Tasting desserts in the same way as a Western-style dinner is a common practice in high-end dessert shops. This model shows the creativity and control of the pastry chef, but its greatest significance is to greatly enhance the sense of ritual of dining.

Chikalicious is from New York, where its founder, Chikalicious, was born in Tokyo, Japan, and trained at a professional culinary school in France, where he worked at hotels such as Danny Meyer and Ritz-Carlton. Influenced by both Chinese and Western cultures, Chika blends the romantic elegance of French desserts with the smallness and sophistication of Japanese desserts, and infuses this dessert style into Chikalicious. The Shanghai branch, which has been open for about a year and a half, is managed by two of Chika's disciples, Mauro and Maya, two chefs with Michelin-starred restaurant experience, who have created a number of styles unique to the Shanghai store based on local ingredients. Pushing the boundaries is one of the things that keeps people coming from scratch.

Chikalicious stores generally have two parts: a la carte area and a set menu. Although there is no shortage of amazing desserts for individual desserts, if you want to experience the Chikalicious level to the fullest, be sure to make a reservation for their dessert set. With a daily menu of changing dishes, a well-designed tasting order, and an open kitchen, there is no match for a dessert shop.

As mentioned above, the menu of the three-course dessert at 188 yuan per person changes depending on the season and the creation of the pastry chef, but generally follows the "hors d'oeuvres-main course-petit fours" configuration. Here are a few classic desserts that are relatively fixed as main dishes. The Ice Island Cheesecake is made with a recipe from the New York main store, and the fresh milk is drizzled over the finest white cheese, and the sweet egg aroma is followed by the mellow aroma of white cheese. The texture is soft and smooth, and even if you use white cheese with a high sweetness, it doesn't feel sweet at all. Crushed ice is also thoughtfully placed underneath the plate to keep the dessert warm. This cake is perfect with champagne. The other "Wonderland Tiramisu" consists of two parts, coffee ice cream on top and chocolate Genoa sponge cake below, the latter contains bitter apricot wine and coffee syrup, which has a slightly different taste from ordinary tiramisu, and can taste the fluffy texture of the cake body in the delicate and soft body. Interestingly, when introducing this tiramisu, the staff and even some customers occasionally use "mascarpone cheese" as a promotional point, but in fact, this cheese is more conventional and not expensive, and the mere emphasis on this ingredient seems to "scare" the layman.

After-dinner snacks usually contain coconut marshmallows, pistachio cream biscuits and sea salt chocolate brownies. In particular, marshmallows have a dense texture and slowly turn into a sweet texture in your mouth. These three snacks are best tasted in order from light to strong. In addition, there are many styles worth trying in the à la carte area on the first floor, especially the yuzu cake and matcha mille-feuille, which are more Japanese-style cakes. The sweet and sour combination of grapefruit and lemon in the former is balanced with the softness of the cream, and the crispy and sweet Iranian pistachios on the surface are perfect for hot summer days. Matcha mille-feuille has a good control over the number of layers of puff pastry and the sweetness of the cream, and the matcha powder strikes a balance between sweetness and bitterness, and the performance is stable.

The interior of the store follows the simple style of the black and white tone of the New York main store, and the decoration is simple and elegant. The tableware is made of cups from internationally renowned brands such as Richard Brendon, cutlery from Cutipo, plates from Bernardaud, Hermès and Masatobu Ando; Rather than the dazzling cutlery on the table, Sé London's chairs play a supporting role. Chikalicious is subject to a 10% service charge, and the service attitude is quite thoughtful, but under the manager's polite and polite voice, you can always feel the indifference and alienation. Some customers also reported that the store was very diligent in refilling the tea for a fee, and a little slow to respond to the free boiling water, which is not what an international brand should be.