Desserts!

Dessert omakase for the dessert fans. The desserts were unique and refined, and it was an enjoyable casual, intimate experience watching Huishan prepare each item.

The second main was a medley of soy milk foam, soy milk gelato, and soy milk curd. Comforting and clean-tasting on its own and enhanced by the pairing with donuts. These donuts were amazing in their own right - crisp and airy with a salty cheese core (and are available alacarte).

Dessert omakase for the dessert fans. The desserts were unique and refined, and it was an enjoyable casual, intimate experience watching Huishan prepare each item.

The first main was presented as a guessing game (so skip if you don’t want to find out!). While seemingly straightforward creamy vanilla ice cream, jelly film, and pomegranate, the dusting of powder was a blend of soursop and pomegranate which had an interesting depth beyond tanginess reminiscent of strawberry.

One of the better renditions I’ve had with fluffy interior and caramelised exterior. Loved the refreshing sea salt element balanced with caramel drizzle and luscious creme fraise ice cream

Desserts ($15/2, +$7 for more)
𝐁𝐮𝐫𝐫𝐚𝐭𝐚 𝐠𝐞𝐥𝐚𝐭𝐨 (4⭐️) - Always up for unique savory-type desserts so this impressed with the creamy cheese-based gelato paired with tangy strawberry tomato jam and herby olive oil.

𝐂𝐫𝐨𝐬𝐭𝐚𝐭𝐚 (3.5⭐️) - Juicy fresh figs with hazelnut frangipane in a crisp tart.

Super fun and innovative omakase gelato lab where one can customise their unique blend of mix-in, toppings, and drizzle.

For those less adventurous, you can choose from their signature omakases. Best seller roasted goma ($7.90) was ultra rich and earthy with black sesame gelato and paste, and toppings of crunchy almond flakes and sunflower seeds. Good for the nutty purists but personally would have liked for a more refreshing pair. Passionfruit tart ($7.90) had half a slice of actual tart with vanilla ice cream, lemon curd, speculoos, and berry drizzle. Had a buttery and mild citrus finish.

Decided to craft my own with a blend of Nyonya Kueh Salat, Hazelnut, and Gula Melaka ice cream. Enjoyed the interesting textural contrast of chewy rice and crunchy nuts. Would be back when feeling a bit more adventurous to try their Lao Gan ma signature 🌶️😜

📍@swirlgosg, B1-04, @wismaatria, 435 Orchard Road, Singapore

Gooey, oozy cheesecake with a thin bottom crumble layer. Savory, tangy, and nutty from the mix of different cheeses. Paired with refreshing tangy raspberry sorbet (wished there was more of this for better balance to cut through the richness). Have seen many comparing this to Olivia’s cheesecake but Olivia’s rendition remains the reigning champion for me, inching out in terms of complexity and refinement.

Both desserts are works of art in design and highly refined, clean and light tasting with fruity flavours, and not sweet at all. That said, the high price tag takes up most of my mind space, making it difficult to truly enjoy it for what it is. If this were $15, I’d say it was amazing. But at $26, it’s probably good to have it once just to say you’ve tried and not something I’d return for again 😅.

In comparing the two, preferred 𝐌𝐚𝐧𝐠𝐨 𝐠𝐢𝐧𝐠𝐞𝐫 𝐟𝐥𝐨𝐰𝐞𝐫 ($26) for the tropical mango gel, sharp ginger finish, and crispy shortbread. 𝐃𝐫𝐚𝐠𝐨𝐧𝐟𝐫𝐮𝐢𝐭 ($26) had a crisp chocolate shell encasing sweet-sour dragonfruit mousse.

Dessert:
🍰Castella cake - One of the better renditions I’ve had with fluffy interior and caramelised exterior. Loved the refreshing sea salt element balanced with caramel drizzle and luscious creme fraice ice cream
🍫Chocolate tart (+$2) - Creamy and rich chocolate ganache with nutty and earthy balance from the sobacha cream and topping of added nuts and popped rice.

Thai tea white chocolate (4⭐️; $7) - personal favourite with aromatic tea
Golden hazelnut profiteroles (3.5 ⭐️; $9) - interesting tart with mini choux in a buttery pastry. Found them to be quite separate and the choux more chocolatey than nutty.
Ondeh ondeh gateaux (3⭐️; $7) - nice flavours and not too sweet but found it on the creamier side and wished for more textural contrast

𝐏𝐮𝐦𝐩𝐤𝐢𝐧 𝐏𝐞𝐜𝐚𝐧 𝐁𝐨𝐦𝐛𝐞 - Airy and fluffy donuts generously filled with luscious pumpkin custard. Topped with candied pecans and cream cheese glaze.

𝐁𝐥𝐮𝐞𝐛𝐞𝐫𝐫𝐲 𝐒𝐚𝐤𝐞 𝐊𝐚𝐬𝐮 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞 𝐁𝐨𝐦𝐛𝐞 - Polarizing flavour heavy on the cheese & tang that received divided views among the family.
P.S sake kasu is the by product of rice fermentation in the making of sake

Definitely for the matcha purists and fans with the rich grassy and umami flavour. Recommend halving it (or getting two 😉) and trying it both warm and cold. Difficult to choose a preference between the oozy matcha lava paired with the firm matcha cookie dough shell and the cold rich & creamy nama-chocolate-like experience.

𝐎𝐫𝐡 𝐍𝐞𝐞 𝐌𝐢𝐥𝐥𝐞 𝐂𝐫𝐞𝐩𝐞 - Soft and chewy crepe layers balanced with luscious yam pastry cream. Finished with candied ginkgo and roasted pumpkin cream.

👍🏼 𝐎𝐫𝐡 𝐍𝐞𝐞 𝐒𝐚𝐥𝐭𝐞𝐝 𝐄𝐠𝐠 𝐂𝐡𝐨𝐮𝐱 𝐏𝐮𝐟𝐟 - Airy cream puff topped with crunchy purple yam cookie and filled with a yummy mix of orh nee and oozy liu sha for a savory salty finish. Personally reminded me of teochew mooncakes.