04-07-2025
Pierre Herme grows Asian footprint with mega store in Singapore's RWS
LUXURY confectioner Pierre Herme Paris – founded by its namesake French patissier famed for his Ispahan macarons – is expanding its dessert empire with a groundbreaking concept in Singapore that will serve as a test bed for its growth in Asia and the Middle East.
Set to open on Aug 1 in Weave, Resorts World Sentosa's (RWS) newest dining and lifestyle enclave, the two-storey standalone boutique-restaurant is a joint venture with the integrated resort and is the 'most ambitious project we've ever opened anywhere in the world', said Herme in an exclusive interview with The Business Times. RWS also holds the sole distribution rights to Pierre Herme Paris products in Singapore.
Iconic pastry chef Pierre Herme. PHOTO: PATRICK ROUGEREAU
There are currently more than 90 Pierre Herme Paris stores, including in France, Japan, the Middle East, Hong Kong and now Singapore, said Herme. 'Over the next two to five years, we plan to continue our selective expansion in key international markets, with a particular focus on Asia and the Middle East, where enthusiasm for fine pastries is growing rapidly.'
That said, he added: 'We are aware of the challenges facing the restaurant industry, from global economic fluctuations and changing consumer habits to increasing competition in the high-end segment. Our approach is to stay true to our identity while constantly innovating. Ultimately, our strength lies in our ability to remain agile without ever compromising on quality and creativity.'
Pierre Herme's signature ispahan macarons. PHOTO: PIERRE HERME PARIS
The Singapore flagship, which Herme describes as a 'cultural and gastronomic landmark', will 'set the tone for our future projects globally'. He added that Singapore's position as 'one of Asia's most dynamic crossroads' made the city a natural, 'even symbolic' choice.
The flagship offers an immersive, '360-degree' experience that features several world-firsts in addition to its signature range of macarons, pastries and chocolates. They include an ice cream bar, bubble tea creations and a furoshiki – Japanese wrapping cloth – stand 'to elevate packaging to an art form'.
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There will also be a full-service restaurant, La Table by Pierre Herme, its first in South-east Asia. The all-day dining eatery's menu has not been finalised, but highlights include ceviche incorporating the signature rose-lychee-raspberry flavours of ispahan; a savoury version of French toast and even a Pierre-Herme-style croque monsieur.
The macarons, chocolates and ice cream will be flown in from Pierre Herme Paris's facilities in France to ensure standards, but a local production unit in Singapore will be set up to make daily items such as pastries, viennoiseries and savoury items. 'This hybrid model allows us to maintain authenticity while giving us the flexibility to develop exclusive products for our Singaporean clientele.'
'Trick the Eye' pastry is a Singapore exclusive. PHOTO: PIERRE HERME PARIS
That would include reimagined bubble tea in different flavours, and a Singapore-exclusive Trick the Eye pastry – a peanut butter French toast which is 'a whimsical play on perception and taste', said Herme.
'As part of RWS' transformation into a world-class lifestyle destination, this partnership reflects our commitment to curating exceptional, elevated experiences that speak to today's sophisticated and well-travelled audiences,' said Andreas Reich, RWS' acting senior vice-president, F&B general management.
Besides Pierre Herme Paris, the three-level, 20,000-square-metre biophilic Weave is home to some 40 tenants comprising restaurants, cafes, fashion & lifestyle concepts. It opened its doors on Jul 1, but only some tenants have opened, including Din Tai Fung which introduced a cocktail bar; Wewa – a casual Middle Eastern takeaway serving pitas and shawarmas; and Jumbo Premium – an elevated version of Jumbo Seafood famed for its chilli crab. Jumbo Group has also launched a premium Chinese restaurant Xing Yue Xuan that serves seafood-based Cantonese cuisine.
Din Tai Fung is one of the tenants at Weave. PHOTO: RESORTS WORLD SENTOSA
Due to open in stages are new-to-Singapore concepts such as an ice cream parlour Sundae Royale and French eatery Moutarde by Michelin-starred chef Paul Pairet; Beijing-based Peking Chamber which specialises in Peking duck; and famous Korean bakery Standard Bread. Retail outlets include an Adidas flagship store and a Coach boutique and dining concept.
Designed by architectural firm Benoy with landscape by ICN Design, Weave has a strong sustainability focus with plenty of greenery and natural ventilation. Heat pump technology repurposes by-products from RWS' hotels' hot water generation to create cool air, while the existing ethylene tetrafluoroethylene (ETFE) roofing has been improved to deflect heat and reduce pressure on cooling systems.
'Weave represents a pivotal milestone in our RWS 2.0 transformation journey as we reimagine how guests experience luxury and leisure in one seamless environment,' said Lam Xue Ying, vice-president, Singapore Oceanarium & Destination Experience.
