
January 2025 marks the first anniversary of the opening of Ami Patisserie’s Kyo Machiya 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 7-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 and at the Chef’s counter within the 9-seat Tsudoi 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, while Chef Dej’s Kuro mochi is a sophisticated confection made with rich and smoky black molasses.