When we talking Di Di we ain’t talking Dexters Lab. We talking about Vietnamese iced coffees with creamy cold foam toppings and waffles. Let’s see if this science experiment pays off.
A fancy bar that decided to serve coffee on the weekends – we came on their second week open. We got here around 9 because we expected a lot of people, but it was pretty chill throughout our stay. I ordered the egg coffee and the banana brulee croffle from the very friendly barista. The turnaround time was less than 5 minutes.
Let’s start with the coffee. The Viet portion is strong, yet works extremely well with that silky smooth egg topping. Egg cream sounds weird, but it’s more custardy. That richness cuts through the boldness of the coffee and created a flavor bomb. They use the mini crushed ice cubes that just soak up the drink, so I constantly found myself just sucking on them till they melted and released all that goodness.
The best comparison of coffee I’ve had to this is Trung Nguyen and I rated that very highly. Looking back, I still remember that one a little more fondly, but this review isn’t over quite yet. Here comes the croffle!
This is their Magnus opus. The smell when you open that box hits you with that waft of cinammony, sugary, banana goodness. The waffle below is crispy and the perfect palette for the toppings. It doesn’t try to be anything it’s not because the banana brulee is the star. Those caramelized bananas are torched at the end to give it that beautiful finish.
After closing my dropped jaw and reopening to take a bite, I was in heaven. Idk what else to say except the bananas were absolutely divine. If you’re a lover of anything banana, then this is for you. The sugary/cinnamony flavor is deep and the perfect enhancement for those thinly sliced pieces of fruit and creamy custard.
Rating: 949/1000
