U :Dessert Story

Mango Sticky Rice Bingsu

Soft, mildly sweet snow‑ice topped with mango puree and served with sticky rice on the side

Salted Egg Yolk Custard Toast

Buttery toast with salted‑egg‑yolk custard sauce, vanilla bean ice cream and black sesame seeds

Honey Toast

Thick-cut milk bread baked with butter and honey, topped with ice cream, almonds, and whipped cream — sized to share.

Volcano Bingsu

Snow‑ice piled with brownie, crispy chocolate rice, banana, cornflakes, Oreo and condensed milk

Strawberry Milk Toast

Thick-cut white milk bread soaked in custard, topped with fresh strawberries, blueberries, berry coulis, and salted mascarpone fresh cream.

Thai Tea Crepe Cake

Layered crepe cake with Thai tea sauce

Bingsu

Korean-style shaved ice dessert with various toppings.

Young Coconut Pandan Crepe Cake (slice)

18‑layer pandan crepe cake served with young coconut sauce

Ube Mochi Croffle

Purple yam croissant-waffle hybrid with chewy mochi texture — vibrant, chewy, and uniquely fun.

Crepe Cake

Layered crepe cake, light and not overly sweet.

Chocolate Organic Matcha Lava Cake

Warm chocolate molten cake with matcha lava, served with matcha ice cream and chocolate crumble

Ube Milk Tea

Creamy purple yam milk tea — rich, subtly sweet, and Instagram-ready.

Ube Twice‑Baked Croissant

Flaky croissant filled with ube‑coconut condensed‑milk pastry cream, topped with almond cookie crust

Croffle

House‑made croffle—crispy, waffle‑like pastry