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.