Singapore: We love everything sweet here at Set the Tables, and caught up with Head Pastry Chef, Kelly Cheah of Tarte by Cheryl Koh on the launch of their seasonal Ala Carte Dessert Menu.
Chef Kelly joined the team as a sous chef three years ago and has since gradually taken charge of the kitchen operations. She previously gained experience at DB bistro and Joel Robuchon Singapore. She developed her pastry abilities under the tutelage of award-winning Chef Cheryl Koh.
The plated desserts menu features a range of classic desserts, such as Cherry Jubilee, Almond Soufflé that withstand the test of time and highlight the use of premium ingredients and fruits sourced from around the world.
Every dish is carefully crafted with balancing textures and flavours that let the star component shine. Each dessert is accompanied by exquisite Petits Fours of seasonal premium fruits and freshly baked lemon madeleines.
The menu is now available here. Tarte by Cheryl Koh has extended its operating hours till 10.30pm on Thursdays to Sundays for a fine evening of sweet offerings and wine pairings. For the latest updates, head to Tarte by Cheryl Koh Instagram for more.
Table Talk with Chef Kelly
Where and how did you get started in hospitality?
It all started in 2010 when my Dad encouraged me to apply for the Overseas Youth Vocational Training School in Taiwan. He was very persistent and even brought back the application form for me to submit! It was the best decision I’ve made since as gradually I discovered my passion for pastry.
How would you describe your job?
I work in a fast-paced environment and face multiple challenges every day but I find that this is where I thrive and learn the most. I love my job. It allows me to stay innovative, and I get to explore working with high-quality ingredients from around the world.
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For those that haven’t visited, tell us a bit more about Tarte by Cheryl Koh in your own words?
At Tarte, we use only the best in-season fruits and produce, and our creations are always simple yet stand the test of time. We put a lot of emphasis on perfectly a seemingly simple tart and continuously look into improving our desserts to allow for the main ingredient to shine.
Any personal favourites from your new menu?
To be honest, most of the items on the menu are the classics, and I love all of them. If I were to pick one or two it would be the Cherry Jubilee and Black Sticky Rice Soufflé.
Can you tell us more about the stories behind some of these creations?
I always enjoy working with classic desserts because of their rich history and story. So whenever I come up with something new, I will try to incorporate my experiences as a Pastry Chef and personality into my creations.
What’s the best thing about working as a pastry chef?
I can stay creative using French pastry technical skills and work with some of the best ingredients from around the world.
What needs to happen to ensure the industry is better supported moving forward?
I believe that teamwork and collaboration are imperative for a business to grow and be sustainable.
It is also important to have mutual trust within the team. This is so that everyone can build each other up.
Tell us some of your favourite pastry places in the world and why?
Hidemi Sugino in Tokyo. Although his shop is closed permanently, I will always be inspired by his passion for pastry, where all his cakes are executed with finesse and precision. They are stunning works of art made with quality ingredients and perfectly balanced flavours and textures.
Image credit: Tarte by Cheryl Koh
Tarte by Cheryl Koh is located at 1 Scotts Rd, #02 – 05/06/07, Singapore 228208
Contact: +65 6235 3225 (Outlet Number), +65 9751 0109 (WhatsApp)
Operating Hours: 6pm – 10.30pm (last order 10.00pm)