Party Kuih Tier
Our Kuih Platter offers a vibrant selection of traditional Southeast Asian sweets, praised by Forbes as "the coolest dessert" and named the "Best Bakery in NYC" by Eater. These delightful kuih are cherished for their delicate flavors, vibrant colors, and unique textures, often made with ingredients like coconut, pandan, rice flour, and palm sugar. Traditionally enjoyed during celebrations or with tea, each kuih carries its own story of cultural fusion and tropical indulgence. Featured in The New York Times, Food & Wine, and Tatler Asia, this assortment takes you on a journey through Southeast Asia’s rich culinary tradition—from chewy and sticky to soft and bouncy, making it perfect for any occasion.
Pandan Bakar (Grilled Pandan Cake):
A beautifully fragrant pandan cake, lightly grilled for a crispy outer layer while maintaining a soft, custard-like center with rich pandan flavor.
Pandan Serimuka (Pandan Custard Sticky Rice):
A two-layered kuih, with a base of glutinous sticky rice topped by a smooth pandan custard. A perfect blend of creamy and chewy textures.
Lapis Sago (Indonesian Rainbow Layer):
A vibrant, steamed, multi-colored layer cake made from tapioca starch and coconut milk. Each layer has a slightly different texture, creating a chewy, fun-to-eat treat.
Banh da Lon (Vietnamese Mung Bean & Pandan Layer):
A traditional Vietnamese kuih, made with layers of pandan and mung bean paste, giving it a unique blend of earthy sweetness and fragrance.
Talam Pandan Palm Sugar or Coconut (Sweet & Salty Custard Layer):
This kuih offers layers of sweet and salty custard, often combining pandan, palm sugar, or coconut, creating a delicious balance of flavors.
Kosui Pandan or Coconut Rose (Bouncy Rice Cake):
Soft and bouncy rice cakes, delicately flavored with either pandan or coconut rose, dusted with freshly grated coconut for a satisfying contrast in texture.
Baked Nian Gao (Baked Sticky Rice Cake):
A traditional Chinese sticky rice cake, baked to perfection. This chewy treat has a rich flavor, often associated with festive celebrations like Lunar New Year.
Please Note our kuih platters are thoughtfully curated and cannot accommodate substitutions. If you prefer specific types of kuih, we recommend ordering them individually by contacting us. Thank you for your understanding.
Our Kuih Platter offers a vibrant selection of traditional Southeast Asian sweets, praised by Forbes as "the coolest dessert" and named the "Best Bakery in NYC" by Eater. These delightful kuih are cherished for their delicate flavors, vibrant colors, and unique textures, often made with ingredients like coconut, pandan, rice flour, and palm sugar. Traditionally enjoyed during celebrations or with tea, each kuih carries its own story of cultural fusion and tropical indulgence. Featured in The New York Times, Food & Wine, and Tatler Asia, this assortment takes you on a journey through Southeast Asia’s rich culinary tradition—from chewy and sticky to soft and bouncy, making it perfect for any occasion.
Pandan Bakar (Grilled Pandan Cake):
A beautifully fragrant pandan cake, lightly grilled for a crispy outer layer while maintaining a soft, custard-like center with rich pandan flavor.
Pandan Serimuka (Pandan Custard Sticky Rice):
A two-layered kuih, with a base of glutinous sticky rice topped by a smooth pandan custard. A perfect blend of creamy and chewy textures.
Lapis Sago (Indonesian Rainbow Layer):
A vibrant, steamed, multi-colored layer cake made from tapioca starch and coconut milk. Each layer has a slightly different texture, creating a chewy, fun-to-eat treat.
Banh da Lon (Vietnamese Mung Bean & Pandan Layer):
A traditional Vietnamese kuih, made with layers of pandan and mung bean paste, giving it a unique blend of earthy sweetness and fragrance.
Talam Pandan Palm Sugar or Coconut (Sweet & Salty Custard Layer):
This kuih offers layers of sweet and salty custard, often combining pandan, palm sugar, or coconut, creating a delicious balance of flavors.
Kosui Pandan or Coconut Rose (Bouncy Rice Cake):
Soft and bouncy rice cakes, delicately flavored with either pandan or coconut rose, dusted with freshly grated coconut for a satisfying contrast in texture.
Baked Nian Gao (Baked Sticky Rice Cake):
A traditional Chinese sticky rice cake, baked to perfection. This chewy treat has a rich flavor, often associated with festive celebrations like Lunar New Year.
Please Note our kuih platters are thoughtfully curated and cannot accommodate substitutions. If you prefer specific types of kuih, we recommend ordering them individually by contacting us. Thank you for your understanding.
Silver Platter (34 pcs | 12-15 pax)
- 4 Grilled Pandan Cake (Pandan Bakar).
- 5 Pandan Custard Sticky Rice (Pandan Serimuka) | GF.
- 5 Indonesian Rainbow Layer (Lapis Sago) | V/GF.
- 5 Vietnamese Mung Bean & Pandan Layer (Banh da Lon) | V/GF.
- 5 Sweet & Salty Custard Layer (Talam Pandan Palm sugar or Coconut flavor) | V/GF.
- 6 Bouncy Rice Cake (Kosui Pandan or Coconut Rose flavor) | GF.
- 4 Baked Nian Gao | GF/DF.
Gold Platter (63pcs | 16-20 pax)
- 7 Grilled Pandan Cake (Pandan Bakar).
- 10 Pandan Custard Sticky Rice (Pandan Serimuka).
- 10 Indonesian Rainbow Layer (Lapis Sago).
- 10 Vietnamese Mung bean & Pandan layer (Banh Da Lon).
- 10 Sweet & Salty Custard Layer Cake (Talam Pandan Palm sugar or Coconut flavor).
- 10 Bouncy Rice Cake (Kosui Pandan or Coconut Rose flavor).
- 6 Baked Nian Gao.
Platinum Platter (105 pcs | 25-35 pax)
- 15 Grilled Pandan Cake (Pandan Bakar).
- 15 Pandan Custard Sticky Rice (Pandan Serimuka).
- 15 Indonesian Rainbow Layer (Lapis Sago).
- 15 Vietnamese Mung bean & Pandan layer (Banh Da Lon).
- 15 Sweet & Salty Custard Layer Cake (Talam Pandan Palm sugar or Coconut flavor).
- 16 Bouncy Rice Cake (Kosui Pandan or Rose flavor).
- 14 Baked Nian Gao.
Silver Platter (34 pcs | 12-15 pax)
- 4 Grilled Pandan Cake (Pandan Bakar).
- 5 Pandan Custard Sticky Rice (Pandan Serimuka) | GF.
- 5 Indonesian Rainbow Layer (Lapis Sago) | V/GF.
- 5 Vietnamese Mung Bean & Pandan Layer (Banh da Lon) | V/GF.
- 5 Sweet & Salty Custard Layer (Talam Pandan Palm sugar or Coconut flavor) | V/GF.
- 6 Bouncy Rice Cake (Kosui Pandan or Coconut Rose flavor) | GF.
- 4 Baked Nian Gao | GF/DF.
Gold Platter (63pcs | 16-20 pax)
- 7 Grilled Pandan Cake (Pandan Bakar).
- 10 Pandan Custard Sticky Rice (Pandan Serimuka).
- 10 Indonesian Rainbow Layer (Lapis Sago).
- 10 Vietnamese Mung bean & Pandan layer (Banh Da Lon).
- 10 Sweet & Salty Custard Layer Cake (Talam Pandan Palm sugar or Coconut flavor).
- 10 Bouncy Rice Cake (Kosui Pandan or Coconut Rose flavor).
- 6 Baked Nian Gao.
Platinum Platter (105 pcs | 25-35 pax)
- 15 Grilled Pandan Cake (Pandan Bakar).
- 15 Pandan Custard Sticky Rice (Pandan Serimuka).
- 15 Indonesian Rainbow Layer (Lapis Sago).
- 15 Vietnamese Mung bean & Pandan layer (Banh Da Lon).
- 15 Sweet & Salty Custard Layer Cake (Talam Pandan Palm sugar or Coconut flavor).
- 16 Bouncy Rice Cake (Kosui Pandan or Rose flavor).
- 14 Baked Nian Gao.
Coconut, Gluten.
Please be advised that baked goods may contain or come into contact with peanuts, tree nuts or other allergens.
Coconut, Gluten.
Please be advised that baked goods may contain or come into contact with peanuts, tree nuts or other allergens.
- Should be eaten on the day of purchase.
- Store in a cool, dry place away from direct sunlight. If necessary, refrigerate but bring back to room temperature before consumption.
- Best Consumption Period: Best consumed within 24 Hours. However, they can last up to 2 days in the chiller.
- Should be eaten on the day of purchase.
- Store in a cool, dry place away from direct sunlight. If necessary, refrigerate but bring back to room temperature before consumption.
- Best Consumption Period: Best consumed within 24 Hours. However, they can last up to 2 days in the chiller.
- Due to the temperature sensitivity of our cakes, we recommend transporting them by car.
- Always place the cake on a level surface and keep the air conditioning on high, avoiding any direct sunlight exposure.
- For trips longer than 1 hour, we suggest using a cooler bag with ice packs to maintain freshness.
- Due to the temperature sensitivity of our cakes, we recommend transporting them by car.
- Always place the cake on a level surface and keep the air conditioning on high, avoiding any direct sunlight exposure.
- For trips longer than 1 hour, we suggest using a cooler bag with ice packs to maintain freshness.
You’ll receive an email confirmation and receipt for your order. We kindly ask that you arrive at your scheduled pickup time to collect. When you arrive, please present your order confirmation to one of our associates, and they will assist you with your pickup.
You’ll receive an email confirmation and receipt for your order. We kindly ask that you arrive at your scheduled pickup time to collect. When you arrive, please present your order confirmation to one of our associates, and they will assist you with your pickup.
- Orders not picked up on the scheduled date will be forfeited. We're unable to refund orders that were not picked up. (Items will be discarded at the end of the day).
- All Special and Custom Orders (including Party Platters) are eligible to be changed no less than 10 business days in advance of the pickup before 12 PM local time.
- Orders not picked up on the scheduled date will be forfeited. We're unable to refund orders that were not picked up. (Items will be discarded at the end of the day).
- All Special and Custom Orders (including Party Platters) are eligible to be changed no less than 10 business days in advance of the pickup before 12 PM local time.
Party Kuih Tier
Our Kuih Platter offers a vibrant selection of traditional Southeast Asian sweets, praised by Forbes as "the coolest dessert" and named the "Best Bakery in NYC" by Eater. These delightful kuih are cherished for their delicate flavors, vibrant colors, and unique textures, often made with ingredients like coconut, pandan, rice flour, and palm sugar. Traditionally enjoyed during celebrations or with tea, each kuih carries its own story of cultural fusion and tropical indulgence. Featured in The New York Times, Food & Wine, and Tatler Asia, this assortment takes you on a journey through Southeast Asia’s rich culinary tradition—from chewy and sticky to soft and bouncy, making it perfect for any occasion.
Pandan Bakar (Grilled Pandan Cake):
A beautifully fragrant pandan cake, lightly grilled for a crispy outer layer while maintaining a soft, custard-like center with rich pandan flavor.
Pandan Serimuka (Pandan Custard Sticky Rice):
A two-layered kuih, with a base of glutinous sticky rice topped by a smooth pandan custard. A perfect blend of creamy and chewy textures.
Lapis Sago (Indonesian Rainbow Layer):
A vibrant, steamed, multi-colored layer cake made from tapioca starch and coconut milk. Each layer has a slightly different texture, creating a chewy, fun-to-eat treat.
Banh da Lon (Vietnamese Mung Bean & Pandan Layer):
A traditional Vietnamese kuih, made with layers of pandan and mung bean paste, giving it a unique blend of earthy sweetness and fragrance.
Talam Pandan Palm Sugar or Coconut (Sweet & Salty Custard Layer):
This kuih offers layers of sweet and salty custard, often combining pandan, palm sugar, or coconut, creating a delicious balance of flavors.
Kosui Pandan or Coconut Rose (Bouncy Rice Cake):
Soft and bouncy rice cakes, delicately flavored with either pandan or coconut rose, dusted with freshly grated coconut for a satisfying contrast in texture.
Baked Nian Gao (Baked Sticky Rice Cake):
A traditional Chinese sticky rice cake, baked to perfection. This chewy treat has a rich flavor, often associated with festive celebrations like Lunar New Year.
Please Note our kuih platters are thoughtfully curated and cannot accommodate substitutions. If you prefer specific types of kuih, we recommend ordering them individually by contacting us. Thank you for your understanding.
Our Kuih Platter offers a vibrant selection of traditional Southeast Asian sweets, praised by Forbes as "the coolest dessert" and named the "Best Bakery in NYC" by Eater. These delightful kuih are cherished for their delicate flavors, vibrant colors, and unique textures, often made with ingredients like coconut, pandan, rice flour, and palm sugar. Traditionally enjoyed during celebrations or with tea, each kuih carries its own story of cultural fusion and tropical indulgence. Featured in The New York Times, Food & Wine, and Tatler Asia, this assortment takes you on a journey through Southeast Asia’s rich culinary tradition—from chewy and sticky to soft and bouncy, making it perfect for any occasion.
Pandan Bakar (Grilled Pandan Cake):
A beautifully fragrant pandan cake, lightly grilled for a crispy outer layer while maintaining a soft, custard-like center with rich pandan flavor.
Pandan Serimuka (Pandan Custard Sticky Rice):
A two-layered kuih, with a base of glutinous sticky rice topped by a smooth pandan custard. A perfect blend of creamy and chewy textures.
Lapis Sago (Indonesian Rainbow Layer):
A vibrant, steamed, multi-colored layer cake made from tapioca starch and coconut milk. Each layer has a slightly different texture, creating a chewy, fun-to-eat treat.
Banh da Lon (Vietnamese Mung Bean & Pandan Layer):
A traditional Vietnamese kuih, made with layers of pandan and mung bean paste, giving it a unique blend of earthy sweetness and fragrance.
Talam Pandan Palm Sugar or Coconut (Sweet & Salty Custard Layer):
This kuih offers layers of sweet and salty custard, often combining pandan, palm sugar, or coconut, creating a delicious balance of flavors.
Kosui Pandan or Coconut Rose (Bouncy Rice Cake):
Soft and bouncy rice cakes, delicately flavored with either pandan or coconut rose, dusted with freshly grated coconut for a satisfying contrast in texture.
Baked Nian Gao (Baked Sticky Rice Cake):
A traditional Chinese sticky rice cake, baked to perfection. This chewy treat has a rich flavor, often associated with festive celebrations like Lunar New Year.
Please Note our kuih platters are thoughtfully curated and cannot accommodate substitutions. If you prefer specific types of kuih, we recommend ordering them individually by contacting us. Thank you for your understanding.
Silver Platter (34 pcs | 12-15 pax)
- 4 Grilled Pandan Cake (Pandan Bakar).
- 5 Pandan Custard Sticky Rice (Pandan Serimuka) | GF.
- 5 Indonesian Rainbow Layer (Lapis Sago) | V/GF.
- 5 Vietnamese Mung Bean & Pandan Layer (Banh da Lon) | V/GF.
- 5 Sweet & Salty Custard Layer (Talam Pandan Palm sugar or Coconut flavor) | V/GF.
- 6 Bouncy Rice Cake (Kosui Pandan or Coconut Rose flavor) | GF.
- 4 Baked Nian Gao | GF/DF.
Gold Platter (63pcs | 16-20 pax)
- 7 Grilled Pandan Cake (Pandan Bakar).
- 10 Pandan Custard Sticky Rice (Pandan Serimuka).
- 10 Indonesian Rainbow Layer (Lapis Sago).
- 10 Vietnamese Mung bean & Pandan layer (Banh Da Lon).
- 10 Sweet & Salty Custard Layer Cake (Talam Pandan Palm sugar or Coconut flavor).
- 10 Bouncy Rice Cake (Kosui Pandan or Coconut Rose flavor).
- 6 Baked Nian Gao.
Platinum Platter (105 pcs | 25-35 pax)
- 15 Grilled Pandan Cake (Pandan Bakar).
- 15 Pandan Custard Sticky Rice (Pandan Serimuka).
- 15 Indonesian Rainbow Layer (Lapis Sago).
- 15 Vietnamese Mung bean & Pandan layer (Banh Da Lon).
- 15 Sweet & Salty Custard Layer Cake (Talam Pandan Palm sugar or Coconut flavor).
- 16 Bouncy Rice Cake (Kosui Pandan or Rose flavor).
- 14 Baked Nian Gao.
Silver Platter (34 pcs | 12-15 pax)
- 4 Grilled Pandan Cake (Pandan Bakar).
- 5 Pandan Custard Sticky Rice (Pandan Serimuka) | GF.
- 5 Indonesian Rainbow Layer (Lapis Sago) | V/GF.
- 5 Vietnamese Mung Bean & Pandan Layer (Banh da Lon) | V/GF.
- 5 Sweet & Salty Custard Layer (Talam Pandan Palm sugar or Coconut flavor) | V/GF.
- 6 Bouncy Rice Cake (Kosui Pandan or Coconut Rose flavor) | GF.
- 4 Baked Nian Gao | GF/DF.
Gold Platter (63pcs | 16-20 pax)
- 7 Grilled Pandan Cake (Pandan Bakar).
- 10 Pandan Custard Sticky Rice (Pandan Serimuka).
- 10 Indonesian Rainbow Layer (Lapis Sago).
- 10 Vietnamese Mung bean & Pandan layer (Banh Da Lon).
- 10 Sweet & Salty Custard Layer Cake (Talam Pandan Palm sugar or Coconut flavor).
- 10 Bouncy Rice Cake (Kosui Pandan or Coconut Rose flavor).
- 6 Baked Nian Gao.
Platinum Platter (105 pcs | 25-35 pax)
- 15 Grilled Pandan Cake (Pandan Bakar).
- 15 Pandan Custard Sticky Rice (Pandan Serimuka).
- 15 Indonesian Rainbow Layer (Lapis Sago).
- 15 Vietnamese Mung bean & Pandan layer (Banh Da Lon).
- 15 Sweet & Salty Custard Layer Cake (Talam Pandan Palm sugar or Coconut flavor).
- 16 Bouncy Rice Cake (Kosui Pandan or Rose flavor).
- 14 Baked Nian Gao.
Coconut, Gluten.
Please be advised that baked goods may contain or come into contact with peanuts, tree nuts or other allergens.
Coconut, Gluten.
Please be advised that baked goods may contain or come into contact with peanuts, tree nuts or other allergens.
- Should be eaten on the day of purchase.
- Store in a cool, dry place away from direct sunlight. If necessary, refrigerate but bring back to room temperature before consumption.
- Best Consumption Period: Best consumed within 24 Hours. However, they can last up to 2 days in the chiller.
- Should be eaten on the day of purchase.
- Store in a cool, dry place away from direct sunlight. If necessary, refrigerate but bring back to room temperature before consumption.
- Best Consumption Period: Best consumed within 24 Hours. However, they can last up to 2 days in the chiller.
- Due to the temperature sensitivity of our cakes, we recommend transporting them by car.
- Always place the cake on a level surface and keep the air conditioning on high, avoiding any direct sunlight exposure.
- For trips longer than 1 hour, we suggest using a cooler bag with ice packs to maintain freshness.
- Due to the temperature sensitivity of our cakes, we recommend transporting them by car.
- Always place the cake on a level surface and keep the air conditioning on high, avoiding any direct sunlight exposure.
- For trips longer than 1 hour, we suggest using a cooler bag with ice packs to maintain freshness.
You’ll receive an email confirmation and receipt for your order. We kindly ask that you arrive at your scheduled pickup time to collect. When you arrive, please present your order confirmation to one of our associates, and they will assist you with your pickup.
You’ll receive an email confirmation and receipt for your order. We kindly ask that you arrive at your scheduled pickup time to collect. When you arrive, please present your order confirmation to one of our associates, and they will assist you with your pickup.
- Orders not picked up on the scheduled date will be forfeited. We're unable to refund orders that were not picked up. (Items will be discarded at the end of the day).
- All Special and Custom Orders (including Party Platters) are eligible to be changed no less than 10 business days in advance of the pickup before 12 PM local time.
- Orders not picked up on the scheduled date will be forfeited. We're unable to refund orders that were not picked up. (Items will be discarded at the end of the day).
- All Special and Custom Orders (including Party Platters) are eligible to be changed no less than 10 business days in advance of the pickup before 12 PM local time.