Getting our just desserts

Rosio Sanchez, master pastry chef of NOMA, was recently in town during the World Gourmet Summit, teaming with local dessert-whiz, Janice Wong to showcase four produce-driven creations at 2am: dessert bar.

Encapsulating the foraging philosophy of the S. Pellegrino World’s Best Restaurant, the sweets included a chamomile broth base for hay-infused parfait, wild strawberries and lemon balm while whey discs, bitters syrup, milk crumbs and sorrel combined in a winter version of the establishment’s most popular dessert. Personal opinions were divided on the caramelised Brown Cheese and Beetroot Granita but all unanimously agreed that the Milk Ice Cream (with a birch syrup surprise centre) and Biodynamic Grains emerged tops.

The talented young American said: “I hand carried 100kg of herbs on my trip; even the milk for the parfaits and creams is Danish. Authenticating the NOMA experience for diners here was important to me.”
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