This dessert gallery concept combining gastronomy and art is chef Kenjiro ‘Hatch’ Hashida’s latest brainchild. Expect traditional confectionary (wagashi), as well as other interesting desserts and a selection of Japanese teas – some of which would be prepared and presented to you in an elaborate traditional tea ceremony (!!). Go for the savoury and indulgent Foie Gras Macaron ($12) or the refreshing, ang ku kueh-inspired Mizu Manjyu ($15) – white bean paste and seasonal fruit wrapped in arrowroot jelly dumplings served in chilled mint syrup.