Pandan mochi waffle + Pulut Hitam + Chrysanthemum Cacao Nibs gelato ($8 + $3.50 + $4)!
Artisan gelato café — pandan mochi waffle topped with pulut hitam and chrysanthemum cacao nibs gelato scoops, finished with caramel drizzle. $8 + $3.50 + $4.
Artisan gelato dessert with BB — pandan mochi waffle + two unusual gelato flavours. $15.50 total. The waffle alone made it worth the trip. 😋
What was on the plate ($8 + $3.50 + $4):
- A pandan mochi waffle ($8) — dark green pandan-infused waffle with a chewy mochi-style centre. Crisp edges, dense bouncy middle. The colour comes from real pandan extract, not artificial green.
- A scoop of Pulut Hitam gelato ($3.50) — pinkish-tinted (the natural colour of pulut hitam / black glutinous rice when blended into cream), with visible bits of cooked rice grain texture mixed in.
- A scoop of Chrysanthemum Cacao Nibs gelato ($4) — pale beige with crunchy bits of dark cacao nib suspended throughout. Floral-bitter-sweet combination.
- A ring of gula melaka / caramel sauce drizzled around the plate edge.
Pulut hitam gelato is the heritage flavour going local — properly tastes like the actual dessert (sweet rice + coconut), just in frozen format. Chrysanthemum + cacao is the experimental pairing that shouldn’t work but does — the chrysanthemum florals balance against the dark cacao bitterness.
Mochi waffle is the textural anchor: chewy + crispy in one bite, holds up against the melting gelato.
Total: $15.50 for the plate.
Overall: 4.3 / 5. Both gelato flavours were properly local-creative, pandan mochi waffle was the dense-chewy textural standout. Café knows how to do heritage-into-modern conversions. Will be back. 😍👍🏼
