Desserts!

Not spectacular but still good to beat the heat! Generously topped with assorted fruits, azuki, shiratama and warabimochi for texture while the kuromitsu was fragrant and sweet.

Vanilla ice cream, with various fruits such as strawberries, orange, mangoes, peach; and while the milk was actually pretty good, we weren’t too impressed with this. Admittedly pretty cute (before it melts and becomes horrifying). Go for the cream puff instead! 😙

Think this might easily be one of the best cream puff I’ve had in Singapore! Pricey but it’s actually quite sizable, and so generously filled with fragrant luscious cream made also with Hokkaido BIEI Jersey milk, as with many other items here. The contrasting texture of the crisp crust was fantastic!

I loved the iced latte here!

They didn’t allow dine-in if you only have dessert (but just check in cos some people were allowed to dine there🤷🏻‍♀️). So here’s the Burnt cheesecake which (kinda) survived my ride home!

Despite its looks, this was fantastic. Oozy, incredibly creamy with distinct blue cheese flavour, on a buttery crust. Didn’t feel too heavy nor jelak. Loved it!

Not a wide range of desserts but one’d probably be toooooo full so the burnt coconut & jackfruit pudding works as a sweet ending. Sugarcane meringue, a pretty interesting jackfruit custard pudding, sea coconut cubes, raspberries. Liked how the textures all came together.

The coconut custard chocolate was fragrant but a tad sweet for me, those with sweet tooth will like this!

TSUJIRIHEI HONTEN IS BAAAAACK 💚
Matcha/ hojicha mix for the indecisive! Flavours are intense, as always.

Roasted sesame - a little inconsistency as some parts were icier, but flavours were fantastic! I loved the aromatic roasty sesame though it’s slightly sweeter than expected.

We had the Chimney Queen, which came with chocolate soft serve that was rich and not too sweet, topped with their homemade raffaello and orange sauce.

The baked chimney cones had a rather bread-like texture, which we liked it with the crunchy coatings for that crisp mouthfeel but the cone itself was a little too dense, though it didn’t become soggy. Portion is probably too huge for one to finish (even sharing with my friends was a little of a stretch but to be fair we had breakfast right before) - so I think it would be great if they sold relatively smaller sized ones.

Loved how light the mascarpone cream was and a little messy because they were so generous with the fillings!

Do also try the creme brulee soft serve ($8) which is exclusive to Singapore - light, custardy smooth and not too sweet save for the thin caramelised layer which gave a nice crunch that doesn’t stick annoyingly to one’s teeth.

One of Hokkaido’s famous ice cream shop, Naganuma ice-no-ie (which literally means an ice cream shop), has finally reached our sunny shores!

Using 100% raw Hokkaido milk for their specialty soft serves and gelatos to preserve the full flavors and all that milky goodness, you can be assured of the quality and taste here.

Preferred the gelatos to soft serve, because aside from the texture, there were twice as many flavors to choose from - all of which were true to flavour, not too sweet. At the point of our visit, the flavours available were cookies & cream, Haskap yogurt, milk, double cheese, Yame matcha, strawberry milk, yubari melon, mango yoghurt, chocolate, banana and azuki. Though it does vary between flavours, the gelatos are generally pretty smooth.

Particularly loved milk for its milky fragrance (also yay calcium intake for the day 😂), banana which had bits of banana in it, giving little extra bursts of flavour/ texture and of course, Yame Matcha which had a light bitter undertone!

Thank you @naganumaiceco for having us and @cweizhi for extending the invite! 🤗

end your meal on a sweet-savoury note with the one and only dessert in the menu so far (but they’ll be adding more!), Salted Caramel BBQ Floss Cake. The layers are a tad dry if you eat them on its own but it’s alright together with the relatively light buttercream and the flavours actually work, nothing too shocking to the palate 😛.