You'll find that in this cosy little space, most of those that are on the menu, their main constant ingredient that requires milk, is Hokkaido Milk.

I had the JIBIE milk coffee with the matcha yuzu cheesecake with some drips of mango sauce.

Milk coffee really is rich milky, close to that of a coffee milk than milk coffee.

Matcha Yuzu cheesecake, the cheesecake is matcha, yuzu comes in the form of a sorbet at the side on top of some crumble. It is not overly jelat like how most cheesecake then to be when you eat too much. This is just so sublime, and it goes so well with the mango sauce. Sorbet is mainly there as a change of palate and best on it's own with the crumble, and this is definitely the one to steal the show in this dessert.

Can't wait to go back to try the cream puff!