Ike-pond comprises of goma gelato 🖤 coated in soya flour resting atop a sesame brittle (sesame biscuit/crunch), umeshu koi fish which is koi fish made using Umeshu, a type of Japanese liquor. The taste is probably an acquired taste while the texture of the jelly felt like the agar-agar that we’re very used to. 🤭 Lastly, the sesame brittle stood atop of a matcha mochi pebble which I thought was of a substantial size and tasted quite decent, slightly bitter, sticky and not sweet at all! 😋 To enjoy this dessert, you’re supposed to pour a little jar of hand-roasted sencha with aged sake consommé into the bowl.
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💭 Both my companion and I came to a conclusion that this dessert is certainly more for the aesthetics than the taste of the food itself. My favourite component would be the goma gelato but with its terribly small portion, I personally wouldn’t order this again.
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