WHY OUR VEGAN PASTRY IS DIFFERENT
We don't substitute.
We ferment.
Most vegan chocolate starts with a compromise: replace the dairy cream with coconut milk, swap the butter for margarine, and call it plant-based. The result is something that resembles chocolate but lacks the depth — the long finish, the layered sweetness, the textural precision — that makes fine chocolate worth eating.
That's not what happens at Wakamama.
Chef Joyce applies the same fermentation science that underpins the savory omakase menu to every piece of pastry that leaves this kitchen. Koji-cultured ganache. Amazake-sweetened fillings. Miso-caramelized praline. These are not substitutions. They are transformations — the same category of alchemy that turns soybeans into miso and rice into sake, applied to chocolate and confectionery.
The result is vegan pastry and vegan chocolate that doesn't apologise for itself. It is judged as pastry — not as a dietary compromise — because it was made that way.
HANDCRAFTED VEGAN PASTRY - SINGAPORE
Our Vegan Chocolates
Each piece is made entirely by hand in the Wakamama kitchen at Pasir Panjang. No dairy. No eggs. No refined sugar. Every item available as a vegan pastry course in the omakase, and as a take-home gift.
THE SIGNATURE
Vegan Chocolate Bonbons
Handcrafted plant-based chocolate bonbons made with single-origin cacao and no dairy, no refined sugar, and no artificial additives.
The ganache is developed using koji culture — the same Aspergillus oryzae that builds umami in miso — creating a filling with depth and a long, clean finish that conventional ganache rarely achieves.
Shells are thin, snappy, and tempered by hand. Flavours rotate with the micro-seasons for our vegan chocolate bon bons.
SINGAPORE'S FIRST
Vegan Ferrero Rocher
This is the question we kept asking: why has nobody made a fully plant-based Ferrero Rocher worth eating? The original is an exercise in precision — layered textures, roasted hazelnut, milk chocolate, wafer — every element doing a specific structural and flavour job.
So we took it seriously. No dairy. No refined sugar. No shortcuts. A whole roasted hazelnut, wrapped in amazake ganache, encased in a hand-rolled rice wafer shell, coated in hand-tempered dark chocolate, and finished with finely chopped hazelnuts.
The result is what we believe to be Singapore's first — and possibly the world's first artisan — vegan Ferrero Rocher built to the standard of the original
JAPANESE TRADITION
Vegan Wagashi
Wagashi are the confections of Japan's tea ceremony tradition — precise, seasonal, and entirely plant-based in their original form. coconut meats, mochi, yuzu, matcha. The craft is one of the most demanding in Japanese pastry: nerikiri requires years of repetition to execute correctly, and each piece is an expression of the season in miniature.
Chef Joyce's vegan wagashi honours this tradition while integrating modern plant-based technique. No refined sugar — coconut meat sweetness is allowed to speak for itself. No artificial colouring — the rainbow is achieved through butterfly pea, matcha, yuzu zest, and beet.
REIMAGINED CHEESE
Vegan Cheesecake
Most vegan cheesecakes start with cashews and hope. Ours starts with 72 hours. The base is a plant-based kefir, cultured over three days until it develops the tang, the weight, and the clean dairy-like finish that makes a cheesecake worth eating.
Set over a gluten-free base and sweetened with nothing but fresh seasonal fruit and our house-fermented amazake — the same fermented rice sweetener we use across the savoury menu — it is a cheesecake that earns the name. No refined sugar. No dairy. No approximation.
There you have it, our vegan cheesecake for special occasions that people celebrates with us.
EVERYONE"S FAVOURITE
Vegan GELATO
Most vegan gelato solves the dairy problem with nuts. Wakamama solves it with produce. Fresh coconut meat, ripe avocado, seasonal pumpkin and taro — each chosen for the specific textural quality it brings, not as a substitute for something else.
Sweetened entirely with fresh fruit and house-fermented amazake, and layered with the quiet complexity that only koji fermentation produces. Nut-free. Refined sugar-free. Dairy-free. And genuinely — not just technically — delicious.
P.S we have more than 5 types of vegan gelato flavours that we frequently changes it according the current ingredients in season.
FAQ
Q: Does Wakamama sell vegan chocolate bonbons in Singapore? A: Yes. Wakamama Omakase in Singapore handcrafts vegan chocolate bonbons using single-origin cacao, koji-cultured ganache, and amazake — no dairy, no refined sugar, no artificial additives. Bonbons are available as a dessert course during the omakase and as take-home gift boxes. Flavors rotate seasonally. Q: Is Wakamama's vegan Ferrero Rocher Singapore's first? A: Wakamama Omakase believes its plant-based Ferrero Rocher is Singapore's first — and possibly the world's first — fully vegan version built to the standard of the original. It uses no dairy, no refined sugar, and no artificial additives. The hazelnut centre, amazake-sweetened ganache, plant-based wafer, and hand-tempered dark chocolate shell are all made from wholly plant-based ingredients by Chef Joyce. Q: What vegan pastry does Wakamama offer in Singapore? A: Wakamama offers handcrafted vegan chocolate bonbons, Singapore's first vegan Ferrero Rocher, traditional Japanese wagashi made with modern plant-based ingredients, and seasonal traditional East Asian sweets including daifuku, tang yuan, and nian gao. All items are dairy-free, egg-free, and made without refined sugar. Available as omakase dessert courses and as take-home gift boxes. Q: Does Wakamama use refined sugar in its vegan chocolate and pastry? A: No. Wakamama Omakase uses zero refined sugar across all its pastry and chocolate. Natural sweetness comes from amazake (fermented rice sweetener), seasonal fruit, dates, adzuki bean, and single-origin cacao. If sugar is truly needed, we only use palm sugar or coconut sugar that is as natural as possible. Q: Where can i find vegan wagashi in Singapore? A: Wakamama Omakase at 218 Pasir Panjang Road, Singapore is one of the very few fine dining restaurants in Singapore that handcrafts traditional Japanese wagashi using plant-based ingredients and without refined sugar. Wagashi are served as part of the omakase dessert course and are available as seasonal gift boxes. Wakamama is near Pasir Panjang MRT on the Circle Line. Q: Can I order Wakamama's vegan chocolate as a gift in Singapore? A: Yes. Wakamama Omakase's plant-based chocolate bonbons, vegan Ferrero Rocher, and wagashi are all available as take-home gift boxes. Boxes are made to order and available for pickup from the restaurant at 218 Pasir Panjang Road, Singapore, or as an add-on to any omakase reservation. Contact us via whatsapp or email to arrange a gift order. Q: Where can I find vegan chocolate in Singapore? A: You can find them at Wakamama Omakase Restaurant as part of our omakase menu or bring home as a gift box from our menu. Q: Where can I find vegan pastry in Singapore? A: You can find a series of handcrafted vegan pastry in Singapore at Wakamama like vegan chocolate bon bons, vegan ferrero rocher, vegan wagashi, vegan gelato and other vegan pastry products as part of our omakase meal. Q: Can I buy Wakamama vegan chocolate as a gift box in Singapore? A: Yes you can buy them when you dine in with us for the omakase experience or during our sunday brunch menu.