On Tras Street, in the heart of Singapore’s bustling central business district, is a pastel-hued patisserie that has delighted many with its delicious, pretty desserts.
“After they cut it open, immediately, the phones will be out, they start taking photos, and then because you have all of these different colours and layering, they’ll be very curious.”The Singaporean pastry chef creating award-winning desserts in Taiwan Alicia Wong is the founder of Japanese-style patisserie Nesuto in Tanjong Pagar. In this video, find out how Wong’s Cantonese grandmother inspired her journey to becoming a chef.
When she graduated from At-Sunrice, she worked as a pastry chef in Capella Singapore for six years. She was keen to start her own business and set up a Japanese kiosk selling choux pastry with some friends. In 2017 she finally took the plunge and opened Nesuto. “The biggest challenge as a pastry chef, I personally feel, is to be able to outdo myself constantly, how to continuously improve on a particular product when it's already almost there.”
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