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Why Nesuto Singapore Is a Dessert Lover’s Gem?

Nestled in Tanjong Pagar, Nesuto (meaning “nest” in Japanese) is one of those patisseries that catches your eye before you even step in — pastel hues, floral murals, and a display of cakes so artful you hesitate before touching them. Founded by pastry chef Alicia Wong, who honed her skills at Capella Singapore before branching out, Nesuto blends French technique with Japanese flavor sensibilities. Their philosophy is minimalism in flavor and elegance in design. They currently operate at 53 Tras Street, #01-01 (Tanjong Pagar) and have a presence in Jewel Changi as well.

Desserts You Should Try

Here are some of the standout cakes (and desserts) that locals and reviewers frequently rave about:

• Konichiwa Hōjicha – A soft chiffon sponge layered with hōjicha ganache and chantilly cream.
• Japanese Goma – Black sesame flavor in light cream and chiffon form.
• Yuzu Raspberry – Tart yet balanced, with yuzu mousse and raspberry Chantilly.
• Praline Noisette Gateau – Hazelnut praline, mousse, and chocolate layers in harmony.
• Tiramisu (jarred style) – One of their signature items, served with a pipette of extra liqueur syrup.
• Seasonal & Entremet boxes – The Joie Box and other sets provide a variety of flavors to sample.
• Many reviewers comment on how the cakes are “not cloyingly sweet”, “balanced in texture,” and beautifully plated.

My Personal Take

When I first stepped into Nesuto, I was struck by how delicate everything looked, pastel tones, little edible petals, and cakes displayed like jewelry. My first slice was the Konichiwa Hōjicha. The roasted tea notes were gentle yet distinct, paired with a silken chantilly cream that wasn’t overpowering. Later I tried the Yuzu Raspberry, tangy, fresh, and bright, a perfect counterpoint to the tea flavors.