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Aquarium Japone from Henri Charpentier – matcha, chocolate, white chocolate and yuzu mousse. The chocolate cap over the aquarium – wherein honeycomb, crumble and green tea sponge reside – disintegrates dramatically when hot chocolate is poured over it, and the dessert eventually segues into a green tea take on Eton’s…
Matchazuke from Karafuru Desserts – matcha soufflé, vanilla pudding, jasmine crème anglaise, mizu-yokan, dango, matcha…
Prosecco panna cotta with morello cherry and chocolate sauce from In ITALY. The dessert equivalent…
Zabaglione (The Italian Viagra) from In ITALY – Moscato sabayon with crumble and peach sorbet.…
Cacciucco from In ITALY – seafood casserole with lobster, garoupa, prawns, squid, imported mussels, clams,…
Orecchiette from In ITALY – forest mushrooms sauce and crispy parma ham. Essentially what happens…
Squid ink spaghetti “alla Singaporeana” from In ITALY – prawns, garlic, extra virgin oil and…
Panzanella di Aragosta from In ITALY – Canadian lobster with Tuscan bread and tomato salad.…
Yong Tau Foo from Soon Li Yong Tau Foo at Bukit Merah View Food Centre.…