We were sitted next to the long slide of windows overlooking the hustle and bustle of Causeway Bay. Try getting seats on that side for a better photo with the dessert.
The Improvisation included welcoming drinks, the dessert itself and drinks. The welcoming drink we had was guava juice which was sweet and refreshing.
We got to choose our own dessert mats and we chose white instead of grey and blank for I think different colours would pop up more with white.
There were five bottles of sauces including taro, coconut, mango, chocolate and blood peach. The staff drew various dots and strokes across the mat, forming the base for the whole dessert. All the sauces tasted really rich and pronounced. The staff let us do our own drawing and it was not easy indeed! You have to control your force really well for even and clean lines! Next, she took out different condiments including honey comb, sweet potato jelly, green tea mochi, chocolate pudding, mandarin jelly, raspberries, blueberries and chocolate crisps to decorate the dessert. The staff let us taste some of the condiments before she placed them on the mat. All the condiments had a really rich flavour just like the sauce. I especially loved the chocolate pudding and crisps as they had excellent texture and taste.
The staff then poured some ice cream mixture in a bowl with nitrogen in it. With some mixing and scooping, blood peach and charcoal bamboo ice cream were presented to us. The ice cream was then topped with some pink Chinese cotton candy for some glam. The richness of the chocolate ice cream and the sourness of the blood peach ice cream balanced really well.
Lastly, the staff wrote special a message on the mat which made it a lovely dessert. All the components such as the sauces, jellies, crunch and ice cream tasted rich but I guess some kind of sponge cakes would help to bind various tastes together better.
At the end, we chose the Insomnia which was an uncommon combination of fruit with pu-er. Surprisingly, the tea tasted extra soothing.
