AP Café is operated in partnership with Michelin-starred restaurant Burnt Ends, inviting visitors to savour unique Swiss dishes, enjoy a coffee, or simply immerse themselves in the brand's spirit. More than just a café, it serves as “a gateway for new clients or fans to the world of Audemars Piguet”, says Gregoire De Drouas, hospitality manager of Audemars Piguet Southeast Asia.
This year, AP Café has announced an exclusive collaboration with AMI Patisserie and its acclaimed Chef Makoto Arami, unveiling a limited-edition dessert collection that brings together the meticulous artistry of haute horlogerie and Japanese-French pastries.
Marking AP Café’s first chef partnership, the collaboration is a celebration of the precision, creativity and pursuit of excellence that define both crafts. The dessert selection comprises a Signature Mini Choux Assortment, showcasing layered textures and balanced flavours across three distinct creations:
• Berries Pistachio Choux (contains alcohol) — Vanilla kirsch cream, raspberry and pistachio;
• Uji Matcha Kinako Choux — Uji matcha, Hokkaido kinako and white chocolate; and
• Smoked Caramel Coffee Choux — AMI house-blend coffee cream, caramel lava and hazelnut.
See also: Colour theory
Rounding off the experience is Takumi Sei, a decadent dessert inspired by the Japanese concepts of takumi, representing artisanal mastery, and sei, denoting precision and refinement. Crafted with matcha, azuki and raspberry, it anchors the collection with a balance of depth, flavour and texture.
We sat down with Chef Arami to find out more.
“I am very happy AP approached me to do this (collaboration)”, says Arami with a smile, noting that AP and his patisserie follow the same philosophy of precision and craftsmanship.
See also: Bold + brilliant
“We always focus on the details,” he adds, pointing to the parallel between the exacting use of different components in a watch and the use of various ingredients in a pastry. For instance, the slightest variation in terms of component size or ingredient portion could alter the final product. Both disciplines require dedication and patience to create something beautiful. As for innovation, AP’s search for and testing of cutting-edge materials mirror Arami’s constant efforts to try new approaches, ingredients and flavours to create exciting new dessert experiences for his customers.
Arami, a third-generation pastry chef, comes from a family that has operated a Japanese confectionery (wagashi) business since 1935. When young Arami was starting out in the business, his father encouraged him to go to France, the pastry capital of the world, to learn French pastry techniques. Since then, Arami’s career has spanned acclaimed kitchens including Beige Alain Ducasse in Tokyo and Dominique Ansel Bakery in New York. He is now based in Singapore, offering his contemporary interpretation of Japanese-French pastries through AMI Patisserie.
On how he combines the French and Japanese styles, Arami says the Japanese way is to focus on using fresh ingredients — e.g. butter, milk, fruits — “all must be very fresh”, he emphasises. Meanwhile, the base of his pastries always uses the French technique.
When asked what is unique in Southeast Asia compared to Japan, he notes pandan, longan and sticky mango pudding as some interesting flavours he has encountered. Arami loves travelling in Asia to explore new things and find inspiration. He tries all the local food and desserts, of course. Although he is known for his Japanese-French pastries, he likes to include Asian flavours into the mix, resulting in a delicate balance of pastries with a French base complemented by Japanese and Asian flavours.
What does he enjoy most when he comes up with a new creation? Arami loves to see his customers happy and enjoying his pastries. He often looks out for their reactions. “[I hope to see a] happy feeling,” he says with a smile. Arami is very appreciative of his customers, “as without them, I cannot make it too”. He is also very thankful for his team, with culinary talents hailing from Singapore, Malaysia and the Philippines. He loves getting their input, ideas and suggestions for new creations.
Being in Southeast Asia, particularly in Singapore, has been very inspiring for Arami. “I am very happy to be in Singapore,” he says. “Very international, very open. Always very exciting!”
The worlds of haute horlogerie and haute patisserie meet in this collaboration between AP Café and Chef Arami, celebrating not only the shared values of craftsmanship and precision but also refined taste and artistry.
