PATISSERIE S
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S for sweet, but also for Satomi and Stanley Chan, two talented chefs with Japanese and Taiwanese roots. After working with such greats as Joël Robuchon and Yannick Alleno, they decided to open their own patisserie-tea room. Their decor reflects French elegance. From the room, you can see them preparing classics such as Paris-Brest, Forêt Noire and Éclair au chocolat, as well as original creations such as Forêt Rouge, Tarte au yuzu and Chou au matcha. The sweet brunch includes sandwiches, salads, pastries and madeleines, with gluten-free options.
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