red & green

I love this combination. There's nothing quite like it. It's a Japanese concoction which has become a popular dessert choice in Singapore. Tiramisus, chiffon cakes, brulees: cafes and restaurants about town are clamouring to add versions of this pairing to their dessert offerings. I used this duo several times before. I once did a red bean paste with custard stack with green tea ice cream, using wonton wrappers for my layers. Recently, I also did a green tea panna cotta with red bean paste and white chocolate sauce.

I chanced upon this lovely combination again recently when D and I went on a walkabout in Marina Square (which is very rare, cos we are crowdaphobic). After walking around admidst families and couples jolsting for mall space, a call for time out and dessert was gladly received. We stumbled into Azabu Sabo. It tries to distinguish itself from the rest of the run-of-the-mill Jappy restaurants by focusing on serving mainly desserts. They also emphasised the fact that their ingredients are air flown from Hokkaido. (Come to think of it, most of our food are flown in from somewhere, isn't it?) Anyway, I enjoyed the little dessert I ordered for myself.

The duo of simmered red beans and green tea gelato was just heavenly. The sweetness and creaminess of the azuki beans and the freshness and distinct flavours of the green tea gelato did not disappoint. The addition of the chewy mochi balls finished it off really nicely. I wished they gave more though. I enjoyed it nevertheless. It was a yummy combination of colours, textures and tastes. The next time I find myself in Marina Square, I getting myself one of those again.