The menu at Nude Grill has been evolving rapidly, and I'm constantly amazed by the creativity of the culinary team. It's driven by passion I believe, and owner Junchen has said the team kept coming up with new stuff for him to shoot. And we understand this, cos we all love food.
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This coconut came with different textures - in the form of a sorbet, jelly, and the flesh. It's filled with sago, decorated by tuile at the top and sweetened by palm sugar. And the choice of palm sugar and sago with coconut gives this strikingly modern-looking dessert a localized flavour, one that evokes warm childhood memories.
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[Tasting]