What? A second dessert?! A lovely surprise, complements of the restaurant! You coulda knocked me over with a chocolate twizzle. Initially I couldn’t decide between the previous dessert & this one & I ordered the previous one. Lo & behold, I was also presented with this artistic creation. Roasted, caramelized flavor combined with tart juicy grapefruit & interesting herbs was refreshed by the light, cool, yet true-flavored grapefruit sorbet.

I can’t remember the exact name, but it is made with a matcha cream, light as air, filled with yuzu curd on top of an almond cookie. Ethereal! The flavor was so delicate & beautifully blended. Jinju was opened in April by a pastry chef & chocolatier, both of whom worked at big name hotels & restaurants in Las Vegas. What a treat to find them in Portland!

Made by Four & Twenty Blackbirds using Ippodo Matcha tea leaves. It is so rich, smooth & creamy! It softens the already lovely Ippodo matcha flavor. The crust is flakey & also rich. No soggy bottom (for those British Baking Show fans)! Boy oh boy...man oh man...woman oh woman: I LOVE THIS PIE!

Foie Grass for dessert?! U bet! Cold & rich & buttery, set off beautifully by the caramel & sea salt. So good. When I was reminded of the ethical controversy over foie, I read the 2015 article online in Serious Eats by Kenji Lopez-Alt & felt better.

So rich! So dense! So deep, dark & chocolatey. 🤤The pandemic was my excuse for buying it & eating the whole slice in one sitting. (It’s 1/2 eaten in the photo.)

So rich & creamy! Topped by fresh whipped cream & candied walnuts. And a candle! A little too much salt for me makes it between amazing & really good. But then the birthday candle elevates it again.🛗🎈😁

So dense & tangy, balanced perfectly by the salted creme fraiche gelato and decadently enriched by the toffee sauce. What a delicious finale to my wonderful birthday dinner!

The amazing award goes to serimuka pandan: so fresh, creamy, chewy & sweet! Vietnamese banh da Lon is pretty good. Cassava cake is good: nice & chewy with pleasant mild flavor. All are SE Asian pastries (kuih). Finally got to try Lady Wong and there’s more to try!

Very chocolatey! Nice little coconut crunch. It’s a macaroon, which is different than a macaron. I would like there to be a macaroon category.

Almond and coconut chia pudding, baked granola, fresh berries, whipped maple coconut foam. A really healthy breakfast dish which I had for lunch! Super fresh & light, yet filling. Creative ingredients like wafer-thin (freeze-dried?) berry wafers! Those had an intense flavor. The rest though, maybe just the pudding & topping, were a bit too mild tasting for me.

Light as air! Just the right amount of crunch & sweetness. It gets sweeter & denser in the bottom which is probably the almond sponge. Just the right ending to this varied & filling tasting!

It looked better before I dropped it in the mud on this rainy day! I cut off whatever looked unsavory & hope I live to eat again! It was so creamy & tasty with the marscapone, matcha & red bean paste. Unfortunately the delicate wafer had softened by the time I ate it. If I live & they return, I will eat one as soon as I get it.

I had to have those roof-grown ingredients & the lavender added a beautiful floral flavor to the sauce for the fresh strawberries & donuts.

It was brightly flavored & smooth on the tongue. Mango & passion fruit compote, white chocolate mousse. Pretty good! Well executed.

Steamed honeycomb rice cakes. Delicately sweet with a slight tang. Coconut milk for dipping. So fresh cause they were just made! The chef, Doris Hokane, did a Sunday snack pop-up in her bakery, NYC’s first Vietnamese American bakery. She even served us directly at the window, where there was a line waiting for her snacks. Can’t get fresher than that!

Also billed as Viêt Coffee Flan Jelly Layer Cake. It was beautifully made by chef Doris Hokane and probably very good for it’s type. I think I was expecting something more creamy. The jelly layers had a firmness I was not crazy about, but that’s just my personal taste. The flavor was good. I was expecting a more intense coffee flavor. This is NYC’s first Vietnamese American bakery. I look forward to trying more goodies.