Ji De Chi (记得吃)

I seem be eating a lot of Chinese desserts these days. This is my review of Ji De Chi (记得吃) at Liang Seah Street, opposite Bugis Junction.

This is their 马蹄糕 (water chestnut cake). You can see distinct pieces of water chestnut suspended in the jelly. I’m not a big fan of water chestnut, so I can’t comment if this was tasty. As far as I’m concerned, it’s not repulsive.

I had the 白木耳木瓜糖水 (white fungus with papaya sweet soup). The papaya is in fact quite ripe so there’s a strong papaya taste in the whole bowl of dessert. The white fungus is soft but still crunchy. Sometimes biting into white and black fungus feels to me like biting into someone’s ear. Not a pleasant imagery but I suppose that’s how ears will feel like. In any case, this dessert is no-frills, nothing more, nothing less. Good if you looking for a cold soupy dessert. (It can be served warm or cold)

We had an almond snow with passion fruit sauce. I didn’t like the snow. I still very much prefer those from 32 Degrees Fahrenheit. Those are always my holy grail snow dessert.

The snow is served with glutinous rice balls, nata de coco, and a passion fruit caviar. What is fruit caviar? It’s essentially mixing fruit juices and syrups with sodium alginate, and dropping them using a dropper or syringe into a calcium chloride which harden the droplets on the outside. Like caviar, once you bite into the pellets they burst and release juice into the mouth. It’s a pretty funky thing to make. So, the bottomline is, the passion fruit caviar they serve does not impress me. ‘Nuff said.

There are a few Chinese dessert shop along Liang Seah Street, including the famous Ah Chew Dessert, Ji De Chi (记得吃) and Tang Shui Xian (糖水先). So if you like Chinese desserts you might want to go there!