Delicate, soft and slightly cushiony to the bite, the warm crepe tastes absolutely divine with the pat of salted Bordier Butter and lashings of burnt caramel sauce. Speaking of the caramel, I found out that it is made from scratch in-house. Head Chef Clarence Tan and his team deliberately cook the liquid to the point where it turns a deep mahogany in colour and developes a smoky aroma coupled with a “burnt” taste. A couple of seconds more would mean its ruin. But wow, what a sexy, sexy thing it is.