Patisserie G (Millenia Walk)

811 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)

11:00am - 09:00pm

07:30am - 09:00pm

07:30am - 09:00pm

07:30am - 09:00pm

07:30am - 09:00pm

07:30am - 10:00pm

11:00am - 10:00pm

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Top Dishes

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From the Burpple community

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.

This cake was so beautiful, so I apologise that this picture doesn’t do it justice. I was too excited to try it. This peachy earl cake was a burst of fruit-tea flavours🤣 The layer of pink peach mousse on the outside was just the right amount of sweet - and I loved how it seemed to have a chocolatey undertone to it. The inside of the cake was packed with different layers - earl grey sponge, earl grey mousse, and peach jelly. The peach jelly for some reason was on the sour side, visually looking more like raspberry jam. But this fruity sourish element remained a perfect complement and apt flavour to this cake. However, there was a professed hazelnut crumble in the description list, and I only wished that I could have tasted it. Perhaps, the fruit and tea flavours had overwhelmed the crumble so much that the hazelnut nodes were undermined. Nonetheless, it is still one beautifully made cake, suitable for individuals who’d prefer fruity flavours!

I loved the combination of flavours in this seemingly simple looking cheesecake. The cheesecake itself was rich and compact, with subtle nodes of fruity and floral taste. The lychee flavour came stronger in the lychee jelly layer, which was a tad bit sweeter and contained real lychee fruit bits. The crumble base gave a good crunchy finish to the cheesecake, making every bite feel complete. While not the most aesthetically beautiful cake, it’s flavours remain simple yet satisfying. Not to sweet, this checks all the boxes of what makes a cheesecake great, at the same time, adding it’s own take on fruity creativity.

We decided giving the Nebula series a try because these balls looked out of this world. I liked the vanilla chantilly, it wasn’t too sweet and went well with the white sponge. Unfortunately the taste of chestnut in the chestnut cream didn’t stand out in this pastry despite its name - I tasted more of the apple compote, making this taste more like an apple nebula - still delicious though. I guess chestnut is quite a mild, mellow taste in general.

The combination of the sweetness from the fruits and cream, accompanied by the saltiness from the chocolate sable base, was pretty good. I enjoyed this pastry, although I wish the taste of chestnut could be slightly stronger (or just don’t call it a chestnut nebula and get my hopes up).

Worth a try once in awhile, when you’re in the mood for good quality pastries and willing to fork out the extra money for it.