Oh cool, just the nightmare we needed today.
Why does approval of this seemingly benign genre of dessert evoke such a passionately negative response?
The cafe is more reminiscent of a middle-school classroom than Michele Ferrero’s Monte Carlo hideaway. Where's the sex?
We can't decide if chugging rice balls from a pouch is revolutionary or just disgusting.
Zen Ong of E.P. & L.P. isn't interested in serving the lychee sorbets, tropical fruit tarts, and matcha cheesecakes so often found on modern Asian restaurant menus.
In some “ice creams,” cream and milk were replaced with partially reconstituted dried skim milk, whey protein, and palm or coconut oil.
Japan's grievance surrounds a tiny, 'antagonistic' map printed on the mango mousse.
"The ice cream is stretchy, like melted cheese. It makes me so sad that I may not have that ice cream ever again.”