I have tasted almost every component of the following, and they are delicious.
Presented on large white plates, each dessert comes with a range of colors and textures, and key distinction — not cloying.

 

Apple tarte Tatin, kataifi nest, Earl Grey mousse, butterscotch cream; sticky bun ice cream

Tiramisu: epresso chicory curd, malt foam; cardamom mascarpone ice cream

Chocolate-praline gateau, blood orange fluid gel, wafer streusel; fruit of cocoa ice cream

Sachertorte souffle, panna cotta; vanilla ice cream

Aerated chestnut cake, chestnut curd, orange sassafras fluid gel, sesame oil foam; coconut lime sorbet

Compressed Asian pear, tonka bean mousse, chocolate canneles; pear jasmine sorbet

Chocolate banana macadamia bread pudding, creme anglaise; milk chocolate sorbet

Trio of assorted glaces

Jiho’s tasting for two

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