Was waiting for someone to finish yoga class at Paragon Shopping Centre when I came upon The Chalk Farm cakery.
But never say never. (This was the last third of the slice that people kindly left for me.) The green firm custard was fragrant with pandan (screwpine) leaf and not as horribly salty as commercially made kueh; the glutinous rice base, tinged with blue bunga telang (peashoot flower) dye, was just the right consistency.
And the maoshanwang durian kueh salat too was a success. Here, the glutinous rice base was the perfect foil for the creamy, happily-pungent durian custard (that didn’t bite the tongue like the acidity regulators in usual mass-produced durian pulp).
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