My head frown in wonder what it would look and taste Iced Cendol in completely different form, though I don’t object the notion of bringing it in transformation into cake, if anything greatly elated.
Chef Herry told me firsthand, it keeps its original cendol flavor and also ingredients, those of green rice flour jelly, coconut milk and Javanese brown sugar. Only it has undergone total transformation from its initial liquid form.
Ever since its first appearance in the all-new Asia Restaurant in 2017, this most-acclaimed dessert of Central Java becomes the signature cake of the restaurant. For that reason alone, it is only to be expected to have it listed on “7 Stellar Dishes”.
I may sound bias because first and foremost I’m into cake above others, but I don’t get less impressed after all, even after I have tried it out. I need to gather the guts to start eating it, because it feels like hurting a fly, for its aesthetically pleasing presentation itself.
One bite goes on yet another, its smooth, somewhat slurpy, texture is in perfect cahoots with its luscious taste of coconut mousse, pandan sponge and palm sugar jelly topping.
Rather than in resemblance to its original form, it has its own remark, it is pure class. I especially adore the pandan kaya filling. It is a brilliant transformation indeed! I would recommend this out of the other two.
Altogether, though already well-rounded, I believe Asia Restaurant could have offered more. As such, I would love to see the restaurant explores more of its potentials especially Indonesia cuisines. It is well-deserving of 7.5 out of 10 for its overall blending of culinary showcase with strong touch of affluence ambience.
