Japanese Milk Bread or Shokupan, made scoop-able!

Thai Sticky Rice-Cream 2.0! An eggless, creamy coconut base, flavoured with pandan and black Thai glutinous rice.

Turning a beloved Japanese breakfast into a creamy and umami filled ice cream! (Feat. Lisa from Okonomi Kitchen)

Creamy pistachio and miso infused “rice-cream” with notes of browned butter.

Two times the Jasmine, two times the fun! Jasmine Tea and Jasmine Rice infused ice cream with Burnt Honey.

A spin on Filipino Biko, a coconut sticky rice cake— but in ice cream form!

Super creamy and fragrant, Thai Mango Sticky Rice inspired Ice Cream — aka Rice-Cream!

Nostalgic flavours for so many: 보리차 (Boricha) & Vanilla Bean Ice Cream. Nutty, toasty barley tea made velvety and smooth.

Softer than a cloud, Chiffon Cake is Angel Food’s tastier cousin.

Let your impulsive thoughts win: and eat the entire cheesecake. Mini Pistachio Burnt Basque Cheesecakes, made just for that.