Lemongrass ($6++) Made using fresh lemongrass juice . I could taste the lemongrass flavour and the gula melaka brings out the sweetness . Overall, very refreshing but a tad icy though. I guess it was left in the fridge for too long .

Duriancanboleh ($9++) Creme brulee with an Asian twist . Invented by Chef Deming . Made of 100% pure Mao Shao Wang durian . The custard was smooth and the torched caramel provided a nice crunch . And the best part is that both the flavour and fragrance of MSW wasn’t too overpowering; which is good for any first timer trying durian .

Shiok Fries ($12++) In-house salted egg yolk sauce and chili crab gravy over shoestring fries . Salted egg yolk sauce is really creamy and I could taste the distinct flavour from the curry leaves . Chili crab gravy packed a punch and the crab meat added a nice textural depth to the fries . Overall, the shiok fries are indeed SHIOK as I devoured them in about 5 minutes .