A wild, wacky, and proudly Singaporean creation
When asked how he would describe Black Caramel, chef Nouel likens it to “Willy Wonka — wild, wacky, bold, and playful.”
The first bite hits you with bold buah keluak notes — earthy, slightly bitter, and rich — followed by the nutty sweetness and crunch of the pistachio kunafa.
This combination is layered, surprising, and somehow deeply satisfying. Each element plays its part: The snap of dark chocolate, the gooey caramel centre, and the buttery crunch of kunafa.
Together, they come together in a multi-cultural showcase of Singapore’s unique culinary offerings with Dubai’s flair for indulgence.
