I maintain that they make pretty much the best doughnuts in Singapore, frying up small batches of 18-hour brioche and dipping them in the best glazes — like this beautiful Pandan with Salted Gula Melaka one. I like how fragrant yet subtle the pandan was here (not the artificial and in-your-face sort), though tbh I would’ve preferred more aggressive flavours but that’s just me. I can’t exactly taste the salt in the gula melaka drizzle either, but it wasn’t too sweet so I guess the salt must’ve played a great balancing act without being the star of the show. Not complaining, cause the doughnuts themselves were so good I honestly wouldn’t have minded any glaze at all.