Mooi Pâtisserie

Egg Tart 3/5
Kouign Aman 3/5
Canele 2/5

They reheated it for us but I think it could be more crisp! The outer part is laminated and buttery while the interior is bready-ish and filled with custard and choc. Was decent but I don’t think I’ll reorder, would rather go for their tarts / other pastries.

This was really good. It’s pricier and smaller than average but I think this was well worth. It was fragrant and had a strong coffee taste, and finished very smoothly. The beans are from Milton Coffee Roastery in Japan, according to the display. One of the better iced whites I’ve had in a long time!

Mooi Patisserie is probably a name that has just started to get around social media these days — the newly-opened patisserie had only recently opened its doors at The Hub (i.e. Block C) @ Alexandra Technopark; other F&B tenants which are located in the immediate vicinity includes, Sando / Pureto, an outlet of Flash Coffee, and an outlet of Food Barn. Opened by the same folks who are behind established F&B names such as that of The Naked Finn, BurgerLabo (which is slated to be merged with 2280 at Henderson Industrial Park on 2 January 2023) and 2280, Mooi Patisserie is helmed by Chef Gail Ho, pastry chef of The Naked Finn — she was also the pastry chef of Meta at Keong Saik Road after her stint in Australia. Taking up quite a decently-sized space at The Hub, Mooi Patisserie is decked in a style which we would described as Japandi — the clean, contemporary and minimalist look with use of wooden elements is pretty much a fusion of Japanese and Scandinavian styles; a look which is increasingly common with specialty coffee joints and patisseries these days. There was a lack of dine-in seats during the day that we made our visit — some posts of others from visits made before ours indicate that some of their furniture has yet to arrive; we did notice that there are bar tables alongside the windows for patrons to dine-in standing up. Shelves around the sides of the space display the various copies which they have stocked up for retail — the items for retail also includes bags of coffee beans, as well as Mooi Patisserie-branded merchandise such as tote bags as well. The ordering counter is where all of the bakes available for the day are being displayed at – the French viennoiserie, bread and other bakes being kept separate from the cakes and tarts which sit inside a dedicated display chiller just right beside the display case. A separate menu on the counter lists down the sandwiches available up to 3pm. For those looking for beverages to pair up with their sweets, Mooi Patisserie does serve up a list of specialty coffee options brewed using beans roasted by Milton Coffee Roastery in Japan that comprises of espresso-based coffee such as the usual Black, White and Mocha; patrons can also opt for the bottled Cold Brew coffee, or the hot / iced chocolate as well.

Having seen quite an number of posts about Mooi Patisserie about their Pistachio Tart, we initially wanted to avoid writing about the Pistachio Tart completely — that being said, we did find that the Pistachio Tart was likely the most representative item which we have had out of the three (3) different items we have had at Patisserie Mooi. Make no mistake about this; all three (3) items that we had were pretty stellar — we were certainly impressed with the Canele as well as the Jambon Beurre Croissant Sandwich as much as we were from the Pistachio Tart. That being said, the Pistachio Tart probably stands out a lot more from the other items considering how complex it was with a multitude of components as compared to the rest of the items that we have had. The aesthetics of the Pistachio Tart probably already suggests how this is no ordinary tart — on first look, the tart comes with chopped pistachios that seem to be sprinkled all over the vanilla pastry cream that sits atop the whatever else that is within the tart shell; the tart shell also looking pretty firm and neat as well. Digging into the Pistachio Tart, we were surprised at the number of elements that went into the tart — hiding beneath that vanilla pastry cream was a layer of pistachio paste; it’s absolutely smooth, creamy and aptly dense, well-balanced with the luscious and smooth vanilla pastry cream, and is further enhanced with the actual chunks of crunchy pistachio over the top that provides that full nutty flavour with a punch. This is followed by a layer of what seems to be a component that comprises of hazelnut, providing an alternate contrast of nuttiness and sweetness almost akin to that of chocolate — all that without being particularly intrusive to the flavours of the pistachio elements. A pistachio frangipane layer can be found just right at the bottom just above the tart base; this further brings yet another hint of nuttiness that brings the pistachio back to the pistachio tart from the hazelnut component above it. Meanwhile, the tart base is sufficiently firm enough to hold up everything else that comes above it; not too difficult to slice through and definitely did not crumble into a mess, but also wasn’t too sticky or wet to achieve that consistency which was just about perfect to us.

Having tried the Jamon Beurre Croissant Sandwich and the Canele, we must say that we were pretty impressed with what Mooi Patisserie has to offer; the Jamon Beurre Croissant Sandwich may be mocked by some as just simply a croissant sandwich coming with a premium slab of butter and good quality ham at a heavily marked-up price of $11 — that being said, Mooi Patisserie had just simply nailed all of the elements that went into the croissant sandwich; the croissant being light, flaky and buttery, whilst the slabs of semi-salted butter was velvety rich without being unnecessarily salty. This meant that it was savoury to the right degree to bring out the meatiness and savouriness of the slice of whole muscle ham that came with it — thick enough to also provide a good bite as well. The Canele was really what we wanted in a Canele — a crusty exterior with a soft and chewy kueh-like interior that is sufficiently moist; carried a light hint of vanilla fragrance and that whiff of rum that made it especially luxurious. It was also not overly sweetened; that light bite that ends of that Mooi Patisserie experience on a good note. Prices of the bakes at Mooi Patisserie might be a little bit on the higher side — the smaller bakes such as the Canele, Madeline, Blondie and Cookies are listed between $4.50 to $5, while the French viennoiserie are priced above $5; the choux and tarts are between $10 to $14 each. That being said, considering all that finesse in both flavours and execution that one would be getting from the creations here, Mooi Patisserie is indeed worth the splurge; somewhere that is totally worth making a special trip despite its rather tricky location and operating hours. Needless to say, we would be returning back to Mooi Patisserie again another time to give their other items a go; meanwhile, we would also take the opportunity to congratulate the folks behind Mooi Patisserie on the opening of their space, and wish them all the best in what is to come in the future!