Friday, September 1, 2017

Room 4 Dessert

Red - Rosella cream, beetroot cake, watermelon, dragon fruit, strawberry

Red, literally invites everything "red" on the plate. This is the mildest dessert of all, that is why it's also the starter. P/S: I never thought beetroot cake is THAT good?! The cake is so fluffy and light like a pink sponge with a hint of beetroot, which is really easy to consume! Surprise, surprise, coming from a person who dislikes beetroot.

Pandanbert - Pandan panna cotta, salak ice, kacang hijau, pear

This idea came from Camembert cheese... The round container is made out of pandan leaves, the panna cotta has a nice pandan aroma and I actually prefer it without the mung bean. The mung bean is overpowering the pandan flavour of the pudding so I thought it's nicer and more refreshing without it. And no there is no cheese in this dessert... 

White Chocolate, Black Heart - Cocoa butter cake, tamarind, kemangi sorbet, injin meringue

This is one confusing plate but it balances really well - a mixture of strong flavours and subtle sourish and anything with meringue hardly disappoints.

The making of the jackfruit cake.

Taro Card - Taro Pudding, toasted coconut gelato, jackfruit, soy meringue

The jackfruit cake is lightly torched for the roasted flavour, topped with a scoop of milky coconut ice cream (it's not the regular light coconut ice cream), served with passionfruit for the sourish taste and topped with coconut flakes. A combi between coconut and jackfruit creates a very tropical feel and taste.

The Sugar Refinery - Coconut nectar chantilly, chocolate toblerone, soursop, Balinese meringue

This is also another confusing dish. It has chocolate and it's sour. Creamy, chocolate, and sourish from the soursop sorbet. I really like the meringue, it says Balinese meringue and has this light unique taste...

Gingerbread Man - Sorghum pain d'epice, passion fruit curd, crackjerjack, long pepper

It's basically a different way of serving gingerbread with a texture of a cake. I never like gingerbread to begin with so this is probably my least favourite of all. Don't get me wrong, it's actually very good and that's why I ate more than usual - I usually won't take more than a scoop as I prefer ginger to go with savoury dishes more than desserts!

Ghostface Keller - Doughnut, Reblochon cream, papaya, apple tatin, cocoa nibs

The ghostface was my favourite for the night... It was the one with the most unique taste. The white stuff on the doughnut is cheese. The cheese may have a cream cheese texture but no it tastes nothing as good as cream cheese, it's like eating rotten cream cheese. But if you eat it together with the papaya and apple tatin, the odd taste is covered. It creates whole different taste, it makes this doughnut so heavenly - the combi of sweet, savoury with a creamy touch is there. OMG I could have this all day!!!!!!!

Caramel Tea Brulee - Caramel, black tea, cardamom, sea salt

Very nice brulee texture with a hint of tea, cardamom and salt. I've had foie gras brulee before, I'm sure I can handle this one!

Chocobubbles - Mom's cookies, kluwak, warm mousse, "nibs" nougatine

A cup of dark chocolate mousse, it's for you chocolate lovers out there! I don't normally take so much chocolate so this was the only one we could not finish. The last dessert is also one of the more filling dessert as compared to the rest. I think if this was the first one I will be full by the 4th or 5th course.

As it was still early, we did not take their cocktail pairing set. We only had a cocktail each. 

Season 6 Finale - every dish is carefully prepared and they are all too beautiful to eat!!

Menu changes every 6 months...

It costs IDR490k for the whole 9 courses - good for 2-3 pax. Though the greedy me thinks it's good fit for one pax :P

Don't let the entrance yet to you - it looks like a factory but it's more than just a factory!

Thank you Chef Willd Goldfarb for the brains behind this concept!! Sadly he was travelling when we visited so we did not get to see him.

Likes: Very creative "fine dining" desserts to substitute a full fledged meal, friendly service, creative cocktails, cocktail pairing available 
Dislikes: I can't think of anything that I do not like here - everything's too fine, from food to friendly service! Perhaps the only downside is the location... You'll have to travel all the way to Ubud for it!

Room 4 Dessert
Jalan Sanggingan,
Ubud, Bali
80561,
Indonesia
+62.812.3666.2806
Opening Hours
Mon-Fri 4pm - 12am
Sat & Sun 12pm - 12am
Room 4 Dessert's Page
Room 4 Dessert on Facebook

Room 4 Dessert Menu, Reviews, Photos, Location and Info - Zomato

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