All other kinda sweets

A bold fusion dessert I’d say! Compared to the traditional creme brulee made of custard, this is relatively less sweet and more fragrant. Non fans of pandan wouldn’t quite appreciate this tho! In terms of texture, this was executed perfect - smooth, creamy texture, nicely paired with cracked, caramelised burnt sugar layer. Nothing close to the “wow” effect as the sticky date & longan pudding achieved but a good choice if you don’t have enough stomach space for a heavy dessert!

Empress’ modern take of the humble barber char char, accompanied with a slightly fancier name to the dessert - this isn’t just any other burburcharchar but one that’s fitting of a Chairman! The husband loved this dessert very much and he wouldn’t stop raving about it. (He too, wouldn’t stop expressing his regrettable short-lived experience savouring his dessert - we started lunch late and the restaurant closes at 3pm! He was left with 15mins, which he deemed ‘too short’, to enjoy his dessert)

Instead of the typical soup-y coconut base, Empress served the coconut in finely shaved ice, somewhat similar to bingo. That melt-in-the-mouth smoothness won the heart of my husband. Dish was also served with yam balls, freshly cut fruits - mango, banana, pomegranate and a dollop of coconut ice cream sitting on a layer of black glutinous rice paste!

Not your typical honeydew sago for sure. The compressed honeydew cubes were a tad more translucent than the honeydew cubes that I usually have at home - absolutely fragrant and sweet. This was a erved with blueberries, strawberries and freeze dried raspberry flakes which were tangy and crunchy. It was a pleasant twist which elevated the traditional honeydew sago dessert. Absolutely love this fusion dessert!

I would rename this, Pulut Hitam Lite … perfect for those who enjoy Pulut Hitam without the heaviness of coconut cream. It definitely was a better choice than the apple pies that have unfortunately fallen in standards over the years. The black rice were well-cooked. Kinda al-dente with nice chewy texture adding to a pleasant mouthfeel. Goes well with McDonald’s signature pie crust!

Fried to a crisp, with soft insides, served alongside chocolate dip (instead of Gula Melaka, the only other flavour available) at the crew’s recommendation. I liked it! My sister, however, found the churros to be too ’thiccc’ to her liking. She did not enjoy the ‘doughy’ insides of the churros. We both certainly liked how the churros were peppered with sugar and cinnamon powder!

Highly raved and so, I decided to give it a try. Both the husband and I were pretty disappointed. The sweet treats did not impress, the price tag was hefty. Definitely not a place where we would revisit. We tried the Smakager

Cardomon (Banana & Caramel), Raspberry (Ruby & Jam( and Vanilla (Lemon Verbena & Merging). Sad to say, the tinned danish butter cookies/ Jenny’s cookies probably taste a lot better than the butter/vanilla-based cookies here. The Cadomom had hints of banana, but they tasted rather artificial. I’m not sure if the spices and the banana actually go well together too.

The Raspberry wasn’t particularly wow. The puree tasted store-bought, rather than ‘fresh’.

Lastly, the vanilla tasted nothing like vanilla, nor were there particularly strong hints of lemon. For the hefty price tag and hype around it, I do think the pastries fell way below expectations

A lightly, less thicc and more ‘Q’ version of the traditional jelly hearts. The rainbow agar in between certainly added a lot more colours and aesthetics to the beautiful piece. Taste wise, it isn’t any vastly different from the traditional strawberry jelly hearts, unlike to cookie & cream versions. The mosaic/rainbow agar are pretty much tasteless- they’re really just for the colours! However, they do add a bit more Q-ness to the piece and also in a way, marginally less sinful since agar has slightly lesser calories than the cheesy bits?

It’s my fourth visit in 2 years! I note that the cake selections has changed from the first few visits. There appears to be a lot more entrements now. This visit, we tried the Hojicha cake. Compared to Hvala’s hojicha cake, Nesuto’s rendition came in a bigger slice and much creamier. The intensity of Hojicha is comparable to Hvala’s, perhaps slightly less ‘earthy’ because of the cake-to-cream ratio. Nesuto’s version has an added layer of white whipped cream - it was light, fluffy and provided a good balance cutting through taste of Hojicha. At >$10 per slice, the cakes at Nesuto are definitely costly but yet in a way, justify the price point given the quality ingredients and technique in the making of each cake. This is by far my next favourite, aside to the Lychee rose cake I had in my previous visit

Vanilla icing frost on the rims with cinnamon toast crunch topped with a Choco taco, two churros, tons of whipped cream and dulce de Leche drizzle

10000 calories in a cup which well, is worth the gram but not too sure about the calories. The vanilla icing frost was extremely sweet - not advisable to lick it off your fork. It’s the glue that sticks the cinnamon toast crunch on the sides and hence, can only be removed if you poke/pierce it with a fork. As a result of prolonged exposure to the air + moisture from the icing, the cinnamon toast crunch was well, un-crunchy. Not the best way I would like to enjoy my cereal. Cereal should be enjoyed either fully soaked in milk or exceptionally crunchy, no? The chocolate taco is basically wafer ice cream. Unfortunately it was cheap-tasting vanilla ice cream that resembled mass produced supermarket vanilla tubs. The wafers turned soggy due to the prolonged contact with the ice cream too. The churros were rather stiff and hard. Not too sure how they managed to keep the churros solid but it’s genius! Cos that means the churros wouldn’t be soft and lumpy despite a good, long soak in the shake. The shake was pleasant-tasting. All in all, it’s worth the gram but worth only a try - just one in a lifetime for the gram. It’s a rather costly gram ($24++). Wouldn’t give any credit to the drink in overall as the individual components - ice cream, whipped cream, churros etc are all supplier-sourced and cinnamon crunch comes from repute brand too! They would have tasted nice when eaten on their own too!

A sweet perk-me-up to the end of Fridate dinner night! I’ve always had reservations to creatively deconstructed dishes cos… why break apart things that are good together?! Fortunately, this was a pleasant surprise - I appreciate how this Tiramisu was a lot more foam-y and cream-y as compared to that of typical cakes. The alcohol content wasn’t as strong, neither was the coffee. Just decent enough to bring across a light-tasting, yet fulfilling dessert less off the sin from the calories.

Happy International Women’s Day! This was the seasonal special in celebration of ladies. Savoury items were free-flow! Sweets came in 1 portion for each pax and capped at that. Love how the sweets were pretty much flavoured with lavender and/or cassia berry to achieve the purple hue naturally. Of course, it’s not all purple items on the tiers. The savoury items were decent, tho not exceptionally mind blowing. We’re conscious this isn’t Michelin fine dining. So one can’t expect starters / amuse bouche of the standard 😂 We’re definitely pampered by the lil’ delicate bites. Oh, not forgetting the complimentary non-alcoholic rosé in light of women’s day! & the endless refills of coffee and tea which came as part of the tea set.

Papa found this amazing muffin place that does muffs the way I love it, like how AJ’s muffins are baked! Price wise, they’re on rather similar price points. At $2.40/60 per muffin, it’s not exactly the cheapest muffin but they’re still at half the price of overpriced, bland tasting muffins served at cafes 😂 I particularly love the raspberry and blueberry muffins! Somehow, the chocolate-y version didn’t win me over. The vanilla-y fragrance was very much pronounced in the non-chocolate selections. The chocolate-y taste in the choc-base muffins (Oreo, s’mores, double chocolate) were a tad too bland for me. They’re best eaten after reheating and cooled! The streusel bits on the muffin tops are crispy and the muffin top literaly ‘cracks’ apart when the fork pierced through it 😅