While we were all looking forward to a ravishing dessert to complete the celebration, we were disappointed by the ‘Orh Nee’ unfortunately. An interpretation of the traditional dessert and deconstructed, made using taro mousse, coconut gelato and coconut crumble, topped with gold flakes. The pastry came across as overly salty, and there were chopped lychee between the layers. Since lychee is known to have a floral fruity profile, it conflicted with the rooty taro. Sometimes, less is more.