Helmed by a young husband and wife duo, DDSD serves soy-based desserts freshly made from scratch. Perhaps the summer-like weather of SG made it all the more enticing, but the 𝐒𝐮𝐦𝐦𝐞𝐫 𝐁𝐞𝐚𝐧𝐜𝐮𝐫𝐝 ($3.40) which comes topped with red bean, grated peanut and grass jelly over a generous scoop of beancurd, was the perfect post-meal treat! I like that the beancurd was delicately soft with a rich unsweetened soya flavour - the spoon cuts in cleanly with little resistance. Found it interesting they also offered several sugar options for the soya beancurd - I went with the Chrysanthemum Sugar for the light floral notes! While I enjoyed the grass jelly topping, I felt the red bean could be cooked longer to bring out more of the earthly and mildly sweet flavour.