Patisserie & Coffee
MATIN - Noun
Definition of Matin | [masculine] | French: - Morning
Nothing beats the smell of freshly-baked pastries in the morning.
Our chef Matin knew early on that he wanted to be a pastry chef. Little did he know his name meant the morning in French. He believes that pastries found him, not the other way round.
77 ROBINSON ROAD
9AM - 5PM
(OR, UNTIL SOLD OUT)
PORCELAIN CAFE BY LE MATIN PATISSERIE
290 ORCHARD ROAD
PARAGON #04-48 S(238859)
10AM - 5PM
(OR, UNTIL SOLD OUT)
about | matin
Singaporean Chef Mohamed Al-Matin left home in 2010, after National Service as a Guards Officer and went to Sydney to pursue his culinary dreams.
While training at Le Cordon Bleu in Sydney, Matin worked at renowned patisseries alongside Top Chefs such as Adriano Zumbo Patisserie (Adriano Zumbo) and Black Star Pastry (Christopher Thé). He also worked at one of Sydney's Best restaurants, QUAY (Peter Gilmore).
Graduating in 2013, Matin went to the States to gain more invaluable experience in fine dining and patisserie, He returned home to Singapore in 2014 to join the team at highly acclaimed Restaurant Andre (Andre Chiang) where he eventually rose to Head Pastry Chef.
Matin then joined one of the Best Restaurants in the world, Noma (Rene Redzepi) as a Pastry Sous Chef, and after a rewarding couple of years in Copenhagen, he’s returned home.
Le Matin Patisserie was born just before the pandemic hit.
Filtered coffee brewed using rotating single origin coffees, roasted by Shan. Chilled down and bottled to provide a delicate and refreshing coffee.
Slightly sweetened to balance out the intense and bold flavours of the coffee, resulting in a rich and creamy white coffee.
Perfect for all those who are lactose-intolerant, our bottled oats are nutty and unsweetened. Everyone can enjoy it!
Made with a rich & complex chocolate from Madagascar, our bottled chocolates preserves the acidity and flavours of this chocolate resulted by the chocolate's double fermentation process.
Made using artisanal teas and seasonal produce, we slow ferment them to help promote the development of more complex acidity and flavour.