Sashi Co (formerly Dotty Coco)

Are you a sweet tooth? Or throwing a party for many sweet tooth(es)? I was fortunate enough to taste Dotty Coco’s cookie cake. Freshly made and delivered to your door. The owner kept in touch with me via instagram on her estimated time of delivery. I had a tight schedule and wanted to be home…

Hatter and the Hare

A place with a variety of sweets, a place of featured Alice in Wonderland experience. I don’t have such a sweet tooth, but the hype has attracted me to trying the cafe between my visits to the Eastern Suburbs… I’ve been here three times now: twice for drinks and once for lunch. I must say […]

KOI Dessert Bar

From the appearance in Masterchef to setting up a pop-up restaurant at HWKR in Melbourne, eludes me to try KOI Dessert Bar in Chippendale Sydney… Never been to Kensington Street before, but KOI is right at the asian hub where spice alley is and many other restaurants hang out. KOI sets up their take away…

The Crux & Co

The Crux & Co just lies opposite The Kettle Black. They present balanced dishes inspired by Korean savoury flavours. Mocha was towards above average. I like my mocha not overly sweet but still able to taste the coffee aroma. They met it. J again is on a health street, so he ordered the green cold…

Bibelot

Bibelot pronounced ‘Bib-loh’, is an european-inspired dessert boutique in South Melbourne. I believe they use to sell their desserts via Chez Dre when I first went to Chez Dre late 2014. And now… It seems to have opened it’s own boutique just in front of Chez Dre. This place is great for high tea and…

LuxBite

Having previously worked in many of Melbourne’s best restaurants, Bernard Chu and Yen Yee finally established LuxBite on the upper end of Toorak Road, South Yarra in 2010. It took me ages to finally step into the upper east side to indulge ourselves with beautiful sweetness on a fine Spring day.. I first tried the Blue Calpis…

Burch & Purchese

Is a known patisserie headed by Darren Purchese. He’s known for his flavour balance and texture creativity. Combining delicious sweet decorations of jellies, sponges, mousses, cream, crumbles & spreads layer after layer. I’ve followed them at the 2013 Melbourne Show – good food and wine pavilions. Darren there did a cooking demonstration on his explosive…