Taking the place of casual cafe SweetSpot at the hotel lobby of Marina Bay Sands is a gorgeous new concept thatâ€™s elegant and lush all at once. Origin + Bloom, which just opened this week, takes its cue from a modern version of tropical chic, lining its space with shades of sage and pistachio to complement the copper trimmings, wood details, and dark green terrazzo wall.
The patisserie is warm and welcoming, yet sophisticated enough that you know itâ€™s right where it belongs, catering to the fancy tourist crowd at the hotel. But as much as youâ€™d love to linger over a cup of coffee, the place accommodates mostly grab and go orders, with only a couple of high stools by the entrance.
On the European-influenced menu, youâ€™ll find rustic breads, chocolates, sandwiches, pastries, and cakes gleaming under the light in the glass display. Desserts are what Origin + Bloom excels at, thanks to Antonio Benites, the integrated resortâ€™s new executive pastry chef, who was formerly from Michelin-starred names JoÃ«l Robuchon Restaurant and Atelier de JoÃ«l Robuchon.
Each sweet treat looks almost too beautiful to dig into, but they deliver on the flavors, keeping things light and lovely so you donâ€™t feel like youâ€™ve overdosed on sugar. Try the Mango ($10), a petite cake that looks just like the fruit, with nam doc mai mango mousse, passion fruit and lychee jelly, and a sprinkle of Sarawak pepper for spice.
If youâ€™re a chocolate person, order the dome-shaped Black Symphony ($10) with salted caramel mousse in between dark chocolate pecan brownies, or the salted chocolate orange cake ($14) thatâ€™s made of chocolate cake, milk chocolate ganache, and orange zest. More cocoa power comes in the form of chocolate bars made with beans from Bali, Brazil, and Peru, complemented by nuts from Austria, Italy, and Spain.
To go with the seasons, the patisserie will also offer limited edition specials like the mont blanc ($9) with chestnut paste, almond cream, and cranberry coulis, or the eclair ($9) piped full of shiso flower-infused cream and blueberries.
Oh, and letâ€™s not forget the array of croissants (from otah to chocolate) and freshly baked breads like banana walnut, red wine fruit, and pecan nut raisin to choose from.
On the savory side, the Greek/Caesar salads ($12) and yogurt parfaits ($9) are perfectly fine options, but should you wish to fill up on carbs, sandwiches are a good choice. Especially The Whole 9 Yards ($16 onwards), a magnificent tower of bread slices stacked with a variety of hams, sausages, and greens. Practically everything you could ever want in a sandwich has been neatly laid out in this one, including ingredients like mortadella, chorizo, dry-aged pork sausage, cured pork sausage, gammon ham, arugula, and pickled vegetables.
Do your best to fit the entire party in your mouth, or work your way down the layers. Either way, itâ€™s as tasty as they come.
Those feeling adventurous can try the chicken rice-inspired No. 65 baguette ($14), which surprisingly works really well with chunks of poached chicken subtly flavored in a mix of ginger, spring onions, and coriander. Itâ€™s a refined tribute to the dish, unlike the many wannabes out there that scream, rather than show, their appreciation for the classic.
If youâ€™re only stopping by for a drink, try the Origin + Bloom mazagran ($6), a zesty mix of cold drip coffee and lemon juice, or the refreshing esotonic ($6) made with espresso and tonic water. Other beverage options include green tea latte, cappuccino, and dirty chai, as well as cold-pressed juices, coconut water kefir, and kombucha.
Origin + Bloom is at Marina Bay Sands Hotel Tower 3 lobby.
This article, Origin + Bloom is the stylish new patisserie serving bakes, desserts, sandwiches, and coffees, originally appeared on Coconuts, Asia’s leading alternative media company. Want more Coconuts? Sign up for our newsletters!