Chocolate mousse, kumquat jelly, vegan cannoli with optional hand-piped realistic peony

This was the 10th and final dish of the epic 10-course vegan degustation set at SHU. Because it was my birthday that day, the chef put a little lit candle in it for me to blow out! Next to the chocolate mousse cannoli was pomelo flesh on a bed of kumquat compote, and underneath, a salted almond and rice cracker soil for crunch. The hand-piped peony was purple taro icing petals added for an extra $16. The mousse was silky smoooth and incredibly light. The cannoli was a crisp wafer lined with chocolate on the inner surface. Eaten all together, it’s the ultimate salted chocolate-orange dessert. To summarise the 10-course set, the recurrent ingredients and flavours emblematic of Szechuan cuisine that ran through and tied each subsequent dish together were chilli, salt, soy, and mushroom. Each serving plate or bowl was beautiful and unique, adding to the wow factor. Each serving was small enough so you could get through the 9 dishes without feeling overly stuffed nor sickened. Overall, a once-in-a-lifetime experience perfect for a special occasion. #finedining