Paul Lafayet

This place has, for a very long while, been my definition of fine and high-​end pastisserie. Paul Lafayet is a french brand that dedicates herself in bringing authentic French flavor into the local market. I remember my first time walking into the joint in sheer amazement and awe. Every single item in the display cabinet looks like a piece of artwork to me; the macaroons, in various colors, glitter like jewel beckoning for passers by (me including) to take a bite.
Skipping the macaroons that they are known for, I shall talk about their crème brûlée. Before knowing this place, the only impression on this classic french pudding is sweeten steamed eggs and I have given up in making myself into liking it. It was not until one day I might as well be out of my mind to give this pudding another try in Paul Lafayet have I had my impression turned 180 degree. The custard was so velvety and creamy that I could not believe it is made of eggs; it was more like a very thick cream yet not as oily. The pale yellow mixture is flecked with vanilla seeds and you can tell right away they are using the fresh stuff but not the essence.
The crowning glory is the caramel crust on top. Each and every pot of crème brûlée will be dusted with demarara sugar and burnt with a blow torch. The sugar will melt and scorch to form a sweet, crispy crust; combining with the smooth and soothing interior, that’s a couple made in heaven.
I have to admit that the per unit prices of individual items are rather high and it is not a place that you can come often; nonetheless, for the quality of the desserts here, it is totally worth the money to reward yourself and treat yourself with good quality puddings.