5 Beautiful Desserts To Order At This Japanese-French Café

As lovely to look at as it is to eat. The bright, Japanese citrus-kissed meringue mousse has a gorgeously silky, marshmallow-like texture that goes delightfully with the layers of fluffy, melt-in-the-mouth Japanese sponge, chunks of raspberries and whipped Valrhona white chocolate cream. The Lychee Oolong Tea ($9/400ml) it is paired with has a fruity bouquet that complements the tanginess of the cake.

The lush combination of velvety matcha mascarpone cream, light rum-soaked sponge, mousse and sweetened adzuki beans gives this slice a luxurious mouthfeel that isn’t too heavy. The green tea is fragrant and not overwhelmingly bitter (some may prefer a more heavy-handed dusting, though).

This generous portion with a crisp golden cap that splits open with a satisfying snap comprises two silky layers: a speckled Madagascar vanilla custard on top and 66 per cent Valrhona chocolate beneath. Crème brulee purists may baulk at this reinterpretation of the classic sweet, but non-fans may find this version more palatable. The deep bitterness of the chocolate balances the creaminess of the custard and gives it a robust kick.

This elegant chocolate sphere is basically a more atas, luxe version of a Ferrero Rocher. Fluffy hazelnut sponge and creamy chocolate mousse are covered in a crackly hazelnut-studded chocolate shell. However, the too-bitter Valrhona dark chocolate ganache in the centre completely overwhelms the palate. There is also not enough crunch in the too-thin feuilletine layer beneath this to relieve all the richness.

Inspired by the French Crêpe Suzette, this dainty cube cake features a nutty tart base with ground almonds and a chewy orange caramel centre cloaked in a not-too-sweet Grand Marnier-infused white chocolate mousse.