Nucre Patisseries, fine dining dessert hub on Petaling Street, KL

“Malaysia’s first fine dining dessert hub,” that’s what MONO calls Nucre Patisseries. 

A newcomer within the scene, the home of candy treats is positioned on the bustling Petaling Avenue in KL and has arguably top-of-the-line views there. All because of its tall constructing consisting of six flooring, giving it a pleasant sight of the town skyline.

However what makes it really “fine dining” is up for debate, because the institution remains to be laying down its foundations on this regard.

Isaac Hew, the founder, defined that they’re working on establishing an open chef desk on the penthouse flooring. Clients shall be handled to a ten to fifteen course dessert omakase expertise. 

Although even with out that, I’d argue that the pastry home’s present choices already make it an fascinating addition to the F&B scene. 

Other than the standard snow ice and gentle serves, Nucre Patisseries presents entremet (a small dish served between the principle dish and a candy dish) and plated desserts (an association of a number of elements). 

They sound easy sufficient however what makes them completely different out of your common parlour is the presentation. What’s being served isn’t merely to fill the abdomen. It’s extra like edible artwork, the place the craftsmanship and presentation goals to feed the eyes and soul too. 

Many different eating places provide this as a part of their dessert menu, particularly the higher-end eateries. Although, it’s nonetheless unusual to listen to of an entire F&B model focusing solely on this in Malaysia, which is the hole Nucre Patisseries goals to fill.

Younger and candy treats

“Nou” means “new” (or younger) in Latin, whereas “cre” is taken from “sucre” which refers to sugar in French.

Collectively, the pastry home’s identify refers to Isaac’s philosophy in direction of dessert making, which appears to be like in direction of its extra revolutionary future; a future the place dessert isn’t confined to only one factor.

“Desserts don’t have to be just salty or sweet, they can also be savoury as well,” Isaac said. That is one thing he hopes his creations will assist with in altering folks’s notion.

For instance, the dessert hub’s signature Polo Choux has layers of all 4 flavours in a single deal with. It’s made up of spicy curry leaf compote, salty and candy soy sauce caramel, and silky butter mochi. It appears like an odd mixture however the Google opinions that point out it to this point are constructive.  

Nucre Patisseries’ brunch menu additionally contains a Mochi set (begins from RM23.40). You’re in a position to select from six flavours of mochi starting from candy to savoury—purple bean with cream, black sesame with cream, salted egg yolk, kinako with molasses, coconut with flakes, and butter fried.

What they’re in all probability greatest recognized for, although, is their “Wagashi” line that includes conventional Japanese confectionery. And it’s all impressed by Isaac’s pastry apprenticeship in Japan.

From lab coats to kitchen aprons

Sharing with us, the now-29-year-old Isaac defined that he really holds a bachelor’s diploma in biology with a minor in physics. However baking and cooking had at all times been a ardour of his since younger. 

He may nonetheless recall the primary dessert he ever made: a melted Snickers bar muffin taught by his mum. As he grew up, he started honing his expertise by testing out cookbook recipes and experimenting with completely different baking strategies.

By the point he graduated from college, he was severe about moving into the culinary business. A part of this drive may be traced again to his time working at a pastry store and baking manufacturing unit like Komugi.

Quick ahead to some years later and he lastly arrange his dream dessert hub. In between that, Isaac declined to share a lot about what he was as much as.

Each single dish out there is the artistic work of Nucre Patisseries’ younger staff of ten. Even one thing so simple as the purple bean paste and gentle serve base are given the handcrafted therapy. This enables them to have management over the standard of components and sugar ranges.

All of the recipes have been made in-house and use fusion strategies which can be a mix of various cultures. It’s one of many explanation why he chooses to work with the youthful era. “I prefer a young team as I hope to train a new generation of young pastry chefs, developing their creativity towards dessert-making.”

Not simply when it comes to following recipes, however actually understanding the strategies and components used. As such, he encourages everybody to be taught from one another as a substitute of getting a aggressive mindset.

Humble however pushed aspirations

“Dessert should be fun,” Isaac said. 

So that you’ll discover that whereas Nucre Patisseries’ creations are aesthetically pleasing, they’re not so intimidating that you simply gained’t demolish them.

In that very same gentle, the model plans to additionally host baking and pastry-making courses inside the six-floor constructing. Isaac’s objective is to create an area the place folks can expertise desserts in varied types, from making to savouring them.

As for the larger image, he admitted that there’s no particular ambitions in the intervening time. His staff is simply targeted on creating scrumptious and memorable desserts for patrons.

“Our aim is to reinvent the idea of dessert, pushing boundaries of what dessert can be,” the staff shared. 

It’s nonetheless fairly early days for Nucre Patisseries as their doorways solely opened a pair months in the past. Maybe the launch of their open chef desk may solidify the model’s mission and standing out there. 

However both manner, the staff appears to be obsessed with what they do, and it reveals simply with each chew shoppers take. 

Study extra about Nucre Patisseries right here.
Learn different articles we’ve written about Malaysian startups right here.

Featured Picture Credit score: Nucre Patisseries