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  • Dessert Kitchen is a small restaurant with roughly about 10 small tables. Food: We had their egg pudding. It was "interesting", worth a tryfor $1 each. It has a hint of asian taro flavour to it. Green tea creme brulee - not very strong green tea taste.. just like any other regular creme brulee. Would not order again for the price of $6-7 dollars plus tax Coco lover (icecream served in a martini glass) - chocolate and vanilla icecream with hard cold brownies and some cookie crumbs and chocolate sauce and peanuts... Atmosphere: So the restaurant feels very home-run. They have an open window from the kitchen to the seating area so you can pretty much see how they make the food. So I pretty much saw how they made the Coco lover from all the store bought materials that I could normally get from no-frills... a regular tub of icecream, plus a chocolate stick from that tin can you received from Christmas, and some chocolate sauce in a squeezable bottle. I also saw how the lady brought into the back a frozen bag of any regular brand of fries from the outside freezer to the kitchen... Washroom: I cannot understand why they have to leave all those detergents and 2 mop buckets in the washroom when across the washroom is a staff area of supplies. A presentable washroom speaks comfort to customers. In this day and age, when people eat out not just for the food but also for the experience, the comfort of the washroom is a key factor in that experience. Keep it presentable and comfortable for the customer! Bottom line is: Would I go to this place for dessert again? Probably not by my choice.
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