THE SWEETEST STARS

The last course plays a bright, starring role in the world of Michelin-starred desserts.

- JOCELYN TAN

What if the final course became the main event? Imagine a world where desserts, complete with meticulously crafted textures and flavours, don’t just cap a meal but takes centre stage.

This isn’t a fantasy — it's happening in some of the most innovative kitchens around the globe. While dessert restaurants exist in many forms, only three have earned the coveted Michelin star: Yama in Tokyo, MINIMAL in Taichung, and CODA in Berlin. These trailblazing establishments have carved out a niche in the world of fine dining, where dessert doesn’t just follow the meal — it is the meal.

MINIMAL transforms ice cream into an exploration of sub-zero textures and Taiwanese terroir. In 2024, it was the world’s first and only ice cream establishment to receive a Michelin star. Yama, a sanctuary for fruit lovers, celebrates the fleeting beauty of each season; it also earned a Michelin star in the same year.

CODA, the only two-Michelin-starred dessert restaurant in the world, pushes boundaries even further. The restaurant in Berlin's trendy Neukölln neighbourhood creates a 15-course menu that is savoury, umami-rich, and entirely non-conformist. Together, these restaurants represent a new frontier for luxury dining, where dessert is no longer an afterthought.

A NEW FRONTIER FOR FINE DINING

Dessert holds a unique emotional power. It’s indulgent, nostalgic, and often the most creative part of a meal. Yet for chefs like Arwin Wan of MINIMAL and René Frank of CODA, it’s more than just a sweet treat: it’s a medium for exploring complexity and crafting an entire dining experience.