January 2025 marks the first anniversary of the opening of AMI Patisserie’s Kyo Machiya (京町家) style physical concept at 27 Scotts Road; a full year of delightful pastry creations and heartfelt connections. In commemoration, AMI Patisserie presents an exclusive 4-hands collaboration between Chef Makoto Arami and Chef Dej Kewkacha of Kyo Bar, Bangkok, on 16 January 2025.
With new savoury and sweet creations that showcase consummate skill, the pastry-led seven-course menu ($188++ per person) expresses both chefs’ shared affinities for each other’s cultures and their like-minded perspectives on flavours.
Available for one day only on 16 January 2025 for both lunch and dinner, this menu is composed at the Chef’s counter within the nine-seat Tsudoi (集い) Dining Room, meaning ‘a friendly gathering’ in Japanese.
Highlights of the menu include Chef Makoto’s Botan ebi, Amela tomato, papaya with coriander and fish sauce choux; tom yam crab croissant served with saikyo white miso and nori butter; kujo leek, oyster egg souffle with winter truffle; and coconut soy rice pudding, fromage blanc mousse, yuzu curd, Buntan pomelo and kumquat.
From Chef Dej are the Hotate, Thai ceviche and vanilla dressing; milk soft bun with Thai rambutan and Japanese citrus jam; pomme puree with pandan and caviar; and rosé champagne, blood orange and pink peppercorn.
The two pastry talents present a pair of mochi as a delicate Oyatsu for the perfect finale. Chef Makoto’s signature Warabi Mochi dusted with kinako or roasted soybean powder pays homage to his grandfather’s craft in wagashi – a traditional Japanese sweet. At the same time, Chef Dej’s Kuro mochi is a sophisticated confection made with rich and smoky black molasses.