Many gorgeous offerings continued to arrive, some presented in their fullest glory on black slate plates, others refuging in bamboo baskets that let out billowing steam when uncovered. Taste wise, they were impeccable. The house of the Barbecued Pork in Charcoal Bun was pillowy, and when pried open gave way to sweet filling. The soft skin of the Royal Shrimp Dumpling was stippled with blue and purple, and at its peak sat a smattering of caviar. The pert shrimp encased within was fresh. An hour into my enjoyment there came the unmistakable whiff of truffle emanating from the neighbouring table — it belonged to the Black Truffle Crispy Duck, which is not on the dim sum brunch menu. Note to self: come back to Mitzo again for the a la carte lunch.
Another must-try offering is the Hokkaido Milk Cheese Tart, which though is billed as a dessert, made its appearance several times throughout the entire lunch service. Each tart was baked à la minute — one bite into the petite offering and out squirted the warm liquid, delicate and not cloyingly sweet.
With my dim sum hankering wholly quelled, it was time to cap off the session with some desserts. By now, all lofty expectations were already surpassed and so I had no more. Little did I know that Mitzo had one more trick for its finale. Case in point: the Chilled Aloe Vera with Osmanthus Jelly, invigoratingly sweet with a floral hint. In the bowl swam transparent fruity globes and a block of osmanthus jelly. My mother drank from the bowl, and a look of surprised bliss immediately passed over her face as she swallowed the syrupy liquid. So enraptured was I that I almost overlooked the Deep-fried Chocolate Liqueur Dumpling, the eating of which ended up being a messy affair: the filling reminiscent of Baileys Irish cream sploshed out of its sesame-ball exterior when I bit into it. But it was worth the faux pas.