crystal ball, but I would like people to know Pierre Herme as the best in the world of pastry. 'I hope that people will leave (the shop) with a smile. It's the most important and most beautiful.'
CNA
13 hours ago
- Entertainment
- CNA
'Very interesting': Macaron guru Pierre Herme tried cendol and putu piring in Singapore and was impressed
Pierre Herme Paris' first flagship store in Southeast Asia opens Aug 1 at Resorts World Sentosa. And with its two storeys of pastries and dining, is now the brand's largest flagship in the world. An ice cream bar, a barista station with bubble tea, a chocolate enclave, jams, pastries, viennoiseries and more cakes and macarons than you can count – the store is a pastel-hued sweets lover's paradise. And, when we visited, there was Pierre Herme himself, peering intently at all the display cases filled with pretty, tasty things. The legendary French chef, who says he specialises in 'pleasure', is a perfectionist: He wanted to make sure that everything was the way he himself liked it. Seeing as he's known the world over for what he's done for the PR reputation of macarons, and says the pastry is his 'favourite form of expression', he made our jaw drop when he said, solemnly: 'When I started to make macarons, I didn't like macarons'. 'It's a long story,' he chuckled. 'At the time, we had four flavours: Vanilla, chocolate, coffee and raspberry. And the filling was just to stick the shells together. For me, it was a bit sweet and did not have enough flavour power. 'That's why, when I started to make my own macaron, I decided to fill it more; to have a very generous filling. And, to work on the intensity of the filling, to have a very strong flavour. I started to develop a single flavour and also combination of flavours and textures, also. So, I created a lot of different recipes and new combinations of flavours.' And create them he did. The macaron smorgasbord in the shop ranges from Pierre Herme classics like Mogador, a match of passionfruit and milk chocolate; Ispahan, a combination of rose, lychee and raspberry; and Infiniment Vanille, Herme's reminder that vanilla can be so much more than you think; to more avant-garde flavours like a black olive macaron and even a macaron of pea and mint. Some pastries have romantically literary names, like a macaron named Jardin de Godot or Godot's Garden, in reference to the play Waiting For Godot by Samuel Beckett; and a cake named for Orpheus of Greek mythology. But they all taste like finesse: You immediately perceive the quality in ingredients like the rose petal essence which he has sourced from the same production facility in France since the 1980s, he told us. 'I tried to make it the way I thought was good. Somebody else will do it differently,' Herme shrugged, modestly. What, then, defines the perfect macaron? 'It's a combination of different sensations,' he asserted. First, when you bite into it, the crisp shell; then, the creamy filling; and finally, the taste of the filling. 'It's the combination of sensation and texture and intensity of the taste that makes the macaron perfect.' To achieve that, of course, 'You have to follow some precise steps and precise timing, with precise skill. It's simple but needs to be precise.' The rigour with which he upholds precision is evident in every pastry offering and menu item, even down to the freshly handmade vegan cones for the ice cream bar, or the bubble tea 'the way I like it' – which means, of course, that great care is taken when it comes to the quality of the ingredients and the intensity of the flavours. Even the tapioca pearls, for instance, are infused with tea when they are made, and have a unique texture. If there's one pastry that takes him back to his childhood, it's the thought of the tarte aux quetsches his father made, a specialty of his native Alsace that uses Alsatian plums. These days, 'I prefer to discover. I'm happy to discover new flavours, new textures." For instance, 'Today, I tried some very interesting desserts.' Cendol was one: The pandan and coconut milk shaved ice 'was good'. Another was putu piring, steamed cakes of rice flour 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.' If he could go back in time and give his younger self advice, he mused, he'd say, ''Do the same things'. I was very curious, very passionate, and I wanted to learn anything and everything. I was very dedicated to my craft.'
Skift
2 days ago
- Business
- Skift
Hyatt Opens First JdV by Hyatt Property in Southeast Asia
Macau's Statistics and Census Service reported 2,891,003 visitors arrived in Macau in June, up 13.3% from June 2024. Mainland China visitation was up 20.8% to 1,995,627. The much-sought-after international visitation was up a measly 3% in June to 197,007. The number of same-day visitors was up 22.5% to 1,611,641, while the more important overnight visitor statistic was only up 3.6% to 1,279,362. Singapore Oceanarium officially opened as part of Resorts World Sentosa's S$6.8 billion expansion. The attraction was previously known as Sea Aquarium but was revamped to showcase research-inspired installations, immersive exhibits, hands-on programs, and interactive digital experiences. Coming up will be the opening of The Laurus, a hotel that will tie up with Marriott International. The Laurus at RWS will be a 183 all-suite hotel that is expected to open by the end of the year. The hotel will offer suites as well as courtyard spaces and a function room spanning five
