I finally tried the latest bubble tea brand from China, Molly Tea! It is apparently handcrafted Jasmine tea - jasmine in Chinese is 茉莉 which sounds like molly. It has a cute blindbox style mascot. The queue to order was not too long when I went on 25 April 2026 Saturday 5pm. However, the wait time was a bit longer but I sat down for the number to be called. 

Here's the menu of drinks at their flagship Orchard Central branch. Click to enlarge in a new window.

Found out later that the crunchy bits on the jasmine foam (so light and fragrant) was the insides of pecans, which are popular in Hangzhou where this was from. I thought they were some sort of nutty biscuit. I really enjoyed the bits with the foam - they give you a plastic spork to eat it. I would suggest eating all of them and then sip on the drink.

Their Orchard Central branch is open daily from 10am to 10.30pm and you can also buy merch from the booth at the store.

 I had the utmost pleasure and blessing to be invited to try out Sushi Masa by Ki-setsu on 11 December 2026, and while this blog review is severely delayed, I had posted about the experience on my IG and TikTok in video form, because photos and words hardly do an experience like what I had justice. Regardless, I would still love to note down all the wonderful sushi and dishes I had for dinner (no lunch service), hand-crafted by Chef Masa.

c) Japanese fishball with ginkgo nuts and seasonal vegetables 

Dashi broth was delicious with a hint of yuzu; fish was quite tender but the star was the ginkgo nuts which were tender and not bitter at all. Didn't think the pairing would work but it did.

On to the sushi courses, and boy was there a lot.

1) Longtail grouper, or kuwei, flown directly from Fujiyama 

The fish underwent special treatment - they remove the nerves from the fish using special tool of high pressure water and it is aged for 15 days. It is smooth with a distinctive fish, but not fishy tasting.

2) Aburi Kamasi, Japanese barracuda from Mie

Clean tasting, slightly spongey with the aburi lending a hint of smokiness 

3) Otoro with egg yolk in wafer with special sauce

Super fatty and oily. I skipped the chilli but the green paste helps to cut through the fat. Very classic presentation, I was told.

4) Baby Golden Squid from Nagoshima 

This was super seasonal and not supposed to be still around (only Aug, Sep). Hence it was twice the price of regular one. It was super delicious and bouncy yet tender - best sushi everrrrr.

5) Akami, or lean bluefin tuna from Hokkaido

Quite early on we were treated to this tuna sushi. It tasted very tuna-y but went to the gym so it wasn't fatty. The wasabi in there was quite a hit but it worked well with the stronger tasting fish.

6) Salmon roe from Hokkaido marinated with miso, chrysanthemum and leaves (variation of tang oh). The roe was stuck together with the miso marinate but still popped in my mouth and was great with the snappy greens and the slightly floral chrysanthemum.

7) Scallop with seaweed

It was super meaty and sweet and grilled to perfection in front of our eyes. The sight and smell of charcoal was quite the show.

8) Japanese Spotted Prawn or botan ebi

Sweet but clean tasting despite being so soft. The guts were oven-roasted before it was placed on top, giving it an intense flavour. 

10) Skipjack from Nagasaki with maple leaves 

It was salty and substantial with the soy sauc,  but tasted pretty average. The presentation gets top marks though!

Then some spinach as a palate cleanser, which I appreciated.

11) Nitoro sushi (medium fatty tuna)

It was so good. It melted completely in my mouth.

12) Kohada, Gizzard Shad

Don't really like it, it is a bit too fishy for me. 

13) Monkfish liver from Hokkaido

Not my favourite,  quite rich and heavy like a foie 

The second palate cleanser was the ice plant with seaweed - it worked super well too.

14) Lightly aburi otoro sushi 

Fatty, but not as melt in mouth as expected. At this point I think I was too full and did not manage to take a photo of it. It was all starting to become a haze.

15) Uni sushi

However, when the box of gold was brought out, I snapped to attention. A box of this is worth someone's wages in a month, probably. 

It was as expected creamy, decadent and not metallic at all because it is so fresh AND of premium quality. You can see how each sliver holds up well instead of melting into the rice.

16) Anago, or sea eel sushi

So soft with a hint of smokey flavour. But by then, I was seriously done. This was a fat one too.

And all 16 sushi has been served, which means it was time for the closing act.

d) Asari clam miso soup

Clean and comforting. Unfortunately out of 3 asari clams i still got sand in one! It only happens to me... but that's why I generally don't like clams.

e) Tamago castella cake

This was pretty normal and customary after all the omakase. Quite interesting from a cultural but not necessarily culinary perspective.

f) "My Heart" grapes

Available only for two weeks from the Yamanashi Prefecture developed by the Shimura Grape Laboratory,.. It was not too sweet, seedless with a very succulent skin.