Production
Every dish a story
Desserts are produced like a show, not just served.
Past the neon sign is a tiki pirate room: bar counter, treasure chest, and desserts named like characters — Miss Tu’s flan, jasmine, Okinawa coconut.
Seasonal menus change theme — autumn is pirates, Tet is Tet — and the one-dish-per-person rule keeps every table a small show.
The bar holds 50 Best Discovery and Travellers’ Choice recognition — but the real marks are the dishes: coconut sorbet, chestnut mousse, pink guava, financier, flan.
