Alice Boulangerie, a must-visit restaurant for those seeking a delightful culinary experience at any time of the day—breakfast, lunch, tea, or dinner, reopens its doors. Renowned for its handcrafted pastries that blend creativity with meticulous craftsmanship, Alice Boulangerie is expanding its offerings to include savory dishes that match the sophistication of its sweet treats. The revamped menu introduces Asian-inspired flavors into traditional European dishes, alongside exquisitely plated desserts that are as visually stunning as they are delicious.
A Whimsical Dining Experience Awaits
Stepping into the newly redesigned Alice Boulangerie is like entering a whimsical world inspired by the habitats of squirrels. The interior has been transformed to accommodate more guests, increasing seating capacity from 45 to 70. Warm wood accents create a cozy, inviting atmosphere, while a playful wall feature, inspired by tiled roofs where squirrels scurry, adds color and texture to the space. The enchanting theme is further enhanced by a charming shopfront, with the bakery and coffee sections now repositioned to form an eye-catching kiosk counter for easy takeaways.
A Fusion of Asian Flavors and European Classics
Alice Boulangerie’s new menu features a delightful fusion of Asian influences with classic European dishes. Start your meal with the Seared Foie Gras Toast ($32), a decadent appetizer featuring seared foie gras on homemade brioche, complemented by fig and balsamic compote, green peppercorn jus, herb salad, pickled golden raisins, and pistachios. Another standout is the Otak Prawn Croquette ($19), a flavorful blend of halibut and tiger prawn mixed with Asian spices, coated in crisp Japanese breadcrumbs, and served with tangy kaffir lime mayonnaise.
For a shared dining experience, the restaurant offers various Sharing Platters, including the Laksa Paella ($46), a unique dish that combines traditional Spanish paella rice with rich homemade laksa gravy, quail eggs, and smoky Spanish grilled seafood like octopus, black mussels, and tiger prawns. Another highlight is the Sakura ‘Cherry Blossom’ Pork Loin ($60), where tender Sakura pork is marinated in honey mustard spices, grilled over binchotan for a smoky char, and served with charred mustard greens, spiced apple puree, and creamy green peppercorn sauce.
Don’t miss the Pork Belly Claypot Rice ($42), a hearty dish of Japanese rice cooked in mushroom kombu broth, topped with salted fish, Chinese sausages, preserved olive vegetables, and tender braised pork belly. Served with sambal Cincalok, this dish offers a delightful mix of flavors and textures.
Desserts That Double as Works of Art
No meal at Alice Boulangerie is complete without indulging in one of their meticulously crafted desserts. The Pebbles ($22) dessert features black sesame mochi on a bed of peanut butter crumble, accompanied by smooth peanut butter, tangy raspberry jam, and a quenelle of black sesame gelato, all elegantly topped with a dark chocolate stem. Another must-try is the Forest ($23), a chocolate log made with 72% Araguani dark chocolate, filled with cherry compote, almond chantilly cream, pistachio praline, and kirsch-infused morello cherries. Served with dark chocolate gelato on a sea salt dark chocolate crumble, this dessert is a visual and culinary masterpiece.
Fans of Alice Boulangerie’s classics will be pleased to find favorites like the Tiger Prawn Capellini ($29) and Wagyu Beef Cheek Risotto ($37) still on the menu. And for dessert lovers, the beloved Squirrel ($14), a moist chocolate flourless cake layered with chocolate biscuit, pecan brownie, salted caramel crémeux, and topped with an adorable squirrel made from orange milk chocolate crémeux and Manjari chocolate mousse, remains a signature offering.
Reopening Promotion
To celebrate its reopening, Alice Boulangerie is offering an exclusive promotion from 12 August to 4 September 2024. Diners who visit from Monday to Thursday, between 6 PM and 9 PM, and order a sharing platter, will receive 50% off their next main dish. Terms and conditions apply.
