The Dessert Kitchen is an interesting place. The dishes originate from Hong Kong, where they have over thirty stores, as well as in Manila, New York and Sydney. The menu is miles pages long, and feature quirky twists on already quirky flavour combinations. The space is also nice, split over levels and with long hours for the target crowd. I went for the signature Purple in Love and sampled some of the Green Tea with red bean mochi sago. I can’t say I was head over heels here. Most of the dish is the ice and the grape syrup is exceedingly sweet. I enjoyed everything else around the ice, and the sago was good too. A tad on the pricey side compared to the no-frills affair of Dessert Story(s), it’s a nice enough spot at The Dessert Kitchen and I’d still be keen to try out the other items.
The Purple in Love comes with an award of some description. And it sounds interesting enough with grape seaweed ball, mini rice ball, grapes and mochi ice-cream. The grape flavour is potent (somewhat artificial) and whilst initially pleasant, the sheer sweetness overwhelms as you work your way down the bowl. The garnishes of the jelly, mochi and balls helps keep it tasty but I would have rather had more of that than the ice. I didn’t finish it.
Ryan went with the green tea sago with red bean mochi and fed back his enjoyment of this bowl. A little more expensive than the other Asian-styled dessert options but a hell of a lot cleaner and calmer in the ambience. So that’s a positive. The crowd does vary over the day, it was quite chill in the afternoon, but from memory that space (and noise levels) perks up towards the end of the evening. Including queues. Sweet times.