Chef‑turned‑Pastry‑Prince: Mohamed Al‑Matin’s Sweet Comeback
In January 2020, the Singapore scene got a dose of culinary brilliance when Mohamed Al‑Matin returned home after two whirlwind years as pastry sous‑chef at Noma—yes, that world‑famous restaurant that practically invented gourmet pastries.
Rise, Fall, and Rise Again
He had dreams of a cozy bakery and café that would be the go‑to spot for anyone craving a velvety pastry. Unfortunately, the COVID‑pandemic threw a giant wrench in the works. Rather than retreat, Al‑Matin pivoted like a pro—turning friends’ kitchens into mini‑pop‑up wonderlands.
- Park Bench Deli’s backyard became the first “secret” launchpad.
- Bearded Bella hosted the next wave of limited drops.
Each batch—think kouign‑amann goldies and smoked cruffins—sizzled off the shelves faster than you can say “bon appétit.” The buzz? It was instantaneously legendary.
The Secret Home Base
After the hype built up, Al‑Matin finally snagged his own studio: tucked deep within the heart of Raeburn Park. Picture a hidden garden, covered in vines and rent‑free creativity.
Le Matin: Morning, But Make It Delicious
“Matin” is French for morning, and that’s exactly the vibe: fresh, bright, and downright irresistible. Le Matin has carved out a niche in Singapore’s pastry scene by whipping up now‑top‑tier viennoiseries—think wagyu and bone‑marrow sausage rolls, pistachio escargots, and the star‑studded black truffle cruffin.
Interview Highlights
- Evolution: From pop‑ups to a permanent shop, Al‑Matin talks about scaling up production without losing the artisanal touch.
- Future Projects: He’s brewing some exciting collaborations that will push pastry boundaries even further.
- Patron Love: The pastry feel‑good vibes resonate with locals who’re eager to taste something that feels like a hug.
Check out the sneak peek on Instagram: Le Matin’s latest bite—trust us, it’s worth a double‑tap.
South East Asia’s culinary map was never the same—thanks to a pastry guy turned kitchen magician, all the way from Noma to a humble backyard—and the taste of tomorrow is ever so sweet.
How would you describe the pastries that you make?
When Creativity Meets Cravings
My Sweet‑to‑Taste Transformation
Honestly, everything on my plate is basically a snack I’m practically obsessed with.
I’ve slipped on the scale a few times flat‑out—thanks to my constant pastry hoarding. But every time I cook, I make a point of turning the ordinary into the extraordinary. That’s the golden rule my mentor, Andre Chiang (yes, the Taiwanese chef from Restaurant Andre), dropped on me:
- Be Different.
- Why spend time copying another kitchen when you can create your own flavor territory?
So, keep it fresh, keep it fun, and keep those pastries at bay—or at least, keep the brain in check.
How do you get around the humidity in Singapore, which can make it difficult to make good pastry?
Keeping the Kitchen Frosty: A Comedy of Aircons
It all boils down to air‑con and the kitchen.
Why a Cold Kitchen Matters
Right‑away, I installed a whole air‑con army over there. In a place where dough rises faster than a rocket, every degree counts. Daytime heat can make even the best pastries turn into drooling, gooey messes.
Night‑Shifts: The New Gold Rush
Too hot? We’ve shifted all the pastry action to the night. When the sun goes down, the kitchen turns into an ice‑capped delight. Fewer staff, fewer ovens firing, and a chill that keeps things perfectly baked.
Now, That’s Some Serious “Cold” Comedy
- Less heat: Overnight, the kitchen stays cooler, so it’s easier to maintain the ideal temperature.
- More control: With fewer people around, you can focus on the frosting, not the creeping heat.
- Cool outfits: Sometimes it’s so frosty that we’ve got to wear jackets. Think of it as a humble “cool‑man” style.
All in all, the kitchen’s now a chill zone, and the pastries taste like they’re made in a snow‑ball factory—minus the avalanche! The key lesson: If you want the best desserts, keep the kitchen colder than a snow‑storm.
Where do you find inspiration for your pastries?
Where Inspiration Strikes
Think of your daily routine as a treasure hunt—every corner of the city holds a little spark waiting to ignite your next masterpiece.
Where do I glean my ideas?
- Eating Out: Even though I’m now a home‑cooked…in‑former, a single bite at a quiet bistro can lift my creative spirit hugely.
- Social Media: Instagram reels and foodie blogs are like mini festivals of flavor; I swipe through them like a visual buffet.
- Everyday Wandering: From the aisles of the supermarket to the aisles of a hardware store, or even the shiny shelves of a kitchen‑equipment shop—I absorb colors, shapes, and textures from everything.
Case in Point: The Holiday Cakes
Remember those charming multi‑layered cakes we whipped up for Christmas and Valentine’s Day? I’m 99.9 % certain the idea blossomed from the simple act of staring at beautifully crafted cake molds.
These treats were a homage to entremets—those fancy French layered desserts—minus their usual mousse coat. Instead, I let their architecture shine: each layer told a story, with clear, crisp edges that looked almost like miniature buildings.
Behind the Scenes
- Sketch the layers: I start with a rough draft to visualize what each tier should look like.
- Choose the right tools: A sturdy mold is key—ensure it’s smooth enough that the ingredients won’t stick, yet robust enough to hold the weight.
- Play with textures: Experiment with airy sponge, buttery buttercream, or a silky ganache—mixing them keeps the cake fresh and exciting.
- Final touch: A drizzle of caramel or a dusting of cocoa keeps the visual appeal on point.
Take a look at this layout, and feel free to remix it to your own taste. After all, creativity thrives on a touch of spontaneous spontaneity.
Why do your pastries cost a premium?
Why My Bakery Wins Hearts (Not Just Cookies)
Not a Fancy Spot, Just a Berry Good One
I’m rooted in the humble outskirts of Raeburn Park, not some posh Queen’s‑Cove kitchen. But that doesn’t mean the dough is any less divine.
What You Get Unpacked
When you tuck your wallet into my shop, you’re really paying for pure craftsmanship and a sprinkle of love. Think of it as the labor‑cost equivalent of a fine dining experience—minus the elaborate table settings.
Inside the Bakery’s Rhythm
- All bakers follow a consistent SOP, just like any other shop. The secret sauce, however, is that extra touch of devotion I pour into every batch.
- I make sure every hand is treated fairly: fair pay + fair skill level. Everyone’s on the same rolling‑pin wave.
- No Michelin star, just a high five from the neighborhood.
Extra Sweet: The Chocolate Revolution
Take our pain au chocolat, for example. On the surface, it looks like any classic French pastry. Inside, it’s a five‑fold chocolate experience—thanks to extra French Valrhona chocolate sticks and a velvety chocolate melt luxuriously perched on top.
Take a bite, and it’s like a chocolate explosion that wakes up your taste buds and gives them a standing ovation.
Check Out the #BakeryVibes on Insta
See my sweet creations on Instagram!
What are your favourite pastry shops in Singapore?
My Bread‑Busting Adventures
I’ve spent a lot of time stalking the pastry aisles of the legendary Mother Dough—yes, that place is practically a second home. When the serendipitous Keong Saik Bakery opened its doors just a stone’s throw away, I couldn’t resist adding it to my daily bread‑hunt.
Now, whenever the dreaded queue-time jitters strike me, I dash straight to Petit Pain. It’s the perfect mix of quick service and fluffy satisfaction—no waiting, just a delicious sprint!
What are you excited about these days?
New Culinary Adventure Unfolds at 77 Robinson Road
Opening Day &et al.
Mark your calendars: 1 April is the day we’ll officially open our flagship space at 77 Robinson Road. It’s a sprawling 1,800‑square‑foot layout that used to house Mellower Coffee. We’re getting the place ready with a splash of light renovations that kick off next week.
Major Shift: Central Kitchen (No More Raeburn Park Cafés)
What’s the twist? There’s no kitchen in the old café, so we’re shutting down our Raeburn Park store and transforming the whole spot into a central kitchen. Think of it as a culinary nerve center that’ll feed our menu across the city.
Pop‑Up, Pop‑Spark: Porcelain Spa in Paragon
- Location: Porcelain Spa, Paragon
- Menu: Simple pastries that whisper “comfort” without shouting “complexity.”
- Seats: 12‑15, perfect for a cozy, “just enough” vibe.
- Goal: Stir up excitement along Orchard Road and attract new patrons with a taste of what’s to come.
All in all, we’re turning a former coffee shop into a bustling kitchen, while polishing our pop‑up line to keep the city’s appetites ticking. Stay tuned—you’re in for a tasty ride!
If you had all the resources in the world, what is your dream space?
Dreaming About Le Matin House
Picture this: a charming three‑storey corner shophouse that starts the day with a caffeine‑filled buzz, turns into a sweet haven by night, and ends with a buzzing production hub. Sounds like a slice of dessert‑filled fantasy, right?
First Floor – Le Matin
- Warm, aromatic coffee that wakes you up before the alarm.
- Freshly baked croissants, a short trip from the baking ovens.
- A cozy corner spot for people who love chatting over a latte.
Second Floor – The New Dessert Bar
- A playful twist on classic desserts, with a touch of magic.
- Decadent cakes, doughnuts, and pastries that taste like pure joy.
- Interactive displays where patrons can experiment with flavors.
Top Floor – Production Facility
- State‑of‑the‑art oven and kitchen equipment.
- Space for experimenting with new recipes and perfecting existing ones.
- Visionary crews—bakers, designers, techies—crafting the next waves of culinary delights.
Officially dubbed Le Matin House, this place is more than bricks and mortar; it’s an invitation to explore a whirlwind of flavors from morning to midnight. It’s the ultimate day‑to‑night adventure, building dreams into reality one bite at a time.
