The flavors of soft fragrant pandan crepes are churned into gelato and swirled with a sweet and juicy coconut filling that has been cooked down with gula Melaka and a touch of sea salt.
A strong, full-bodied traditional style aromatic Singaporean cuppa brewed in a sock. Beans are from Lam Yeo Coffee Powder Factory in Balestier - one of Singapore’s last remaining family-run coffee roaster businesses that specialises in traditionally roasted local Singaporean ‘kopi’ blends.
A deliciously rich and creamy coconut gula Melaka gelato generously packed with green pandan chendol jellies, sweetened red beans, and attap chee.
Pineapple tarts are a key feature in all our celebrations across our ethnic groups. Chinese New Year, Hari Raya, Deepavali, Christmas; we all have a version of it. Huat Ah! is a rendition of the open-faced pineapple tart made from our chef’s Peranakan family’s recipe. It is loaded with chunks of crisp buttery shortcrust pastry made with Golden Churn butter and a home-made chewy jam that is made from hand-grated pineapples, lovingly stirred and cooked down with cloves, cinnamon and star anise.