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"Luis Brambila, the chef de cuisine of Bar Dojo, is slated to finish the meal with two elaborate desserts: a Wu-Tang Flan made with coconut ube flan, miso caramel, beetroot meringue, candied orchids, berries, and an ube macaron; and a dish called C.R.E.A.M, a lychee tres leches pandan chiffon cake with horchata buttercream, lychee caviar, rum, snow dust, and an almond honey tuile." - Jade Yamazaki Stewart