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Authentic Cheese Manju by Okashi no Hidaka, Miyazaki, Japan

The cheese manju was invented in Miyazaki in around 1980 as a twist on a local pastry. I got to try it recently from a patisserie that wasn't one of the original inventors, but which is known for premium quality pastries blending Western techniques with Japanese flavours. 
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Singapore Latte by Guerilla Coffee - Quirky Salt and Pepper Latte with Condensed Milk

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Mocchurin Kinako and Mocchurin Double Sesame Donuts by Mister Donut

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Pandan Ceremonial Matcha Latte and Pandan Cloud Foam Aren Latte by Tomoro Coffee

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Nanyang Butter Kopi C by Nan Yang Dao (Southeast Asian Butter Coffee with Evaporated Milk) compared with other butter coffees

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Sata Andagi Okinawan Donuts in Purple Sweet Potato and Okinawan Brown Sugar (Kokuto) Flavours by Karii

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Hong Kong Hang Heung Pastries - Pistachio Wife Cake, Century Egg Cake, Hazelnut Cocoa Cake, Black Sesame Paste Cake, Lava Custard Cake & Mung Bean Paste Cake

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Ube Coffee Latte, Ube Brownie with Gelato and Ube Pound Cake by Halo Ube

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Salted Egg Ensaymada, Kaya Pandan Cheese Roll, Ube Cheese Roll and Ube Matcha Cloud by Mary Grace Cafe in Singapore

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Yamanashi Peach varieties compared: Hikawa Hakuho, and Yume Touka, Kanoiwa Hakuho and Yume Mizuki under Don Don Donki Furu Furu Label (early season premium Japanese peaches)

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Lychee Popping Joy Egg Tart by Joy Luck Teahouse (Review)

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Egg Cream Hojicha Latte by Life Coffee

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Hokkaido Kurobuta Rosu Katsu Set vs Standard Rosu Katsu Set by Tonshou

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