The kouign-amann at Tiong Bahru Bakery in Singapore ticks all of the French technique boxes, striking that perfect balance of rich butter, crackly caramelized sugar, and delicate layered dough. Normandy-born pastry chef Gontran Cherrier doesn’t just stick to the classics though; he riffs on tradition using familiar regional flavors (to wit: his pandan flan or Lunar New Year kouign-amann studded with sesame seeds and bakkwa, a salty-sweet Chinese pork jerky). The Raffles City Shopping Centre location also serves hot food, including healthy-ish rice bowls and toast topped with Japanese prawn salad.
Not passing through Singapore anytime soon? Expansion to the rescue! In the five years since launching his three SG shops, Cherrier has opened 30 locations of his pastry empire throughout Australia, Taiwan, Japan, and South Korea.
TANGS Orchard, 310 Orchard Rd., #01-16B; +65-6735-3787.
56 Eng Hoon St., #01-70, Singapore; +65-6220-3430.
Raffles City Shopping Centre, 252 North Bridge Rd., #B1-11, Singapore; +65-6333-4160.