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This October, ngot brings you...
Our Hazelnut Snickerdoodle Cinnamon dough rolled in demerara sugar, with whole dark-roasted hazelnuts for crunch and depth.
Raspberry Rose cookie with white chocolate chips, topped in rose glaze. Sweet berry, gentle floral, smooth finish.
The Matcha Oreo cookie with black cocoa and matcha doughs swirled together, white chocolate chips inside, oreo on top. Bold contrast, refined flavor.
The Pandan Toasted Coconut donut with milk-bread filled with fragrant pandan pastry cream, finished with toasted coconut. Tropical, light but with presence.
Indulge in the Pumpkin S'mores Milk-bread donut filled with pumplin butter and pumpkin-spice pastry cream, topped with torched meringue. Warm spice, soft inside, feels like a hug.
Vietnamese Nem Nuong Flaky, golden croissant filled with grilled Vietnamese pork sausage, fried shallots, Kewpie mayo and bright cilantro. Savory layers and crisp pastry.
Hawaiian BBQ Buttery croissant layered with smoky chicken, house BBQ sauce, sweer pineapple and creamy macaroni salad. Balanced and rich.
Lavendar Fig Jam with lavendar pastry cream and fig jam meld inside crisp pastry folds. Floral notes, mellow fruit, delicate sweetness.
Sassafrass croissant with smooth sasafrass spiced cream - deep aromatic, with a hint of old-fashioned spice and vanilla.
NGOT-ABLES
Orange Five Spice Scone
Tender scone with orange zest and Chinese five spice, finished in light orange glaze. Bright and warm together.
Apple Spice Miso Muffin
Soft muffin packed with spiced apples, topped in miso glaze for subtle savoury-sweet richness.
Pistachio Chai Roll
Soft roll filled with pistachio chai butter and sugar, glazed with chai icing and sprinkled with chopped pistachios. Nutty, spiced, satisfying.
Ube Cinnamon Roll
Vibrant ube milk-bread dough rolled with ube-cinnamon filling, light glaze to accent natural sweetness
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