Dessert Shop

Tsujiri Japanese Matcha cafe in Richmond Matcha Parfait

Tsujiri, Japanese Matcha cafe in Richmond

September 20, 2019

Compared to Nana’s Green Tea’s $9.80 parfait, Tsujiri’s $14 parfait feels like a whole other ball game. The parfait at Tsujiri is 150% more expensive, but they seem to use more interesting toppings. I’m not sure if these topping is worth the extra $4 to you. The lone line up seems to indicate the worthiness of these toppings. I personally cannot justify the cost because they simply can charge higher for a parfait in 2019, but will leave the decision up to you guys.

Nana's Green Tea Matcha soft cream with Shiratama Azuki

Nana’s Green Tea, Japanese Matcha Dessert Franchise in Vancouvr

September 9, 2019

Nana’s Green Tea is a very good matcha dessert shop. They lived up to their name, everything related to matcha has a rich taste to it. It is well controlled so it doesn’t taste bitter. The cost of $8 per person on average is a little high, but their premium matcha is from Kyoto. It is very authentic and nothing is watered down. Please note that they also serve Hojicha dessert, ramen, and Donburi. I would definitely recommend Nana’s Green Tea.

BlackBall Taiwanese Dessert Blackball Signature Crushed Ice

BlackBall, Taiwanese Dessert in Richmond

August 13, 2019

The first thing I noticed was the droopy grass jelly covering the crushed ice. They are black and shiny like a mirror. It is the most jiggly grass jelly I have seen in Vancouver. When eating, the grass jelly has a noticeable herbal taste. The soft texture makes it the highlight of this dish. The crushed ice is course but not sharp. They are soft to the bite. Unlike Icy Bar’s Razor Sharp Ice, there is no unpleasant texture. There are condensed milk and brown sugar added to the crushed ice. I could taste a strong flavour of cane sugar, which is also quite pleasant. Taro Balls and Yam Balls are being called “TaroQ” and “YamQ” at BlackBall. To be honest, I am a little disappointed in these. The bite to them has no bounce. I understand this means that there is not much starch powder added, but it is not the texture I was looking for. Flavour-wise, they are not really sweet but has a good natural flavour of taro and yam. All these beans are perfectly cooked. Adzuki bean and Mung beans are cooked until their skin starts to peel. This made the interior very starchy. Sugar was added to the cooking process and very noticeable. The Kidney Beans are larger beans. The structure is more intact. I could still feel the pop when I bite into them.

Passion8 Dessert Cafe Chocolate Bingsoo Mr Choco Brown

Passion8 Dessert Cafe, Cute Bingsoo

July 16, 2019

Passion8 Dessert Cafe makes really well presented bingsoo. This is Mr. Choco Brown, basically chocolate bingsoo. There is a scoop of chocolate ice cream with a small piece of pastry as its hat. Also, there’s two small oreo cookie act as the ears, and a small M&M as the nose. The bingsoo is served in tin can, which is an interesting choice. Unfortunately the outside the bowl is covered with chocolate syrup. It’s not very pleasant to touch. Their most famous dish is their Real Tiramisu bingsoo.

Icy Bar, Mixed Asian Dessert Mango Icy

Icy Bar, Razor Sharp Icy

July 15, 2019

There is a type of Cantonese restaurants where they serve all kinds of cuisine. First, you see congee, noodle, and BBQ duck meal, the typical Cantonese food, nothing out of the ordinary. Then you start to see the New Zealand rack of lamb and New York sirloin steak with lobster tail. Next page you see Japanese sushi, ramen and curry rice. If you got curious and ordered the sushi, you’ll find out what Chinese infused sushi taste like. Or a bowl of Chiense noodle soup with miso added that is being called “ramen”. Icy Bar dessert shop is like that kind of patchwork restaurants in the dessert world

New Cantonese Style Dessert The First Dessert Taro Balls

The First Dessert, New Authentic Cantonese Dessert

July 13, 2019

When we ordered the cold “Green Bean Paste”, the staff revealed to us they are unable to serve cold version. To give patrons the freshest dessert, they started cooking at 3pm. The simmering takes 2 hours to get it ready for 5pm opening. When we arrived, the cooking was just finished not long ago. The dessert hasn’t been put into the fridge long enough to cool yet. The First Dessert also didn’t want to put ice in there to dilute the taste or reduce the portion served.

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