Let's start with the petit fours. The sweet Thai wafer with poached persimmon and golden duck egg yoke noodles with coconut was quite lovely. The mung bean sugar thingy topped with gold leaf was sugary and unremarkable, although it was easily outcompeted by the syrupy shaved ice concoction on the scale of unremarkableness... Kaffir lime in perfumed syrup with snake fruit, green mango, sliced ginger and fried shallots. This was...how shall we put it? Reminiscent of an addiction-fueled ascent into euphoria a la paint thinner but sans the high. Imagine huffing paint thinner but without the mind-altering effects. It was unanimous among the 3 of us. This tasted like paint thinner smelled. How did David Thompson get it so wrong?