Selling at S$6.00 per bowl, this durian dessert came with durian puree blended with some dairy and ice to create that mousse texture, and topped with two scoops of durian puree. Short of drizzling some Gula Melaka to become a Durian Pengat, yet this dessert was highly likely the top favourite of the dessert shop, as proven by the strong fragrance of durians even at the ground floor of the shophouse.

With the safety regulations in place, dine-in patrons would be required to drop an SMS to the designated number to collect a queue e-ticket. And you would surely understand why the crowd downstairs appeared like an assembly area for a fire drill at 8.00pm on a Friday night. Something must have been done right to deserve this dessert-hungry crowd.

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