Where cheese cake is concerned the strong influence of Japanese Patisserie is obvious in recent years with the cheese cakes textures turning more refined, silky smooth, lighter (what irony, regardless it's still a slab of cheese & cream) almost too posh to be nice. I love my cheese cake New York style, with greater density, richer and even if it's slightly rougher on the edge, so what? That's what true cheese cake is about. The rendition at Birds comes with a generous coat of salted caramel which goes so well with the savoriness of the cheese cake. Perfect way to bring all the Mala heatiness around its dishes to a great finale!