Review: Le Matin Patisserie’s new Ion Orchard outlet serves a delightful range of sweet and savoury creations

Nestled in a corner of Ion Orchard, Le Matin Patisserie offers a good selection of sweet and savoury creations by Chef Mohamed Al-Matin of Noma fame. 

The warm lighting in the patisserie creates a relaxing and welcoming ambiance. The pastries are beautifully displayed at the counter, beckoning to be savoured.

There are three Le Matin Patisserie menus available — dine-in only brunch (available from Wednesdays to Sundays, 11am to 2.30pm), pastries (available all day), and desserts (available from Wednesdays to Sundays, 6pm to 9pm).

The backstory

A sweet memory of receiving my first box of Le Matin pastries as a gift during the circuit breaker still lingers in my mind. The exquisite kouign-amanns and irresistible cruffins left a lasting impression. 

Witnessing the progression of Le Matin (French for “the morning”) from its humble beginnings as an online bakery to a physical shop in the heart of the city makes me really happy.

Chef Matin’s journey did not come easy. In the early days, fuelled by his passion for sweets and determination to own his own pastry shop, he enrolled in Le Cordon Bleu in Sydney. While studying, he sent out countless resumes to the best places, hoping they would hire him.

It paid off: He worked alongside renowned chefs, including Adriano Zumbo (Adriano Zumbo Patisserie), Christopher The (Black Star Pastry), Andre Chiang (Restaurant Andre) and of course, René Redzepi from the top-rated Noma, before deciding to take the plunge and open his own shop. 

At the start, he worked out of his friends’ kitchens, and after two pop-up locations, he finally opened Le Matin Patisserie at Ion Orchard in February.

It’s undeniable that Chef Matin’s stints have helped inspire the unique niche of pastries at Le Matin Patisserie. While his training is in fine-dining, he hopes his bistro can deliver a cosy and quintessential French experience to diners.

Our verdict

Love it! I am delighted to find that the pastries at Le Matin evoked the fond memories of my first encounter and even surpassed them.

The savoury pastries stood out, in particular. They showcased the creativity and thoughtfulness in ingredient combination, resulting in some unique and interesting creations.

Although they come at a higher price point, the quality and experience make them worth every cent. I find myself looking forward to returning and trying other dishes that I did not have space in my stomach for, such as the wagyu brioche feuilletée, and the wagyu and bone marrow roll.

I would also love to try the items on its desserts menu, which were unavailable during my visit.

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What it’s good for

At first glance, the seafood pot pie (S$24), with its bird’s nest-like appearance, looked peculiar. Little did I know that it was holding a captivating nest of seafood wonders.

Nestled beneath a delicate puff pastry crust, the curated selection of seafood was a perfect medley of flavours. It’s not too “seafoody”, and each element contributed harmoniously to the ensemble. 

Surprisingly, the simple addition of fresh dill elevated this creation to new heights. It acted as a refreshing palate cleanser, enhancing the overall dining experience. This was definitely a “do not judge a book by its cover” moment.

Chef Matin’s signature bake, the kouign-amann (S$7.50), has earned its place as one of the bakery’s bestsellers. 

It certainly did not disappoint — the flaky pastry was sweet and crispy with a caramelised finish, and the interior revealed a soft and fluffy texture accompanied by a satisfyingly chewy sensation. It is undoubtedly one of the better kouign-amanns Singapore has to offer.

The smoked cruffin (S$10), too, stood out in the crowd. Aside from its visual appeal, I ordered it as I was curious to find out how the combination of applewood-smoked vanilla custard and eucalyptus meringue would work.

The eucalyptus aroma and flavour were surprisingly delicate, pairing well with the subtle hint of  perfectly cooked bacon within the smokiness of the custard. The creation revealed the depth of Chef Matin’s creativity.

What it could improve on

The signature summer truffle scrambled eggs croissant (S$32) is a dish I was dying to try. What is there not to like about a round croissant that resembles a burger that’s lavishly paired with 8g of truffle, buttery scrambled eggs and truffle paste?

While the components were executed well — the eggs well-cooked, the pastry warm and flaky — I found myself expecting more. The truffle did not really come through, and overall the dish tasted mild. Regrettably, the amalgamation of flavours fell short of the visual promise.

As I understand, a previous version involved black truffle instead of summer truffle. Perhaps the black truffle was a better choice in bringing together all the flavours more cohesively.

The kombu tart (S$9) came with a kombu shortcrust, kombu white chocolate, cardamom toffee and brulee, candied ginger, and lemongrass curd.

It was unlike any other tarts I have ever tasted before. There was an intriguing fusion of tastes with a robust presence of cardamom and ginger, which might not appeal to all palates. I am uncertain whether I will order it again.

Sidetrack: I was a little surprised at the one-hour dining limit. Although the staff did not chase us away at the hour mark, they were standing close to our table, making us feel the subtle pressure to finish up and go.

Our quick takes  

Is it conducive to conversation? Yes.

Is a reservation necessary? Recommended, especially on weekends.

How to get there? It is a short walk from Orchard MRT station through the underground linkway to Ion Orchard.

HungryGoWhere paid for its meal at this restaurant for this review. Still hungry? Read our reviews of Friends Kitchen HK and Salt & Palm.  

Book a ride to Le Matin Patisserie.