Dessert Kitchen

A pool of blue, translucent noodles. A moss-coloured mound of ice with mottled beans on the side. A yoghurt and cornflake base with a sprinkling of ruby-red seaweed balls. Here’s what to expect from Kong Kong-based, international dessert chain, Dessert Kitchen. This is its first Australian outlet.

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.

Another audacious combination is The Joy of the Party, which 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.

Other treats include shaved ice, rice dumplings, red-bean ice-cream and a dessert-take on a hot dog.