First sampled this at Savour, but here you get to douse the dumpling with gula Melaka sauce from the "black vinegar" dispenser yourself! While well-executed on the conceptual level (pandan-infused dumpling skin encasing coconut and red bean spheres, gula Melaka icicles and grass jelly cubes), I was missing the textures I usually look forward to in a bowl of chendol. Still, this is pretty genius and makes for an indelible dining experience.

Available as a dessert in the Labyrinth Classics Degustation ($128), as well as the Lunch/Pre-Theatre Menu ($48).