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Resorts World at Sentosa – Boulangerie Dessert Café

Rating:

By Veron Ang

Have you been to the Resorts World at Sentosa yet? The integrated resort has soft-opened its hotels, casino and the Universal Studios theme park to much fanfare. This week, we show you another dining option at the resort.

Boulangerie at Festive Hotel is a patisserie located at the lobby. It is instantly recognisable by the distinct colourful lanterns hanging from the tall ceiling.

Boulangerie café at Resorts World Sentosa, Singapore

Over here, you can get quick bites and small desserts including French pastries such as macarons, sandwiches and gelati. The range is small, but fortunately we have already had a bellyful of food and desserts (with bird’s nest!) from The Dining Room at Crockfords Tower Hotel.

Coconut and pineapple tart

Satin
S$6.40++
Rating:

We sample the pretty pastry with an equally pretty name, Satin. This is some sort of a coconut crumble, heaped with freshly shredded pineapple and flavoured with lime. The sour tang from the fruit complements the coconuty sweetness nicely.

Milk chocolate tart

Choco-Nut-Tarte
S$4.80++
Rating:

Chocolate fans can indulge in the Choco-Nut-Tarte, a simple milk chocolate tart with a crunchy hazelnut base. The chocolate is rich, creamy and smooth. Although, our favourite when it comes to chocolate is still Nama chocolate.

Gelato

Gelato
S$2.20++
Rating:

The scoop of gelato comes in a small bowl. Not much to the presentation here. We try the tiramisu flavour which is nice but not particularly memorable.

Boulangerie café at Resorts World Sentosa, Singapore

When it comes to paying the bill, something bizarre happens here…

Bizarre Incident #1: Instead of the waitress bringing us the check, everyone has to queue at the counter to make payment. That’s despite the fact that there’s a 10% service charge here.

Bizarre Incident #2: The waitress at the counter amusingly gets us to recite to her what we have ordered, while she keys it into the cash register at the same time. Suppose someone were to “accidentally” miss an item, he basically gets it for free!

Bizarre Incident #3: Their one-price-for-all-beverages policy. Our regular black coffee costs $6++. The guy before us in the line pays $6++ for his tall glass of chocolate cookie iced latte and cappucino, too. Needless to say, we feel kinda ripped off, especially since there isn’t any kind of menu with prices that we can peruse before ordering.

This is also a good example of when the 10% service charge should not be mandatory. What do you think?

Have Your Say!

Now, the Resorts World at Sentosa is still new and I’m pretty sure all the Bizarre Incidents won’t be here to stay. If you have visited Boulangerie, please drop a note below. We’re curious to know if things have changed!

Boulangerie
Resorts World Sentosa
Festive Hotel, Level 2
Service:

Website

Opening hours:
10:00am – 6:00pm (Mon – Fri)
8:30am – 6:00pm (Sat, Sun, PH)
8:30am – 10:00am (Continental Breakfast – Sat, Sun, PH)

Resorts World at Sentosa

Check out what you can expect at the rest of Resorts World at Sentosa. Plus, a review of The Dining Room at Crockfords Tower Hotel.

Tags: bakery, café/bistro, dessert, French, high tea, Sentosa

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About the Editor

Veron Ang is the Founder and Chief Editor of Sparklette, a Singapore restaurants guide, lifestyle and travel blog. She graduated with a bachelor's degree in computer science from the National University of Singapore and runs a web design firm at Sparklette Studio. To get in touch, head on over to the contact page or follow @Sparklette and @VeronSG on Twitter.

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Responses Leave a comment

Sparklette
195 tweets

A rather bizarre dining experience at Resorts World at Sentosa http://sparklette.net/food/resorts-world...
Reply
Tweeted February 18, 2010 at 9:55 am
- shamong
  1 tweet
  
  RT @sparklette: A rather bizarre dining experience at Resorts World at Sentosa http://sparklette.net/food/resorts-world...
  Reply
  Tweeted February 18, 2010 at 10:07 am
Mohd Hisham
6 comments

Wow, Bizarre Incident #2 is a marvellous tip!
The ChocoNut Tart looks delish but $4.80++?! :(
Reply
Posted February 18, 2010 at 5:59 pm
- Veron
  3439 comments
  
  I am super curious to know if they have changed it. Someone pointed out that this may be their business model, but I can’t see them doing this in the long run.
  I’m still smarting from the $6++ coffee!
  Reply
  Posted February 18, 2010 at 6:09 pm
Ange
3 comments

The Satin, its the same as my previous school Chef Frederic’s Tropical treasure… Anyway all the incidents are ridiculous even for a new establishment… Thats not even service to be mention so why charge? Bad…
Reply
Posted February 18, 2010 at 6:12 pm
- Veron
  3439 comments
  
  The pineapple-coconut crumble is definitely a “tropical” pastry. Interesting coincidence?
  Yes, this is the kind of situation where I feel there should not be service charges. Except for the waitress bringing us our food, everything else is self-service.
  Reply
  Posted February 18, 2010 at 6:23 pm
  - Ange
    3 comments
    
    Perharps. But it looks exactly the same just smaller. Tropical desserts are common, but so far I’ve never come across 1 that is exactly the same haha. (can take a look at my twitter background, theres a pic of the tropical treasure on the right corner)
    If only food is the thing thats served, its not even service at all haha… Did you feedback to them?
    Reply
    Posted February 18, 2010 at 6:27 pm
    - Veron
      3439 comments
      
      The pastry chef at Boulangerie is Alain Herber. Does the name sound familiar to you? Oh yes, they do have a bigger version of Satin, and that looks very similar to the one on your Twitter background.
      We did not really have the chance to give our feedback. When we made payment, there was already a whole line of customers waiting behind us. The whole place was basically packed, and the staff seemed a little overwhelmed at times.
      Reply
      Posted February 18, 2010 at 7:19 pm
      - Ange
        3 comments
        
        Oh, of cos I heard of him haha. Used to be the pastry chef of St.Regis…
        Reply
        Posted February 19, 2010 at 2:58 pm
Dave -nibbleanibble
13 comments

Satin huh? What a name.
Reply
Posted February 19, 2010 at 10:56 am
- Veron
  3439 comments
  
  It reminds me of Moulin Rouge.
  Reply
  Posted February 19, 2010 at 5:00 pm
Melissa
133 comments

The pastries look good! Pity about the service. But this is a new establishment so give them time, I’m sure they will improve.
Did you get to try the macarons??
Reply
Posted March 2, 2010 at 8:21 pm
- Veron
  3439 comments
  
  Funny story. We missed the cabinet entirely where they had all the macarons on display. Only when we had paid and walked out of the place did we notice there’s more!
  Reply
  Posted March 2, 2010 at 10:28 pm
Tiara
1 comment

My family and malaysia relatives went there last weekend and we just sat down for a bit of snacks here since we happened to be there.We ordered chicken pie and tuna pie (which can i add wasn’t our first, but 2nd/3rd choice because they RAN OUT of whatever we wanted the first few times.) That aside, the tuna pie served was ok, not too bad, except for the fact that it was only moderately warm, while the chicken pie, though it could have been delicious, the crust was warm but the filling was cold. It wasn’t what we expected at all for all the prices it charged. When we asked for cutlery, the waitress took quite a while to get it, until I had to go up to the counter to ask for it, which coincided with the time she exited the kitchen with the cutlery.
We returned the chicken pie for reheating because it was too cold, and they apologised and said that they would ‘make a new one’, and when we enquired about how long it will take, the waitress gave us a gauge of 10 mins. We agreed to wait and was a little bit more heartened at the starting hint of what seemed to be better service. However, 10 mins passed…then 15…and the pie never came. My dad got fed up and went to pay the bill.They didn’t charge us for both pies when my father berated the person at the cashier for the cold pies and waiting. They explained the cold-on-inside pies as they used an oven to heat up the pies, but shouldn’t they have used a microwave? An oven is not really meant for reheating food. As for the delay in our ‘new chicken pie’, I attribute it to the oven’s slow speed at baking as well.
It certainly wasn’t what we expected, and all the more not a very good reflection of SG’s service to my malaysia relatives. The drinks were not bad though, even though it was pricey, but the 10% service charge wasn’t worth it, and neither was the food.
Reply
Posted September 14, 2010 at 9:45 pm