Ecriture introduces Head Patissiers Cyrus Yan and Tia Cheng

Two-Michelin-starred ÉCRITURE by Le Comptoir introduces the pastry chef duo extraordinaire behind Écriture’s exquisite French pâtisserie and seasonal dessert creations, Cyrus Yan and Tia Cheung. Presenting a modern twist on classic French pastries and desserts, the locally born talents have produced some truly memorable sweets to the delight of guests at Écriture.

From the latest Library of Flavours signature dinner tasting menu, the pastry duo have crafted two exquisite desserts to conclude the degustation experience, and to match the culinary genius of Maxime Gilbert’s preceding savoury courses. The first is Peach Parfait, a fruity, palate-cleansing course that features Japanese white peach and French yellow peach with sweet Moscato jelly from the south of France. The accompanying peach marmalade sauce is comprised of twice-reduced crushed peach, coriander, and pepper. The second dessert is Buckwheat, Feuilletine, and Caramel, an interpretation of a traditional French crispy confection made from thin, sweetened crepes. At Écriture, the feuilletine-inspired dessert features caramelized buckwheat seeds, white chocolate ganache infused with buckwheat, and black chocolate sorbet.

Other previous signature dessert creations include Amaou Strawberry from Fukuoka served with sake lees ice cream and sake jelly, and Apple, a beautifully complex dessert that uses three different thinly-shaved colours of the apple to create a gradient when rolled into a rose shape. The rose-apple is baked with butter, honey, thyme, ginger, and apple cider, served with crispy mille-feuille, vanilla custard, vanilla ice cream, and drizzled with warm apple cooking jus.