Food Picks: Desserts that trick the eye, silky dumplings and the perfect bowl of bak chor mee

ST PHOTOS: TAN HSUEH YUN

The shell looks exactly like the kind for kueh pie tee. I bite into it but instead of pastry, it's caramelised white chocolate. The shell snaps beautifully. Then I taste cherry puree, minty cake and tiny cubes of pineapple tossed with basil and passionfruit. A riot of what sounds like discordant flavours somehow works perfectly together.

"When does the collaboration end?" I ask chef Kenneth Seah of Kki and chef Willin Low of Roketto Izakaya. "Nov 29," they say in unison.

Please or to continue reading the full article. Learn more about ST PREMIUM.

Enjoy unlimited access to ST's best work

  • Exclusive stories and features on multiple devices
  • In-depth analyses and opinion pieces
  • ePaper and award-winning multimedia content