Noisette by Shameem
Shameem’s culinary odyssey and love for baking was piqued at a very young age - from the age of 12, she helped out at her mom’s chocolate shop and was fascinated by the innate versatility of chocolate, the science and precision of chocolate work and its creative artistry. At 16 she enrolled at Shatec - Singapore’s only Culinary Institute at the time, specialising in Pastry & B
aking and began her internship at Shangri-La Hotel Singapore in 2005. Over the next few years, she honed her skills and learned the trade with stints at The Four Seasons, Mandarin Oriental and The Raffles Singapore where she worked for 5 years. Chef Shameem discovered that she had a soft spot for working with restaurants when she worked part time at The French Kitchen. In 2012, an opportunity arose and she joined Absinthe - an acclaimed French Restaurant by François Mermilliod as Chef de Partie. The rest, as they say, is history. She joined Chef François at Bar-A-Thym Restaurant as his Chef Patissier in 2015 and has been churning out delicious and beautiful desserts ever since! Noisette, a partnership between Chef Francois and Chef Shameem was conceived to showcase Shameem’s full cake making and dessert repertoire. Customers can expect a wider range of French Pastries & Cakes, Viennoiserie, Artisanal Breads and yes - Specialty Chocolates! To order visit www.noisette.sg
Classic Collection
- Raspberry Tart (6”/8”/10’’)
- Blueberry Tart (6”/8”/10”)
- Lemon Tart (6”/8”/10”)
- Chocolate Tart (6”/8”/10”)
- Chocolate Mousse Truffle Cake (8”/10”)
- Chocolate Fudge Cake (8”/10”)
- Paris Brest (6”/8”/10”)
- Vanilla Millefeuille (8”/10”)
- Hazelnut choux (6”)
- Vanilla Flan (8”/10”)
- Esterhazy Torte (6”/8”/10”)
- Gooey Chocolate Muffins (6”)
- Salted Caramel St Honore (6”/8”/10”)
