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 from international dessert chain, Dessert Kitchen.

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.

This one is simple, just taro-flavoured shaved ice, nata de coco, glutinous rice balls and chewy taro-rice dumplings. The magic is in the shaved ice. It’s so thin that it lacks any crunch or snap. Instead, it’s gummy, almost chewy. Sort of like a Turkish ice-cream but not as thick.

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.

Like a hot dog with no bun. The sausage is wrapped in a folded Hong Kongese egg waffle (a popular street snack, best described as a sheet of crisp but doughy waffle balls). Along with a rubbery sausage, sheets of nori, and honey mustard it makes for quite a textural journey. This item is not as savoury as it sounds.

Dessert Kitchen
Shop1/78 Harbour Street, Haymarket
(02) 9280 2809

Sun to Wed 2pm–10pm
Thu to Sat 1pm–10pm