Trained by world famous chefs including Thomas Kellar and Pierre Herme, Janice Wong has conjured up a list of creative desserts that are presented artfully. Her savory dishes feature fresh-grown herbs and ingredients sourced from abroad.
We were happy to have ordered a Thai house mocktail and really liked the highlights of the basil oil drips and spicy ginger juice.
Thai basil oil, cucumber syrup, ginger juice, pineapple juice, soda
Port wine foie, smoked amaretto, chocolate giacage, lime zest
We were impressed with the classy presentation of both foie gras mousse coated with thick layers of chocolate ganache as well as the tapioca cracker that comes with anchovy foam; and the fluffy charcoal mantou is much-loved for its tasty and tender slow cooked pulled pork filling.
Charcoal Plum Mantou
Charcoal plum mantou, slow cooked spiced pork, wasabi mayo, onions, greens from COBO HOUSE garden
Faux Bone Marrow
Wagyu beef, soy jelly, radish
We sampled a list of desserts which included the signature Tsujiri matcha tart, chocolate H2O inspired by dead coral at the coast of San Sabastian and popcorn, with passionfruit sorbet and slightly bitter yuzu parfait. Two of our favourites were cassis plum, garnished with elderflower yogurt foam and yuzu pearls. The malt ice cream served atop the Bailey’s cheesecake was also memorable.
Tsujirihei Green Tea Tart
Kyoto green tea, jasmine rice sherbet
65% dark chocolate, Evian, salted caramel, Kochi yuzu sorbet
Blackcurrant bombe, elderflower yoghurt foam, choya granita, yuzu pearls
Bailey’s, passionfruit blanket, malt ice cream
Sweet & Salted Popcorn, Yuzu Parfait, Passionfruit Sorbet
Purple potato puree, blackberry parfait, leather, lavender marshmallows
Their official opening is in mid of March, and we're excited about this artisan dessert bar which pushes the boundaries between sweet and savoury.
COBO HOUSE by 2am: dessertbar
Website / Tel: 2656 3088
Open Hours: Mon-Sun 17:00-00:00