Rubbish Eat Rubbish Grow

Award-winning chef Tetsuya Wakuda presents Patisserie Platine by Waku Ghin at RISE Lounge at the lobby of Marina Bay Sands hotel, offering 18 types of small cakes. They are priced from $10++ to $12++.

The three cakes we tried, really tiny, are ethereal like a dream. Late afternoon sun streamed in with tourists rushing around us as we leisurely took our afternoon tea. Such bliss.

The Ghin cheesecake ($12), their bestseller, is Mr Fitness’s favorite. It doesn’t have the heaviness and density of cheesecakes; it is so light, with lemon curd in the middle, almost like a re-interpretation of lemon tart.

I like the coconut mousse with mango and passionfruit ($10), although you cannot taste the coconut. But it is a cheerful cake, with light, tangy, zesty flavors reminding one of summer.

The black forest ($12) is almost a forgotten cake now, that is, nobody really cares for it. But Platine by Waku Ghin does a good but forgettable rendition of it: a well-balanced play between cherry and chocolate.

The cakes here are quite something. More like foam, than mousse, so when it touches your tongue, they dissolve like bubbles. The flavors are mere touches—a light touch of mango, or lemon or whatever is in the cakes—as if they are fleeting images in a sweet dream. Besides Mad About Sucre, Platine by Waku Ghin (probably) serves the best cakes in Singapore.

But the service needs to be improved. Although there were a number of wait staff walking around, I couldn’t get their attention several times. I raised my hand, like a student in class, and nobody saw me for the longest time.

Including drinks and some finger food, we spent $103 for three persons.

Patisserie Platine by Waku Ghin
10 Bayfront Avenue, Marina Bay Sands Hotel lobby, Tower 1, Singapore 018956
T: +65 6688 5568

Cakes: 10/10
Value (of cakes alone): 8/10 (food is expensive!)
Decor/Ambience: 7/10
Service: 4/10
Overall Rating: 3.625/5

Written by A. Nathanael Ho.