Patisserie Glacé

This little Japanese cake shop has been creating a storm ever since it opened in late 2008. The shop is helmed by Chef Yamashita, who has over 20 years of experience, and has been reeling in Japanese natives and locals for its fresh, tasty desserts made without any baking powder, stabilizers or preservatives. Once you enter this nondescript building (it’s in Tanjong Pagar, not Chinatown), you’ll see a small cake shop with a brightly-lit counter displaying its array of cakes and other baked goods, like cheese tarts, madeleines and baumkuchen (a tree-ringed shaped pastry). Trust us—you’ll have a hard time deciding what to pick as all the cakes are so pretty.