French pâtisserie may have set the stage, but it is Malaysia’s heart — its curiosity, warmth, and local flavour, that makes the performance unforgettable.
In a city that celebrates its melting pot of flavours, the pâtisserie scene has evolved into something beautifully nuanced — an elegant extension of Parisian precision coming together in one cohesive language of patisserie poetry that touches the local soul. And so, across Kuala Lumpur, a new generation of pastry artists are crafting creation testaments to finesse, innovation, and the bountiful decadence defining dessert opulence.
Lacher Patisserie
At Lacher Patisserie, the French art of entremets is reimagined for the Malaysian palate — refined, yet deeply comforting. Each confection celebrates balance: rich yet airy, indulgent yet restrained. The Pistachio Tiramisu, for instance, transforms a familiar favourite into an elevated experience. Layers of espresso-soaked sponge and velvety mascarpone meet the earthy depth of house-made pistachio paste, encased in an elegant milk chocolate ring — a symphony of texture and taste that lingers long after the last bite.
Equally captivating is the Valrhona Caraibe Hazelnut Praline, an ode to dark chocolate’s intensity. Bitter and floral notes unfold through mousse, sponge, and cremeux, enveloping the palate in luxurious warmth. Freshness is sacrosanct at Lacher, with each cake crafted to order to deliver indulgence at its finest.
Voilà Patisserie
Helmed by Coupe du Monde de la Pâtisserie winners, Chef Loi Ming Ai and Chef Otto Tay, Voilà Patisserie distils the essence of French pastry into sleek, minimalist creations. Here, beauty lies in precision — each layer, each glaze, meticulously considered.
The Pandan Canelé is a local love letter to Bordeaux’s classic — its custardy centre infused with fragrant pandan, topped with pandan crèmeux, achieving a perfect crisp-to-creamy ratio. Meanwhile, the Giraffe V, a signature entremet in a festive Yule Log form, teases with layers of milk chocolate mousse, caramel peanut biscuit, and coconut cream — indulgence sculpted to perfection.
Beyond its exquisite displays, Voilà extends its mastery to L’École Voilà, where the art of pâtisserie is shared, inviting enthusiasts to learn, craft, and taste. In every bite, Voilà offers a glimpse into the meticulous minds of world-class chefs who reimagine patisserie treats as both craft and emotion.
Êrte Patisserie
For Chef Ann Lee and Chef Jacker of Êrtre Patisserie, dessert is not just a treat — it’s an articulation of purpose and precision. With experiences honed at Pierre Hermé and The Carlton, the duo brings a quiet confidence to each creation, focusing on refined simplicity that resonates with the discerning palate.
The Raspberry Pistachio Petit Gateau strikes a delicate harmony between tart and nutty — a dance of contrasts that delights the senses. But it is the Mango Gateau that truly captivates: mango cream, lychee, and fresh passionfruit pulp cocooned in a delicate chocolate shell. Each bite bursts with tropical freshness, a radiant homage to Malaysia’s beloved fruit rendered in French elegance.
JY Food Lab
If emotion could be tasted, it would resemble a creation from JY Food Lab. Here, modern French techniques meet Asian sensibilities, resulting in patisserie confections that feel as thoughtful as they look. The experience is visceral by far, a journey from soft to creamy, and nostalgia that explicably comforts and provides the subtlest notes, ranging between floral essence and velvety quintessence.
The Le Prestige Noir offers a medley of French dark chocolate, Sicilian pistachio, and bright raspberries — a triumphant balance of depth and vibrancy. Meanwhile, L’amour is poetry in layers: yuzu light cheese mousse, pink grapefruit marmalade, matcha cloud cake, and almond crunch — a tender expression of East–West harmony.
