Specialty Desserts

Our specialty desserts are inspired by the traditional flavors we grew up with across Southeast Asia. Made with real ingredients and our not-too-sweet approach, each dessert is prepared in-house. 

 

Kaya is a beloved Singaporean staple, a coconut jam traditionally enjoyed with toasted bread or soft steamed buns. We handmake our own Kaya and Pandan Kaya in-house, using select ingredients imported from Southeast Asia to create their authentic flavors. Enjoy them layered on toast or steamed buns for a simple taste of Singapore. 

 

Our Coconut Pudding is vegan, made primarily with coconut water, coconut milk, oat milk, and seaweed-based agar. Light, fragrant, and refreshing, our pudding is made without added preservatives. Because we keep it fresh and simple, it has a refrigerated shelf life of only 3 days. 

 

Pulut Hitam, or Purple Sticky Rice, is a traditional Southeast Asian dessert and one of our slow-cooked specialties. We simmer purple sticky rice with coconut sugar, fragrant pandan leaves, and sago, then finish it with nata de coco and slices of tender young coconut meat. It’s vegan and not-too-sweet

 

Our Pandan Chiffon Cake is soft, fluffy, moist, and naturally fragrant, made with real pandan leaves for that distinctive Southeast Asian flavor. Using our family’s special recipe, we carefully prepare each cake to maintain its signature light, airy texture while staying soft and moist. Simple, fragrant, and not-too-sweet, it’s a classic Southeast Asian favorite.

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Our food and beverages are prepared in a facility that handles known allergens. While we take precautions and sanitize our equipment and preparation areas, we cannot guarantee that any item is completely free from allergen cross-contact.