Part 5/6:
The dessert options at the market were equally intriguing. One vendor specialized in otau, a dish that changes the conventional perception of an omelet, comprising an assortment of sweet potatoes, baby oysters, and fresh herbs—a true local delicacy often enjoyed during festivals.
To cool down after the flavorful escapade, I indulged in a unique dessert, ice cream topped with raw egg yolk and fried bread. This combination was surprisingly refreshing, although the texture wasn’t what I anticipated. The subtle sweetness of the ice cream with its coconut flavor was delightful, contrasted by the unexpected taste of the creamy yolk.