Be cautioned - as you enter Milse, you are surrounded by extravagantly elegant cakes in glass…read moredisplay cases that looking incredibly amazing. You may be tempted to order all of them. If you are, just do it. This was our first visit to Milse and we LOVED IT. We ordered the Black Sesame, Roasted Rice and Rhubarb cake. It was one of the best cakes I have ever eaten. It was just slightly sweet, with a strong black sesame flavor. The crust was perfectly flaky and the roasted rice packed a strong punch that I never expected in a dessert. When you sit down and enjoy versus packing the dessert to go, they offer complimentary sparkling water. I HIGHLY recommend this place. The other desserts looked amazing and if we had an extra hour in Auckland, I would have definitely returned for another piece of pure Heaven.

We came here for a dessert after dinner. Had to wait 20 minutes for a table for two, which wasn't…read morebad since we left our number with them so we could wander around. I chose to have the lemon and yoghurt bombe alaska that was fantastic. The right amount of sweetness and tartness. There was a bit of confusion that kind of spoiled our experience as we also ordered the passion fruit and peach chocolate bon bon and was only told after the dish arrived that the passion fruit and peach were only available as shards, which was eight dollars more. We would have appreciated the waitress explaining that some of the chocolates came as shards and the others as bon bons, so we felt like we were tricked into ordering something. The cookie dough macaron was good but didn't remind us of cookie dough, more of a chocolate macaron. We left wanting a lot more from our experience chocolate- and pastry-wise.

Everyone has heard of Milse. Now famous for the long queues outside the little shop, I can still…read moreremember the first time I stepped inside. Now taking it into their own hands, husband and wife duo Brian and Roselle Campbell have created Sweet Cuisine pop-ups as real time crowd funding for their own dessert shop. I met them and interviewed them earlier this year and they are just the sweetest and most talented team. Clooney had always been on my radar for special occasions but other places had always gotten in the way. When word got out that we would get to dine at the flash Belle Epoque room downstairs with the open kitchen, all my excuses seemed irrelevant. It was the first time Sweet Cuisine had a communal dining format with a long table seating only 18 people. At the beginning, most people talked within their groups but being opposite interesting strangers, it was easy to start conversations. I went with fellow foodie and blogger Amy from My Dining Journey and we found out we were right next to amazing chefs and bakers. Convenient right? Turns out it was all planned with the thoughtful intentions of Brian and Roselle. Haha! Talk about knowing your customers well :) First course: Granny smith apple, feijoa, Heilala vanilla and ginger. Once I got over the initial thought that the egglets were not white chocolate, it was even harder to get over how cute they were. As a first course, I loved how light it was and almost teasing because soon everyone was scraping their eggs to get to that beautiful ginger which lay at the bottom. The combination of granny smith, vanilla and feijoa was a winner. Second course: Pineapple, passionfruit, coconut, banana and dulcey. It had the look of a beautiful Milse dessert but it didn't have the dark imprint of the overshadowing HIP group. I LOVED the small moichi-like balls on the side. Luckily the red chocolate ball was already halved. The rest of us just had to exercise our demolition skills as we tried to calmly break the case without sending shards across the table to our new friends. Third course: Figs, quince, honey, chestnut and oats This is where the flavours got interesting and complex. I'm not a fig person so I wasn't sure where my tastebuds would take me. If it was a normal degustation, I would consider this the mains. It was quite filling from the oats. The conversation took a funny turn with someone tentatively asking whether we were meant to eat the skin on figs. Even as "self acclaimed foodies" we didn't have a straight answer! Most people though, ended up eating the whole thing. Even I enjoyed it, although I couldn't expect any less coming from the Campbell kitchen! Fourth course: Valrhona chocolate, blackcurrant, coffee and hazelnut. Oh my. Totally the climax of the night. Not only stunning to look at, I was so inspired by the different textures that Brian had created on the dish. From the marshmallow to the mini magnum, my thoughts were only affirmed by the "oh wow"s around the table as everyone tucked into it. It was a pleasure watching Brian and his team at work. There was a calm aura as they lovingly put the desserts together. All the dishes were so clever and I know I left more inspired. As I came home to finish my marking, I knew I didn't make a mistake in breaking out of my nana mode. Starting off the week sweet was an uplifting start to the week. And knowing that macarons and cookies would be my morning tea for the next day kept the smile on my face. Even if I had accidentally squashed them in my bag (sorry Roselle!). Keep an eye out for their next pop-up! There's always something interesting about each one and they're popping up at restaurants like Orphan's Kitchen, Meredith's and Ima Deli. And if you haven't already seen it, here's the interview with Brian Campbell if you didn't catch it the last time.

Most of you would have heard of Milse. The amazing dessert bar and patisserie that opened up in…read moreBritomart a few years ago. Serving gelato on sticks, gateaux, chocolates, sweet tarts, plus their stand out macarons, Milse has become a bit of a phenomenon. Because really, who doesn't love chocolate and dessert?!?! The mastermind behind creating all of Milse's desserts is pâtissier, Brian Campbell. He has 15 years' experience working in Michelin star restaurants in the United Kingdom and at award winning restaurants here in New Zealand, at the likes of Kermadec and The French Cafe. Most recently, Brian has left Milse and has started up his own company, namely Sweet Cuisine' A Dessert Pop Up. So far, he and his wife, Roselle Campbell have hosted a dessert night at Fred's Espresso in Ponsonby where they teamed up with Giapo to create ice cream sandwiches, sundaes and drinks and they also had a dessert pop up at Merediths last week. And, a few nights' ago, I attended their second dessert pop up (however this one was special because all the desserts were made using Valrhona chocolate - the best quality chocolate in my opinion, you can buy it here) AND it was held at Sidart in Ponsonby. I have always wanted to dine at Sidart however it is quite expensive - will definitely need to save up one day! Brian and his team used the kitchens at Sidart and for about 20 minutes, my friend and I had the whole restaurant to ourselves, which was a pretty great feeling! The dessert pop up at Sidart involved a 3 course degustation - $45 per person, and an optional 4th course for $9, however sadly we were too full for the 4th course! All the dishes were beautifully presented and almost too pretty to eat! To accompany the desserts, they were also serving sweet Italian dessert wine, sparkling water, teas and coffee. My friend and I decided on a glass of the 'Prunotto Moscato d'Asti 2013′. With aromas of peach and honey, this was the perfect drink for our dessert night. The first dessert was a white chocolate panacotta, made of Ivoire 32% Valrhona chocolate. Surrounding the panacotta were bite-sized raspberries, blueberries and peaches, all topped off with freeze dried raspberries and fresh basil. It was a refreshing way to start the meal and the basil brought out all the flavours. I never thought to use herbs in baking, but I will definitely try it out now! The second course was a sponge like pudding with stewed apricots, hazelnut praline and a sauce inside using Dulcey 35% Valrhona chocolate. While the apricots were delicious, my friend and I could hardly taste the Valrhona chocolate - we felt like the apricots were too overpowering. This could possibly be due to the fact that the chocolate is only 35% - it might have a very subtle flavour. Last but not least, a to.die.for chocolate sphere, made entirely of Guanaja 70% Valrhona chocolate. Dark chocolate being one our favourite foods, my friend and I were amazed by this wonderful creation. Roselle explained the dish in great detail - two mousses, one with hints of tonka beans (vanilla bean substitute), and the other being rich and chocolatey. There was also a chocolate 'soil' surrounding the sphere, consisting of macadamia nuts, nougat and cacao nibs. But Roselle left out one surprise... Yes, popping candy! We were not expecting that at all, and it was truly the most exciting dish I have ever tasted. Every mouthful was full of joy and my friend and I couldn't stop smiling! It was a great night overall, with brilliant and creative desserts, a lovely host and a stunning venue. I cannot wait to see what is next in store for Sweet Cuisine! Note: If you would like some more information, check out Sweet Cuisine's website and Facebook page ("Sweet Cuisine' A Dessert Pop Up by Brian Campbell"), so you can keep up to date!

The food was incredible, they have a long menu of various different foods. Service was good, did…read moretake a little while to get someone's attention but it wasn't bad. The ambiance was nice although, we sat near the kitchen and it was cool seeing the chefs make the food. But there was music playing in the bar as well as different music in the kitchen which hurt your head after a while of hearing two different songs at the same time. But other than that I love this place, will go again!

Good Service. We came here to order drinks and they were really good. I ordered the virgin mojito…read moreand it was good. Would recommend this

I mean come on. Would you think anything other than sweet when you walk past this shop? I have a…read moreproblem when people complaining about sweet chocolate treats. I mean you know it's going to be loaded with sugar even before you start, right? Anyways let's get back to the topic at hand. Over priced they are not. 6 dollars for a Belgium hot chocolate isn't expensive. I pay 4 dollars for a Belgium Choc-o-lait stick from Sabato and that's before I add the milk and buy myself a warmer mug. The dark chocolate does taste better than others. The only problem is the almost none existent service. It took them almost 25 mins before they cleared down a table. To me that's just sloppy. But hey, I only gave them 4 stars. I have not tried any of the cake treats. But then again, I have issues eating cakes that's bought in from other business (most likely from rocket kitchen) Hot chocolate does wonders when you get blown to bits by the weird auckland weather that we are having. So, give them a try next time you are at Sylvia park. But be warned! Chocolate is sweet!

It always smells of chocolate whenever I walk past. Cruising around the nearby shops is truly mouth…read morewatering, so naturally I find myself wandering in and ordering something extra sweet. I've tried Belgian Chocolate, Mint Chocolate and a cappuccino with real chocolate flakes decorating the foam instead of powder. It's absolutely scrummy! On top of that, you can order something called a chocolate croissant, which is great for any time of day really. Real chocolate drizzled onto a fresh toasted croissant is hard to get wrong. It's also a great place to buy presents, especially their reasonably priced fondue kits. Aside from the to die for food, the interior design of the place is very romantic and comfy. You can't really go wrong, but your cup always appears to have an invisible hole in it, as it's just never enough to fill your insatiable chocolate craving.

Four of came in for a dinner on a Thursday night…read more I ordered the Moroccan Lamb, a slow roasted lamb shank, carrot, chickpeas, sultanas, couscous, yoghurt, mint gremolata. My spouse ordered the Citron Chicken Tagine, a Ras el hanout, preserved lemon, carrot, chickpeas, apricot, couscous, yoghurt, almonds. Both meals were very yummy. The servers were attentive and polite but the ambience was still to "mall" like for me,even though we were in a mall.

Wanting to continue enjoying the company after a movie, we headed here for some drinks, which…read moremainly consisted of chocolate oriented items. I ordered the calamari because I felt that's a pretty safe item and it can be compared across restaurants. It arrived and I was slightly surprised as it was spiced and lightly sauced, not tempura-ed or breaded or fried. Once I got over that, the taste was good; granted that this was most likely a sharable dish, I'd recommend getting something else to pair with it because eating the entire thing by yourself is not the way to go. Especially when everyone else is enjoying baby churros with shot glasses of melted chocolate. Also, make sure to make your order well known. A lady at our table ordered the same drink three times and hadn't received it until we were about to go. The manager came over and served her personally, explaining that they had some new staff and apologized for the confusion. By this point, she was already over not receiving the drink, but once she sipped it, she was wishing she had received it a lot earlier.

Delicious vegan items as well as some gluten free items! Large selection of pot pies, desserts, and…read moresandwiches. Line moves fast and is worth the wait!

We bought a filled croissant and a chicken kebab from this bakery today…read more My Mum thought the croissant was a great price, until she opened it to find out it was empty. Was a shame that it was placed behind a sign reading "chicken croissant." My kebab was supposed to be chicken but I honestly believe it was something else. It was pink & filled with gristle/bone and a lot of fat, which I could still taste it in my mouth an hour after eating it. Was a real shame having such a bad result from this bakery, especially after seeing the awards on the window.

I ordered matcha slushy with boba & pudding and it was very good! My friend's favorite is hot hot…read morematcha milk tea. Service is prompt & friendly. Ambiance is ok.

Best boba around! Tried to find a place to compare with USA boba and this does!! Love it.read more

Delicious food and a great atmosphere. Friendly wait staff and efficient service too…read more one of the best restaurants I've been to in a long time.

From the owner: Kiwi Kiss Restaurant will provide you with a unique dining experience in our intimate cosy…read morehideaway. We specialize in mouth watering entree's, mains and Kiwi Kiss desserts. An outstanding beverage menu including our very own Kiwi Koffee and to complete your evening spend sometime in our Lounge Intimate an experience not to be missed.

2000th review goes to family love on Yelp review! I do it for the fam and fan bam!…read more Freshly puffed up and fluffy! It's nice and light for a cheesecake - almost like a spongecake, but made with cheese! One can see the makings through their clear windows! The smell of baking it up, can be alluring as well! I like how they offer chocolate cheesecake as an option for the chocolate lovers. They offered the imprint of the good fortune guy for new years on the cheesecake for the festivity on Lunar New Years! There can be a line to wait for these lovelies since it is made on the spot! It's a good welcome for the Queens street in main downtown Auckland. From Japan, this one marks a great spot to obtain some cheesecake puffed pastry for a snack or for a festivity dessert - like Lunar New Years!

Finally got the chance to get my hands on the famous cheesecake here!…read more We arrived around 8pm and luck for us there was no line, ordered a cake and sampled it the next day. I can understand the hype and this is a very light and delicious cheesecake. Typical I am not a fan of cheesecake due to the heaviness but this cheesecake from uncle Tetsu is nice and fluffy! It actually resembles more of a cake that cheesecake. If you're a lover of cheesecake you'll definitely need to try!

Yet another of these " sweet " places has opened up in Auckland. First was the one out east and now…read morehere is on more towards the city and a lot easier to get to for a lot of us. Naturally the place is looking good as not long opened and the service and food just as good as the other one. We sampled several of their heavenly delights...the Taichi, black sesame and walnut paste with rice balls ; the Mango Sago Pomelo with Jelly . All were spot on and tasted just as good and tickled the taste buds in the right way as the desserts we had tried out east. Only thing is I am longing to try one of their molecular deserts....they look so good on the menu but alas not available as yet. A bit more costly but probably worth every extra dollar. All in all yet again a big thumbs up for me if you looking for somewhere to go for a decent sweet treat.