Pierre Hermé at mezza9, Grand Hyatt
I'd never really been a big fan of mezza9 (10 Scotts Road, 6732-1234). Its multiple kitchen concept always struck me as a place trying to be too many things at the same time. My opinion of this place hasn't improved either given how they messed up my order of crab tonight. But we came here not because of their regular menu, but because we were told that Pierre Hermé was featured as special guest of the World Gourmet Summit, and that his desserts were worth coming for.
I'm normally not one for sweet things, but I could understand why this guy is so well respected. He used ingredients that one usually associates with savory dishes rather than sweet: truffles in one of the macarons, foie gras in the crème brûlée, and olives in some tomato thing called révélation. None of these really struck me as being out of place; if anything, the truffle macaron just got me more excited.
He also offered his famous Ispahan, which he later explained as he came around to our table how it required just the right type of rose extract. That was cool - it was definitely a different experience, and an educational one at that. I don't know how much longer he will be in Singapore though.