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2016-07-21
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Doux is a place I've wanted to visit for quite some time. Like ATUM Desserant before them, Doux also creates desserts using a bit of molecular gastronomy. If you book the bar table, you can also have the dessert that is created before you. But unlike ATUM, they also have savory food such as pastas and other items found in most other cafes.Located in Mong Kok, right on Nathan Road, Doux is very spacious. They have a wonderful floor to ceiling windows to bring in lots of natural light. There is a
Located in Mong Kok, right on Nathan Road, Doux is very spacious. They have a wonderful floor to ceiling windows to bring in lots of natural light. There is a large communal table in the center.
They had a number of menus. All in English and Chinese. They even had a two people afternoon tea set that boyfriend didn't seem to interested in. So, we decided to order two different desserts off their dessert menu. They have add ons for drrinks.
Ruby Peach ($78). A pretty sphere of ruby peach mousse in the center. There was peach liquer jelly, mint and rye crumble and fondant roses circling it. The sphere was soft had a slight peach taste. It wasn't very strong. Felt more like I was eating a fluffy cloud.
The center of the sphere was a tart raspberry jelly. The dessert was pretty and tasted wonderful but it didn't really wow me as I've seen this style elsewhere.
Honey Comb ($98). This dessert was a lot more ingenius. A cute little fondant bee sat on top of a honey lemon cheese mousse that was shaped like a honeycomb. All this was on top of a Lady Gray granita that was created using dry ice. It not only looked fantastic and thoughtful but it tasted wonderful. Sweet from the honey, it was yet clean to the palate with the granita that was flavored with Lady Gray tea. There were also bits of homemade honeycomb to give a bit of crunchy texture to everything. A dessert that impressed me more than the first.
Honey Comb
$98
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