As a true believer of the 'Bean to Bar' movement, Chef Tony personally sources and uses Malaysian Cocoa beans. Raw Malaysian Cocoa beans are meticulously handpicked, before being expertly grinded for 24 hours, and tempered to a smooth texture by Chef Tony and his team to produce our finely made chocolate bars and pralines. To add a local flair, Chef Tony uses local flavours like Palm Sugar and Coconut Milk to create our very own chocolate bars and pralines.
Personalize your own Wedding Cake
Our talented Pastry team can cater to your unique preference. Just select from a list of flavours and speak to our Pastry team to design your cake for your big day.
Flavours: Vanilla Butter, Chocolate Ganache, English Fruit Cake
*2 weeks’ notice is required