Origin + Bloom at Marina Bay Sands is set against the backdrop of a lush garden oasis at the lobby of the iconic hotel, the European-inspired pâtisserie marries superior produce with fine craftsmanship to present timeless classics and modern creations.
Designed by award-winning interior design firm Joyce Wang Studio, Origin + Bloom boasts a space that embraces café culture with its relaxed, street-like façade yet luxurious interior.
“Origin + Bloom is a brand new concept dedicated to combining glorious produce with artistry, and I am excited to draw from my years of experience to lead the team. The menu is an exciting blend of original classics as well as new creations inspired by nature’s produce from each season,” said Chef Antonio Benites, Executive Pastry Chef, Marina Bay Sands.
At Origin + Bloom, chef Antonio showcases his artistry through innovative pastries such as the black symphony (S$10). A layer of salted caramel mousse lies between two pure dark chocolate pecan brownies, set atop a cacao crumble base. The dome-shaped treat is enameled in a classic black glaze, and topped with a delicate white chocolate feather.
Another original creation is the tropical mango (S$10), a vibrant dandelion-hued cake shaped like the fruit. This dessert uses fresh nam doc mai mango, best known for its intense aroma and sweetness, in its mousse, and is layered with passionfruit-lychee jelly. Chef Antonio adds a unique twist with the addition of Sarawak pepper to embolden the flavours with a touch of spice.
Origin + Bloom will also roll out limited-time specials throughout the year. Coinciding its launch with autumn – the best harvesting season for chestnuts – the pâtisserie presents the classic mont blanc (S$9), which features velvety chestnut paste with almond cream and tangy cranberry coulis. Another seasonal highlight is the éclair (S$9), a choux pastry filled with shiso flower-infused cream for a hint of herbal sweet fragrance, complete with the top harvest of blueberries this season.
Chocolate lovers will indulge in the salted chocolate orange cake (S$14), shaped like a cocoa bean and coated in a sheer veil of cocoa powder. Two layers of rich chocolate cake are melded by a thin layer of milk chocolate ganache, enhanced with a sprinkle of fleur de sel, and livened up with fragrant notes of orange zest.
In addition to the medley of pastries and cakes, Chef Antonio also debuts a series of indulgent treats using one of his favourite ingredients to work with – chocolate.
A highlight is the piedmont hazelnut praline macaé bar (S$15) which uses premium hazelnuts from Piedmont, Italy. These lightly roasted nuts are caramelized and mixed with milk chocolate made in-house, then layered with almond nibs and coated in a layer of pure origin Brazilian dark chocolate.
Coffee beans are specially selected to extract their best flavours through each unique brewing method. The pâtisserie presents a delightful menu for coffee lovers, from traditional blends to modern concoctions such as the Origin + Bloom mazagran (S$6) made of cold drip coffee, lemon juice, and served on ice, as well as a refreshing
Origin + Bloom is located at the lobby of Marina Bay Sands Hotel Tower 3. The pâtisserie opens daily from 7am to 10pm. For more information, please visit www.marinabaysands.com/originandbloom.