Chocolatier Then Chui Foong has trained with world-renowned pâtissier Pierre Herme, and it shows. Our picks are the Perle Noir (Black Pearl) with champagne ganache, and the Coral, cola and chili (sounds odd, but it works). But it’s not only the hand-crafted chocolates that are scrumptious, they also do some mean macarons; the unique Black Palm Island Salt and Butterfly Pea Bloom are sure bets. We recommend a teatime set (available from noon-10pm daily); you won’t regret it.Have you tried the Black Palm Island Salt Macaron? It’s one of I-S Magazine’s 50 things to eat in Singapore before you die (2010).
