Desserts

Wow, have got to say that this is one traditional Beijing style dessert that you’ve just got to try, and many more should replicate. While the whisked egg white was fluffy but bland in itself, I thought that this was rightfully so, for the sweet red bean paste complemented it really well. The two textures - fluffy x mushy - was delightful to have.

Got the original and green tea cheese tarts. While the matcha one was so-so (didn’t really have rich matcha flavour), the original one was great! It was the right amount of cheesiness without you actually feeling jelat after.

So we did a taste rest and compared this with some of the top chendol in Singapore, and this emerged victorious. Gula Melaka here is “pure” - it’s not mixed with any other ingredients like corn syrup. How did I know? Just check out how it gels smoothly with the melted ice when you’re eating it. Not lumpy at all! And red bean paste was not cloying sweet, and its texture soft yet not overly mushy. Chendol jelly is handmade too - soft and melts in your mouth easily. 5/5!

Mochi and chocolate were AMAZING! (Although I’d prefer Royce choc over this but this is def still a great option. Houjicha soft serve here still remains as one of my top fav soft serve here. Some prefer the black sesame soft serve but I found that too thick for my liking - couldn’t finish everything at one go.