Patisserie G (Millenia Walk)

810 Wishlisted
Patisserie G was opened in November 2012 by Gwen Lim. Her passion and appetite for quality desserts are inspired from many places and by many chefs, and her dream is to be able to share what she loves to eat with others.

9 Raffles Boulevard
#01-40 Millenia Walk
Singapore 039596

(open in Google Maps)

09:00am - 09:00pm

09:00am - 09:00pm

09:00am - 09:00pm

09:00am - 09:00pm

09:00am - 10:00pm

10:00am - 10:00pm

10:00am - 09:00pm

View Address & Details
Managing this business?
Use our tools to maintain your business info and view analytics to reach more customers.
Claim your page now for FREE

Top Dishes

What you should order based on community favourites

Shop vouchers

Enjoy dining without burning a hole in your pocket, no membership required


From the Burpple community

Forgot to take a pic again.

There's no crust and it's more softly chewy than anything. Would say it's a cross between mochi, pudding, and cake. The caramel creamy flavour was mild but pretty good. First time trying so no idea what to expect but I tot it's gonna be a lot smaller(one biter, not a slice cake size) and more crunchy on top? But this was fine as well

there were different layers here - yuzu curd, white sponge, and a crispy praline base; all encased in a velvety ruby raspberry mousse. we loved the different textures each layer provided, and how the flavours were quite distinct and yet blended together so nicely.

the cheesecake wasn’t overly heavy nor thick, with the lychee being the more prominent flavour and hints of floral notes from the rose. the lychee jelly was phenomenal with its lychee slices / bits inside. the crumble base remained crunchy, and not overly buttery.

Not too bad of an entremet, quite pleasant tasting, but unfortunately did not match our expectations - it tasted like a very ordinary apple crumble. I couldn’t really taste the mint glaze or the cinnamon in the crumble, as the apple pieces in the pastry were way too overwhelming in taste, overpowering other components too such as the caramel apple cremeux, green apple mousse and the almond sponge. Which is honestly quite a pity because it sounds like an amazing combination of ingredients!

Presentation wise - it’s very pretty and cute. I really liked the idea of a “poison apple” being represented by the different parts of this pastry! I’ll probably give their other pastries a go next time.

There’s no way I will say no to a matcha infused cake, much less one so appealing. Looking like a shiny matcha crystal ball, the nebula series by Patisserie G may very well make your wishes come true. The vanilla chantilly was light and combined well with the matcha ganache. However, proportion wise, I thought the chantilly cream was too much for my own liking. Nonetheless, without the rich composition of chantilly, it would have been difficult to construct this pretty spherical shape. Placed on top of a chocolate sable base, this base isn’t your usual kind of crumble. In fact, it is a flat cookie like base which comes off much harder than a crumble, but works well with the components of the matcha nebula. Within this sphere is a black sesame sponge infused with yuzu flavours. Evidently, this matcha nebula is not so simple - different layers of flavours elevate this experience. Black sesame, yuzu, vanilla and chocolate on top of this matcha come together like a challenge. But surprisingly, none of them overwhelm the other too much, and the flavours do come together rather nicely to give a pleasant tasting cake. Then again, one may prefer a more focused flavour for their palate. Still, this is the kind of artisanal cake one should not miss out on trying either!

A simple chocolate dome with a single gold flake on the top - yet, so aesthetically pleasing with its smooth and shiny exterior, which could literally pass off as a mirror (albeit a brown one). Patisserie G’s famous dome with a cheeky name aims to give pleasure to whoever eats this. With one look, one can tell how this cake is ready to pack a sweet chocolate punch. However, while indeed chocolatey, the G-Spot predominantly revolves around the use of dark chocolate, which makes it much less sweeter than one would expect, yet, just the right amount of chocolatey sweetness. The simple flavour of chocolate is wildly executed in this dome. Layers of mousse, meringue and feuilletine come together beautifully to give a soft, creamy experience which ends off with a crunch. For the chocolate lovers, this is definitely worth a try.