Happy Toast *** 7.0
Thick white or whole wheat toast served with 4 toppings of Thai tea custard, Thai coffee custard, sea salt caramel and condensed milk. A makeover of a dish from our childhood memory.
Mixed Fruits Jelly on Lychee Granita 7.5
Our favourite mixed fruit jelly the way we grew up with served on top of Lychee granita.
Young Coconut Crepe Cake *** 7.8
Crepe cake layered with young coconut flesh and its sweet cream. Served chilled.
Palm Sugar Banana 7.5
Thai grilled and candied banana with palm sugar caramel, served with vanilla bean ice cream.
Refreshing Pineapple Sorbet *** 4.5
Served with fresh pineapple and strawberries.
Red Rubies Tub Tim Krob *** 7.8
Ruby coloured chestnut bites with coconut water granita. Sprinkled with young coconut flesh and coconut cream for that extra texture.
Sago An-Chan *** 7.0
Tapioca pearls cooked in butterfly pea flower-infused juice topped with coconut cream, served with young coconut sherbet.
Panna Cotta Lod Chong 6.5
Palm sugar-infused panna cotta layered with Thai pandan lod-chong. An East-meet-West creation.
Young Coconut Sherbet 4.5
Homemade from the young coconut flesh and coconut cream, giving it a delightfully smooth texture in every bite. Uh-mazing.
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