🎶 All I wanna do is ... eat this ultra jiggly dessert magic that is our Meiji Soy Milk Pudding with brown sugar gelee, strawberry-shiso sorbet and crisp, ginger churro. It’s pastry chef Cathy Ayara’s homage to a childhood favorite snack called douhua — soft tofu in ginger syrup, served with Chinese doughnuts. 🍮🍓✨