From past experiences at high-end restaurants/hotels, we love things miniature. We believe that desserts are meant to complement a meal, and they should not be huge. Since our treats are small, our customers can try more varieties without consuming too many calories. ...The Leungs change the lineup of sweets frequently ― I kept walking into the bakery and finding half the pastries different from the week before ― and they do the same with their ice creams, all made with a base from Straus. They're playing hard with flavors, without verging into Humphry Slocombe strangeness ― purple ube (yam) with a subtle earthiness, a brawny dark-chocolate mocha (made with Four Barrel coffee), a lychee ice cream whose rose-like flavor is enhanced with actual rosewater. The most intriguing ice cream I tried: mooncake ice cream, made in honor of the Moon Festival, with the caramel-nutty flavor of lotus-root paste and speckled through with bits of pastry crust and salted egg yolk. Where the desserts are tiny, the ice cream is generously portioned ― three cueball-sized scoops cost $4.50. That'd be a deal at Baskin-Robbins, and much, much tastier.
We also use high quality and healthy ingredients (whole wheat flour, organic ice cream, etc.) to maximize nutritional value. The small portion sizes allow us to keep the price low, so anyone can indulge in luxury as often as they want.