There’s a spread of desserts in front of us. One has a pool of blue, translucent noodles; the next is a moss-coloured mound of ice with mottled beans on the side. Another has a yoghurt and cornflake base with a sprinkling of ruby-red seaweed balls.
Here’s a hint of what to expect at Dessert Kitchen's CBD location, and at the upcoming Box Hill venue too.
Ice Stream Ramen
Even disregarding it’s misleading name, it’s undoubtedly one of the most unique desserts you’ll find anywhere. Those aforementioned noodles are made with kanten, a Japanese seaweed product that turns liquid into jelly. The noodles are more solid than standard jelly products (closer to jellyfish in texture), so you can reliably hold them up for your Instagram post. Underneath you’ll find a sweet, milky soup, crushed ice, and rice balls. Along with the melon and mango it’s probably sweet enough, but if you’d like it ultra-syrupy, you can cover it in the accompanying white-peach sauce.
The Joy of Party
Another fun name and another audacious combination of ingredients. This one starts off with rum-and-raisin ice cream and a pebbly layer of grape-flavoured seaweed balls. They look like caviar and are chewy and sweet. It starts boozy, fruity and sharp, but as you plunge into the depths of the desserts – usually messily – you’ll find it becomes breakfast-like with yoghurt, nata de coco (fermented coconut water jellies) and cornflakes.
Tradtional Japanese Style Ujikintoki is a Japanese, shaved-ice dessert made with matcha powder and served with a sweetened red-bean paste and mini mochi. This one is pretty close to tradition – the matcha is high grade and bitter, the red beans pulpy, the ice brittle, and the mochi dense and chewy. The only addition here at Dessert Kitchen is two triangles of red-bean and vanilla ice-cream.
105 Little Bourke St Melbourne
(03) 9671 3907
Mon to Thu 3pm–12am