H O S T E D
All of us at the table went gaga for this modern interpretation of a chendol by Assistant Head Chef Miller. It was cleverly done with coconut snow (all hail the magic of nitrogen freeze-drying), crisp coconut meringue and pandan jelly noodles. Bringing smooth creaminess to the party in the bowl was a rich gula melaka ice-cream. The finishing touch? A drizzle of fragrant gula melaka syrup (swipe to see it being poured on).
I have to say, I do love the fact that everything is made in-house too.