In fond rememberance of Onde’s pear and frangipani tart, I thought I should see how well Tony Bilson’s Number One’s version stacked up.

We had just finished our meal at the Night Noodle Markets, when Kathness somehow managed to get us a booking for 8 people just 1 hour before the Shangri La Sugar Hit would start. I didn’t hold much hope for a table as a few hotels have been booked out for their Sugar Hit sessions. As the night was young, I couldn’t knock back an opportunity to increase my blood sugar levels.

I love lazy weekends – I’ll admit I would happily sleep in til late in the afternoons sometimes (especially if it’s miserable outside). So when we were lazing around, idly discussing what we should do, F offhandedly put forward: “Why don’t we do a Sugar Hit?” Why not indeed.

The pudding was a lot bigger than I had anticipated and all that chocolate looked mighty appealing. The lightly sweet Chantilly cream and the honeycomb ice cream were a delicious counterpoint to the heavy and warm chocolate pudding – they both really helped to cut through the dense, gooey, rich chocolate taste.

Slightly overwhelmed by the choices at hand of where to go for our Sugar Hit, I remembered that the Sugar Hit at The Westin last year was pretty decent and the wild rice pudding sounded really interesting. I can’t remember the last time I had rice pudding, let alone wild rice pudding, so I figured it’d be a different and, hopefully, tasty experience.

Each week David will select four different desserts which have proven popular throughout Perama’s last 16 years. If you want to sample what we had, get down to Perama before Thursday night, as he changes the dessert selection each week that day. I’m looking forward to the next Glykomezedes at Perama.

I love how the lounge bar of The Westin is situated; we always get a table on the “outside”, where I personally love the whole feeling of “a building inside a building” (quoting Sam, as he’s pretty much hit the nail on the head with that description) – looking up at the soaring skylight framed by the rough sandstone walls and high arches never ceases to make me wonder what and how the GPO was like back in its heyday.

During last year’s Good Food Month, the dessert on offer at the Shangri-La was easily the best of the bunch. Each component of the platter complimented each other and was scrumptious on its own as well. I was pretty excited about going to Shangri-La this year with high expectations and a hint of anxiousness that the Sugar Hit may not be as good.

This year, the Sugar Hit at Four Seasons is served upstairs. We got a bit confused as to which side it was on – there was no waiter that came out to greet and usher us to an available table. After awkwardly walking back and forth a couple of times, one of the waitresses spotted us and showed us to a table.

Good Food Month is finally here (for some reason I thought it was last month and was so excited until I was informed that I had it wrong and that broke my heart… just a teensy bit), so we decided to start off our Sugar Hit expedition over the next month at Galileo.