Delightful dessert featuring the Ispahan which is made with raspberry, lychee and rose.
AN elegant and unpretentious meal is to be expected when chef de cuisine KimKevin de Dood is in charge of pleasing one’s taste buds.
Choosing fresh ingredients to unleash his creativity, the chef also employs the use of piping nozzles, cooking tweezers and cake turntables to carve an impression pleasing to the eye.
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