"As Singapore is a tropical country, we don't have the so-called 'seasonal ingredients'. Most of the ingredients are imported with the same quality all year around," says Justus.

"In Beijing, however, we can find different ingredients in different seasons, such as in the autumn, the peaches are so juicy and tender that I can create a new peach dessert," he says, adding, "but by winter they are getting dry and crisp, so we will remove the dessert from the menu".

Before winter ends, he designed a dessert concept that uses an entire ear of corn-a base of popcorn mousse topped with caramelized popcorn bits and homemade sea-salt caramel sauce, with a corn husk and peanut cookie suspended on top.

The desserts at Tease are also a reflection of the restaurant's innovative gene. Before joining CreatureS, Justus traveled the world and gained experience at New York's prestigious three Michelin-starred Eleven Madison Park. He is well-known for creating desserts that pay tribute to the classics while incorporating the uniqueness of local flavors and culture.

One new dessert Justus has created for Beijing is called "Peking Opera", which introduces passion fruit, raspberry puree and dark chocolate decorations to a classic "Italian opera cake", resulting in a sweet delight that resembles the color combination of a Peking Opera mask.

Actually, finishing dessert at Tease rarely means the end of the night. Also located in Stey, La-Bar-Atory feels more like a mad scientist's laboratory rather than a cocktail bar.