Dessert at Milkaholic. It was nothing special. The problem I had with dessert these days is that if it’s not done well, there’s five more dessert cafes which will do it well in a similar price range. One example of poor execution is the use of sub standard chocolate syrup. I’m used to quality melted chocolate – maybe I’ve been spoilt.
Finding a cherry pit in the morello cherries was another downside.
A slight Asian influence keeps their range of desserts diverse and interesting. I wouldn’t go there again, simply because there are other dessert cafes I’ve not yet been to.