DOMINIQUE ANSEL BAKERY JAPAN at OMOTESANDO will be selling sweets in collaboration with the Singaporean restaurant Candlenut from August 25th to September 10th.

The new product, "Dominique Ansel x Candlenut Singapore Club Dessert" (2,400 yen), is a chocolate dessert inspired by Singapore's famous crab dish, chilli crab. Different parts of the crab have different flavours, with coconut panna cotta pandan jelly inside the shell and mango mousse inside the crab claw, representing the densely packed crab meat.

This limited edition sweet was created as part of "Singapore: Inside Out," an event organized by the Singapore Tourism Board to introduce creators with outstanding talent, through a collaboration between Dominique Ansel, who was the youngest ever recipient of the World's Best Pastry Chef Award 2017 in April 2017, and Malcolm Lee, owner and chef of Candlenuts, a Singapore restaurant serving modern Peranakan cuisine that has been awarded one Michelin star.