The best Dessert by furflebear on Eaten
Dessert
22 reviews
AMAZING
1st CHERAPU
MadHatter Desserts, Petaling Jaya
Cherapu sorbet, local mulberries, mandarin orange cake and osmanthus dairy-free cream. So amazingly light and refreshing and brilliantly executed. The cream was served warm and offered a nice contrast against the cold sorbet. The dessert is sweet and tart, and floral and fruity. You could taste every component and yet not one single component would overpower the other. Too bad it was only for the weekend as the cherapu is a wild fruit and the Mad Hatter has no idea when he can get his hands on more. If you are ever lucky enough to see it on the menu, ORDER IT!
2nd WHITE CHOCOLATE LEMON LAVA CAKE
Skive, Bangsar
Premium molten white chocolate and lemon curd, raspberry coulis and homemade vanilla ice cream. Ermahgerd. This had the perfect balance of tart and sweet with warm and cold. Rather nice, this was!
REALLY GOOD
3rd CHOCOLATE CONCIERGE DESSERT
MadHatter Desserts, Petaling Jaya
A dessert featuring single origin chocolate produced by Chocolate Concierge (https://chocconcierge.com) consisting of a dairy-free Hulu Gali chocolate sorbet, chocolate nuggets, salty Kai Zai Peng (chicken biscuits) with chocolate soil and gold Semai chocolate mochi balls. Texture, texture, texture, from the smooth sorbet to the soil to the soft mochi. Just amazing. My favourite part of this dish were the chocolate mochi balls, which were encased in a thin shell which then gave way to soft, chewy chocolate mochi. If MH sold those, I would buy them by the bags. The sorbet was good too, and I detected a slight fruitiness in the chocolate flavour. This is definitely not a one-dimensional plain ol’ chocolate dessert.
4th YAM AND PINENUT
MadHatter Desserts, Petaling Jaya
I really appreciate how he made this dessert look like a yam (which is actually what we call taro in these parts). If you like yam you will definitely love this. It tasted like a yam mousse with the smoothest melt-in-your-mouth texture. I didn’t have a chance to speak to the Mad Hatter about the dessert, but knowing him there’s probably some elaborate explanation about how he made it. I like it. Very yammy it was.
5th APRIL FOOLS
MadHatter Desserts, Petaling Jaya
So for April Fools’ Day this year, the Mad Hatter decided to go a little crazy by combining as many dessert trends as possible on a plate. Here we have a salted egg yolk lava waffle brownie, a burnt cheesecake ice cream and a Thai milk tea foam with brown sugar pearls. Absolutely bonkers but certainly entertaining. I liked them all, but my favourite is definitely the burnt cheesecake ice cream. Dudes and dudettes, that stuff was Da Bomb! Uber smooth, cheesy, creamy ice cream with that texturally contrasting crunch of the caramelized sugar... it was pure HEAVEN! The brown sugar pearls were fun too. Instead of the typical chewy boba, the Mad Hatter decided to make his own popping boba instead. Crazy. So how many trends do you see on that plate? 😂
6th STRAWBERRY & CHEESE
MadHatter Desserts, Petaling Jaya
“Cheesecake panna cotta, strawberry gel, buckwheat crumble, strawberry gastrique, pickled buah salak, Thai basil infused watermelon, seasonal fruits” ~ Lots of different textures going on here from the creamy panna cotta to the crumbly buckwheat. There is some strawberry hidden in the panna cotta as well, adding some tartness it. No one flavour dominates the dessert, instead everything comes together to create a nice, refreshing mouthful. Those Thai basil leaves were a nice touch, loved that!
7th JULIET'S DREAM
Thirdwave Cafe, Kuala Lumpur
Elderflower panna cotta, raspberry sorbet, blue pea flower gel, passion fruit gel, white chocolate soil, elderflower meringue roses. Tart and sweet, crunchy and creamy, fruity and floral... So playful on the palate and beautifully plated as well!
8th BLOODY JULIET
Thirdwave Cafe, Kuala Lumpur
Charcoal meringue roses, coconut panna cotta, vanilla and almond snow, popping candy, raspberry sorbet, red berries blood. Thirdwave's Halloween dessert, which is a twist on their Juliet's Dream dessert. Looks like someone had too much fun with the blood, heehee ;-). We loved this and we hope there'll be a Christmas version as well.
9th CHOCOLATE DELICE
MadHatter Desserts, Petaling Jaya
“Ocoa 70% chocolate ganache, hazelnut crunch, chocolate soil, milk kefir gel, buttermilk sorbet” ~ My first bite was of the ganache, which was rich and intense and oh-so-smooth. There’s a slightest hint of acidity in the chocolate which I appreciate as well. Pairing it with the buttermilk sorbet was clever, as the tartness of the sorbet helps to cut through the richness. Nice contrast between the flavours and textures.
10th KEY LIME PIE
CREAM, Petaling Jaya
Not too tart, not too sweet. I like!
11th CHOCOLATE FU YU
MadHatter Desserts, Petaling Jaya
“HuluGali 70% chocolate frozen air, fu yu ice cream, kai zai peng crumb (chicken biscuit), red yeast caramel” Wow. The first bite was... unexpected. For the uninitiated, fu yu (or fu yue) is a fermented bean curd commonly used as a condiment and kai zai peng (or chicken biscuit) is a traditional savoury biscuit from a town called Kampar. It’s a great snack, highly addictive but we never knew why it’s called chicken biscuit considering that it’s not made of chicken 😂. This was such a playful dessert, alternating between sweet and savoury and the occasional bittersweet note. Those chicken biscuit crumbs took it to another level and I almost wished there was more of it. I do feel that us Malaysians probably enjoyed this more than our Singaporean guests. Chicken biscuits are something that most of us grew up eating and this definitely gave us a sense of nostalgia. Those who are not familiar with it will likely just find this... strange 😁.
12th SALTED EGG YOLK LAVA COOKIE
Creamery Boutique Ice Creams KL, Subang Jaya
Salted egg yolk lava cookie with salted egg white ice cream. Sweet and savoury, hot (cookie) and cold (ice cream). Another #NoShare item. Also, what do I even categorize this as? Dessert? Too general! Cookie? But it’s so much more! Ice cream? But the name says cookie! Maybe I need to create a new category. SALTED EGG! 🤣
13th POPSICLE WITH WILD FRUITS WAFFLE
Onion, กรุงเทพมหานคร
That lemon and yoghurt popsicle made the dish! It was just beautifully smooth and lemony and creamy. Simply lovely!
14th NANGKA STICKY RICE WITH ICE CREAM
Wondermama, Kuala Lumpur
No mango? No problem! Jackfruit works just as well with sticky rice. This was a good end to our meal and was polished off in 5 minutes.
15th CADBURY CHOCOLATE CREME EGG IN BATTER
Cor Blimey British Fish and Chips (Damansara Uptown), Petaling Jaya
“Deep-fried Cadbury chocolate creme egg served on a tower of ice cream, crumble and custard sauce.” I mean... come on... it’s a deep-fried creme egg... you either love it or you hate it. I love it.
PRETTY GOOD
16th COOKIES & CREAM PIE
McDonald's Bandar Puteri Puchong DT, Selangor
It tastes pretty good. The pie shell seems to be crustier and crispier than the usual ones but... it’s really ugly 😂😂😂. I mean... look at the filling. It’s grey. Like regurgitated Oreos 😅.
17th STRAWBERRY CUSTARD PIE
McDonald's Bandar Puteri Puchong DT, Selangor
Not bad for McD. The strawberry part tasted like the strawberry topping that they use for their sundaes.
18th POT
Donutes Puchong Jaya, Puchong
Menu said Hokkaido cheese and milk pudding but this one was chocolate and vanilla sponge on top of a layer of milk pudding. Quite nice, and not too sweet. We could do with some Pot (😉😉😉) every now and then.
19th RED RUBY IN COCONUT MILK
Sejati Cafe - IOI Mall Puchong, Malaysia
Quite decent for what it is, but perhaps a little too pricy for that small bowl. Mall prices, I guess.
JUST OK
20th BAK CHOR MEE
Non Entrée Dessert Cafe, Singapore
Another dessert inspired by a popular noodle dish. This one had mango vermicelli ‘noodles’, mango pudding with aged balsamico ‘vinegar’, raspberry reduction ‘chilli’, sesame snow ‘minced meat’, peanut ‘lard’, sea coconut ‘mushrooms’ and a coconut parfait ‘fishball’. I really wanted to love this, given that Bak Chor Mee is one of my favourite Singaporean dishes ever. Yet... this still feels a little lacking. The ‘noodles’ had the texture of soggy instant noodles to me, and overall there wasn’t many flavours to really lift the dessert. The ‘fishball’ was nice though. And it does visually resemble the actual dish so props to the chef for that.
21st NASI LEMAK
Non Entrée Dessert Cafe, Singapore
A dessert inspired by the ever popular Nasi Lemak, this dessert consisted of coconut nasi (rice), pandan mousse and gula melaka (hidden within the coconut rice dome - you are meant to break it open before eating the dessert), ‘hard boiled egg’ with a mango ‘yolk’ and a yoghurt ‘white’, strawberry coulis made to look like sambal, ikan bilis, peanuts and a ‘kuning fish’ tulip made out of shallots. Reviews have mostly been in favour of this dessert, but somehow we found it a little bizarre. The ‘rice’ felt mushy, the mousse was too soft and the savoury bits didn’t seem to work for me. I also had a slight issue with the temperature of the dessert which with the exception of the ‘egg’, was served at room temperature. I’ll probably get flamed by Singaporeans for this review...
22nd CENDOL MCFLURRY
McDonald's Bandar Puteri Puchong DT, Selangor
“Gula melaka perfectly swirled with coconut bits into creamy vanilla soft-serve, topped with cendol jelly - a glorious concoction” No. It’s not glorious. It looks unappetizing and nothing like the promo pics. And I don’t think coconut bits belong in a cendol dessert. I should have listened to the comments on FB which mainly said “tak sedap”.