Where Cocoa Blossoms

For the month of April, a curated collection of chocolate-forward creations takes centre stage at all PAUL tea-rooms, some crafted in a special collaboration with MILKLAB oat milk, which lends a lighter touch to some of the season’s most-loved offerings.

The Hazelnut Chocolate Tart is a study in indulgence; a buttery pastry shell filled with a luscious chocolate cream crafted with MILKLAB oat milk, and crowned with a decadent chocolate ganache. Rich, velvety and deeply satisfying, it is a refined evolution of PAUL’s beloved hazelnut tartlet.

An equally pleasurable treat is the Earl Grey Hazelnut Cake, which pairs a citrusy Earl Grey-infused sponge with a velvety hazelnut cream for a result that is as aromatic as it is elegant. Each forkful offers a quietly luxurious experience that lingers. The Tahini Chocolate Cake is the collection’s most intriguing proposition; bittersweet chocolate meets nutty tahini in a creation that is unexpected yet deeply satisfying. It is bold, complex, and impossible to forget.

Completing the collection is the Chocolate Hot Cross Bun, an Easter classic reimagined in true PAUL fashion. A rich chocolate dough is generously studded with chocolate chips, rendering a pillow-soft treat that is perfect for Easter and beyond.

Elevating the April experience is a thoughtful collaboration with MILKLAB, a premium brand known for its barista-approved plant-based milk alternatives. Throughout the month, PAUL’s classic chocolate drink will be served with MILKLAB oat milk, alongside the Hazelnut Chocolate Tart crafted with the same, offering a lighter yet equally indulgent finish to the collection.

A Season of Togetherness

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This 1 March – 31 March, PAUL presents Malay-inspired creations, thoughtfully crafted for sharing and gathering with loved ones.

In-store, savour highlights such as the Beef Cheek Rendang with Blue Pea Rice, slow-cooked in a rich rendang paste; the Tamarind Fish with Creamy Risotto, featuring tender snapper in a tangy tamarind sauce; and the Curry Fish & Chips, a comforting favourite with crispy curry-battered fish, French fries and curry mayo.

For those with a sweet tooth, enjoy festive desserts inspired by familiar flavours. The Pistachio Chocolate Éclair features chocolate cream-filled choux topped with pistachio kataifi, while the Pandan Coconut Cream Cake layers pandan chiffon with coconut and gula melaka caramel. The Pandan Buttercake completes the selection with a moist pandaninfused loaf and notes of gula melaka.

Complete the experience with refreshing beverages such as the Pandan Latte, Iced Pandan
Latte and Bandung Royale, specially created to complement the festive menu.

For home gatherings and celebratory occasions, pre-order our Celebration Choux Box -20- piece assortment of mini choux pastries in four flavours: coconut pandan, hazelnut & salted caramel, chocolate cornflake, and pistachio strawberry