I'm a desert person.
When I go to a restaurant, I will flip to the back page for the dessert menu as soon as I sit down.
But lucky for me, I don't have to do that when I'm in Koi because it is a dessert bar. I was fortunate enough to visit it during work training in Sydney back in August.
Koi is a flagship dessert bar from Masterchef Australia finalist Reynold Poermomo, also known as Australia Desserts King.
Upon my visit, I was greeted by their friendly staff and this long island with many beautiful desserts to choose from. Aaaaa, what a sight to see. Mind you, and I haven't eaten dinner at this point. Thus I’m ready to order one of everything if I wasn't mindful of my sugar intake.
It wasn't a busy night when I got there, so I took my time to read the description of each one of the desserts. I grew more interested in each one I looked at. It was as though the further down I went on the display, the more confused I was and further from making any decision.
By the time I got to the end, my eyes had danced back to these back boxes, and I became fixated on them. I reckon the mystery of not knowing what the inside looked like was playing with my head, and I needed to feed the curious cat in my brain, who was growing hungrier by the minute.
THE BOSS
Sudachi, mirabelle plum, umeshu, green tea rose, mango.
That's all the descriptions used—just names of obscure ingredients that I may or may not be familiar with.
I don't know what the black box is filled with. I know nothing. Yet, I want it.
I sat down and the staff brought over my chosen one. I stare it for a while. Admiring it's simple beauty.
It stared back at me. Want me to devour it.
Cracking the box open was quite a satisfactory experience.
I am no culinary expert, so the following description is purely my best guess.
Then reveal a thin layer of green tea rose cake at the bottom, a centre of mango gel, surrounded by mousse of the sudachi, umeshu and mirabelle plum.
It was a pleasant experience to eat it. I only wished the dessert was travel friendly so I could bring it to Perth to share it with my partner.
If I was better prepared or my partner had been there with me, I would have done their degustation menu: curated savoury meals paired with their dessert. I managed to peak on the other side where they serve the degustation menu, and Reynold himself was there! Serving and entertaining the patron.
Oh well, that's for next time I'm back here.
This looks more like a work of art than a dessert - what a treat!
Has sido curado por @visualblock / You've been curated by @visualblock
Bienvenidas delegaciones / Delegations welcome
Encuentra nuestra comunidad aquí / Find our community here
Trail de Curación / Curation Trail
It was a good treat.
Congratulations @mysterycrumb! You have completed the following achievement on the Hive blockchain and have been rewarded with new badge(s):
Your next target is to reach 100 upvotes.
You can view your badges on your board and compare yourself to others in the Ranking
If you no longer want to receive notifications, reply to this comment with the word
STOPTo support your work, I also upvoted your post!
Check out the last post from @hivebuzz:
Support the HiveBuzz project. Vote for our proposal!
Congratulations @mysterycrumb! You received a personal badge!
You can view your badges on your board and compare yourself to others in the Ranking
Support the HiveBuzz project. Vote for our proposal!