Waffle Fix @ Sweet Tooth, Tsim Tsa Tsui

We had passed this shop many times during our walks back after dinner in spring. Usually, we would be either too tired, too cold or plain full from dinner to think about dessert. It's name also reminded us of a place back home where we wondered about the colouring content in the food. *shudder*

It was a particularly windy spring night when we, armed with shopping, decided to make a pit stop to warm ourselves up. The wait for an empty table wasn't too long. We stood on the steps chatting away for 10 minutes before the waitress came and showed us to our seat.

Almost every table had a similar tall dessert. We were curious. The shop smelled of fresh waffles. But where were they? We decided to go with the crowd choice and selected a unassuming chocolate waffle listed on the menu. When it came, we were thankful for not ordering more than one. Look at the size of the thing! By the way, that's the true deal maple syrup. The banana was slightly baked, along with toasted nuts. The balls are those chocolate cereal balls that you can find in the supermarket. The chef must be pretty good at stacking. The waffles were placed on our table nary a wobble.

There is not way to eat this creation without destroying it. We lifted off each layer, split the ice cream, cut the banana into portions and munched away. I think the best combination with chocolate is always the banana. The fruit tempers the sweetness. Add on the chocolate ice-cream and the tastes meld in your mouth. However, if the chocolate ice cream could be changed to rum raisin...*rum raisin happy dance*

Winds picked up when we were inside. A chill set in as we sat near the door. I ordered something else interesting on the menu - ginger soufflé. If you don't like ginger, don't order this. I'm quite partial to ginger as it keeps me warm whenever the weather cools. Ginger actually has many medicinal properties and if you like Chinese home remedies, ginger usually finds its way into your diet. 

The ginger soufflé takes 20 minutes to prepare. Soufflé can't be pre-made as the air will escape the dessert and the middle will deflate almost immediately if not served straight from the oven.  I have eaten soufflés at hotels which claim that its alright to eat deflated heavy soufflés. Perhaps they can hoodwink those who aren't familiar with pastries and desserts.Sweet Tooth makes soufflé the correct way. It's meant to be airy and light because of the whipped egg whites. With a little pot of flavoured cream, it was awesome.