Non Entrée Desserts

It’ll take you more than a glance of the ‘bak chor mee’ ($14.90) at this café to realise that it’s actually a sweet treat: the ‘noodles’ are made from mango jelly and the ‘mushrooms’ are really slices of sea coconut. The disguised desserts here are part of Non Entrée’s Back to the Future menu, which puts a sugary spin on local fare. But for something less mind-boggling, the matcha avalanche ($13.90) is a warm green tea lava cake served atop a peanut brittle. Slice into the cake and its lava centre oozes onto a bed of gelato and edible flowers below. Heavenly.