Singaporean chef Sheryl Koh has announced the closure of Tart café, one of the premier dessert destinations in Singapore, after 11 successful years. The café will close its doors on April 26, having opened in 2015 at the Shaw Centre.
Tart café was established as part of the Les Amis group, focusing on handcrafted French tarts made with high-quality seasonal ingredients. The café attracted dessert lovers with its diverse flavors and reasonable prices, starting at SGD 11.50.
Details of the Closure Announcement
The closure was announced via the café's Instagram account, where management expressed gratitude to customers for their support over the years. The post stated: "We would like to express our deepest gratitude for all the love and support... You have truly made our time here special."
Tart café offers a variety of tarts, including popular flavors such as lemon meringue tart priced at SGD 12, and dark chocolate tart at SGD 11.50, along with fruity options like strawberry tart priced at SGD 14.50.
Background & Context
Tart café is considered one of the first cafés in Singapore to specialize in modern French desserts. Chef Sheryl Koh has built a strong reputation in the pastry world, also serving as a pastry chef at the three-Michelin-star restaurant Les Amis, which currently ranks 38 on the list of Asia's 50 Best Restaurants for 2026.
Since its opening, Tart café has become a favorite destination for many locals and tourists, offering a unique dessert experience that has contributed to the growth of fine dining culture in Singapore.
Impact & Consequences
The closure of Tart café represents a significant loss for dessert lovers in Singapore, marking a milestone in the local food scene. This closure highlights the challenges faced by small businesses amid changing economic conditions, including the impacts of the COVID-19 pandemic and shifts in consumer habits.
This closure may also pave the way for new entrants in the market, as entrepreneurs may seek to capitalize on available opportunities to offer new and innovative dessert experiences.
Regional Significance
Although the news pertains to a café in Singapore, it carries broader implications for the world of food and desserts. In the Arab region, the popularity of French pastries is on the rise, opening avenues for local entrepreneurs to offer similar experiences. Arab chefs can benefit from this trend by developing new recipes that blend traditional flavors with modern techniques.
In conclusion, the closure of Tart café marks the end of an important chapter in the history of desserts in Singapore, but it also presents an opportunity to reflect on how to develop the food and dessert culture in the Arab region.