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2012-03-05
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I find myself indulging in cold desserts very frequently lately. I'm not sure what about such desserts that seems to keep me coming back for more (and more and more), but I can't seem to escape its grasp.Last Saturday I felt the itch again after lunch, and I decided to drop by Tong Pak Fu in KLCC. After much indecisiveness between durian snow ice and black sesame snow ice, I settled for the latter. Why? Because it was cheaper and was served with strawberry slices; therefore if it wasn't as good
I find myself indulging in cold desserts very frequently lately. I'm not sure what about such desserts that seems to keep me coming back for more (and more and more), but I can't seem to escape its grasp.Last Saturday I felt the itch again after lunch, and I decided to drop by Tong Pak Fu in KLCC. After much indecisiveness between durian snow ice and black sesame snow ice, I settled for the latter. Why? Because it was cheaper and was served with strawberry slices; therefore if it wasn't as good as expected, as least I'd still have strawberries and I wouldn't be paying as much as the alternative.
Texture was amazing. It was like lasagna, but in ice form. Imagine hundreds of distinct yet soft layers of smooth ice as you plunge your spoon through. Flavour-wise, I found it strong - perhaps a bit too strong. The taste was pleasantly nutty and earthy, but had too much ash flavour. Perhaps that's the natural black sesame flavour (which they didn't attempt to mask or filter out). All in all, it's not bad, but I wouldn't say it's my favourite dessert. By merit of the texture and general quality, I would definitely come back again to try their other desserts.
張貼
