Introducing: Caramel Custard Pudding A new dessert by our café team, using premium farm fresh Kenkori eggs - by hens that are reared naturally, the Japanese way. The rich yolk gives a creamy texture that is simply sensational. The glass jar is filled with housemade caramel syrup then topped with the vanilla custard and placed in the chiller until set. We’re using Johakuto in our recipe, which is Japanese white sugar. We highly recommend this as your next order when you visit our café. — 📍: Level 2 (Orange Zone), Pavilion Bukit Jalil 📚⏱: 10.00am to 10.00pm, Mondays to Sundays (7 days) ☕️⏱: 10.00am to 10.00pm (last call 9.00pm), Mondays to Sundays 📞: +603-8080 0365 (during business hours) [Please note change to operating hours during 21st & 22nd January due to Chinese New Year on our previous post.] #bukitjaliltsutayabooks #tsutayabooks
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