This is the signature dessert of Janice Wong, the best pastry chef of Asia, two years in a row.
The shell is made of cassis juice (wild plum) and white chocolate.
On the plate is yuzu jelly, yuzu pearls made of tapioca and the bombe is filled with an elderflower yogurt foam.
Sour, sweet and fruity, I ate every last flavorful bite.
My girlfriend had the Truffle Infinity which was topped with a basil sorbet,
Everyone visiting or living in Singapore must go here.
I chew gum in Singapore 