Pink guava semifreddo, sake granita, yogurt crumble, guava compote, lime scented mascarpone. There are two desserts here that I consider Masterpieces and this is one of them. It may seem like there’s a lot going on but every element serves a purpose. And that sprinkling of crushed pink peppercorns gives it a little bit more excitement, that little bit of extra zing that just can’t be described with words. Absolutely brilliant.

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!

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!

Mango and bergamot frozen mousse, silky coconut veil, mango pearls, fennel infused pomelo, sago chips, bergamot granita. This dessert first appeared on a degustation menu and was so well received it ended up on their daily menu. Very refreshing, very clean flavours and very, very close to Amazing.

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.

The matcha element in this was really interesting, created using ceremonial matcha (Wakatake) and incorporated with The MadHatter’s version of “genmaicha” made with local rice and cacao husks. This gave the dessert a rather pleasant umami-ness which went very well with the lime and nuts element. Oh and that pastry? That pastry was light and airy and delicate, yet it held together without breaking apart into a million pieces. Sublime.

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.

You guys, I am so sorry but I forgot to take a picture before eating 😂. Anyway, this was very refreshing with a citrusy (yuzu perhaps?) flavour and a gentle floral scent from the osmanthus. Nice end to our meal. *** Private kitchen, strictly by reservations only.

A gorgeous dessert made with Trappist Cheese from Milky Whey Cheese, consisting of salty Trappist cheese crumble, caramelized fromage blanc ice cream and caramelized pain perdu. Sweet and salty mingling harmoniously with each other. Delightful!

Dark as midnight spider creation with a blood red fruity filling and some crunchy bits inside. Best spider ever.

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? 😂

“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!

Yuzu meringue, vanilla ice cream, berries compote, whipped ganache, fresh strawberries, lime zest Fwoar, this was so good. This was our third dessert stop for the day, but this still disappeared pretty fast. Citrusy, tart, sweet and so refreshing… delightful! Only one little minor thing, I wished the meringue was a little fluffier. It was a bit difficult to break it apart without making a loud clang 🙈. Side note, their teas are great as well! We had a berry tea that paired really well with this dessert. Didn’t taste like it had those fake artificial flavouring or scent.

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!

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.

“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.

Not too tart, not too sweet. I like!

“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 😁.

MÄD Coffee x Champignons Patisserie Houjicha bavarois mousse, citrus marmalade, chocolate ganache, houjicha sponge, white chocolate crunch. Kindly given to us by the lovely owners of the cafe. As if we don’t adore them enough already.

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! 🤣

That lemon and yoghurt popsicle made the dish! It was just beautifully smooth and lemony and creamy. Simply lovely!

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.

“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.

Was expecting a mega sweet mouthful but this was actually rather enjoyable. Don’t taste much cream cheese, but I would repurchase when it’s back on the menu.

In-house special osmanthus jelly served with longan, goji berries and syrup. I wouldn’t have mind more ingredients overall, but for the price we paid it’s good enough. It’s nice and cold and great for a hot day.

Not as “lava” as the matcha and hojicha but still good.

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 😅.

I did like this a lot, it’s got a nice citrusy flavour but I do think the yuzu one was better. I’d still eat it if you put it in front of me.