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.
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