[CLOSED] Patisserie Platine by Waku Ghin

190 Wishlisted
* This place has closed :( Please try somewhere else. *

10 Bayfront Avenue
Rise Lounge
Singapore 018956

(open in Google Maps)








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

Shop vouchers

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


From the Burpple community

Have heard all sorts of good stuff about Patisserie Platine’s Basque Burnt Cheesecake and it was something that I have been yearning to try — and it’s indeed a surprise when a friend brought one back home so that we could finally try this out after a nice home-made bibimbap that featured Japanese short-grain rice and Japanese cabbage; that’s another story to tell.

If one is just requesting for a summary of how this was — I am probably going to say how the Basque Burnt Cheesecake is probably the holy grail of all basque burnt cheesecakes around (though I have yet to try some of the notable ones such as the one from Olivia Restaurant). To think I am already fascinated by some of the other bakes that Patisserie Platine has put out like their Blackforest and the Chocolate Mousse with Vanilla and Macadamia, the Basque Burnt Cheesecake is nothing short of stellar. I have had a few basque burnt cheesecakes lately; none of them as oozy and creamy as this one — the baked top gives it just that slight bitterness that cuts through the rich, smooth and luscious creaminess within that makes it especially luxurious. While it does get jelat after a while considering how it’s a basque burnt cheesecake and it is supposed to be so especially when you are only having this amongst three others , I think this was one that I found to be already pretty addictive — amidst the richness in its texture, there is the rather light cheesiness that gets one going; found myself reaching out for it again after taking a short break when it got a little overwhelming and there I was going for it again. Another way to say it — it is probably that basque burnt cheesecake that quite ends that search for a good basque burnt cheesecake for me; I am definitely satisfied with this one. A pity that they don’t actually serve them in slices, though it’s probably because they are concerned with the textures of the cake if they ever do since they would have to store them separately.

Heard that Patisserie Platine had recently released their latest rotation of cakes this week — it has been quite a while for their current selection given how they only released the previous rotation just slightly before the safety management measures of the first Phase 2 (Heightened Alert) were implemented. Looking forward to the new creations that they have to offer; time to drop by for a visit pretty soon!

1 Like

Being one of the items I really wanted to try considering the rave reviews of it before Patisserie Platine had ceased operations at Renku Lounge during the revamp of Waku Ghin previously, I was rather bummed learning the fact that they had previously only offered the Ghin Cheesecake as a cake exclusively available at Tetsuya in Sydney, Australia upon Patisserie Platine’s return with Waku Ghin at Marina Bay Sands. Was super glad that they had since brought the Ghin Cheesecake back to Waku Ghin recently as part of the cake selection for April 2021 — a welcomed return alongside other new cakes such as the Dark Chocolate Cremeux with Mint & Hazelnut, and Chocolate Choux with Orange & Earl Grey.

Decided to just drop by as a walk-in pax for the Ghin Cheesecake and thankfully they did have empty seats by the bar counter for the evening — and after a few light bites we found the Ghin Cheesecake sitting right in front of our eyes; the cake’s half spherical shape and the feather-shaped white chocolate piece being the iconic aesthetic that the cake now lives on. Coming with a lemon curd in the middle, that “feather” that sits atop the cake sets the expectations right — as though trying to symbolise how the Ghin Cheesecake is made to be as light as a feather; nothing too cloying here that we are used to from a standard cheesecake. Instead, the cream cheese mousse comes light and smooth; luscious but light in texture almost akin to whipped cream, but carrying a distinct note of savouriness and tanginess that makes the cream cheese mousse so satisfying on its own. In the middle, the lemon curd attempts to cut through the richness with its bright and tangy notes — refreshing, and makes the cake so easy on the taste buds. The details go right down to base; almost akin to a well-made tart base that cracks neatly as one pierces through it with the fork, yet coming with a decent thickness that stayed consistent with the smooth textures of the cake.

The Ghin Cheesecake is quite the experience, but my clear favourite would still lie towards the Chocolate Mousse with Vanilla & Macadamia — don’t get it wrong; the Ghin Cheesecake is great in its own right, but the Chocolate Mousse with Vanilla & Macadamia comes with a complexity and contrast that leaves a stronger impression even for one who is hardly a chocolate lover like I am. But there again, I do see why the Ghin Cheesecake has its fair share of fans — it’s clearly different from the usual; something which would appeal to those who loves lighter desserts with a slight zing.

1 Like

Waku Ghin has recently re-opened its doors at Marina Bay Sands at Level 2 after its revamp — and they have also brought back Patisserie Platine into its premises along with their return; a long awaited comeback ever since they had closed and ceased the operations of the patisserie ar Renku Lounge (formerly known as Rise Lounge) at the hotel wing of Marina Bay Sands.

Offering a more streamlined selection of cakes, its sad to see some of the more intricately-designed cakes such as the Blackforest and Ghin Cheesecake go (was told that Ghin Cheesecake is now a signature that can only be experienced in their sister restaurant, Tetsuya, in Sydney, Australia), the Chocolate Mousse with Vanilla and Macadamia now takes on the signature title here at Patisserie Platine, which is also interestingly the item which I had ordered along with the Blackforest during my very first visit to Patisserie Platine when they had just started operations at Rise Lounge.

There is just something about the Chocolate Mousse with Vanilla and Macadamia that has not lost its charm all this while when it was away — the velvety smooth and rich chocolate is just especially elegant; the chocolate carrying such a complex flavour profile being bittersweet, yet berry-like with a slight tartness that makes it feel so premium, luxurious and decadent there isn’t really a cake that is second to this where it comes to its intense, yet clean chocolate-y notes. The vanilla mousse in the middle helps to provide a neutral flavour that beautifully mellows the richness of the cake, but I have always found the macadamia to be the most interesting part of this cake that rounds off the Chocolate Mousse with Vanilla and Macadamia perfectly in terms of texture — carrying a light crispness akin to that of very fine wafer crisps that provides just a soft crunch that provides a contrast to the cake in terms of texture, but not disrupting the smooth mousse to strikes a real balance between the two that is also unlike any other.

It’s really been a long time coming for Patisserie Platine for their return — and I am glad that they did for how I miss entremet cakes that are done to this level of detail
and intricacy that is so pleasurable to the senses; so much that there is not quite something that matches up quite to it. Certainly looking forward to come by to give their other items a try; perhaps even to get a group of friends to just perhaps share their famed Basque Burnt Cheesecake that I have been eyeing for a while since it is only served whole. But yes, I will be back some time — definitely excited for their return, and also excited for myself to make the next revisit for more stellar patisserie that they have to offer!


Find this pastry stand in the swanky lobby of Marina Bay Sands for lazy, luxurious afternoons. Choose from an array of 18 freshly baked sweet treats. Their Coconut Mousse with Mango and Passion Fruit ($10) sees sweet coconut mousse and a zesty mango and passionfruit core seated on a biscuit base. For something light and delicate, the Ghin Cheese Cake ($12) with a sugary coating and a buttery sable base will satisfy.
Photo by Burppler Veronica Phua

Pretty and tasty, most importantly you don't see overnight pâtisserie on display, freshness guaranteed.

1 Like

The strawberries used are the smaller kinds so that it fits into the mouth together with the cake in bite sized pieces.
I didn't get to try the ghin cheesecake, but this cake is enough for me to go back again!

1 Like