Maison from Pâtisserie Glacé

Since 2008, Pâtisserie Glacé has been making a name for itself. Helmed by Master Chef Yamashita who hails from Nara, Japan, this Pâtisserie does not use baking powder, stabilisers, preservatives, or butter cream. As such, its cakes are naturally very soft.

Its Strawberry Shortcake was good. It is soft, fresh and not sweet at all.

Its Mont Blanc, made with chestnut paste from France and chestnut from Japan, was something one either like or don’t like. It was a bit of a disappointment for me as there wasn’t any distinctive taste. I wouldn’t know it was chestnut paste unless I was told.

Its Opera, almond sponge cake with coffee and chocolate filling, was rich but not too rich.

Its Baumkuchen, tasted like kueh lapis, minus the richness and fat of butter. Hence it is a good, healthy and unusual substitute for kueh lapis.


Its Masion, shaped like a house, has four different types of sponge cakes (vanilla, organic green tea, coffee and Belgian chocolate) with four different fresh creams. They complemented each other and one of the more unique and best cake I have tasted. My mum loves it. And that’s why I serve this to my Chinese New Year guests this year.


The Masion can be purchased as a single piece or comes in Half (for about 5 persons) or Whole (for about 10 persons) size cake.

Pâtisserie Glacé is located at Icon Village and opens from 11 am till 7 pm on weeknights or 6 pm on weekends and public holidays. Delivery service is available.