Happy Land-IMG_2429©BondingTool

Tony’s Ice Kacang dessert tasted as beautiful as it looked.
The ice mountain was covered in chcolate ganache (which was still warm), topped with two layers of tender red beans (which reminded me of the Japanese style of cooked azuki beans) and creamy sweetcorns, respectively.
The way they sprinkled the toasted crushed peanuts made the whole display seemed like an erupted volcano with strewn rocks, overflowed with glowing larva.

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