It’s hard to miss the quaint row of black-and-white Tudor-style shops on Tanglin Road, one of Singapore’s busiest streets. It’s even harder to miss Hédiard’s crimson-striped awning and its charming window displays filled with beautifully packaged goods from House of Hédiard, a Parisian gastronomic institution for over a century.

Enter the shop to find a boutique on one side and a café wafting with the scent of warm, buttery croissants and freshly roasted coffee on the other. Decorated in bold red and black with rows of immaculately wrapped parcels of gourmet food along sleek black wooden shelves, this shop isn’t your typical hole-in-the-wall boutique. Selling gastronomic treasures that are hard to come by in this part of the world, Hédiard is not only gourmet, but chic and sophisticated. That said, with just a few tables, the café feels intimate, offering an opportunity to retreat from the throngs of Orchard Road.

Designed by Hédiard Paris chef Vincent Carayon, Hédiard’s menu is distinctly Parisian with a variety of tartines, foie gras, caviar, and of course, a generous selection of all-day sweets, like fondue, homemade ice cream, and of course, freshly baked pastries. Even in always-sunny Singapore, no gourmet Parisian café would seem right without offering a fine selection of tea and coffee. At Hédiard, the hot beverage menu is nearly as long as the food menu, making this café an ideal stop for afternoon tea or coffee.

"Having delighted connoisseurs worldwide, Hediard at Tudor Court brings 150 years of gastronomic perfection to Singapore." -Harper’s Bazaar

"The red booths and dark timber give even the most casual tea here a rather luxe French-style vibe. The best seat in the house is by the window to people-watch, while sipping arguably the best hot chocolate in town." -Time Out Singapore

"If you’re a fan of the very traditional French toasted sandwich the croque monsieur or madame, you’ll find that the croques here (called Croque Ferdinand and Croque Germin) are the best in town." -I-S Asia-City

"Cloaked in rich crimson and classy black, Hediard sweeps into town from Paris like a goddess." -Wine & Dine

Even though we love perusing the boutique for gourmet finds, like beautifully crafted artisanal marzipan, Andalusian gazpacho, or Madagascar Voantsy pepper, we prefer the instant gratification of dining in the café, where we have a long list of Chope favourites to choose from.

First, we like to start off with the croque Ferdinand, which was inspired by the shop’s founder, Ferdinand Hédiard. A delightful twist on the traditional Croque Monsieur, the Croque Ferdinand delivers true bliss by sandwiching melted gruyere cheese with savoury parma ham between two slices of grilled, buttery toast. The mornay sauce, a delicious cheese-infused version of béchamel, enhances the nutty flavour of the gruyere with an extra dose of creaminess.

If you follow "What We Love", then you're sure to know that the Chope team always manages to leave room for dessert, even after indulging in a sandwich as decadent as the Croque Ferdinand. Baked fresh daily, the macaroons and the chocolate croissants are our favourites. We love that the croissants are served warm, so that we can fully appreciate the joy of chocolate melted into the buttery layers of a croissant. As for the macaroons, you cannot go wrong with the sea salt caramel. Enjoy dessert with a cup of coffee, brewed from Hédiard's signature beans which are imported from its main store in Paris.

"The red booths and dark timber give even the most casual tea here a rather luxe French-style vibe. The best seat in the house is by the window to people-watch, while sipping arguably the best hot chocolate in town. If you’ve just hit the jackpot, splurge on the $450 Iranian oscietra caviar. Otherwise, stick to the excellent Croq’ Ferdinand – a slab of toast topped with gruyère cheese, Parma ham and mornay sauce – and a Nordic platter of wondrously rich and salty-sweet salmon, creamy salmon mousse and thick, fleshy cuts of herring, all served with chives, cream and fat globules of salmon roe. Our eggs Benedict was fatally flawed though by a thoroughly overcooked poached egg." -Time Out Singapore