Balance is the operative word here. The tartness of the passion fruit sponge soaked with passion fruit "dew" strikes a perfect chord with the light cheesecake made from European cheeses.
Recommended pairing: the in-house blend of Australian bush tea with Cambodian mango and Cambodian pineapple.
Caramel-coated Piedmont hazelnuts with a thin layer of milk chocolate & crunchy feuilletine encased in a light, buttery sweet pastry crust. Sooooo good!!!
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