Af­ter decades of play­ing sec­ond fid­dle to savoury cour­ses, desserts are fi­nally striking out as an art form in their own right. We pick our favourite dessert bars across the re­gion

Southeast Asia Globe - - Flavours -


The lat­est lo­cale of vet­eran pas­try chef Will Gold­farb, Room 4 Dessert is a play­ful dessert den nes­tled in the heart of Bali's cul­tural nexus of Ubud. De­signed for in­ti­mate en­joy­ment, the nine-course de­gus­ta­tion menu takes din­ers on a de­lec­ta­ble des­cent into the cheeky mind of the head chef, with dishes sport­ing names such as Ghost­face Keller – a con­coc­tion of re­blo­chon cream, pa­paya, ca­cao nibs and ap­ple tatin topped off with a dough­nut – and Cho­cobub­bles, a divine com­bi­na­tion of home-baked cook­ies with warm mousse, nouga­tine and kluwak, a nut that grows only in the wild and is poi­sonous if not fer­mented cor­rectly. Ap­pro­pri­ately, it is to die for.

Newspapers in English

Newspapers from Cambodia

© PressReader. All rights reserved.