Pomme Cafe is the newest addition to the South Bridge Road, a white, minimalist patisserie that offers a fine selection of dainty desserts and mains during lunch and dinner hours.

You may just soon see your Instagram gallery feed with their cakes of Gentle Daisy, Pomme, Pebble and Fraise.

Come to think of it, the Clarke Quay and Chinatown areas are once again bustling with new cafes of late.

They include Kura Patisserie (a short walk away), Cafe Hachi (North Canal Road), September Coffee (South Bridge Road), OnlyCreamery (Temple Street), Boyutei (Ann Siang), to Butler Koffee (Havelock 2) – just to name a few.

Named after “apple” in French, Pomme offers savoury food during lunch (11.30am – 2.30pm) and dinner (5.30pm onwards), focusing mainly on small plates, sharing plates and pastas.

Their selection of desserts are all displayed on the shelf, looking pretty and dainty.

A good selection of eight Petit Gateaux ($9 – $12) are available at any one time, with a slightly higher price tag, though the popular ones do get sold out early.

Choices include the Pebble made from black sesame ($9.50), Berry Ghurt ($9.50) made of yogurt, Dark Chocolate Cleopatra ($12), Strawberry Fraise ($9), Salted Caramel Banana Rumba ($9).

One thing to note, the shapes are indeed pretty and also evenly glazed on the surface.

However, if you have tried many of the new dessert shops, you may just find that flavours are on the safer, predictable side.

The three Petit Gateaux that attracted me are the namesake Pomme ($11.50), Gentle Daisy ($9), and Mango ($11).

The Gentle Daisy ($9) appeared to be the most aestheically-pleasing among the lot, shaped like a daisy flower.

It is made using vanilla bean cream, with a dollop of passionfruit on top, and piped with sweet corn cream and almond frangipane in a crumbly tart shell.

Flavours wise, there are mixed reviews.

Some said that using corn in a dessert was interesting and not that common; while others find it strange and may just remind them vaguely of sweet corn soup.

The thyme was added some faint herbaceous touch.

My favourite was their signature item of Pomme ($11.50), crafted in the shape of a green apple, made of green apple mousse with apple compote and Calvados caramel in it.

It reminded me of an apple pie with a refreshing citrusy green apple mousse, coupled with apple cubes that add a crunch.

The sweetness from the caramel balances the citrusy notes green apple mousse.

The overall taste was pretty light, not too creamy and jelak, whereas the chocolate shell was well-crafted and quite crumbly.

The Manguo (Chinese pronunciation for mango) was made from mango mousse, mango cubes, a layer of lemon curd, and sponge cake with Lemon Jelly on top.

However, the mango cubes leaned towards the sour side, and I would much prefer it to be sweeter to balance out the sourness.

For savouries, there are pasta choices such as Beef Ragu Pappardelle ($26), Rose Seafood Mafaldine ($28), Truffle Ponzu Capellini ($26); along with plates of Beef Short Ribs ($28), Pork Belly with Nori Jam ($24) and Miso Salmon ($32).

For a place named “Pomme”, I did wonder if apples (as a component or sauce) could have been featured more prominently in the savouries.

I loved the Hand-cut Fries ($12) with shio kombu by the way.

The highly recommended Rose Seafood Mafaldine ($28) was unfortunately marred by a strong, over-riding spiced taste (apparently smoked paprika) that didn’t seem quite to gel well with the rest of the components such as the sashimi grade scallops.

A pretty and promising patisserie with a couple of hits and misses.

Some fine-tuning in terms of the flavour balance would help make this place a more attractive one to visit.

Pomme
47 South Bridge Rd, Singapore 058680
Opening Hours: 11am – 10pm (Mon, Wed, Thurs, Sun), 11am – 10:30pm (Fri – Sat), Closed Tues

Other Related Entries
Kura Patisserie (South Bridge Road)
Cafe Hachi (North Canal Road)
OnlyCreamery (Temple Street)
Butler Koffee (Havelock 2)
Boyutei (Ann Siang)

* Written by Nicholas Tan @stormscape who loves all things [NEW]. Additional input from Daniel Ang @DanielFoodDiary. DFD paid for food reviewed unless otherwise stated.

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