Every time there is talk about travelling to the West, I can almost hear the inevitable moans and the groans in my head. As a proud Eastie, you can imagine how reluctant I was to travel all the way to Jurong. Seeing as there was the promise of exquisite and delicious pastries from Lee’s Confectionery, EZ-link card in hand, I made my way across the green line.
You’ll find Lee’s Confectionery within 10 minutes from Chinese Garden MRT station. Nestled amongst your typical neighbourhood provision stores, you’ll never guess you can get delicate French pastries here.
With their white walls and white tables, Lee’s Confectionery exudes a sense of calm the moment you step in. I can imagine spending long quiet afternoons here, a good book in one hand and delectable pastry in another.
At Lee’s Confectionery, there is a lean but mean selection of pastries, with six pastries on display with one or two new creations appearing every now and then. It’s a promising sign, as a tight menu signals that each item has been well thought-out and meticulously crafted.
We started with Puff (S$7), which were two perfect rounds of puff pastry sandwiching a decadent layer of Earl Grey kaya. I always appreciate it when any chef infuses local flair into their dishes, and this is no exception.
Every pastry is plated and presented with surgical precision from the owner and baker Lee Yin Quan. I mean, how adorable are those little baby puffs?
Yin Quan spent two years in Paris under the extensive tutelage of Nina Métayer in two Michelin-starred restaurant Jean-François Piège. On top of that, he trained under the famed chef pâtissier François Perret in the Ritz Paris. With that in mind, you can rest assured that all the pastries are top-notch. Flaky and buttery, this checks all the boxes.
To keep to the puff pastry crisp, each pastry round is brushed with a layer of syrup. It’s a tiny detail but one that keeps a temperamental pastry from softening. The Earl Grey kaya was smooth and sweet, those recognisable floral notes from Earl Grey were prominent; coupled up with fragrant coconutty notes, I would gladly have this kaya bottled and spread over my morning toast.
When it comes to pastries, texture plays an important role. The contrast between the creamy kaya and crispy pastry was simply delightful — a clear winner in my book.
Next up, we tried Jiāo (S$8), a playful interpretation of a banana cake.
This delicate beauty is made with a light-as-air banana cake that surrounds a glorious centre of puréed banana.
Then, this cake is topped with flambéd bananas and caramel dots. Not forgetting about my favourite part of any pastry — the bottom crunch layer. Made with toasted oatmeal and cereal, this was ironically the icing in the cake for me.
With each bite, the sweet puréed banana complemented the deep, nutty oatmeal crunch beautifully. Think of it as an elevated version of your run-of-mill banana cake. With each delectable forkful, my trip to the West certainly felt more and more worthwhile.
The daintiest of the bunch, Pomp (S$8) was next in the lineup. Pretty as a picture, this is a soufflé cheesecake with a crown of salmon pink pomelo flesh and a buttery, crumbly biscuit bottom.
Yin Quan tells me that sourcing for pink pomelo is no easy feat, as they are quite hard to come by. This made me appreciate the effort that goes into creating each exquisite dessert even more.
Those blushing pomelo pulps kept the cheesecake light and zesty, while the texture of the cake itself was smooth and velvety. It’s an excellent play on flavours and textures that will keep you back for more.
As your self-proclaimed dessert correspondent, it would be an insult to all dessert aficionados out there if I did not sample a chocolate item. By now, it was no surprise that Lee’s Confectionery Puck (S$8) came to us dark and glossy, and beautifully plated.
Puck, like its namesake, is a tight chocolatey disc made up of whipped dark chocolate mousse sitting on top salty chocolate crumble and blanketed with a shiny dark chocolate glaze.
While I was expecting an immensely rich and decadent forkful of chocolate, I was pleasantly surprised by how light it was.
Don’t get me wrong, chocolate is the ultimate indulgence and the richer the chocolate the better. However, balance is key when it comes to pastries. You do get the richness from that glistening chocolate glaze and I loved how the large flakes of sea salt in the crumble further enhanced the luscious ganache.
A good chocolate pastry can be the most comforting salve on the worst of days and this one is going on my in-case-of-emergency list.
Patisseries are a dime a dozen in Singapore, therefore it’s important to differentiate oneself. I would safely say that Lee’s Confectionery does just that. Every plate that comes to you are infused with Yin Quan’s personal touch and are distinctly unlike the usual selection we are accustomed to. Intricate and definitely displaying his technical prowess, each pastry will leave you impressed and wanting more.
Needless to say, the trip all the way to West was worth it. The seemingly endless MRT stops, the crowds and the jostling faded when I had my first bite. And I’m sure you would agree with me once you try one of Lee’s Confectionery’s creations because not only do you get to satisfy your sweet tooth but your Instagram feed gets a generous serving too.
Expected damage: S$7 – S$16 per pax
Our Rating: 4 / 5
343 Jurong East Street 31, #01-59, Singapore 600343
343 Jurong East Street 31, #01-59, Singapore 600343